CN110063483A - It is a kind of not get angry and the chafing dish bottom flavorings and preparation method thereof of preservative free - Google Patents
It is a kind of not get angry and the chafing dish bottom flavorings and preparation method thereof of preservative free Download PDFInfo
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- CN110063483A CN110063483A CN201810063002.3A CN201810063002A CN110063483A CN 110063483 A CN110063483 A CN 110063483A CN 201810063002 A CN201810063002 A CN 201810063002A CN 110063483 A CN110063483 A CN 110063483A
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 21
- 230000002335 preservative effect Effects 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000003205 fragrance Substances 0.000 claims abstract description 31
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 28
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 27
- 239000002245 particle Substances 0.000 claims abstract description 26
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 24
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 23
- 239000002304 perfume Substances 0.000 claims abstract description 18
- 235000014121 butter Nutrition 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 11
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 11
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 11
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 11
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 11
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 11
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 11
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- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 11
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 8
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- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 238000004332 deodorization Methods 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 4
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- 244000291564 Allium cepa Species 0.000 claims 1
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- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
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- 239000003921 oil Substances 0.000 description 22
- 235000019198 oils Nutrition 0.000 description 22
- 239000000463 material Substances 0.000 description 14
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- 239000000796 flavoring agent Substances 0.000 description 10
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- 210000001367 artery Anatomy 0.000 description 2
- 239000002199 base oil Substances 0.000 description 2
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- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 2
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- 210000002784 stomach Anatomy 0.000 description 2
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- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
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- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
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- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 238000004821 distillation Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- FDZZZRQASAIRJF-UHFFFAOYSA-M malachite green Chemical compound [Cl-].C1=CC(N(C)C)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](C)C)C=C1 FDZZZRQASAIRJF-UHFFFAOYSA-M 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000010499 rapseed oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000020097 white wine 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
Abstract
It does not get angry the present invention relates to one kind and the chafing dish bottom flavorings and preparation method thereof of preservative free, including major ingredient, fragrance and flavouring, the major ingredient is grouped as by following group: butter, Chinese prickly ash, capsicum；The fragrance is grouped as by following group: illiciumverum, tangerine peel, fennel, spiceleaf, White Chloe, tsaoko, clever grass, kaempferia galamga, pepper, peppermint grass.Preparation method includes the following steps: that S1 is crushed: S11 fragrance crushes: the fragrance of 96-138 parts by weight being put into crushing in pulverizer and obtains perfume particle, the partial size 1-10mm of perfume particle；S12 Chinese prickly ash crushes；S13 capsicum is impregnated；S2 fusing.The present invention has the advantages that not get angry, without preservative and aromatic.
Description
Technical field
The present invention relates to food technology fields, and in particular to one kind is not got angry and the chafing dish bottom flavorings of preservative free and its preparation
Method.
Background technique
Chafing dish is not only cuisines, and contains the intension of cooking culture, tastes for people and adds elegant taste doubly.When blocked shot,
Round reeky chafing dish, holding arms is discussed together by men and women, old and young, relatives and friends, is lifted chopsticks and is eaten greatly, softheartedly ripples, and is brimmed with ardent harmonious
Atmosphere, be suitble to this traditional Chinese culture of happy reunion.When people's guests, the dish in chafing dish, which is put, quite rule: preceding
It is walked after flying, the left right shrimp of fish, surrounding gently spreads cauliflower, i.e. flying bird meat is placed on chafing dish to the front of fire door, walks beasts meat and is put in chafing dish
Back, the left side are fish, and the right is shrimps, and various dish slices are slightly put, as if " A myriad of stars surround the moon " is respected with showing.If treating not
Two especially big meat ball are then placed on chafing dish front by the visitor of speed, followed by beasts meat is walked, you are illustrated to leave away.In Chongqing, blocked shot
Also it is worthy of careful study, condiment generally selects most basic green onion, ginger and garlic and sesame oil, can just eat the genuineness of chafing dish in this way.Boiling hot dish has
Rule first eats mao food materials of tripe duck intestines one kind, and boiling hot method is: it is agitated, it is just most tender that the dish taken is burnt in this way.Guests or
It has a dinner party with friend.Chafing dish bottom flavorings choice materials, select first-class bean paste, special type capsicum, Chinese prickly ash, garlic clove, butter, rape oil,
More than 20 condiment such as fermented soya bean, cooking wine, old ginger, chickens' extract, monosodium glutamate, cassia bark, fennel, tsaoko, White Chloe, fermented glutinour rice, rock sugar and it is a variety of in
Medicine is refined.Using animal and vegetable oil as solvent, refined using condiment and a variety of fragrance, soup look glow, taste is numb, it is peppery, fresh,
Fragrant and Hui Tian, taste orthodox school is mellow, has the function of Appetizing spleen-tonifying, enhancing immune function.
Since materials are improper during the frying of existing chafing dish bottom flavorings, chafing dish bottom flavorings are faint in color, and vegetable becomes after survey is scalded
Color, so that vegetable color not can be effectively controlled；In addition many chafing dish bottom flavorings increase chafing dish bottom flavorings by edible essence is added
Fragrance, although the component being added does not have exceeded, losing should be in the natural taste in chafing dish bottom flavorings；Some chafing dish bottom flavorings one
Taste pursuit is numb and peppery, and the pungent for eating soda increase bottom material is even added sometimes, big to the stimulation of people's stomach, and mouthfeel is not
It is good.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide one kind not to get angry and the chafing dish bottom flavorings of preservative free
And preparation method thereof, solve the problems, such as mouthfeel it is bad, it is peppery spend it is high.
The purpose of the present invention is achieved through the following technical solutions:
It is a kind of not get angry and the chafing dish bottom flavorings of preservative free, including major ingredient, fragrance, Chinese herbal medicine and flavouring, the chafing dish
Bottom material forms
The major ingredient is grouped as by following group:
Butter 4000-6000 parts by weight
Chinese prickly ash 75-100 parts by weight
Capsicum 400-600 parts by weight；
The fragrance is grouped as by following group:
The capsicum is babysbreath capsicum, zi ba pepper, herd horses two twigs of the chaste tree of mountain and chilli.
It carries out boiling chafing dish using chafing dish bottom flavorings of the invention, vegetable survey is non-discolouring after scalding, and vegetable taste is full, mellow and full, adopts
Rendered palatable with natural perfume material, it is fresh perfume nature and aftertaste it is long.
The food materials fragrance of high-quality is used in the feed, wherein essence preservative and pigment are free of, it is more healthy and safe,
The former material that the integration of drinking and medicinal herbs such as peppermint grass, tangerine peel are added in fragrance has medical value abundant, suitable for people of all ages, full of nutrition.
Peppermint acrid flavour, cool in nature, nontoxic, energy fall fire, are not easy to get angry later using this chafing dish bottom flavorings.
Perennial herb.Stem is upright, 30-60 centimetres high, and the lower part very thin fibrous root and level of several sections of tools is crawled rhizomes, sharp
Four prismatics have four slots, and micro- pubescence is swung on top, and lower part is only by micro- pubescence, multi-branched along rib.The long round shape lanceolar of blade,
Lanceolar, ellipse or ovum shape lanceolar, dilute oblong, long 3-5 (7) centimetre, 0.8-3 centimetres wide, the sharp point of apex, base portion wedge shape
To subcircular, the edge tooth shape sawtooth coarse in the above sparsely grow of base portion, about 5-6 pairs of lateral vein, with middle rib under micro-pits above
Face is significant, above green；Along the pulse the upper dense micro- pubescence of remaining part sparsely grow, or in addition to arteries and veins remaining part be bordering on it is hairless, above light green, usually
Along the pulse upper dense micro- pubescence；Petiole is 2-10 millimeters long, and abdomen hollow back is convex, by micro- pubescence.Umbrella inflorescence axillary is taken turns, profile is spherical, Hua Shi
About 18 millimeters of diameter, tool obstructs or without stalk, stalk is 3 millimeters when tool obstructs, by micro- pubescence；Bennet is very thin, 2.5 millimeters long, by micro- soft
Hair is bordering on hairless.Calyx tubulose is bell, is about 2.5 millimeters, and outer by micro- pubescence and gland point, inner face is hairless, 10 arteries and veins, unobvious,
Calyx tooth 5, narrow triangular shape bore shape, and the long sharp point of apex is 1 millimeter long.Corolla is pale purple, and 4 millimeters long, slightly by micro- pubescence, inner face exists for outside
By micro- pubescence below throat, limb 4 is split, and upper sliver apex 2 is split, larger, remaining 3 sliver is closely equal big, oblong, and apex is blunt.It is male
Stamen 4, it is preceding to longer, 5 millimeters are about, is stretched out in except corolla, filigree is Filamentous, hairless, anther oval, Room 2, and room is parallel.
Style slightly exceeds stamen, and apex nearly equal 2 is shallowly split, and sliver bores shape.Floral disc flat-top.Pyrene ovum pearl shape, yellowish-brown have glandule
Nest.The month at florescence 7-9, fruiting period October
Further, the butter are grouped as by following group:
Old oil 2500-3000 parts by weight；
Fresh oil 1500-3000 parts by weight.
Further, the flavouring by forming as follows:
Flavouring selection bean cotyledon is adjustable the saline taste of chafing dish bottom flavorings, does not add salt, green onion, ginger and garlic can increase fragrance and can press down
Bacterium extends and uses the time.
It is above-mentioned not get angry and the preparation method of the chafing dish bottom flavorings of preservative free, include the following steps:
S1 is crushed:
S11 fragrance crushes: the fragrance of 96-138 parts by weight being put into crushing in pulverizer and obtains perfume particle, perfume particle
Partial size 1-10mm；
S12 Chinese prickly ash crushes: the Chinese prickly ash of 75-100 parts by weight being put into crushing in pulverizer and obtains Chinese prickly ash particle, Chinese prickly ash particle
Partial size 1-10mm；
S13 capsicum is impregnated: the capsicum of 400-600 parts by weight being impregnated 8-12min in 90-100 DEG C of water, is filtered, is rubbed；
S2 fusing: by the fresh oil refinery of 2500-3000 parts by weight at old oil, the fresh oil of 1500-3000 parts by weight is added
It is melted with old oil, the green onion, ginger and garlic of the 600-800 parts by weight of S1 step is put into deodorization in the butter of fusing, is added in S13 step
Capsicum after add bean cotyledon, stir-fry 2-3h at 110-120 DEG C, perfume particle is added in 110-120 DEG C of stir-frying 10-15min,
Chinese prickly ash particle is added to stir-fry at 110-120 DEG C 5-10min, the hawthorn liquor that 100-150 parts by weight are added stir-fries 1-2min, adds
Enter the hawthorn liquor of 50-60 parts by weight and the rock sugar stir-frying 3-5min of 120-150 parts by weight, loading watt cylinder off the pot, cooled and solidified
Obtain solid chafing dish bottom flavorings.
During the preparation process, first by flavouring deodorization, stir-fry capsicum bean cotyledon after deodorization, by the nutritional ingredient and fragrance of capsicum
It extract, fragrance stir-frying process time is short, avoids bitter, for fermenting, rock sugar is seasoned hawthorn liquor, is finally prepared into
The chafing dish bottom flavorings aromatic flavour arrived.
Further, the partial size of perfume particle is 1-10mm in the S1 step, and the partial size of Chinese prickly ash particle is 1-10mm.
Further, refinery in the S2 step are as follows: keep 60-90min cooling after 160-170 DEG C of fusing fresh oil
Solidification keeps 30-45min cooling and solidifying after 160-170 DEG C of fusing again.
Further, the hawthorn liquor is the white wine of hawthorn distillation brewing.
Further, fusion temperature is 160-170 DEG C in the S2 step.
Old oil is fresh oil refinery in preparation process, rather than used butter, more hygiene and health, and flavor phase
Together；Fresh oil and the common fusing of old oil are used as base oil, and flavor is good in good taste.
Preparation method is simple, particle after the crushing such as fragrance is tasty more preferable and be more evenly distributed, the temperature control of butter
It is more advantageous in range as above tasty, bottom material is not pasted and aromatic flavour, is not easy to get angry, does not add preservative.
The beneficial effects of the present invention are:
1. carrying out boiling chafing dish using chafing dish bottom flavorings of the invention, vegetable survey is non-discolouring after scalding, and vegetable taste is full, mellow and full,
Rendered palatable using natural perfume material, it is fresh perfume nature and aftertaste it is long；
2. the food materials fragrance of high-quality is used in the feed, wherein being free of essence preservative and pigment, more healthy peace
Entirely, the former material of the integration of drinking and medicinal herbs such as peppermint grass, tangerine peel is added in fragrance, there is medical value abundant, suitable for people of all ages, nutrition is rich
Richness, peppery degree are suitable for；Peppermint acrid flavour, cool in nature, nontoxic, energy fall fire, are not easy to get angry later using this chafing dish bottom flavorings；
3. flavouring selection bean cotyledon is adjustable the saline taste of chafing dish bottom flavorings, salt is not added, green onion, ginger and garlic can increase fragrance and energy
It is antibacterial, extend and uses the time；
It is particle after the crushing such as fragrance is tasty more preferable and be more evenly distributed 4. preparation method is simple, the temperature control of butter
System is more advantageous to tasty in range as above, and bottom material is not pasted and aromatic flavour, is not easy to get angry, does not add preservative；
5. old oil is fresh oil refinery in preparation process, rather than used butter, more hygiene and health, and flavor phase
Together；Fresh oil and the common fusing of old oil are used as base oil, and flavor is good in good taste；
6. stir-fry capsicum bean cotyledon after deodorization, by the nutritional ingredient and perfume (or spice) of capsicum during the preparation process, first by flavouring deodorization
Material is extract, and fragrance stir-frying process time is short, avoids bitter, for fermenting, rock sugar is seasoned hawthorn liquor, final to prepare
Obtained chafing dish bottom flavorings aromatic flavour, the stir-frying time, which is controlled, can be prepared delicious, not bitter and aromatic advantage；Its
Middle hawthorn liquor has stomach invigorating and digestion promoting effects anti-three high and beautifying face and moistering lotion anti-aging effects.
Specific embodiment
Technical solution of the present invention is described in further detail combined with specific embodiments below, but protection scope of the present invention is not
It is confined to as described below.
It is a kind of not get angry and the chafing dish bottom flavorings of preservative free, including major ingredient, fragrance and flavouring, the chafing dish bottom flavorings composition
Include:
Major ingredient 4475-6700 parts by weight
Fragrance 96-138 parts by weight
Flavouring 1150-1660 parts by weight；
The major ingredient is grouped as by following group:
Butter 4000-6000 parts by weight
Chinese prickly ash 75-100 parts by weight
Capsicum 400-600 parts by weight；
The fragrance is grouped as by following group:
The capsicum is babysbreath capsicum, zi ba pepper, herd horses two twigs of the chaste tree of mountain and chilli.
Specifically, the butter are grouped as by following group:
Old oil 2500-3000 parts by weight；
Fresh oil 1500-3000 parts by weight.
Specifically, the flavouring by forming as follows:
The design parameter of embodiment 1- embodiment 3 is as shown in table 1, and wherein 4 present invention of embodiment 1- embodiment limits
Technical parameter.
Table 1
Above-described embodiment 1- embodiment 4 do not get angry and the preparation method of the chafing dish bottom flavorings of preservative free, including walk as follows
It is rapid:
S1 is crushed:
S11 fragrance crushes: the fragrance of 96-138 parts by weight being put into crushing in pulverizer and obtains perfume particle, perfume particle
Partial size 1-10mm；
S12 Chinese prickly ash crushes: the Chinese prickly ash of 75-100 parts by weight being put into crushing in pulverizer and obtains Chinese prickly ash particle, Chinese prickly ash particle
Partial size 1-10mm；
S13 capsicum is impregnated: the capsicum of 400-600 parts by weight being impregnated 8-12min in 90-100 DEG C of water, is filtered, is twisted
It is broken；
S2 fusing: by the fresh oil refinery of 2500-3000 parts by weight at old oil, the fresh oil of 1500-3000 parts by weight is added
It is melted with old oil, the green onion, ginger and garlic of the 600-800 parts by weight of S1 step is put into deodorization in the butter of fusing, is added in S13 step
Capsicum after add bean cotyledon, stir-fry 2-3h at 110-120 DEG C, perfume particle is added in 110-120 DEG C of stir-frying 10-15min,
Chinese prickly ash particle is added to stir-fry at 110-120 DEG C 5-10min, the hawthorn liquor that 100-150 parts by weight are added stir-fries 1-2min, adds
Enter the hawthorn liquor of 50-60 parts by weight and the rock sugar stir-frying 3-5min of 120-150 parts by weight, loading watt cylinder off the pot, cooled and solidified
Obtain solid chafing dish bottom flavorings.
Specifically, the partial size of perfume particle is 1-10mm in the S1 step, and the partial size of Chinese prickly ash particle is 1-10mm.
Specifically, refinery in the S2 step are as follows: keep fresh oil after 160-170 DEG C of fusing 60-90min cooling solid
Change, keeps 30-45min cooling and solidifying after 160-170 DEG C of fusing again.
Specifically, fusion temperature is 160-170 DEG C in the S2 step.
Chafing dish bottom flavorings and water that embodiment 1- embodiment 4 is prepared are boiled by the mass ratio of 3:2 and prepare chafing dish, by it
Color, smell and taste and pungent Tachistoscope are as shown in table 2:
Table 2
The above is only a preferred embodiment of the present invention, it should be understood that the present invention is not limited to described herein
Form should not be regarded as an exclusion of other examples, and can be used for other combinations, modifications, and environments, and can be at this
In the text contemplated scope, modifications can be made through the above teachings or related fields of technology or knowledge.And those skilled in the art institute into
Capable modifications and changes do not depart from the spirit and scope of the present invention, then all should be in the protection scope of appended claims of the present invention
It is interior.
Claims (7)
1. one kind is not got angry and the chafing dish bottom flavorings of preservative free, including major ingredient, fragrance and flavouring, which is characterized in that the fire
The composition of flavoring food includes:
Major ingredient 4475-6700 parts by weight
Fragrance 96-138 parts by weight
Flavouring 1150-1660 parts by weight；
The major ingredient is grouped as by following group:
Butter 4000-6000 parts by weight
Chinese prickly ash 75-100 parts by weight
Capsicum 400-600 parts by weight；
The fragrance is grouped as by following group:
The capsicum is babysbreath capsicum, zi ba pepper, herd horses two twigs of the chaste tree of mountain and chilli.
2. one kind according to claim 1 is not got angry and the chafing dish bottom flavorings of preservative free, which is characterized in that the butter by
Following group is grouped as:
Old oil 2500-3000 parts by weight；
Fresh oil 1500-3000 parts by weight.
3. one kind according to claim 1 is not got angry and the chafing dish bottom flavorings of preservative free, which is characterized in that the flavouring
By forming as follows:
4. the described in any item one kind of claim 1-3 are not got angry and the preparation method of the chafing dish bottom flavorings of preservative free, feature
It is, includes the following steps:
S1 is crushed:
S11 fragrance crushes: the fragrance of 96-138 parts by weight being put into crushing in pulverizer and obtains perfume particle；
S12 Chinese prickly ash crushes: the Chinese prickly ash of 75-100 parts by weight being put into crushing in pulverizer and obtains Chinese prickly ash particle；
S13 capsicum is impregnated: the capsicum of 400-600 parts by weight being impregnated 8-12min in 90-100 DEG C of water, is filtered, is rubbed；
S2 fusing: by the fresh oil refinery of 2500-3000 parts by weight at old oil, the fresh oil of 1500-3000 parts by weight and old is added
The green onion, ginger and garlic of the 600-800 parts by weight of S1 step is put into deodorization in the butter of fusing by oil fusing, is added peppery in S13 step
Bean cotyledon is added after green pepper, stir-fry 2-3h at 110-120 DEG C, and perfume particle is added in 110-120 DEG C of stir-frying 10-15min, is added
Chinese prickly ash particle stir-fries 5-10min at 110-120 DEG C, and the hawthorn liquor that 100-150 parts by weight are added stir-fries 1-2min, is added
The hawthorn liquor of 50-60 parts by weight and the rock sugar stir-frying 3-5min of 120-150 parts by weight, loading watt cylinder off the pot, cooled and solidified obtain
To solid chafing dish bottom flavorings.
5. one kind according to claim 4 is not got angry and the preparation method of the chafing dish bottom flavorings of preservative free, which is characterized in that
The partial size of perfume particle is 1-10mm in the S1 step, and the partial size of Chinese prickly ash particle is 1-10mm.
6. one kind according to claim 4 is not got angry and the preparation method of the chafing dish bottom flavorings of preservative free, which is characterized in that
Refinery in the S2 step are as follows: fresh oil is kept to 60-90min cooling and solidifying after 160-170 DEG C of fusing, again in 160-
30-45min cooling and solidifying is kept after 170 DEG C of fusings.
7. one kind according to claim 4 is not got angry and the preparation method of the chafing dish bottom flavorings of preservative free, which is characterized in that
Fusion temperature is 160-170 DEG C in the S2 step.
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