CN108740931A - The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process - Google Patents
The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process Download PDFInfo
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- CN108740931A CN108740931A CN201810389417.XA CN201810389417A CN108740931A CN 108740931 A CN108740931 A CN 108740931A CN 201810389417 A CN201810389417 A CN 201810389417A CN 108740931 A CN108740931 A CN 108740931A
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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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to field of food, and in particular to the formula and its raw material of a kind of chafing dish bottom flavorings separate frying process；A kind of formula of chafing dish bottom flavorings include 240-260 parts of vegetable oil, marinated 25-35 part of hot red pepper of bubble, 8-12 part of ginger of bubble, 8-12 part of puffed wheat green pepper, 18 parts -22 parts of fresh capsicum, do 28-32 parts of green pepper of point, 16-20 parts of thick broad-bean sauce, 8-12 parts of fermented soya bean, 8-12 parts of Chinese prickly ash, 0.5-1.5 parts of illiciumverum, 4-6 parts of fennel, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of fragrant sand, buckle in vain 0.5-1.5 parts, 0.1-0.2 parts of cloves, 0.1-0.2 parts of spiceleaf, 0.1-0.2 parts of Radix Glycyrrhizae, 48-52 parts of salt, 48-52 parts of monosodium glutamate；It is easy to operate, frying high oil temperature, frying time length etc., avoid the disadvantage that fragrance causes chafing dish bottom flavorings bitter due to high oil temperature, avoid water content different during stringent control frying, the characteristics of being not easy fully moisture fried dry admixed together, extend the shelf-life of product；Prevent water content excessive, being easy souring so as to cause chafing dish bottom flavorings goes bad, and extends the shelf life.
Description
Technical field：
The invention belongs to field of food, and in particular to the formula and its raw material of a kind of chafing dish bottom flavorings separate frying process.
Background technology：
From cold winter to hot summer, from the southern region of rivers and lakes to Northern grassland, chafing dish is swept across on both sides of the Changjiang River, is become quite
Popular delicious food, Chinese prickly ash, capsicum in chafing dish bottom flavorings can not only dispelling wind and eliminating dampness, warm stomach ward off the cold, accelerate blood and follow
Ring boosts metabolism, and can also prevent cold, nasal obstruction, headache, articular rheumatic pain, improves the symptoms such as trick is ice-cold！When according to Lee
It is precious《Compendium of Materia Medica》It records：" Chinese prickly ash heavily fortified point tooth, black hair, improving eyesight, long term usage, good color, resistance to old, increasing year, strong god." and contain in capsicum
Vitamin C, very useful to skin, capsaicine can also accelerate lipolysis, help to lose weight.
This research is using the fresh capsicum of different cultivars as raw material, by the growth curve and the fresh capsicum of research that measure each bacterial strain
The variation of total acid, pH value, total reducing sugar and content of reducing sugar in fermentation process, the results of sensory evaluation of combining with fermentation capsicum obtain plant
Object lactobacillus and Leuconostoc mesenteroides are more suited to the lactic fermentation of fresh capsicum.But directly utilize fresh chilli frying chafing dish bottom
Material, the chafing dish bottom flavorings shelf-life is short, and nutritional ingredient is low.
Invention content：
The present invention provides a kind of formulas of chafing dish bottom flavorings and its raw material to separate frying process, and formula is unique, frying twice,
It is full of nutrition, extended shelf-life.
A kind of formula of chafing dish bottom flavorings includes 240-260 parts of vegetable oil, marinated 25-35 part of hot red pepper of bubble, 8-12 parts of ginger of bubble, steeps
8-12 part of green pepper of rice, 18 parts -22 parts of fresh capsicum, dry 28-32 parts of green pepper of point, 16-20 parts of thick broad-bean sauce, 8-12 parts of fermented soya bean, 8-12 parts of Chinese prickly ash,
0.5-1.5 parts octagonal, 4-6 parts of fennel, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of fragrant sand, white button 0.5-1.5 parts, cloves 0.1-0.2
Part, 0.1-0.2 parts of spiceleaf, 0.1-0.2 parts of Radix Glycyrrhizae, 48-52 parts of salt, 48-52 parts of monosodium glutamate.
A kind of raw material of chafing dish bottom flavorings separates frying process specific steps and includes：
The first step：Frying pot heats up, and vegetable oil is poured into, by plant Oil-temperature control to 100 DEG C -115 DEG C；Add into frying pot
Enter thick broad-bean sauce, then plant oil temperature is controlled 100 DEG C -105 DEG C and fermented soya bean frying is added into frying pot again by frying 40-80min
40-80min；Again into frying pot be added Chinese prickly ash, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf, Radix Glycyrrhizae (mix
Polishing is bubbled open spare with warm water), frying 10-20min pours out frying pot；
Second step：Vegetable oil is added in frying pot, vegetable oil oil temperature rises to 120 DEG C -130 DEG C, by marinated bubble hot red pepper, bubble
Puffed wheat green pepper, fresh capsicum, frying 40-80min in pot is added in ginger, and the temperature of vegetable oil is then down to 105 DEG C -110 DEG C, is added
Dry point green pepper frying 20-40min, frying pot is poured out after the completion of frying；
Third walks：The good dispensing of the good dispensing of above-mentioned first step frying and above-mentioned second step frying is poured into stirring container
It stirs evenly, filling finished product.
Preferably, the dispensing loss on drying amount during the first step and second step frying is 10%-15%.
Preferably, the acidity during the first step and second step frying is 1.0-2.0KOHmg/g.
Preferably, it is in 90-100 DEG C of boiling water to do sharp green pepper, and taking-up is with beating after green pepper machine smashes after boiling 10-20 minute
Dry point green pepper.
Preferably, the Chinese prickly ash that is added in the first step, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf and Radix Glycyrrhizae are
It is made by the grinding in 2-3 hours of 50-60 DEG C of bubble.
The present invention is easy to operate, and frying high oil temperature, frying time length etc., avoid fragrance during stringent control frying
Due to the disadvantage that high oil temperature causes chafing dish bottom flavorings bitter, avoid water content different, it is admixed together to be not easy fully handle
The characteristics of moisture fried dry, extends the shelf-life of product；Prevent water content excessive, being easy souring so as to cause chafing dish bottom flavorings becomes
Matter extends the shelf life.
Specific embodiment：
Embodiment one：
A kind of formula of chafing dish bottom flavorings includes 240 parts of vegetable oil, marinated 25 parts of hot red pepper of bubble, 8 parts of ginger of bubble, 8 parts of puffed wheat green pepper, fresh
18 parts of capsicum, dry sharp 28 parts of green pepper, 16 parts of thick broad-bean sauce, 8 parts of fermented soya bean, 8 parts of Chinese prickly ash, 0.5 part octagonal, 4 parts of fennel, 0.5 part of cassia bark, perfume
0.5 part of sand, white 0.5 part of button, 0.1 part of cloves, 0.1 part of spiceleaf, 0.1 part of Radix Glycyrrhizae, 48 parts of salt, 48 parts of monosodium glutamate.
A kind of raw material of chafing dish bottom flavorings separates frying process specific steps and includes：
The first step：Frying pot heats up, and vegetable oil is poured into, by plant Oil-temperature control to 100 DEG C；Bean cotyledon is added into frying pot
Then plant oil temperature is controlled 100 DEG C and fermented soya bean frying 40-80min is added into frying pot again by sauce, frying 40-80min；Again
In the secondary pot to frying be added Chinese prickly ash, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf, Radix Glycyrrhizae (mix polishing steeped with warm water
Open spare), frying 10-20min pours out frying pot；
Second step：Vegetable oil is added in frying pot, vegetable oil oil temperature rises to 120 DEG C, by marinated bubble hot red pepper, bubble ginger, puffed wheat
Fresh capsicum, frying 40-80min in pot is added in green pepper, and the temperature of vegetable oil is then down to 105 DEG C, and dry sharp green pepper frying 20- is added
40min pours out frying pot after the completion of frying；
Third walks：The good dispensing of the good dispensing of above-mentioned first step frying and above-mentioned second step frying is poured into stirring container
It stirs evenly, filling finished product.
Dispensing loss on drying amount during the first step and second step frying is 10%.The first step and second step frying process
In acidity be 1.0KOHmg/g.Dry point green pepper is in 90 DEG C of boiling water, and boiling is taken out after ten minutes with beating after green pepper machine smashes
Dry point green pepper.The Chinese prickly ash that is added in the first step, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf and Radix Glycyrrhizae are by 50 DEG C
Bubble grinding in 2 hours is made.
Embodiment two：
A kind of formula of chafing dish bottom flavorings include 250 parts of vegetable oil, marinated 30 parts of hot red pepper of bubble, 10 parts of ginger of bubble, 10 parts of puffed wheat green pepper,
20 parts of fresh capsicum, dry sharp 30 parts of green pepper, 18 parts of thick broad-bean sauce, 10 parts of fermented soya bean, 10 parts of Chinese prickly ash, 1 part octagonal, 5 parts of fennel, 1 part of cassia bark, perfume
1 part of sand, white 1 part of button, 0.15 part of cloves, 0.15 part of spiceleaf, 0.15 part of Radix Glycyrrhizae, 50 parts of salt, 50 parts of monosodium glutamate.
A kind of raw material of chafing dish bottom flavorings separates frying process specific steps and includes：
The first step：Frying pot heats up, and vegetable oil is poured into, by plant Oil-temperature control to 110 DEG C；Bean cotyledon is added into frying pot
Then plant oil temperature is controlled 103 DEG C and fermented soya bean frying 60min is added into frying pot again by sauce, frying 60min；Again to stir-fry
In pot processed be added Chinese prickly ash, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf, Radix Glycyrrhizae (mix polishing bubbled open with warm water it is standby
With), frying 15min pours out frying pot；
Second step：Vegetable oil is added in frying pot, vegetable oil oil temperature rises to 125 DEG C, by marinated bubble hot red pepper, bubble ginger, puffed wheat
Fresh capsicum, frying 60min in pot is added in green pepper, and the temperature of vegetable oil is then down to 108 DEG C, and dry sharp green pepper frying 30min is added,
Frying pot is poured out after the completion of frying；
Third walks：The good dispensing of the good dispensing of above-mentioned first step frying and above-mentioned second step frying is poured into stirring container
It stirs evenly, filling finished product.
Dispensing loss on drying amount during the first step and second step frying is 20%.The first step and second step frying process
In acidity be 1.5KOHmg/g.Dry point green pepper is in 95 DEG C of boiling water, and boiling is taken out after 15 minutes with beating after green pepper machine smashes
Dry point green pepper.The Chinese prickly ash that is added in the first step, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf and Radix Glycyrrhizae are by 55 DEG C
Bubble grinding in 2.5 hours is made.
Embodiment three：
A kind of formula of chafing dish bottom flavorings include 260 parts of vegetable oil, marinated 35 parts of hot red pepper of bubble, 12 parts of ginger of bubble, 12 parts of puffed wheat green pepper,
22 parts of fresh capsicum, dry sharp 32 parts of green pepper, 20 parts of thick broad-bean sauce, 12 parts of fermented soya bean, 12 parts of Chinese prickly ash, 1.5 parts octagonal, 6 parts of fennel, cassia bark 1.5
Part, 1.5 parts of fragrant sand, white 1.5 parts of button, 0.2 part of cloves, 0.2 part of spiceleaf, 0.2 part of Radix Glycyrrhizae, 52 parts of salt, 52 parts of monosodium glutamate.
A kind of raw material of chafing dish bottom flavorings separates frying process specific steps and includes：
The first step：Frying pot heats up, and vegetable oil is poured into, by plant Oil-temperature control to 115 DEG C；Bean cotyledon is added into frying pot
Then plant oil temperature is controlled 105 DEG C and fermented soya bean frying 80min is added into frying pot again by sauce, frying 80min；Again to stir-fry
In pot processed be added Chinese prickly ash, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf, Radix Glycyrrhizae (mix polishing bubbled open with warm water it is standby
With), frying 20min pours out frying pot；
Second step：Vegetable oil is added in frying pot, vegetable oil oil temperature rises to 130 DEG C, by marinated bubble hot red pepper, bubble ginger, puffed wheat
Fresh capsicum, frying 80min in pot is added in green pepper, and the temperature of vegetable oil is then down to 110 DEG C, and dry sharp green pepper frying 40min is added,
Frying pot is poured out after the completion of frying；
Third walks：The good dispensing of the good dispensing of above-mentioned first step frying and above-mentioned second step frying is poured into stirring container
It stirs evenly, filling finished product.
Dispensing loss on drying amount during the first step and second step frying is 15%.The first step and second step frying process
In acidity be 2.0KOHmg/g.Dry point green pepper is in 100 DEG C of boiling water, and boiling is taken out after twenty minutes with beating after green pepper machine smashes
Dry point green pepper.The Chinese prickly ash that is added in the first step, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf and Radix Glycyrrhizae are by 60 DEG C
Bubble grinding in 3 hours is made.
Claims (6)
1. a kind of formula of chafing dish bottom flavorings, it is characterised in that：A kind of formula of chafing dish bottom flavorings includes 240-260 parts of vegetable oil, salts down
25-35 parts of hot red pepper of system bubble, 8-12 parts of ginger of bubble, 8-12 parts of puffed wheat green pepper, 18 parts -22 parts of fresh capsicum, dry sharp 28-32 parts of green pepper, thick broad-bean sauce
16-20 parts, 8-12 parts of fermented soya bean, 8-12 parts of Chinese prickly ash, 0.5-1.5 parts of illiciumverum, 4-6 parts of fennel, 0.5-1.5 parts of cassia bark, fragrant sand 0.5-
1.5 parts, white 0.5-1.5 parts of button, 0.1-0.2 parts of cloves, 0.1-0.2 parts of spiceleaf, 0.1-0.2 parts of Radix Glycyrrhizae, 48-52 parts of salt, monosodium glutamate
48-52 parts.
2. a kind of raw material of chafing dish bottom flavorings separates frying process, it is characterised in that：A kind of raw material of chafing dish bottom flavorings separates
Frying process specific steps include：
The first step：Frying pot heats up, and vegetable oil is poured into, by plant Oil-temperature control to 100 DEG C -115 DEG C；Beans are added into frying pot
Then plant oil temperature is controlled 100 DEG C -105 DEG C and fermented soya bean frying 40- is added into frying pot again by valve sauce, frying 40-80min
80min；Again into frying pot be added Chinese prickly ash, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf, Radix Glycyrrhizae (mix polish
Bubbled open with warm water spare), frying 10-20min pours out frying pot；
Second step：Vegetable oil is added in frying pot, vegetable oil oil temperature rises to 120 DEG C -130 DEG C, by marinated bubble hot red pepper, bubble ginger, bubble
Fresh capsicum, frying 40-80min in pot is added in rice green pepper, and the temperature of vegetable oil is then down to 105 DEG C -110 DEG C, and dry sharp green pepper is added
Frying 20-40min pours out frying pot after the completion of frying；
Third walks：The good dispensing of the good dispensing of above-mentioned first step frying and above-mentioned second step frying is poured into stirring container and is stirred
Uniformly, filling finished product.
3. a kind of raw material of chafing dish bottom flavorings according to claim 2 separates frying process, it is characterised in that：The first step and
Dispensing loss on drying amount during two step fryings is 10%-15%.
4. a kind of raw material of chafing dish bottom flavorings according to claim 2 separates frying process, it is characterised in that：Described first
Acidity during step and second step frying is 1.0-2.0KOHmg/g.
5. a kind of raw material of chafing dish bottom flavorings according to claim 2 separates frying process, it is characterised in that：Dry point green pepper is to use
It is taken out in 90 DEG C -100 DEG C of boiling water, after boiling 10-20 minutes with beating the dry point green pepper after green pepper machine is smashed.
6. a kind of raw material of chafing dish bottom flavorings according to claim 2 separates frying process, it is characterised in that：Add in the first step
The Chinese prickly ash that enters, illiciumverum, fennel, cassia bark, fragrant sand, buckle in vain, cloves, spiceleaf and Radix Glycyrrhizae are ground within 2-3 hours by 50 DEG C of -60 DEG C of bubbles
It is milled into.
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| CN201810389417.XA CN108740931A (en) | 2018-04-27 | 2018-04-27 | The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109846019A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of modularization chafing dish bottom flavorings |
| CN109846020A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of method that modularization prepares chafing dish bottom flavorings |
| CN115590174A (en) * | 2022-10-31 | 2023-01-13 | 重庆德庄农产品开发有限公司（Cn） | Frying method for improving flavor of hotpot condiment |
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| CN103141804A (en) * | 2013-03-29 | 2013-06-12 | 秦远红 | Production method of disposable hotpot seasoning containing two kinds of pickled pepper |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109846019A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of modularization chafing dish bottom flavorings |
| CN109846020A (en) * | 2018-11-16 | 2019-06-07 | 颐海（中国）食品有限公司 | A kind of method that modularization prepares chafing dish bottom flavorings |
| CN115590174A (en) * | 2022-10-31 | 2023-01-13 | 重庆德庄农产品开发有限公司（Cn） | Frying method for improving flavor of hotpot condiment |
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