CN112205599A - Processing and making method of flavored litsea pungens jam - Google Patents
Processing and making method of flavored litsea pungens jam Download PDFInfo
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- CN112205599A CN112205599A CN202011007019.0A CN202011007019A CN112205599A CN 112205599 A CN112205599 A CN 112205599A CN 202011007019 A CN202011007019 A CN 202011007019A CN 112205599 A CN112205599 A CN 112205599A
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- 241000633855 Litsea pungens Species 0.000 title claims abstract description 66
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 122
- 240000002262 Litsea cubeba Species 0.000 claims abstract description 80
- 235000012854 Litsea cubeba Nutrition 0.000 claims abstract description 80
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 239000002994 raw material Substances 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000003756 stirring Methods 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 26
- 239000000312 peanut oil Substances 0.000 claims abstract description 26
- 238000002791 soaking Methods 0.000 claims abstract description 26
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 21
- 235000008397 ginger Nutrition 0.000 claims abstract description 21
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 21
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 20
- 240000007232 Illicium verum Species 0.000 claims abstract description 20
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- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 20
- 229940029982 garlic powder Drugs 0.000 claims abstract description 20
- 235000012907 honey Nutrition 0.000 claims abstract description 20
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 20
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 20
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 20
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 20
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- 239000004455 soybean meal Substances 0.000 claims abstract description 20
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 19
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- 239000001511 capsicum annuum Substances 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 11
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- 239000000052 vinegar Substances 0.000 claims abstract description 8
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- 239000000919 ceramic Substances 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract 8
- 244000098338 Triticum aestivum Species 0.000 claims abstract 3
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- 235000015067 sauces Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 8
- 235000004611 garlic Nutrition 0.000 claims description 8
- 241000237502 Ostreidae Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 235000019634 flavors Nutrition 0.000 claims description 7
- 235000020636 oyster Nutrition 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 238000009924 canning Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000000249 desinfective effect Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims description 2
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- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract description 2
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- 238000003672 processing method Methods 0.000 abstract description 2
- 229960004106 citric acid Drugs 0.000 abstract 2
- 235000015165 citric acid Nutrition 0.000 abstract 2
- 229960003885 sodium benzoate Drugs 0.000 abstract 2
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 13
- 241000207961 Sesamum Species 0.000 description 12
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- NEHNMFOYXAPHSD-UHFFFAOYSA-N citronellal Chemical compound O=CCC(C)CCC=C(C)C NEHNMFOYXAPHSD-UHFFFAOYSA-N 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
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- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- WXBXVVIUZANZAU-UHFFFAOYSA-N 2E-decenoic acid Natural products CCCCCCCC=CC(O)=O WXBXVVIUZANZAU-UHFFFAOYSA-N 0.000 description 1
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- YWWVWXASSLXJHU-UHFFFAOYSA-N 9E-tetradecenoic acid Natural products CCCCC=CCCCCCCCC(O)=O YWWVWXASSLXJHU-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241001506940 Alpinia japonica Species 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000005171 Dysmenorrhea Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010049077 Hernia pain Diseases 0.000 description 1
- 241000012097 Lindera communis Species 0.000 description 1
- 244000245109 Lindera glauca Species 0.000 description 1
- 235000001577 Lindera glauca Nutrition 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229930003633 citronellal Natural products 0.000 description 1
- 235000000983 citronellal Nutrition 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- WTEVQBCEXWBHNA-YFHOEESVSA-N neral Chemical compound CC(C)=CCC\C(C)=C/C=O WTEVQBCEXWBHNA-YFHOEESVSA-N 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 239000009910 sargent gloryvine Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
- IBYFOBGPNPINBU-UHFFFAOYSA-N tetradecenoic acid Natural products CCCCCCCCCCCC=CC(O)=O IBYFOBGPNPINBU-UHFFFAOYSA-N 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- WXBXVVIUZANZAU-CMDGGOBGSA-N trans-2-decenoic acid Chemical compound CCCCCCC\C=C\C(O)=O WXBXVVIUZANZAU-CMDGGOBGSA-N 0.000 description 1
- IBYFOBGPNPINBU-OUKQBFOZSA-N trans-2-tetradecenoic acid Chemical compound CCCCCCCCCCC\C=C\C(O)=O IBYFOBGPNPINBU-OUKQBFOZSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A processing and making method of flavored litsea pungens jam comprises the following steps: soaking fructus Litseae Pungentis in jasmine powder, orchid powder, wheat flour, and water; pickling fructus Litseae Pungentis with Bulbus Allii powder water, soy sauce, oleum sesami, edible salt, edible vinegar, and chicken essence; frying litsea with peanut oil; preparing pungent litse fruit, peanut oil, soybean meal, paprika powder, glutinous rice flour, star aniseed powder, cinnamon powder, garlic powder, ginger powder, edible salt, sesame powder, rock candy, honey, sodium benzoate, sodium glutamate, citric acid and potassium sorbate; stirring peanut oil, soybean meal, paprika powder, glutinous rice flour, star anise powder, cassia powder, garlic powder, ginger powder, edible salt and sesame powder, adding crystal sugar, honey, sodium benzoate, sodium glutamate, citric acid and potassium sorbate, stirring, adding litsea pungens and stirring; placing the prepared raw materials into a ceramic pot for sealing. The flavored litsea cubeba jam prepared by the processing and manufacturing method of the flavored litsea cubeba jam has the advantages of smooth taste, pure mouth feeling and fresh taste, and the quality of the flavored litsea cubeba jam is improved.
Description
Technical Field
The invention relates to the technical field of litsea pungens processing, and particularly relates to a processing and making method of flavored litsea pungens jam.
Background
With the rapid development of economy in China, the living standard of people is greatly improved, and the requirements of people on living quality are higher and higher. Various gourmets are gradually loved by people, the gourmets tend to be diversified gradually, and the gourmet on the tongue tip becomes the subject of life of people day by day. In daily life, people need to use various sauces to increase the color, the fragrance and the taste of dishes, promote appetite and increase some nutrient substances required by human bodies when cooking delicious foods. In recent years, the litsea sauce is gradually popular as a seasoning and gradually enters the daily life of people. Litsea cubeba, also known as aucklandia seed, alpinia japonica, bark tree, litsea cubeba, lindera communis, lindera glauca, zanthoxylum bungeanum, litsea cubeba, sargentgloryvine, is a fruit of woody plants growing in mountainous areas. The fresh litsea cubeba is rich in nutrient substances, and contains volatile oil, fatty oil, alpha-citral, beta-citral, limonene, citronellal, linalool, carbon olefine acid, decenoic acid, tetradecenoic acid, myristic acid, oleic acid, linoleic acid, caprylic acid and other nutrient substances. The pungent litse fruit has effects of warming spleen and stomach, activating qi-flowing, relieving pain, eliminating dampness, invigorating spleen, resolving food stagnation, removing toxic substance, and relieving swelling, and can be used for treating stomach cold abdominal pain, summer heat dampness vomiting and diarrhea, dyspepsia, distention, dysmenorrhea, hernia pain, malaria, and pyocutaneous disease swelling and pain. Litsea cubeba has a plurality of advantages and is gradually accepted by the public. At present, the types of the litsea sauce are single, and the litsea sauce is basically obtained by cleaning litsea, drying in the air, directly adding ginger, minced garlic, star anise, cassia bark, edible oil, essence, monosodium glutamate, salt and the like, stirring, and then bottling or canning and placing. However, the litsea cubeba has slightly pungent, slightly astringent and pungent tastes, the slightly pungent, slightly astringent and smells are not reasonably removed in the production process, and the produced litsea cubeba sauce has poor taste, insufficient fragrance and poor quality and cannot meet the requirements of the public. Moreover, because the litsea pungens contain tannin and pectin which are not easy to degrade, and the litsea pungens are not processed by combining the characteristic of the litsea pungens, the prepared litsea pungens sauce is extremely easy to deteriorate, the storage time is short, the quality cannot meet the requirement easily, and the prepared litsea pungens are difficult to popularize.
Disclosure of Invention
In order to solve the technical problems, the invention provides the processing and making method of the flavored litsea pungens jam, which can reasonably process slightly pungent, slightly astringent and smells, reliably improve the taste of the litsea pungens jam and improve the quality of the litsea pungens jam.
A processing and making method of flavored litsea pungens jam comprises the following steps: (1) and (3) processing litsea pungens: selecting fresh litsea cubeba, removing impurities and malformates of the litsea cubeba, cleaning the litsea cubeba with clear water, draining the water, preparing a soaking solution with jasmine pollen, orchid powder, wheat flour and water to remove fishy smell, then soaking the litsea cubeba with drained water into the soaking solution at the soaking temperature of 23-26 ℃ for 1-2 hours, and removing the air-dried water of the litsea cubeba soaked and subjected to fishy smell removal for later use; (2) carrying out flavor treatment on the litsea pungens: preparing a pickling liquid by using minced garlic water, soy sauce, oyster sauce, edible salt, table vinegar and chicken essence, soaking the litsea pungens processed in the step (1) in the pickling liquid for 45-60 minutes, taking out the litsea pungens, and centrifugally spin-drying for later use; (3) frying litsea pungens: putting peanut oil into a frying pan, adjusting the temperature of warm oil to 240-260 ℃, putting the litsea processed in the step (2) into the frying pan, frying for 6-8 minutes, adjusting the temperature of the oil to 80-100 ℃, frying for 8-12 minutes, taking out the fried litsea, draining the fried oil for later use; (4) preparing raw materials: the raw materials are prepared according to the parts by weight: 100-120 parts of the litsea pungens processed in the step (3), 150-180 parts of peanut oil, 15-22 parts of soybean meal, 8-12 parts of Sichuan pepper powder, 6-10 parts of glutinous rice flour, 4-8 parts of star anise powder, 4-8 parts of cinnamon powder, 4-8 parts of minced garlic, 4-8 parts of minced ginger, 4-8 parts of edible salt, 3-6 parts of sesame powder, 3-6 parts of rock sugar, 3-6 parts of honey, 2-5 parts of sodium benzoate, 2-5 parts of sodium glutamate, 1-4 parts of citric acid and 1-4 parts of potassium sorbate; (5) preparing raw materials: weighing the peanut oil, the soybean meal, the paprika powder, the glutinous rice powder, the star anise powder, the cinnamon powder, the garlic powder, the ginger powder, the edible salt and the sesame powder in parts by weight, uniformly stirring, heating to 60-80 ℃, continuously stirring, adding the rock candy, the honey, the sodium benzoate, the sodium glutamate, the citric acid and the potassium sorbate in parts by weight, heating to 120-140 ℃, continuously stirring, cooling to normal temperature, adding the litsea pungens processed in the step (3) in parts by weight, and continuously stirring uniformly; (6) packaging: and (4) putting the raw materials prepared in the step (5) into a ceramic tank, sealing and placing for 7-10 days, taking out, sterilizing, disinfecting, inspecting, canning or bottling for sale.
Further, the processing and making method of the flavored litsea cubeba jam comprises the following steps (1) litsea cubeba treatment: the proportion of jasmine pollen, orchid pollen, wheat flour and water is 2:1:2: 5.
Further, the processing and making method of the flavored litsea cubeba jam comprises the following steps (2) of carrying out flavor processing on litsea cubeba: the ratio of the garlic powder water to the soy sauce to the oyster sauce to the edible salt to the table vinegar to the chicken essence is 6:3:1:1:2: 1.
Further, the processing and making method of the flavored litsea cubeba jam comprises the following steps of (5) raw material preparation: weighing the peanut oil, the soybean meal, the paprika powder, the glutinous rice powder, the star anise powder, the cinnamon powder, the garlic powder, the ginger powder, the edible salt and the sesame powder in parts by weight, uniformly stirring, heating to 68 ℃, continuously stirring, adding the rock candy, the honey, the sodium benzoate, the sodium glutamate, the citric acid and the potassium sorbate in parts by weight, heating to 125 ℃, continuously stirring, cooling to normal temperature, adding the litsea pungens processed in the step (3) in parts by weight, and continuously stirring uniformly.
Further, the processing and making method of the flavored litsea cubeba jam comprises the following steps (4) of preparing raw materials: the raw materials are prepared according to the parts by weight: 100 parts of the litsea processed in the step (3), 150 parts of peanut oil, 15 parts of soybean meal, 8 parts of paprika powder, 6 parts of glutinous rice powder, 4 parts of star anise powder, 4 parts of cinnamon powder, 4 parts of garlic powder, 4 parts of ginger powder, 4 parts of edible salt, 3 parts of sesame powder, 3 parts of rock candy, 3 parts of honey, 2 parts of sodium benzoate, 2 parts of sodium glutamate, 1 part of citric acid and 1 part of potassium sorbate.
Further, the processing and making method of the flavored litsea cubeba jam comprises the following steps (4) of preparing raw materials: the raw materials are prepared according to the parts by weight: 120 parts of litsea processed in the step (3), 180 parts of peanut oil, 22 parts of soybean meal, 12 parts of paprika powder, 10 parts of glutinous rice powder, 8 parts of star anise powder, 8 parts of cinnamon powder, 8 parts of garlic powder, 8 parts of ginger powder, 8 parts of edible salt, 6 parts of sesame powder, 6 parts of rock candy, 6 parts of honey, 5 parts of sodium benzoate, 5 parts of sodium glutamate, 4 parts of citric acid and 4 parts of potassium sorbate.
Further, the processing and making method of the flavored litsea cubeba jam comprises the following steps (4) of preparing raw materials: the raw materials are prepared according to the parts by weight: 110 parts of the litsea processed in the step (3), 168 parts of peanut oil, 18 parts of soybean meal, 10 parts of paprika powder, 8 parts of glutinous rice powder, 6 parts of star anise powder, 6 parts of cinnamon powder, 5 parts of garlic powder, 5 parts of ginger powder, 5 parts of edible salt, 4 parts of sesame powder, 4 parts of rock candy, 4 parts of honey, 3 parts of sodium benzoate, 3 parts of sodium glutamate, 2 parts of citric acid and 2 parts of potassium sorbate.
The processing and manufacturing method of the flavored litsea pungens jam has the advantages that the problems of poor mouthfeel and pungent smell of the litsea pungens jam are solved by scientifically processing the slightly pungent, slightly astringent taste and smell of the litsea pungens jam, the prepared flavored litsea pungens jam is smooth in mouthfeel, pure in taste and fresh in taste, contains a lot of fragrance, improves the quality of the flavored litsea pungens jam, and well meets public demands. Moreover, according to the characteristics of the litsea pungens, the litsea pungens raw materials are reasonably processed, the storage life of the flavored litsea pungens jam is well guaranteed, the quality of the flavored litsea pungens jam is guaranteed, the flavored litsea pungens jam is guaranteed to be widely drunk, and the processing and manufacturing economic benefits of the flavored litsea pungens jam are improved.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the present invention will be described more clearly and completely below with reference to specific embodiments of the present application, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A processing and making method of flavored litsea pungens jam comprises the following steps: (1) and (3) processing litsea pungens: selecting fresh litsea cubeba, removing impurities and malformates of the litsea cubeba, cleaning the litsea cubeba with clear water, draining the water, preparing a soaking solution with jasmine pollen, orchid powder, wheat flour and water to remove fishy smell, then soaking the litsea cubeba with drained water into the soaking solution at the soaking temperature of 23-26 ℃ for 1-2 hours, and removing the air-dried water of the litsea cubeba soaked and subjected to fishy smell removal for later use; (2) carrying out flavor treatment on the litsea pungens: preparing a pickling liquid by using minced garlic water, soy sauce, oyster sauce, edible salt, table vinegar and chicken essence, soaking the litsea pungens processed in the step (1) in the pickling liquid for 45-60 minutes, taking out the litsea pungens, and centrifugally spin-drying for later use; (3) frying litsea pungens: putting peanut oil into a frying pan, adjusting the temperature of warm oil to 240-260 ℃, putting the litsea processed in the step (2) into the frying pan, frying for 6-8 minutes, adjusting the temperature of the oil to 80-100 ℃, frying for 8-12 minutes, taking out the fried litsea, draining the fried oil for later use; (4) preparing raw materials: the raw materials are prepared according to the parts by weight: 100 parts of the litsea processed in the step (3), 150 parts of peanut oil, 15 parts of soybean meal, 8 parts of paprika powder, 6 parts of glutinous rice powder, 4 parts of star anise powder, 4 parts of cinnamon powder, 4 parts of garlic powder, 4 parts of ginger powder, 4 parts of edible salt, 3 parts of sesame powder, 3 parts of rock candy, 3 parts of honey, 2 parts of sodium benzoate, 2 parts of sodium glutamate, 1 part of citric acid and 1 part of potassium sorbate; (5) preparing raw materials: weighing the peanut oil, the soybean meal, the paprika powder, the glutinous rice powder, the star anise powder, the cinnamon powder, the garlic powder, the ginger powder, the edible salt and the sesame powder in parts by weight, uniformly stirring, heating to 68 ℃, continuously stirring, adding the rock candy, the honey, the sodium benzoate, the sodium glutamate, the citric acid and the potassium sorbate in parts by weight, heating to 125 ℃, continuously stirring, cooling to normal temperature, adding the litsea pungens processed in the step (3) in parts by weight, and continuously stirring uniformly; (6) packaging: and (4) putting the raw materials prepared in the step (5) into a ceramic tank, sealing and placing for 7-10 days, taking out, sterilizing, disinfecting, inspecting, canning or bottling for sale.
Example 2
A processing and making method of flavored litsea pungens jam comprises the following steps: (1) and (3) processing litsea pungens: selecting fresh litsea cubeba, removing impurities and malformates of the litsea cubeba, cleaning the litsea cubeba with clear water, draining the water, preparing a soaking solution with jasmine pollen, orchid powder, wheat flour and water to remove fishy smell, then soaking the litsea cubeba with drained water into the soaking solution at the soaking temperature of 23-26 ℃ for 1-2 hours, and removing the air-dried water of the litsea cubeba soaked and subjected to fishy smell removal for later use; (2) carrying out flavor treatment on the litsea pungens: preparing a pickling liquid by using minced garlic water, soy sauce, oyster sauce, edible salt, table vinegar and chicken essence, soaking the litsea pungens processed in the step (1) in the pickling liquid for 45-60 minutes, taking out the litsea pungens, and centrifugally spin-drying for later use; (3) frying litsea pungens: putting peanut oil into a frying pan, adjusting the temperature of warm oil to 240-260 ℃, putting the litsea processed in the step (2) into the frying pan, frying for 6-8 minutes, adjusting the temperature of the oil to 80-100 ℃, frying for 8-12 minutes, taking out the fried litsea, draining the fried oil for later use; (4) preparing raw materials: the raw materials are prepared according to the parts by weight: 120 parts of the litsea processed in the step (3), 180 parts of peanut oil, 22 parts of soybean meal, 12 parts of paprika powder, 10 parts of glutinous rice powder, 8 parts of star anise powder, 8 parts of cinnamon powder, 8 parts of garlic powder, 8 parts of ginger powder, 8 parts of edible salt, 6 parts of sesame powder, 6 parts of rock candy, 6 parts of honey, 5 parts of sodium benzoate, 5 parts of sodium glutamate, 4 parts of citric acid and 4 parts of potassium sorbate; (5) preparing raw materials: weighing the peanut oil, the soybean meal, the paprika powder, the glutinous rice powder, the star anise powder, the cinnamon powder, the garlic powder, the ginger powder, the edible salt and the sesame powder in parts by weight, uniformly stirring, heating to 68 ℃, continuously stirring, adding the rock candy, the honey, the sodium benzoate, the sodium glutamate, the citric acid and the potassium sorbate in parts by weight, heating to 125 ℃, continuously stirring, cooling to normal temperature, adding the litsea pungens processed in the step (3) in parts by weight, and continuously stirring uniformly; (6) packaging: and (4) putting the raw materials prepared in the step (5) into a ceramic tank, sealing and placing for 7-10 days, taking out, sterilizing, disinfecting, inspecting, canning or bottling for sale.
Example 3
A processing and making method of flavored litsea pungens jam comprises the following steps: (1) and (3) processing litsea pungens: selecting fresh litsea cubeba, removing impurities and malformates of the litsea cubeba, cleaning the litsea cubeba with clear water, draining the water, preparing a soaking solution with jasmine pollen, orchid powder, wheat flour and water to remove fishy smell, then soaking the litsea cubeba with drained water into the soaking solution at the soaking temperature of 23-26 ℃ for 1-2 hours, and removing the air-dried water of the litsea cubeba soaked and subjected to fishy smell removal for later use; (2) carrying out flavor treatment on the litsea pungens: preparing a pickling liquid by using minced garlic water, soy sauce, oyster sauce, edible salt, table vinegar and chicken essence, soaking the litsea pungens processed in the step (1) in the pickling liquid for 45-60 minutes, taking out the litsea pungens, and centrifugally spin-drying for later use; (3) frying litsea pungens: putting peanut oil into a frying pan, adjusting the temperature of warm oil to 240-260 ℃, putting the litsea processed in the step (2) into the frying pan, frying for 6-8 minutes, adjusting the temperature of the oil to 80-100 ℃, frying for 8-12 minutes, taking out the fried litsea, draining the fried oil for later use; (4) preparing raw materials: the raw materials are prepared according to the parts by weight: 110 parts of the litsea processed in the step (3), 168 parts of peanut oil, 18 parts of soybean meal, 10 parts of paprika powder, 8 parts of glutinous rice powder, 6 parts of star anise powder, 6 parts of cinnamon powder, 5 parts of garlic powder, 5 parts of ginger powder, 5 parts of edible salt, 4 parts of sesame powder, 4 parts of rock candy, 4 parts of honey, 3 parts of sodium benzoate, 3 parts of sodium glutamate, 2 parts of citric acid and 2 parts of potassium sorbate; (5) preparing raw materials: weighing the peanut oil, the soybean meal, the paprika powder, the glutinous rice powder, the star anise powder, the cinnamon powder, the garlic powder, the ginger powder, the edible salt and the sesame powder in parts by weight, uniformly stirring, heating to 68 ℃, continuously stirring, adding the rock candy, the honey, the sodium benzoate, the sodium glutamate, the citric acid and the potassium sorbate in parts by weight, heating to 125 ℃, continuously stirring, cooling to normal temperature, adding the litsea pungens processed in the step (3) in parts by weight, and continuously stirring uniformly; (6) packaging: and (4) putting the raw materials prepared in the step (5) into a ceramic tank, sealing and placing for 7-10 days, taking out, sterilizing, disinfecting, inspecting, canning or bottling for sale.
Comparing examples 1-5 with conventional litsea sauce, please evaluate and score 100 litsea sauce processing field personnel tasting taste, wherein the score is 100 parts, and the score is averaged, and the higher the score is, the better the quality is. The specific scoring results are shown in table 1 below.
TABLE 1 Scoring
| Smooth mouthfeel (fen) | Pure (fen) in entrance | Taste of the productFresh (fen) | Fragrance (fen) | |
| Example 1 | 88 | 90 | 92 | 90 |
| Example 2 | 86 | 85 | 93 | 90 |
| Example 3 | 90 | 88 | 90 | 94 |
| General description of the embodiments | 70 | 75 | 72 | 74 |
The comparative analysis of the table 1 shows that the flavored litsea cubeba jam provided by the invention has obvious advantages in the aspects of smooth mouthfeel, pure taste, fresh taste and aroma compared with the conventional litsea cubeba jam, and the beneficial technical effects of the flavored litsea cubeba jam are better achieved, and the quality of the flavored litsea cubeba jam is improved.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A processing and making method of flavored litsea pungens jam is characterized by comprising the following steps: the processing and making method of the flavored litsea cubeba jam comprises the following steps:
(1) and (3) processing litsea pungens: selecting fresh litsea cubeba, removing impurities and malformates of the litsea cubeba, cleaning the litsea cubeba with clear water, draining the water, preparing a soaking solution with jasmine pollen, orchid powder, wheat flour and water to remove fishy smell, then soaking the litsea cubeba with drained water into the soaking solution at the soaking temperature of 23-26 ℃ for 1-2 hours, and removing the air-dried water of the litsea cubeba soaked and subjected to fishy smell removal for later use;
(2) carrying out flavor treatment on the litsea pungens: preparing a pickling liquid by using minced garlic water, soy sauce, oyster sauce, edible salt, table vinegar and chicken essence, soaking the litsea pungens processed in the step (1) in the pickling liquid for 45-60 minutes, taking out the litsea pungens, and centrifugally spin-drying for later use;
(3) frying litsea pungens: putting peanut oil into a frying pan, adjusting the temperature of warm oil to 240-260 ℃, putting the litsea processed in the step (2) into the frying pan, frying for 6-8 minutes, adjusting the temperature of the oil to 80-100 ℃, frying for 8-12 minutes, taking out the fried litsea, draining the fried oil for later use;
(4) preparing raw materials: the raw materials are prepared according to the parts by weight: 100-120 parts of the litsea pungens processed in the step (3), 150-180 parts of peanut oil, 15-22 parts of soybean meal, 8-12 parts of Sichuan pepper powder, 6-10 parts of glutinous rice flour, 4-8 parts of star anise powder, 4-8 parts of cinnamon powder, 4-8 parts of minced garlic, 4-8 parts of minced ginger, 4-8 parts of edible salt, 3-6 parts of sesame powder, 3-6 parts of rock sugar, 3-6 parts of honey, 2-5 parts of sodium benzoate, 2-5 parts of sodium glutamate, 1-4 parts of citric acid and 1-4 parts of potassium sorbate;
(5) preparing raw materials: weighing the peanut oil, the soybean meal, the paprika powder, the glutinous rice powder, the star anise powder, the cinnamon powder, the garlic powder, the ginger powder, the edible salt and the sesame powder in parts by weight, uniformly stirring, heating to 60-80 ℃, continuously stirring, adding the rock candy, the honey, the sodium benzoate, the sodium glutamate, the citric acid and the potassium sorbate in parts by weight, heating to 120-140 ℃, continuously stirring, cooling to normal temperature, adding the litsea pungens processed in the step (3) in parts by weight, and continuously stirring uniformly;
(6) packaging: and (4) putting the raw materials prepared in the step (5) into a ceramic tank, sealing and placing for 7-10 days, taking out, sterilizing, disinfecting, inspecting, canning or bottling for sale.
2. The processing and making method of the flavored litsea cubeba jam as claimed in claim 1, is characterized in that: the step (1) of processing the litsea pungens: the proportion of jasmine pollen, orchid pollen, wheat flour and water is 2:1:2: 5.
3. The processing and making method of the flavored litsea cubeba jam as claimed in claim 1 or 2, is characterized in that: the flavor treatment of the litsea pungens in the step (2): the ratio of the garlic powder water to the soy sauce to the oyster sauce to the edible salt to the table vinegar to the chicken essence is 6:3:1:1:2: 1.
4. The processing and making method of the flavored litsea cubeba jam as claimed in claim 3, is characterized in that: preparing raw materials in the step (5): weighing the peanut oil, the soybean meal, the paprika powder, the glutinous rice powder, the star anise powder, the cinnamon powder, the garlic powder, the ginger powder, the edible salt and the sesame powder in parts by weight, uniformly stirring, heating to 68 ℃, continuously stirring, adding the rock candy, the honey, the sodium benzoate, the sodium glutamate, the citric acid and the potassium sorbate in parts by weight, heating to 125 ℃, continuously stirring, cooling to normal temperature, adding the litsea pungens processed in the step (3) in parts by weight, and continuously stirring uniformly.
5. The processing and making method of the flavored litsea cubeba jam as claimed in claim 4, is characterized in that: the step (4) prepares raw materials: the raw materials are prepared according to the parts by weight: 100 parts of the litsea processed in the step (3), 150 parts of peanut oil, 15 parts of soybean meal, 8 parts of paprika powder, 6 parts of glutinous rice powder, 4 parts of star anise powder, 4 parts of cinnamon powder, 4 parts of garlic powder, 4 parts of ginger powder, 4 parts of edible salt, 3 parts of sesame powder, 3 parts of rock candy, 3 parts of honey, 2 parts of sodium benzoate, 2 parts of sodium glutamate, 1 part of citric acid and 1 part of potassium sorbate.
6. The processing and making method of the flavored litsea cubeba jam as claimed in claim 4, is characterized in that: the step (4) prepares raw materials: the raw materials are prepared according to the parts by weight: 120 parts of litsea processed in the step (3), 180 parts of peanut oil, 22 parts of soybean meal, 12 parts of paprika powder, 10 parts of glutinous rice powder, 8 parts of star anise powder, 8 parts of cinnamon powder, 8 parts of garlic powder, 8 parts of ginger powder, 8 parts of edible salt, 6 parts of sesame powder, 6 parts of rock candy, 6 parts of honey, 5 parts of sodium benzoate, 5 parts of sodium glutamate, 4 parts of citric acid and 4 parts of potassium sorbate.
7. The processing and making method of the flavored litsea cubeba jam as claimed in claim 4, is characterized in that: the step (4) prepares raw materials: the raw materials are prepared according to the parts by weight: 110 parts of the litsea processed in the step (3), 168 parts of peanut oil, 18 parts of soybean meal, 10 parts of paprika powder, 8 parts of glutinous rice powder, 6 parts of star anise powder, 6 parts of cinnamon powder, 5 parts of garlic powder, 5 parts of ginger powder, 5 parts of edible salt, 4 parts of sesame powder, 4 parts of rock candy, 4 parts of honey, 3 parts of sodium benzoate, 3 parts of sodium glutamate, 2 parts of citric acid and 2 parts of potassium sorbate.
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| TW201545662A (en) * | 2014-06-05 | 2015-12-16 | xin-kai Wang | Maqaw (mountain pepper) sauce |
| CN104957283A (en) * | 2015-07-02 | 2015-10-07 | 刘峙汶 | Pungent litse fruit spicy hot oil and production method thereof |
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