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.