CN109601954A - A kind of preparation method of the peppery soup bottom material of Luzhou-flavor butter - Google Patents
A kind of preparation method of the peppery soup bottom material of Luzhou-flavor butter Download PDFInfo
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- CN109601954A CN109601954A CN201910077447.1A CN201910077447A CN109601954A CN 109601954 A CN109601954 A CN 109601954A CN 201910077447 A CN201910077447 A CN 201910077447A CN 109601954 A CN109601954 A CN 109601954A
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- chinese prickly
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- 239000000463 material Substances 0.000 title claims abstract description 49
- 235000014121 butter Nutrition 0.000 title claims abstract description 47
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 22
- 235000014347 soups Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 72
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 54
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 53
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- 239000010905 bagasse Substances 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 33
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- 235000019198 oils Nutrition 0.000 claims description 84
- 239000006002 Pepper Substances 0.000 claims description 19
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- 244000018436 Coriandrum sativum Species 0.000 claims description 4
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- 241000604017 Lysimachia sikokiana Species 0.000 claims description 4
- 241000158764 Murraya Species 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
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- 238000005057 refrigeration Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 44
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- 238000002844 melting Methods 0.000 description 5
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- 238000011017 operating method Methods 0.000 description 5
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- 238000011417 postcuring Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 210000000232 gallbladder Anatomy 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 210000004400 mucous membrane Anatomy 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- GVOIABOMXKDDGU-XRODXAHISA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Chemical compound O=C([C@@]1(C)C(C[C@H](O)C1)(C)C)/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C GVOIABOMXKDDGU-XRODXAHISA-N 0.000 description 1
- GVOIABOMXKDDGU-LOFNIBRQSA-N (3S,3'S,5R,5'R)-3,3'-dihydroxy-kappa,kappa-carotene-6,6'-dione Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C(=O)C1(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C GVOIABOMXKDDGU-LOFNIBRQSA-N 0.000 description 1
- GVOIABOMXKDDGU-SUKXYCKUSA-N Capsorubin Natural products O=C(/C=C/C(=C\C=C\C(=C/C=C/C=C(\C=C\C=C(/C=C/C(=O)[C@@]1(C)C(C)(C)C[C@H](O)C1)\C)/C)\C)/C)[C@@]1(C)C(C)(C)C[C@H](O)C1 GVOIABOMXKDDGU-SUKXYCKUSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 241000404975 Synchiropus splendidus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009132 capsorubin Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
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- 238000005520 cutting process Methods 0.000 description 1
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- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
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- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 235000012658 paprika extract Nutrition 0.000 description 1
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Classifications
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses peppery soup bottom materials of a kind of Luzhou-flavor butter and preparation method thereof, belong to food technology field.Using pure butter as basic oil, the quality raw materials such as rational proportion bagasse, sugarcane residues ultramicro powder, capsicum of new generation, strip capsicum, babysbreath capsicum, garlic, shallot, spring onion, old ginger, Pixian bean sauce, fermented soya bean oil, spice mix, white wine, Chinese prickly ash are boiled.After butter are melted first, the bagasse powder of bagasse and ultramicro grinding is added, with ultrasonic pretreatment 20min, then gives interval high shear homogeneous.Then other auxiliary materials are made according to corresponding stir-frying-technology, sufficiently release capsicum, the fragrance in numb green pepper and spicy substance, and pass through subsequent heat preservation curing process, the peppery soup bottom material taste of butter of preparation is set not only to have strong mellow butter ester fragrant, the dry peppery mouthfeel of bottom material bring after cholesterol level and later period in butter boil for a long time is reduced simultaneously, moreover it is possible to sufficiently show the spicy taste characteristics of river formula chafing dish.
Description
Technical field
The invention belongs to food technology field, especially a kind of preparation method of Luzhou-flavor butter bottom material.
Background technique
Chafing dish is a kind of diet style that depth is liked by masses, is especially overflowed with spicy mellowness, drifting fragrance as main characteristics
River formula chafing dish, bring the sense of taste and visual stimulation, the increasingly favor by national young consumers to consumer.River
Formula chafing dish bottom flavorings are by a variety of seasonings by being centainly formulated a kind of compound spicy tune with flavour being prepared
Taste product, wherein capsicum and grease are the important source materials of chafing dish bottom flavorings, and the effective components such as capsaicine and capsorubin in capsicum exist
A large amount of releases during frying are the important guarantees of high-quality chafing dish bottom flavorings quality.Meanwhile ester Studies of The Aromatic Substances in butter and other
The abundant fusion of raw material fragrance is also chafing dish bottom flavorings key factor with rich flavor.Therefore, post curing certain after frying
Time is the key point for preparing Luzhou-flavor butter bottom material.
Butter can be very good to be adsorbed on food as one of the most common type grease in chafing dish bottom flavorings, eat meeting when rinsing dish
When having that grease is fragrant, and rinsing boiling hot meat, grease therein also can be constantly dissolved among butter, and the fragrance of bottom material is increased, and allow butter
Finally give out the taste of mellowness.It is all directly to carry out frying using butter, wherein not only but in existing beef tallow basic flavouring for chafing dish
There are also a large amount of cholesterol, while the oil soluble material in all kinds of stemness raw material (including chilli, dried pepper etc.) often needs
It wants high oil temperature tanning for a long time, repeatedly that can just ooze out into grease, highlights the effect of its pungent phenomenon, but by boiling repeatedly
Grease it is not only unhygienic, and cholesterol be heated for a long time it is easy to oxidize rotten, along with the time of capsicum tanning is longer, pot
The acid at bottom is heavier, is harmful to human health.
Patent CN105011085A discloses a kind of formula of beef tallow basic flavouring for chafing dish, for different zones crowd to butter fire
The selection of pot taste, the case where developing a kind of chafing dish bottom flavorings in suitable moist sombre area, but only considered raw material proportioning, suddenly
Key point has been omited during frying to the great influence of flavor.In addition, patent 104305101A discloses a kind of full beef tallow hot pot
Bottom material and preparation method mainly carry out the exploitation of bottom material proportion according to food materials feature, and it is main for having developed a kind of applicable mandarin fish piece
The bottom material of food materials, but beef tallow hot pot giving off a strong fragrance, spicy feature are not fully demonstrated.
Based on above-mentioned analysis, after a kind of tanning of through a long time the aromatic strongly fragrant, cholesterol of spicy fresh perfume, mellow in taste, ester it is low and
Dry peppery mouthfeel is low, is current row to human oral cavity mucous membrane and the peppery soup bottom material of small, the safer Luzhou-flavor butter of gastric irritation
It is badly in need of in the industry.
Summary of the invention
In view of above-mentioned deficiency, it is an object of the invention to pass through the keys such as pretreatment of raw material, frying process, post curing process
The control of point guarantees that butter are sufficiently merged with raw material fragrance, prepare the spicy fresh perfume of one kind, mellow in taste, ester it is aromatic it is strongly fragrant, gallbladder is solid
Alcohol is low and dry peppery mouthfeel is low, to human oral cavity mucous membrane and the peppery soup bottom material of small, the safer Luzhou-flavor butter of gastric irritation.
Purpose to realize the present invention, used technical scheme steps are as follows:
A kind of peppery soup bottom material of Luzhou-flavor butter, is made of the raw material of following weight: 400-520 parts of butter, bagasse 140
~ 240 parts, 20 ~ 40 parts of sugarcane residues ultramicro powder, capsicum 30-60 parts of new generation, 10-30 parts of strip capsicum, babysbreath capsicum 5-15
Part, it 4-10 parts of garlic, 2-8 parts of shallot, 2-8 parts of spring onion, 4-10 parts of old ginger, 20-40 parts of Pixian bean sauce, 1-5 parts of fermented soya bean oil, mixes
Close spice 2-8 parts, 4-10 parts of Chinese prickly ash.
Further, which is made of the raw material of following weight: 460 parts of butter, 190 parts of bagasse, and sugarcane
30 parts of residues ultramicro powder, 45 parts of capsicum of new generation, 20 parts of strip capsicum, 10 parts of babysbreath capsicum, 7 parts of garlic, 5 parts of shallot, spring onion 5
Part, 7 parts of old ginger, 30 parts of Pixian bean sauce, 3 parts, 5 parts of spice mix, 7 parts of Chinese prickly ash of fermented soya bean oil.
A kind of preparation method of the peppery soup bottom material of Luzhou-flavor butter, includes the following steps:
(1) it prepares basic oil: after butter melt, bagasse is added, then with ultrasonic pretreatment 20min, then is placed in -5 ~ -10
3 ~ 5h is saved in DEG C, thawing is again heated to after taking-up, pulls bagasse out, sugarcane residues ultramicro powder is added, and give interval height and cut
Homogeneous is cut, it is spare to obtain basic oil；
(2) Chinese prickly ash pre-processes: 60 DEG C of warm water of Chinese prickly ash being impregnated 1-2h, pulls out, it is spare must to pre-process Chinese prickly ash；
(3) pretreatment of raw material: garlic, old ginger are cut into end, and shallot, spring onion dissection are spare；
(4) prepare zi ba pepper: capsicum of new generation, strip capsicum, babysbreath capsicum boiling water cook 30min, until capsicum meat absorbs
Moisture and it is not tacky when, pull out, rubbed with meat grinder, it is spare to obtain zi ba pepper；
(5) prepare oil immersion Chinese prickly ash: basic oil is warming up to 110-130 DEG C, is poured into pretreated Chinese prickly ash, basic oil submergence flower
Green pepper, side bevelling stirring, it is spare to obtain oil immersion Chinese prickly ash；
(6) it prepares finished product: big onion parts, small onion parts, garlic granule, old ginger end is added in remaining basic oil, fry to pale brown, to oil temperature
After dropping to 110 DEG C, zi ba pepper is added in pot in three times, stops heating, oil temperature to 120-130 after capsicum is in kermesinus
DEG C when, Pixian bean sauce is added, fries to thick broad-bean sauce surface hair shaft, is eventually adding oil immersion Chinese prickly ash, stir 2-8min, continue after closing fire
20min is stirred, fermented soya bean oil, spice mix are added in pot stir 2-5min together, is taken the dish out of the pot；
(7) filling: to maintain 60 DEG C of heat preservation 12-15h of oil temperature after taking the dish out of the pot, carried out after filtering, pressure oil filling.
A kind of preparation method of the peppery soup bottom material of Luzhou-flavor butter, includes the following steps:
(1) it prepares basic oil: after butter melt, bagasse is added, then with ultrasonic pretreatment 20min, then is placed in -5 ~ -10
3 ~ 5h is saved in DEG C, thawing is again heated to after taking-up, pulls bagasse out, sugarcane residues ultramicro powder is added, and give interval height and cut
Homogeneous is cut, it is spare to obtain basic oil；
(2) Chinese prickly ash pre-processes: 60 DEG C of warm water of Chinese prickly ash being impregnated 1-2h, is pulled out spare；
(3) pretreatment of raw material: garlic, old ginger are cut into end, and shallot, spring onion dissection are spare；
(4) prepare zi ba pepper: capsicum of new generation, strip capsicum, babysbreath capsicum boiling water cook 30min, until capsicum meat absorbs
Moisture and it is not tacky when, pull out, rubbed with meat grinder, it is spare to obtain zi ba pepper；
(5) prepare oil immersion Chinese prickly ash: basic oil is warming up to 130-150 DEG C, is poured into pretreated Chinese prickly ash and submerges Chinese prickly ash, while falling
Side stirring, it is spare to obtain oil immersion Chinese prickly ash；
(6) it prepares finished product: big onion parts, small onion parts being added in remaining basic oil, fried to the black Huang of onion parts, pull discarding out, then plus
Enter garlic granule, old ginger end is fried to golden yellow, after oil temperature drops to 110 DEG C, zi ba pepper is added in pot in three times, to capsicum in bright
Stop heating after red, Pixian bean sauce is added when capsicum is added in last time together, fries to thick broad-bean sauce surface hair shaft, then by beans
Soy sauce, spice mix, oil immersion Chinese prickly ash are added thereto, and stir 2-8min, are closed fire and are taken the dish out of the pot；
(7) filling: to maintain 60 DEG C of heat preservation 12-15h of oil temperature after taking the dish out of the pot, carried out after filtering, pressure oil filling.
Further, the sugarcane residues ultramicro powder is made of following steps: by clean bagasse -20 ~ -30 DEG C, 3 ~
Vacuum refrigeration 20min under 5Pa, subsequent row pulverize, and cross 200 meshes, obtain sugarcane residues ultramicro powder.
Further, the ultrasonication frequency is 25 ~ 35kHz, and power density is 0.3 ~ 0.4w/cm2.
Further, the vacuum degree of the interval high shear homogeneous is 10 ~ 20MPa, and the interval number is 3 ~ 5 times, often
The secondary intermittent time is 1min.
Further, the fermented soya bean oil is made by the following method: counting by weight ratio, quality fermented soya bean and the rapeseed oil such as takes
Frying is mixed, fermented soya bean oil is obtained.
Further, the spice mix is made of the following raw material: counting by weight ratio, takes 5-7 parts of fennel, illiciumverum
3-5 parts, 3-5 parts of tsaoko, 2-4 parts of cassia bark, 1-3 parts of murraya paniculataJack, 1-3 parts of spiceleaf, 1-3 parts of dried orange peel, fragrant fruit 1-3 parts, Radix Glycyrrhizae 1-3
Part, 1-3 parts of the root of Dahurain angelica, 1-3 parts of galanga, 0.2-0.5 parts of cumin, 0.4-0.8 parts of Lysimachia sikokiana, 0.4-0.8 parts of caraway seeds, lemon-grass 0.2-
0.5 part, 0.1-0.4 parts of coriander, Bi dials 0.2-0.5 parts, and 0.2-0.5 parts of cloves, 1 ~ 5 part of 62 degree of white wine leaching is added after co-grinding
Stain 0.5-1h is spare.
The invention also discloses a kind of peppery soup bottom materials of the Luzhou-flavor butter prepared by above-mentioned any means.
The beneficial effects of the present invention are:
1, by the control to key point in the processing technologys such as pretreatment of raw material, frying process, post curing process, one kind is prepared
Aromatic strongly fragrant, the spicy aromatic Luzhou-flavor butter bottom flavorings of spicy chaffy dish of ester, provides theoretical reference for river formula chafing dish industrialized production.
2, the present invention is added bagasse and is reacted and merged with sugarcane residues ultramicro powder with butter, is subject to ultrasonication connection
Interval high shear homogeneous is closed, the cholesterol in butter can not only be effectively reduced, while improving after butter bottom material heats for a long time and occurring
Dry peppery mouthfeel, it is small to mucosa irritation, while the ester for lockking butter is fragrant, retain the spicy aromatic of capsicum and Chinese prickly ash, be butter fire
Flavoring food provides healthier, more aromatic mouthfeel.
Specific embodiment
Embodiment 1
A kind of peppery soup bottom material of Luzhou-flavor butter
(1) prepare sugarcane residues ultramicro powder: by clean bagasse at -25 DEG C, 4Pa vacuum refrigeration 20min, subsequent row Ultramicro-powder
It is broken, 200 meshes are crossed, sugarcane residues ultramicro powder is obtained；
(2) it prepares fermented soya bean oil: counting by weight ratio, the quality fermented soya bean and rapeseed oil mixing frying such as take, it is oily to obtain fermented soya bean；
(3) it prepares spice mix: taking fennel 6kg, octagonal 4kg, tsaoko 4kg, cassia bark 3kg, murraya paniculataJack 2kg, spiceleaf 2kg is old
Skin 2kg, fragrant fruit 2kg, Radix Glycyrrhizae 2kg, root of Dahurain angelica 2kg, galanga 2kg, cumin 0.4kg, Lysimachia sikokiana 0.6kg, caraway seeds 0.6kg, lemon-grass
0.4kg, coriander 0.3kg, Bi dial 0.3kg, cloves 0.4kg, and 62 degree white wine of 3kg are added after co-grinding, and to impregnate 45min spare；
(4) it prepares basic oil: after butter 460kg melts, bagasse 190kg is added, then with ultrasonic pretreatment 20min, place
Frequency 30kHz, power density 0.35w/cm2 are managed, then is placed in -8 DEG C and saves 4h, thawing is again heated to after taking-up, is pulled out sweet
Bagasse is added sugarcane residues ultramicro powder 30kg, and gives interval high shear homogeneous, vacuum degree 15MPa, and the interval number is 4
Secondary, each intermittent time is 1min, and it is spare to obtain basic oil；
(5) Chinese prickly ash pre-processes: 60 DEG C of warm water of Chinese prickly ash 7kg being impregnated 1.5h, pulls out, it is spare must to pre-process Chinese prickly ash；
(6) pretreatment of raw material: garlic 7kg, old ginger 7kg are cut into end, and shallot 5kg, spring onion 5kg dissection are spare；
(7) zi ba pepper: capsicum 45kg of new generation, strip capsicum 20kg is prepared, babysbreath capsicum 10kg boiling water cooks 30min,
To capsicum meat absorb moisture and it is not tacky when, pull out, rubbed with meat grinder, it is spare to obtain zi ba pepper；
(8) prepare oil immersion Chinese prickly ash: basic oil is warming up to 120 DEG C, is poured into pretreated Chinese prickly ash, and basic oil submergence Chinese prickly ash is
Can, it is spare to obtain oil immersion Chinese prickly ash for bevelling stirring in side；
(9) it prepares finished product: big onion parts, small onion parts, garlic granule, old ginger end is added in remaining basic oil, fry to pale brown, to oil temperature
After dropping to 110 DEG C, zi ba pepper is added in pot in three times, stops heating after capsicum is in kermesinus, oil temperature is to 125 DEG C
When, Pixian bean sauce 30kg is added, fries to thick broad-bean sauce surface hair shaft, is eventually adding oil immersion Chinese prickly ash, stir 5min, continue after closing fire
20min is stirred, by fermented soya bean oil 3kg, spice mix 5kg is added in pot together stirs 3.5min, takes the dish out of the pot；
(10) filling: to maintain 60 DEG C of heat preservation 13.5h of oil temperature after taking the dish out of the pot, carried out after filtering, pressure oil filling.
Embodiment 2
(1) prepare sugarcane residues ultramicro powder: by clean bagasse at -25 DEG C, 4Pa vacuum refrigeration 20min, subsequent row Ultramicro-powder
It is broken, 200 meshes are crossed, sugarcane residues ultramicro powder is obtained；
(2) prepare fermented soya bean oil: the proportion meter of kg by weight the quality fermented soya bean and rapeseed oil mixing frying such as takes, it is oily to obtain fermented soya bean；
(3) it prepares spice mix: taking fennel 6kg, octagonal 4kg, tsaoko 4kg, cassia bark 3kg, murraya paniculataJack 2kg, spiceleaf 2kg is old
Skin 2kg, fragrant fruit 2kg, Radix Glycyrrhizae 2kg, root of Dahurain angelica 2kg, galanga 2kg, cumin 0.4kg, Lysimachia sikokiana 0.6kg, caraway seeds 0.6kg, lemon-grass
0.4kg, coriander 0.3kg, Bi dial 0.3kg, cloves 0.4kg, and 62 degree white wine of 3kg are added after co-grinding, and to impregnate 45min spare；
(4) it prepares basic oil: after butter 460kg melts, bagasse 190kg is added, then with ultrasonic pretreatment 20min, frequency
Rate is 30kHz, power density 0.35w/cm2, then is placed in -8 DEG C and saves 4h, and thawing is again heated to after taking-up, is pulled out sweet
Bagasse is added sugarcane residues ultramicro powder 30kg, and gives interval high shear homogeneous, vacuum degree 15MPa, and the interval number is 4
Secondary, each intermittent time is 1min, and it is spare to obtain basic oil；
(5) Chinese prickly ash pre-processes: 60 DEG C of warm water of Chinese prickly ash 7kg being impregnated 1.5h, is pulled out spare；
(6) pretreatment of raw material: each 7kg of garlic, old ginger is cut into end, and each 5kg dissection of shallot, spring onion is spare；
(7) zi ba pepper: capsicum 45kg of new generation, strip capsicum 20kg is prepared, babysbreath capsicum 10kg boiling water cooks 30min,
To capsicum meat absorb moisture and it is not tacky when, pull out, rubbed with meat grinder, it is spare to obtain zi ba pepper；
(8) prepare oil immersion Chinese prickly ash: basic oil is warming up to 140 DEG C, is poured into pretreated Chinese prickly ash and submerges Chinese prickly ash, and side bevelling stirs
It mixes, it is spare to obtain oil immersion Chinese prickly ash；
(9) it prepares finished product: big onion parts, small onion parts being added in remaining basic oil, fried to the black Huang of onion parts, pull discarding out, then plus
Enter garlic granule, old ginger end is fried to golden yellow, after oil temperature drops to 110 DEG C, zi ba pepper is added in pot in three times, to capsicum in bright
Stopping heating after red, Pixian bean sauce 30kg is added in last time together when capsicum is added, it fries to thick broad-bean sauce surface hair shaft, then
By fermented soya bean oil 3kg, spice mix 5kg, oil immersion Chinese prickly ash are added thereto, and stir 5min, are closed fire and are taken the dish out of the pot；
(10) filling: to maintain 60 DEG C of heat preservation 13.5h of oil temperature after taking the dish out of the pot, carried out after filtering, pressure oil filling.
Comparative example 1
Operating procedure and raw material proportioning only cancel the use of bagasse with embodiment 1.
Comparative example 2
Operating procedure and raw material proportioning only cancel the use of sugarcane residues ultramicro powder with embodiment 1.
Comparative example 3
Operating procedure and raw material proportioning cancel ultrasonication when only preparing basic oil with embodiment 1.
Comparative example 4
Operating procedure and raw material proportioning cancel interval high shear homogenization when only preparing basic oil with embodiment 1.
Comparative example 5
Operating procedure and raw material proportioning cancel ultrasonication when only preparing basic oil and interval high shear are equal with embodiment 1
Matter processing.
Test example 1
The peppery degree of each group bottom material compares
The peppery degree of bottom material in embodiment 1, embodiment 2, comparative example 1 ~ 5 is carried out pair using improvement Scoville hedonic scoring system
Than peppery degree rank and Scoville Heat Units conversion relation: level-one 0-500；Second level 500-1000；Three-level
1000 – 1500；Level Four 1500-2500；Pyatyi 2500-5000；Six grade 5000-15000；Seven grade 15000-
30000；Eight grade 30000-50000；Nine grade 50000-100000；Ten grades > 100000；The peppery degree of higher grade prompt is more
Significantly, the peppery degree of general chafing dish is between second level and three-level.Concrete outcome see Table 1 for details
The peppery degree of 1 each group bottom material of table compares
。
According to 1 result of table it is found that the 1. use analysis of raw material: embodiment 1 and peppery degree of 2 bottom material of embodiment when melting are equal
It is less than 850；With the growth of bottom material tanning time, peppery degree is also significantly raised, but elevated-levels are not significant, peppery after tanning 2h
Degree increase control 100 and within；And comparative example 1 is being cancelled using after bagasse, peppery degree when thawing rises to 1350, and right
Ratio 2 is being cancelled using after sugarcane residues ultramicro powder, and peppery degree when thawing rises to 1200, and two groups of peppery degree when melting are significant
Higher than embodiment 1 and embodiment 2, with the increase of tanning time, comparative example 1 and the peppery degree of comparative example 2 are significantly risen, especially
Comparative example 1 rises to 1790 after boiling 2h, and comparative example 2 is 1560, is also apparently higher than embodiment 1 and 2, it was demonstrated that whether cancel
The use of bagasse or the use of sugarcane residues ultramicro powder, can all be such that the peppery degree in bottom material significantly rises, and bagasse and sugarcane
The combination of residues ultramicro powder can cooperate with the peppery degree reduced in bottom material.2. Parameters Analysis: compared to embodiment 1 and 2 bottom material of embodiment
Peppery degree when melting is less than 850；Comparative example 3 is after cancelling ultrasonication, and peppery degree when melting is 1100, comparison
Example 4 after cancelling interval high shear homogenization, melt when peppery degree be 1150, comparative example 5 cancel ultrasonication with
After interval high shear homogenization, peppery degree when melting is 1300, and peppery degree when three groups of bottom materials melt is all remarkably higher than implementation
Example 1 and embodiment 2, and with the increase of tanning time, the peppery degree of comparative example 3 ~ 5 also significantly rises, and peppery after boiling 2h
Degree is apparently higher than embodiment 1 and embodiment 2, especially with the peppery degree highest in comparative example 5, it can be seen that, only at ultrasonic wave
When reason carries out simultaneously with interval high shear homogenization, bagasse and suction of the sugarcane residues ultramicro powder to capsaicine can be just remarkably promoted
It produces effects fruit, thus reaches the peppery degree reduced in bottom material.
Test example 2
The cholesterol level of each group bottom material compares
Each group bottom material is compared the cholesterol level in butter using gas chromatography mass spectrometry, concrete outcome see Table 2 for details
Cholesterol level in 2 each group bottom material of table compares (g/100g)
。
According to the result of table 2 it is found that the 1. use analysis of raw material: the cholesterol level in embodiment 1 and 2 bottom material of embodiment
It is less than 0.30g/100g；And comparative example 1 is being cancelled using after bagasse, cholesterol level rises to 0.59g/100g, and
Comparative example 2 is after cancelling using sugarcane residues ultramicro powder, and cholesterol level rises to 0.48g/100g, and two groups of cholesterol level is equal
It is significantly higher than embodiment 1 and embodiment 2, it was demonstrated that whether cancel the use of bagasse or the use of sugarcane residues ultramicro powder, all
The cholesterol level in bottom material can be made to significantly rise, illustrate that bagasse can cooperate with the gallbladder reduced in butter solid with sugarcane residues ultramicro powder
Alcohol content.2. Parameters Analysis: being less than 0.30g/ compared to the cholesterol level in embodiment 1 and 2 bottom material of embodiment
100g；Comparative example 3 is after cancelling ultrasonication, cholesterol level 0.42g/100g, and comparative example 4 is cut in cancellation interval height
After cutting homogenization, cholesterol level 0.40g/100g, comparative example 5 is cancelling ultrasonication and interval high shear homogeneous
After processing, cholesterol level is up to 0.53g/100g, and the cholesterol level in three groups of bottom materials is all remarkably higher than embodiment 1 and reality
Example 2 is applied, especially with the cholesterol level highest in comparative example 5, it can be seen that, it is only equal in ultrasonication and interval high shear
When matter is handled while being carried out, bagasse and sugarcane residues ultramicro powder can be just remarkably promoted to the adsorption effect of cholesterol, is thus reached
Reduce the cholesterol level in bottom material.
In conclusion only using bagasse, sugarcane residues ultramicro powder, ultrasonication and interval high shear homogeneous at the same time
When processing, it could obtain that the aromatic strongly fragrant, cholesterol of spicy fresh perfume, mellow in taste, ester is low and dry peppery mouthfeel is low, glutinous to human oral cavity
Film and the peppery soup bottom material of small, the safer Luzhou-flavor butter of gastric irritation.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of peppery soup bottom material of Luzhou-flavor butter, which is characterized in that the bottom material is made of the raw material of following weight: butter
400-520 parts, 140 ~ 240 parts of bagasse, 20 ~ 40 parts of sugarcane residues ultramicro powder, capsicum 30-60 parts of new generation, strip capsicum 10-30
Part, 5-15 parts of babysbreath capsicum, 4-10 parts of garlic, 2-8 parts of shallot, 2-8 parts of spring onion, 4-10 parts of old ginger, Pixian bean sauce 20-40
Part, 1-5 parts of fermented soya bean oil, 2-8 parts of spice mix, 4-10 parts of Chinese prickly ash.
2. the peppery soup bottom material of Luzhou-flavor butter according to claim 1, which is characterized in that the bottom material is by following weight
Raw material be made: 460 parts of butter, 190 parts of bagasse, 30 parts of sugarcane residues ultramicro powder, 45 parts of capsicum of new generation, strip capsicum 20
Part, 10 parts of babysbreath capsicum, 7 parts of garlic, 5 parts of shallot, 5 parts of spring onion, 7 parts of old ginger, 30 parts of Pixian bean sauce, 3 parts of fermented soya bean oil mixes
Close 5 parts of spice, 7 parts of Chinese prickly ash.
3. it is a kind of according to right to go to 1 or 2 described in the peppery soup bottom material of Luzhou-flavor butter preparation method, which is characterized in that the party
Method includes the following steps:
(1) it prepares basic oil: after butter melt, bagasse is added, then with ultrasonic pretreatment 20min, then is placed in -5 ~ -10
3 ~ 5h is saved in DEG C, thawing is again heated to after taking-up, pulls bagasse out, sugarcane residues ultramicro powder is added, and give interval height and cut
Homogeneous is cut, it is spare to obtain basic oil；
(2) Chinese prickly ash pre-processes: 60 DEG C of warm water of Chinese prickly ash being impregnated 1-2h, pulls out, it is spare must to pre-process Chinese prickly ash；
(3) pretreatment of raw material: garlic, old ginger are cut into end, and shallot, spring onion dissection are spare；
(4) prepare zi ba pepper: capsicum of new generation, strip capsicum, babysbreath capsicum boiling water cook 30min, until capsicum meat absorbs
Moisture and it is not tacky when, pull out, rubbed with meat grinder, it is spare to obtain zi ba pepper；
(5) prepare oil immersion Chinese prickly ash: basic oil is warming up to 110-130 DEG C, is poured into pretreated Chinese prickly ash, basic oil submergence flower
Green pepper, side bevelling stirring, it is spare to obtain oil immersion Chinese prickly ash；
(6) it prepares finished product: big onion parts, small onion parts, garlic granule, old ginger end is added in remaining basic oil, fry to pale brown, to oil temperature
After dropping to 110 DEG C, zi ba pepper is added in pot in three times, stops heating, oil temperature to 120-130 after capsicum is in kermesinus
DEG C when, Pixian bean sauce is added, fries to thick broad-bean sauce surface hair shaft, is eventually adding oil immersion Chinese prickly ash, stir 2-8min, continue after closing fire
20min is stirred, fermented soya bean oil, spice mix are added in pot stir 2-5min together, is taken the dish out of the pot；
(7) filling: to maintain 60 DEG C of heat preservation 12-15h of oil temperature after taking the dish out of the pot, carried out after filtering, pressure oil filling.
4. it is a kind of according to right to go to 1 or 2 described in the peppery soup bottom material of Luzhou-flavor butter preparation method, which is characterized in that the party
Method includes the following steps:
(1) it prepares basic oil: after butter melt, bagasse is added, then with ultrasonic pretreatment 20min, then is placed in -5 ~ -10
3 ~ 5h is saved in DEG C, thawing is again heated to after taking-up, pulls bagasse out, sugarcane residues ultramicro powder is added, and give interval height and cut
Homogeneous is cut, it is spare to obtain basic oil；
(2) Chinese prickly ash pre-processes: 60 DEG C of warm water of Chinese prickly ash being impregnated 1-2h, is pulled out spare；
(3) pretreatment of raw material: garlic, old ginger are cut into end, and shallot, spring onion dissection are spare；
(4) prepare zi ba pepper: capsicum of new generation, strip capsicum, babysbreath capsicum boiling water cook 30min, until capsicum meat absorbs
Moisture and it is not tacky when, pull out, rubbed with meat grinder, it is spare to obtain zi ba pepper；
(5) prepare oil immersion Chinese prickly ash: basic oil is warming up to 130-150 DEG C, is poured into pretreated Chinese prickly ash and submerges Chinese prickly ash, while falling
Side stirring, it is spare to obtain oil immersion Chinese prickly ash；
(6) it prepares finished product: big onion parts, small onion parts being added in remaining basic oil, fried to the black Huang of onion parts, pull discarding out, then plus
Enter garlic granule, old ginger end is fried to golden yellow, after oil temperature drops to 110 DEG C, zi ba pepper is added in pot in three times, to capsicum in bright
Stop heating after red, Pixian bean sauce is added when capsicum is added in last time together, fries to thick broad-bean sauce surface hair shaft, then by beans
Soy sauce, spice mix, oil immersion Chinese prickly ash are added thereto, and stir 2-8min, are closed fire and are taken the dish out of the pot；
(7) filling: to maintain 60 DEG C of heat preservation 12-15h of oil temperature after taking the dish out of the pot, carried out after filtering, pressure oil filling.
5. preparation method according to claim 3 or 4, which is characterized in that the sugarcane residues ultramicro powder is by following steps system
At: by clean bagasse, vacuum refrigeration 20min, subsequent row are pulverized at -20 ~ -30 DEG C, 3 ~ 5Pa, are crossed 200 meshes, are obtained
Sugarcane residues ultramicro powder.
6. preparation method according to claim 3 or 4, which is characterized in that the ultrasonication frequency is 25 ~ 35kHz,
Power density is 0.3 ~ 0.4w/cm2.
7. preparation method according to claim 3 or 4, which is characterized in that the vacuum degree of the interval high shear homogeneous is
10 ~ 20MPa, the interval number are 3 ~ 5 times, and each intermittent time is 1min.
8. preparation method according to claim 3 or 4, which is characterized in that the fermented soya bean oil is made by the following method: by weight
Part proportion meter is measured, the quality fermented soya bean and rapeseed oil mixing frying such as takes, it is oily to obtain fermented soya bean.
9. preparation method according to claim 3 or 4, which is characterized in that the spice mix is made of the following raw material:
It counts by weight ratio, takes 5-7 parts of fennel, it is 3-5 parts octagonal, 3-5 parts of tsaoko, 2-4 parts of cassia bark, 1-3 parts of murraya paniculataJack, spiceleaf 1-3
Part, 1-3 parts of dried orange peel, fragrant fruit 1-3 parts, 1-3 parts of Radix Glycyrrhizae, 1-3 parts of the root of Dahurain angelica, 1-3 parts of galanga, 0.2-0.5 parts of cumin, Lysimachia sikokiana 0.4-
0.8 part, 0.4-0.8 parts of caraway seeds, 0.2-0.5 parts of lemon-grass, 0.1-0.4 parts of coriander, Bi dials 0.2-0.5 parts, cloves 0.2-0.5
Part, it is spare that 1 ~ 5 part of 62 degree of white wine dipping 0.5-1h is added after co-grinding.
10. a kind of peppery soup bottom material of Luzhou-flavor butter according to made from claim 3 ~ 9 any preparation method.
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| CN113632959A (en) * | 2021-08-26 | 2021-11-12 | 四川漫味龙厨生物科技有限公司 | Novel processing technology of Sichuan-style hotpot condiment |
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