CN108514098A - A kind of beef-flavouring chafing dish bottom flavorings and its production method - Google Patents
A kind of beef-flavouring chafing dish bottom flavorings and its production method Download PDFInfo
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- CN108514098A CN108514098A CN201810492272.6A CN201810492272A CN108514098A CN 108514098 A CN108514098 A CN 108514098A CN 201810492272 A CN201810492272 A CN 201810492272A CN 108514098 A CN108514098 A CN 108514098A
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- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
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Classifications
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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
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
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Abstract
The present invention provides a kind of beef-flavouring chafing dish bottom flavorings and its production method, the beef-flavouring chafing dish bottom flavorings are made by the raw material including following parts by weight of component：100~150 parts of bean paste, compound herbal 200~250 parts of the aromatizing agent of oil immersion, 50~100 parts of beef flavoring, compound herbal 30~50 parts of seasoning, 70~100 parts of boiling capsicum, 80~100 parts of salt, 40~60 parts of monosodium glutamate, 20~30 parts of disodium 5 '-ribonucleotide (I+G), 90~120 parts of water.This chafing dish bottom flavorings delicious flavour, aromatic flavour, abundant, equilibrium, beef-flavouring feature is apparent, eats convenient and does not recycle reuse, Product quality and safety.
Description
Technical field
The invention belongs to food seasoning technical fields, specifically, being related to a kind of beef-flavouring chafing dish bottom flavorings and its life
Production method.
Background technology
Chafing dish is one of the cuisines of most distinct Chinese characteristics, and with a long history, edible way is simple, is a kind of suitable for people of all ages
Food.Chafing dish is always just wide by the peculiar characteristic such as its " in the form of arbitrarily, lively atmosphere, abundant raw material, multiple tastes "
Welcomed by the people and favor.Chafing dish can be roughly divided into southern chafing dish and northern chafing dish, southern chafing dish such as weight according to region characteristic
Celebrate chafing dish, river flavour chafing dish, Chaozhou-Shantou region Beef in hot pot, western Hunan dog meat chaffy dish etc., northern chafing dish for example Beijing chafing dish, Shandong beef fat chafing dish,
Lamb Spine Hot Pot chafing dish etc..According to main food materials used point, chafing dish can be divided into mutton chaffy dish, Beef in hot pot, fish head chafing dish, mushroom fire
Pot, black goat chafing dish, three delicacies chafing dish etc..With the development of society and the upgrading of mass consumption, consumer is to chafing dish flavor
Demand becomes rich and varied, occurs the chafing dish bottom flavorings of various flavors in the market, such as beef-flavouring chafing dish bottom flavorings, chicken flavor fire
Flavoring food, flesh of fish flavor chafing dish bottom flavorings and pig flesh flavor chafing dish bottom flavorings etc..Currently, beef-flavouring chafing dish bottom flavorings are based on beef
Want raw material, be process using traditional production of hot-pot flavoring food technique, exploitation is still in the junior stage, due to by processing technology and
The influence of formula, beef-flavouring chafing dish bottom flavorings beef-flavouring feature unobvious, need technology upgrading, exploitation beef-flavouring special at present
Apparent chafing dish bottom flavorings are levied, the market demand is met.
Invention content
The purpose of the present invention is overcome the deficiencies of the prior art and provide one kind eating convenient, delicious flavour, beef-flavouring spy
Levy apparent beef-flavouring chafing dish bottom flavorings and its production method.
A kind of production method of beef-flavouring chafing dish bottom flavorings, includes the following steps：
(1) compound herbal 30~50 parts of seasoning is taken, 90~120 parts of water is added, impregnates 30~60 minutes, in soaking process
It is stirred continuously.Then using with pot cover and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating kettle
Temperature is cooked 20~30 minutes, is stirred continuously in boiling process to 100~110 DEG C；
(2) 70~100 parts of boiling capsicum, 100~150 parts of bean paste, 80~100 parts of salt, monosodium glutamate 40~60 is added
Part, 20~30 parts of disodium 5 '-ribonucleotide (I+G), adjust heating pot temperature to 95~100 DEG C, under the conditions of not lid pot cover cook 10~
It 15 minutes, is stirred continuously in boiling process；
(3) compound herbal 200~250 parts of the aromatizing agent of oil immersion is added, stir add after 10min beef flavoring 50~
100 parts, 95~100 DEG C of heating pot temperature holding is constant, continues to cook under the conditions of not lid pot cover, waits for that moisture content of material reaches
20%~25% pot cover adjusts heating pot temperature to 110~130 DEG C, cooks 2~4 hours, constantly stirred in boiling process
It mixes；
(4) heating terminates using automatic quantitative packing equipment package up to beef-flavouring chafing dish bottom flavorings.
The production method of the compound herbal aromatizing agent of the oil immersion, includes the following steps：
A, it crushes：By 10~15 parts of Thymus mongolicus, 10~15 parts of basyleave, 10~15 parts of cardamom, 5~10 parts of tsaoko, calabash
It is 5~10 parts of reed bar, 5~10 parts of rosemary, 4~5 parts of cassia bark, 4~5 parts of fennel seeds, 4~5 parts of nutmeg, 2~4 parts of cloves, small
2~4 parts of cardamom, 2~4 parts of Chinese anise, 1~2 part of coriander, 1~2 part of dill, 1~2 part of allspice, 3~5 parts of fructus amomi, Gao Liang
3~5 parts of ginger, 1~3 part of asafoetide are respectively crushed into powder；
B, frying：Above-mentioned powder is uniformly mixed, using with pot cover and with agitating function can temperature control heating pot into
Row frying adjusts heating pot temperature to 80~110 DEG C, stops heating after moisture content of material reaches 2%~3%；
C, oil immersion is steeped：Edible oils are added according to 70~100 parts of soybean oil, 70~80 parts of peanut oil, 60~80 parts of rapeseed oil,
Pot cover is covered, adjusts heating pot temperature to 80~90 DEG C, oil immersion under stiring is steeped 2 hours；
D, cook, 100~150 parts of water be added, 20~30 parts of salt covers pot cover, adjust heating pot temperature to 120~
140 DEG C, 20~30 minutes are cooked under stiring to get the compound herbal aromatizing agent of oil immersion.
The production method of the beef flavoring, includes the following steps：Take 40~50 parts of butter, 20~30 parts of lard, big
20~30 parts of soya-bean oil, using with pot cover and with agitating function can temperature control heating pot heat, adjust heating pot temperature to 120
It~140 DEG C, is kept for 2 minutes, 50~70 parts of beef juice flavoring, 20~30 parts of yeast extract, cooked egg Huang 10~15 is added
Part, 8~10 parts of roe, 7~10 parts of powdered glucose, 100~120 parts of water, cover pot cover, continue heating 10~25 minutes, heating
When be stirred continuously, heating terminates up to beef flavoring.
The beef juice flavoring is the happy board beef extract seasoning of family, the life of Uniliver's food (China) Co., Ltd
Production.
The yeast extract is purchased from the Hebei bio tech ltd Yan Ao.
The production method of the compound herbal seasoning, includes the following steps：By 5~8 parts of Radix Glycyrrhizae, 8~10 parts of jujube, mountain
8~10 parts of medicine, 5~8 parts of arillus longan, 5~8 parts of the root of Dahurain angelica are respectively crushed into powder, and powder is uniformly mixed.
The production method of the boiling capsicum, includes the following steps：Chilli pepper is broken into powder, then takes chilli pepper
End 1 part, add 5~10 parts of water, using with pot cover and with agitating function can temperature control heating pot heat, cover pot cover, adjust
Pot temperature is heated to 100~110 DEG C, cooks 10~15 minutes, is stirred continuously in boiling process to get boiling capsicum.
" part " of the present invention is parts by weight.
Invention applies Chinese medicine compatibility theories, using temperature compensation class food materials as one of principal ingredients, as basyleave, cardamom,
It is tsaoko, faenum graecum, rosemary, fennel seeds, nutmeg, cloves, cardamom, coriander, dill, allspice, jujube, arillus longan, white
The equal attribute temperature class food materials of the root of Dahurian angelica, the addition mild-natured food materials in part (such as Chinese anise, Radix Glycyrrhizae and Chinese yam) have one with the product that this is produced
Fixed temperature compensation effect, meets modern consumption theory and chafing dish consumptive characteristics.In terms of blending, seasoned with beef broth
Material, butter are primary raw material, and addition lard, soybean oil, yeast extract, cooked egg Huang, roe, powdered glucose pass through addition
Water adjusts the moisture of material, and aromatizing agent, prepared aromatizing agent aromatic flavour, abundant and beef wind are prepared by thermal response
Taste feature is apparent；On the other hand, it is prominent beef-flavouring, selected spice is with light odor type spice (containing Thymus mongolicus, bay
Leaf, cardamom, tsaoko, faenum graecum, rosemary) based on, Luzhou-flavor spice is (containing cassia bark, fennel seeds, nutmeg, cloves, red bean
Cool, Chinese anise, coriander, dill, allspice) supplemented by, it is equipped with a small amount of pungent type spice (fructus amomi, galangal, asafoetide), most
The aromatic flavour of finished product, abundant and equilibrium, beef-flavouring feature are apparent.In terms of seasoning, food materials feature, such as ferment are given full play to
Female extract, beef juice flavoring, roe it is abundant in delicate flavour material, using yeast extract, beef juice flavoring, roe as
The main source of delicate flavour, Radix Glycyrrhizae, Chinese yam, jujube, arillus longan have certain sweet taste, and the root of Dahurain angelica has certain acid, with Radix Glycyrrhizae, mountain
Medicine, jujube, arillus longan, the root of Dahurain angelica modify food materials as mouthfeel, finally add a certain amount of salt, monosodium glutamate, disodium 5 '-ribonucleotide (I+
G), the product delicious flavour of formation, excellent taste.Finally, present invention application automatic quantitative packing equipment carries out product packaging, shape
At disposable food product, do not recycled after edible, effective guarantee product safety.Therefore, product of the present invention has catered to modern and has chased after
Ask equilibrium, nutrition, health, safety dietetic requirement.
In addition, it has been found that in the preparation process of chafing dish bottom flavorings after the compound herbal aromatizing agent of oil immersion is added in step (3)
10min is stirred, adds beef flavoring, chafing dish bottom flavorings mouthfeel obtained is more preferable, and beef-flavouring is stronger, and shelf life is also shown
It writes and extends.
Specific implementation mode
Embodiment 1：
Compound herbal seasoning is prepared first, and Radix Glycyrrhizae, jujube, Chinese yam, arillus longan, root of Dahurain angelica part are respectively crushed into powder,
Powder is uniformly mixed according to the proportioning of 5.5 parts of Radix Glycyrrhizae, 10 parts of jujube, 8.5 parts of Chinese yam, 6 parts of arillus longan, 7 parts of the root of Dahurain angelica.
Boiling capsicum is prepared, chilli pepper is broken into powder, then takes 1 part of chilli powder, adds 6 parts of water, using band pot
Lid and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature to 102 DEG C, cook 12 points
Clock is stirred continuously to get boiling capsicum in boiling process.
The compound herbal aromatizing agent of oil immersion is prepared, is included the following steps：A, it crushes：By Thymus mongolicus, basyleave, cardamom, grass
Fruit, faenum graecum, rosemary, cassia bark, fennel seeds, nutmeg, cloves, cardamom, Chinese anise, coriander, dill, allspice, sand
Benevolence, galangal, asafoetide are respectively crushed into powder；B, frying：According to 11 parts of Thymus mongolicus, 14 parts of basyleave, 10 parts of cardamom, tsaoko
7 parts, it is 7 parts of faenum graecum, 6 parts of rosemary, 4 parts of cassia bark, 5 parts of fennel seeds, 4.3 parts of nutmeg, 2 parts of cloves, 4 parts of cardamom, octagonal
2.5 parts of fennel, 1.4 parts of coriander, 1.2 parts of dill, 1.9 parts of allspice, 3 parts of fructus amomi, 4.5 parts of galangal, 2 parts of asafoetide proportioning will
Powder be uniformly mixed, using with pot cover and with agitating function can temperature control heating pot carry out frying, adjust heating pot temperature
To 80 DEG C, stop heating after moisture content of material reaches 2.4%；C, oil immersion is steeped：According to 80 parts of soybean oil, 80 parts of peanut oil,
65 portions of addition edible oils of rapeseed oil, cover pot cover, adjust heating pot temperature to 83 DEG C, oil immersion under stiring is steeped 2 hours；D, it boils
110 parts of water is added in system, and 28 parts of salt covers pot cover, adjusts heating pot temperature to 125 DEG C, cooks 25 minutes under stiring, i.e.,
Obtain the compound herbal aromatizing agent of oil immersion.
Beef flavoring is prepared, is included the following steps：44 parts of butter, 28 parts of lard, 26 parts of soybean oil are taken, using band pot cover
And with agitating function can temperature control heating pot heating, adjust heating pot temperature to 125 DEG C, keep 2 minutes, be added beef broth
58 parts of seasoning, 28 parts of yeast extract, 12 parts of cooked egg Huang, 9 parts of roe, 8 parts of powdered glucose, 108 parts of water, cover pot cover,
Continue heating 15 minutes, when heating is stirred continuously, and heating terminates up to beef flavoring.
Beef-flavouring chafing dish bottom flavorings are prepared, are included the following steps：
(1) compound herbal 42 parts of seasoning is taken, 100 parts of water is added, impregnates 40 minutes, is stirred continuously in soaking process.With
Afterwards using with pot cover and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature to 103
DEG C, it cooks 25 minutes, is stirred continuously in boiling process；
(2) 90 parts of boiling capsicum, 110 parts of bean paste, 95 parts of salt, 48 parts of monosodium glutamate, disodium 5 '-ribonucleotide (I+G) 28 is added
Part, heating pot temperature is adjusted to 97 DEG C, is cooked 12 minutes under the conditions of not lid pot cover, is stirred continuously in boiling process；
(3) compound herbal 220 parts of the aromatizing agent of oil immersion is added, 70 parts of beef flavoring, heating kettle are added after stirring 10min
97 DEG C of temperature holding is constant, continues to cook under the conditions of not lid pot cover, waits for that moisture content of material reaches 21% pot cover, adjusts
Section heating pot temperature is cooked 2.5 hours, is stirred continuously in boiling process to 115 DEG C；
(4) heating terminates using automatic quantitative packing equipment package up to beef-flavouring chafing dish bottom flavorings.
This chafing dish bottom flavorings delicious flavour, aromatic flavour, abundant, equilibrium, beef-flavouring feature is apparent, eats convenient and does not return
It receives and reuses, Product quality and safety.
Embodiment 2：
Compound herbal seasoning is prepared first, and Radix Glycyrrhizae, jujube, Chinese yam, arillus longan, root of Dahurain angelica part are respectively crushed into powder,
Powder is uniformly mixed according to the proportioning of 6 parts of Radix Glycyrrhizae, 9 parts of jujube, 9 parts of Chinese yam, 7 parts of arillus longan, 6 parts of the root of Dahurain angelica.
Boiling capsicum is prepared, chilli pepper is broken into powder, then takes 1 part of chilli powder, adds 7 parts of water, using band pot
Lid and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature to 105 DEG C, cook 13 points
Clock is stirred continuously to get boiling capsicum in boiling process.
The compound herbal aromatizing agent of oil immersion is prepared, is included the following steps：A, it crushes：By Thymus mongolicus, basyleave, cardamom, grass
Fruit, faenum graecum, rosemary, cassia bark, fennel seeds, nutmeg, cloves, cardamom, Chinese anise, coriander, dill, allspice, sand
Benevolence, galangal, asafoetide are respectively crushed into powder；B, frying：According to 12 parts of Thymus mongolicus, 13 parts of basyleave, 11 parts of cardamom, tsaoko
8 parts, 6 parts of faenum graecum, 7 parts of rosemary, 4.5 parts of cassia bark, 4.8 parts of fennel seeds, 4.6 parts of nutmeg, 3 parts of cloves, 3 parts of cardamom,
3 parts of Chinese anise, 1.6 parts of coriander, 1.4 parts of dill, 1.7 parts of allspice, 4 parts of fructus amomi, 4 parts of galangal, 1.5 parts of asafoetide proportioning
Powder is uniformly mixed, using with pot cover and with agitating function can temperature control heating pot carry out frying, adjust heating pot temperature
Degree stops heating to 90 DEG C after moisture content of material reaches 2.6%；C, oil immersion is steeped：According to 90 parts of soybean oil, peanut oil 75
70 portions of part, rapeseed oil addition edible oils, cover pot cover, adjust heating pot temperature to 85 DEG C, oil immersion under stiring is steeped 2 hours；D、
It cooking, 120 parts of water is added, 26 parts of salt covers pot cover, adjusts heating pot temperature to 130 DEG C, cooks 28 minutes under stiring,
Up to the compound herbal aromatizing agent of oil immersion.
Beef flavoring is prepared, is included the following steps：46 parts of butter, 26 parts of lard, 27 parts of soybean oil are taken, using band pot cover
And with agitating function can temperature control heating pot heating, adjust heating pot temperature to 128 DEG C, keep 2 minutes, be added beef broth
66 parts of seasoning, 26 parts of yeast extract, 13 parts of cooked egg Huang, 8 parts of roe, 9 parts of powdered glucose, 112 parts of water, cover pot cover,
Continue heating 20 minutes, when heating is stirred continuously, and heating terminates up to beef flavoring.
Beef-flavouring chafing dish bottom flavorings are prepared, are included the following steps：
(1) compound herbal 46 parts of seasoning is taken, 110 parts of water is added, impregnates 50 minutes, is stirred continuously in soaking process.With
Afterwards using with pot cover and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature to 105
DEG C, it cooks 26 minutes, is stirred continuously in boiling process；
(2) 80 parts of boiling capsicum, 120 parts of bean paste, 90 parts of salt, 50 parts of monosodium glutamate, disodium 5 '-ribonucleotide (I+G) 26 is added
Part, heating pot temperature is adjusted to 98 DEG C, is cooked 13 minutes under the conditions of not lid pot cover, is stirred continuously in boiling process；
(3) compound herbal 230 parts of the aromatizing agent of oil immersion is added, 80 parts of beef flavoring, heating kettle are added after stirring 10min
98 DEG C of temperature holding is constant, continues to cook under the conditions of not lid pot cover, waits for that moisture content of material reaches 22% pot cover, adjusts
Section heating pot temperature is cooked 3 hours, is stirred continuously in boiling process to 118 DEG C；
(4) heating terminates using automatic quantitative packing equipment package up to beef-flavouring chafing dish bottom flavorings.
Embodiment 3：
Compound herbal seasoning is prepared first, and Radix Glycyrrhizae, jujube, Chinese yam, arillus longan, root of Dahurain angelica part are respectively crushed into powder,
Powder is uniformly mixed according to the proportioning of 6.5 parts of Radix Glycyrrhizae, 8 parts of jujube, 9.5 parts of Chinese yam, 8 parts of arillus longan, 5 parts of the root of Dahurain angelica.
Boiling capsicum is prepared, chilli pepper is broken into powder, then takes 1 part of chilli powder, adds 8 parts of water, using band pot
Lid and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature to 108 DEG C, cook 14 points
Clock is stirred continuously to get boiling capsicum in boiling process.
The compound herbal aromatizing agent of oil immersion is prepared, is included the following steps：A, it crushes：By Thymus mongolicus, basyleave, cardamom, grass
Fruit, faenum graecum, rosemary, cassia bark, fennel seeds, nutmeg, cloves, cardamom, Chinese anise, coriander, dill, allspice, sand
Benevolence, galangal, asafoetide are respectively crushed into powder；B, frying：According to 13 parts of Thymus mongolicus, 11 parts of basyleave, 12 parts of cardamom, tsaoko
9 parts, 5 parts of faenum graecum, 8 parts of rosemary, 5 parts of cassia bark, 4.5 parts of fennel seeds, 4.8 parts of nutmeg, 4 parts of cloves, 2 parts of cardamom, eight
3.5 parts of erect hypecoum, 1.8 parts of coriander, 1.6 parts of dill, 1.5 parts of allspice, 5 parts of fructus amomi, 3 parts of galangal, 1 part of asafoetide proportioning will
Powder be uniformly mixed, using with pot cover and with agitating function can temperature control heating pot carry out frying, adjust heating pot temperature
To 100 DEG C, stop heating after moisture content of material reaches 2.8%；C, oil immersion is steeped：According to 100 parts of soybean oil, peanut oil 70
75 portions of part, rapeseed oil addition edible oils, cover pot cover, adjust heating pot temperature to 87 DEG C, oil immersion under stiring is steeped 2 hours；D、
It cooking, 130 parts of water is added, 25 parts of salt covers pot cover, adjusts heating pot temperature to 135 DEG C, cooks 30 minutes under stiring,
Up to the compound herbal aromatizing agent of oil immersion.
Beef flavoring is prepared, is included the following steps：48 parts of butter, 24 parts of lard, 28 parts of soybean oil are taken, using band pot cover
And with agitating function can temperature control heating pot heating, adjust heating pot temperature to 133 DEG C, keep 2 minutes, be added beef broth
70 parts of seasoning, 22 parts of yeast extract, 14 parts of cooked egg Huang, 10 parts of roe, 10 parts of powdered glucose, 116 parts of water, cover pot
Lid continues heating 22 minutes, and when heating is stirred continuously, and heating terminates up to beef flavoring.
Beef-flavouring chafing dish bottom flavorings are prepared, are included the following steps：
(1) compound herbal 48 parts of seasoning is taken, 118 parts of water is added, impregnates 60 minutes, is stirred continuously in soaking process.With
Afterwards using with pot cover and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature to 107
DEG C, it cooks 27 minutes, is stirred continuously in boiling process；
(2) 70 parts of boiling capsicum, 130 parts of bean paste, 85 parts of salt, 52 parts of monosodium glutamate, disodium 5 '-ribonucleotide (I+G) 22 is added
Part, heating pot temperature is adjusted to 99 DEG C, is cooked 14 minutes under the conditions of not lid pot cover, is stirred continuously in boiling process；
(3) compound herbal 240 parts of the aromatizing agent of oil immersion is added, adds 90 parts of beef flavoring after stirring 10min, keeps adding
99 DEG C of hot pot temperature holding is constant, continues to cook under the conditions of not lid pot cover, pot is covered after moisture content of material reaches 23%
Lid adjusts heating pot temperature to 126 DEG C, cooks 3.5 hours, be stirred continuously in boiling process；
(4) heating terminates using automatic quantitative packing equipment package up to beef-flavouring chafing dish bottom flavorings.
Comparative example 1：Difference from example 1 is that：Step (3) is not stirred after the compound herbal aromatizing agent of oil immersion is added
It mixes, i.e.,
(3) compound herbal 220 parts of the aromatizing agent of oil immersion, 70 parts of beef flavoring is added, 97 DEG C of heating pot temperature holding is constant,
Continue to cook under the conditions of not lid pot cover, wait for that moisture content of material reaches 21% pot cover, adjusts heating pot temperature to 115
DEG C, it cooks 2.5 hours, is stirred continuously in boiling process；
Remaining is the same as embodiment 1.
Shelf life is tested：The chafing dish bottom flavorings sample of embodiment 1 and comparative example 1 is placed in 80 DEG C of insulating boxs, is kept in dark place,
Results of regular determination its fat A V (acid value), POV (peroxide value).As fat A V>4mg/g or POV>When 0.25g/100g, that is, it is considered as
Shelf life terminal.
It takes a small amount of chafing dish bottom flavorings to be placed in beaker, is heated in 100 DEG C of water-baths, dripped with rubber head after bottom material is in a liquid state completely
Pipe draws upper layer grease as the oil sample for measuring oxidation index.POV, AV of grease press GB/T5009.37-2003《It is edible
The analysis method of vegetable oil sanitary standard》In method measure.
1 shelf life of table compares
| Product | Shelf life (d) |
| Embodiment 1 | 260 |
| Comparative example 1 | 85 |
Mouthfeel is evaluated：The taste flavor of the chafing dish bottom flavorings of embodiment 1 and comparative example 1 is commented respectively by 50 volunteers
Valence, full marks are 50 points, the results are shown in Table 2.
2 taste flavor of table compares
| Product | Score (is divided) |
| Embodiment 1 | 48 |
| Comparative example 1 | 42 |
The main distinction that volunteer generally reacts embodiment 1 and comparative example 1 is the difference of beef-flavouring, 1 N of embodiment
Meat flavor is stronger, and comparative example 1 is slightly weak.
Claims (5)
1. a kind of production method of beef-flavouring chafing dish bottom flavorings, it is characterised in that：Include the following steps：
(1) compound herbal 30~50 parts of seasoning is taken, 90~120 parts of water is added, impregnates 30~60 minutes, in soaking process constantly
Stirring, then using with pot cover and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature
To 100~110 DEG C, cooks 20~30 minutes, be stirred continuously in boiling process；
(2) 70~100 parts of boiling capsicum, 100~150 parts of bean paste, 80~100 parts of salt, 40~60 parts of monosodium glutamate, core is added
20~30 parts of thuja acid disodium (I+G) adjusts heating pot temperature to 95~100 DEG C, 10~15 points is cooked under the conditions of not lid pot cover
Clock is stirred continuously in boiling process；
(3) compound herbal 200~250 parts of the aromatizing agent of oil immersion is added, 50~100 parts of beef flavoring is added after stirring 10min,
Heat pot temperature keep 95~100 DEG C it is constant, continue to cook under the conditions of not lid pot cover, wait for moisture content of material reach 20%~
25% pot cover adjusts heating pot temperature to 110~130 DEG C, cooks 2~4 hours, be stirred continuously in boiling process；
(4) heating terminates using automatic quantitative packing equipment package up to beef-flavouring chafing dish bottom flavorings.
2. a kind of production method of beef-flavouring chafing dish bottom flavorings as described in claim 1, it is characterised in that：The oil immersion is compound
The production method of herbal aromatizing agent, includes the following steps：
A, it crushes：By 10~15 parts of Thymus mongolicus, 10~15 parts of basyleave, 10~15 parts of cardamom, 5~10 parts of tsaoko, faenum graecum 5
~10 parts, 5~10 parts of rosemary, 4~5 parts of cassia bark, 4~5 parts of fennel seeds, 4~5 parts of nutmeg, 2~4 parts of cloves, cardamom 2
~4 parts, 2~4 parts of Chinese anise, 1~2 part of coriander, 1~2 part of dill, 1~2 part of allspice, 3~5 parts of fructus amomi, galangal 3~5
Part, 1~3 part of asafoetide are respectively crushed into powder；
B, frying：Above-mentioned powder is uniformly mixed, using with pot cover and with agitating function can temperature control heating pot fried
System adjusts heating pot temperature to 80~110 DEG C, stops heating after moisture content of material reaches 2%~3%；
C, oil immersion is steeped：According to 60~80 portions of 70~100 parts of soybean oil, 70~80 parts of peanut oil, rapeseed oil addition edible oils, cover
Pot cover adjusts heating pot temperature to 80~90 DEG C, and oil immersion under stiring is steeped 2 hours；
D, it cooking, 100~150 parts of water is added, 20~30 parts of salt covers pot cover, adjusts heating pot temperature to 120~140 DEG C,
20~30 minutes are cooked under stiring to get the compound herbal aromatizing agent of oil immersion.
3. a kind of production method of beef-flavouring chafing dish bottom flavorings as described in claim 1, it is characterised in that：The beef-flavouring
The production method of material, includes the following steps：40~50 parts of butter, 20~30 parts of lard, 20~30 parts of soybean oil are taken, using band pot
Lid and with agitating function can temperature control heating pot heating, adjust heating pot temperature to 120~140 DEG C, keep 2 minutes, add
Enter 50~70 parts of beef juice flavoring, 20~30 parts of yeast extract, 10~15 parts of cooked egg Huang, 8~10 parts of roe, glucose
7~10 parts of powder, 100~120 parts of water, cover pot cover, continue heating 10~25 minutes, and when heating is stirred continuously, heating terminate be
Obtain beef flavoring.
4. a kind of production method of beef-flavouring chafing dish bottom flavorings as described in claim 1, it is characterised in that：The compound book on Chinese herbal medicine
The production method of seasoning, includes the following steps：By 5~8 parts of Radix Glycyrrhizae, 8~10 parts of jujube, 8~10 parts of Chinese yam, arillus longan 5~8
Part, 5~8 parts of the root of Dahurain angelica are respectively crushed into powder, and powder is uniformly mixed.
5. a kind of production method of beef-flavouring chafing dish bottom flavorings as described in claim 1, it is characterised in that：The boiling capsicum
Production method, include the following steps：Chilli pepper is broken into powder, then takes 1 part of chilli powder, adds 5~10 parts of water, adopts
With with pot cover and with agitating function can the heating of temperature control heating pot, cover pot cover, adjust heating pot temperature to 100~110
DEG C, it cooks 10~15 minutes, is stirred continuously in boiling process to get boiling capsicum.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112690412A (en) * | 2020-12-25 | 2021-04-23 | 江苏和府餐饮管理有限公司 | Low-fat stomach-invigorating pig cartilage formula and preparation method thereof |
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| CN103689512A (en) * | 2013-12-13 | 2014-04-02 | 江西百草园实业有限公司 | Disposable health-care nutrient hotpot condiment and production method thereof |
| CN106616793A (en) * | 2016-12-20 | 2017-05-10 | 重庆梅香园实业集团有限公司 | Method for preparing beef-flavor clear-soup hotpot condiment |
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| KR20020085139A (en) * | 2001-05-04 | 2002-11-16 | 강상순 | Method for preparing fried bean cured casserole |
| CN1806643A (en) * | 2006-02-09 | 2006-07-26 | 陈明杰 | Herbal odor type functional blend oil |
| CN103689512A (en) * | 2013-12-13 | 2014-04-02 | 江西百草园实业有限公司 | Disposable health-care nutrient hotpot condiment and production method thereof |
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