CN108030047A - A kind of preparation method of chafing dish bottom flavorings and its chafing dish bottom flavorings of preparation - Google Patents
A kind of preparation method of chafing dish bottom flavorings and its chafing dish bottom flavorings of preparation Download PDFInfo
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- CN108030047A CN108030047A CN201711187744.9A CN201711187744A CN108030047A CN 108030047 A CN108030047 A CN 108030047A CN 201711187744 A CN201711187744 A CN 201711187744A CN 108030047 A CN108030047 A CN 108030047A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 235000019197 fats Nutrition 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims abstract description 4
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 4
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 239000011435 rock Substances 0.000 claims abstract description 4
- 235000012045 salad Nutrition 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 240000004784 Cymbopogon citratus Species 0.000 claims description 3
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 3
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- 241000604017 Lysimachia sikokiana Species 0.000 claims description 3
- 241000158764 Murraya Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 3
- 241000234314 Zingiber Species 0.000 claims description 3
- 241000310089 Zingiber kawagoi Species 0.000 claims description 3
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- 235000002566 Capsicum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 3
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- 235000013305 food Nutrition 0.000 description 2
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of preparation method of chafing dish bottom flavorings, comprise the following steps：The preparation method comprises the following steps：(1) brewed spices；(2) raw material is configured；Take 1 parts by weight thick broad-bean sauce, 0.1 parts by weight, three cun of section shallots, 0.1 parts by weight ginger, 0.04 parts by weight fermented glutinour rice, 0.05 parts by weight white wine, 0.1 parts by weight garlic, 0.03 parts by weight fermented soya bean, 0.1 parts by weight rock sugar, the mixing of 0.2 parts by weight paprika, stir evenly, the first sauce is made；First sauce described in the deep fat sprinkling of 7~8 one-tenth heat, is made the second sauce；Wherein, the deep fat forms for 3 parts by weight butter and the heating of 2 parts by weight salad oils；(3) frying bottom material；(4) pack, exhaust sealing；(5) sterilize, cool down.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of chafing dish bottom flavorings and its chafing dish bottom of preparation
Material.
Background technology
The cuisines that chafing dish is extremely liked as masses, are popular in all parts of the country.Wherein, chafing dish bottom flavorings be prepare chafing dish must not
The material that can lack, and there is material impact to the taste of chafing dish.
Many chafing dish bottom flavorings manufacturing process are cumbersome at present, not easy to operate, and the chafing dish bottom flavorings prepared lack nutrition, even
Human body is adversely affected, eats easily cause excessive internal heat, constipation etc. long, puzzlement is brought to user.
The chafing dish bottom flavorings for how to prepare a kind of full of nutrition, special taste, having no toxic side effect, are a classes for being worth research
Topic.
The content of the invention
In view of the foregoing deficiencies of prior art and there are the problem of, it is an object of the invention to provide a kind of chafing dish bottom
The preparation method of material and its chafing dish bottom flavorings of preparation, to provide a kind of naturality and bioactivity for maintaining various composition, battalion
A point easily absorption is formed, naturally, has no toxic side effect, integrates and replenish health care, to strengthening immunity of organisms.Nourishing liver and kidney, preferably essence
Improving eyesight, there is certain effect, suitably and meets the needs of different taste crowd and the chafing dish bottom flavorings of long-term consumption.
To achieve these goals, first aspect present invention provides a kind of preparation method of chafing dish bottom flavorings, the preparation
Method comprises the following steps：(1) brewed spices；0.01 parts by weight are taken to detain in vain, 5 grams of 0.01 parts by weight tsaoko, 0.006~0.01 weight
Measure part zingiber kawagoii, 0.006~0.01 parts by weight cloves, 0.01 parts by weight fructus amomi, 0.01 parts by weight perfume (or spice) fruit, 0.01 parts by weight cumin,
0.01 parts by weight cassia bark, 0.01 parts by weight radix glycyrrhizae, 0.01 parts by weight branch, 0.01 parts by weight Lysimachia sikokiana, 0.01 parts by weight detain always,
0.01 parts by weight rhizoma nardostachyos, 0.01 parts by weight dried orange peel, 0.01 parts by weight bamboo or wicker fence group, 0.01~0.016 parts by weight lemon-grass, 0.01 weight
Part illiciumverum, 0.01 parts by weight spiceleaf, 0.01 parts by weight murraya paniculataJack, 0.016 parts by weight fennel seeds, the mixing of 0.01 parts by weight vanilla,
Brewed 15~25 minutes with warm water；The brewed 0.15 parts by weight Chinese prickly ash of warm water 20~30 minutes；(2) raw material is configured；Take 1 parts by weight beans
Valve sauce, 0.1 parts by weight, three cun of section shallots, 0.1 parts by weight ginger, 0.04 parts by weight fermented glutinour rice, 0.05 parts by weight white wine, 0.1 weight
Part garlic, 0.03 parts by weight fermented soya bean, 0.1 parts by weight rock sugar, the mixing of 0.2 parts by weight paprika, stir evenly, the first sauce are made
Material；First sauce described in 7-8 into the deep fat sprinkling of heat, is made the second sauce；Wherein, the deep fat is 3 parts by weight butter and 2
The heating of parts by weight salad oil forms；(3) frying bottom material；With moderate heat boil step (2) prepare the second sauce after ten minutes, add
1.5 parts by weight grow cake hot pepper；Oil boiling in the second sauce of big fire frying, uses small fire instead and boils, 0.05 weight is added after 15 minutes
Part white wine is measured, continues to boil, when the moisture into the second sauce will be evaporated, the brewed spices of step (1) is added, continues to endure
System, when dividing dry to each component 9, adds the brewed Chinese prickly ash of step (1), continues to boil 5~10 minutes, bottom material is made；(4) pack,
Exhaust sealing；(5) sterilize, cool down.
In one embodiment of the present of invention, the thick broad-bean sauce is Pixian bean sauce.
In one embodiment of the present of invention, in the step (1), the mixed spices of spices each component is cut into 2
The section of modest ability.
In one embodiment of the present of invention, in the step (4), during pack, central temperature >=70 of the bottom material
℃。
In one embodiment of the present of invention, in the step (4), the bottom material per 350g fills one bag；In the step
(5) in, the formula of sterilization is 5 '~15 '/100 DEG C.
Second aspect of the present invention provides the chafing dish bottom flavorings that a kind of preparation method using described in first aspect is prepared.
Compared with the prior art, the preparation method of chafing dish bottom flavorings provided by the invention and its chafing dish bottom flavorings of preparation have
Advantages below：
It is a kind of special chafing dish bottom flavorings manufacturing way for organically combining modern culinary art with traditional-handwork technology, method is simple
It is single, beneficial to grasp；In process, nutritional ingredient damage is few, and the naturality and bioactivity for maintaining various composition prepare week
Phase is short, high financial profit；
The chafing dish bottom flavorings of preparation are equipped with a variety of rare traditional Chinese medicines in addition to the basic condiment needed for chafing dish, and process is kept
The naturality and bioactivity of various composition, nutritional ingredient easily absorbs, naturally, have no toxic side effect, integrate and replenish health care,
To strengthening immunity of organisms.Nourishing liver and kidney, suitable shrewd head, there is certain effect, needs that are suitable and meeting different taste crowd
And long-term consumption.
Brief description of the drawings
Fig. 1 is shown as the flow diagram of the preparation method of chafing dish bottom flavorings provided in an embodiment of the present invention.
Embodiment
Embodiments of the present invention are illustrated by particular specific embodiment below, those skilled in the art can be by this explanation
Content disclosed by book understands other advantages and effect of the present invention easily.
It should be clear that structure depicted in this specification institute attached drawing, ratio, size etc., only coordinating specification to be taken off
The content shown, so that those skilled in the art understands and reads, is not limited to the enforceable qualifications of the present invention, therefore
Do not have technical essential meaning, the modification of any structure, the change of proportionate relationship or the adjustment of size, are not influencing the present invention
Under the effect of can be generated and the purpose that can reach, it should all still fall the model that can cover in disclosed technology contents
In enclosing.Meanwhile cited such as " on ", " under " in this specification, "left", "right", the term of " centre " and " one ", also it is only
Easy to understanding for narration, and it is not used to limit the enforceable scope of the present invention, its relativeness is altered or modified, in no essence
Change under technology contents, when being also considered as the enforceable category of the present invention.
The preparation method of chafing dish bottom flavorings provided in an embodiment of the present invention has followed traditional chafing dish formula, lottery industry north and south chafing dish it
It is long, using the perfect adaptation of traditional stir-frying-technology and modern food machining type skill, scientific allocation, secret processing, selected high-quality
Raw and auxiliary material, by stringent high-temperature sterilization, ensures quality and the safety and sanitation of product, forms formula orthodox school, pure taste, does
Work is fine, and unique flavor, quality is superior, chafing dish bottom flavorings full of nutrition.
As shown in Figure 1, the preparation method of chafing dish bottom flavorings provided by the invention comprises the following steps.
Step 1, brewed spices；0.01 parts by weight are taken to detain in vain, 5 grams of 0.01 parts by weight tsaoko, 0.006~0.01 parts by weight
Zingiber kawagoii, 0.006~0.01 parts by weight cloves, 0.01 parts by weight fructus amomi, 0.01 parts by weight perfume (or spice) fruit, 0.01 parts by weight cumin, 0.01
Parts by weight cassia bark, 0.01 parts by weight radix glycyrrhizae, 0.01 parts by weight branch, 0.01 parts by weight Lysimachia sikokiana, 0.01 parts by weight are detained always, 0.01 weight
Measure part rhizoma nardostachyos, 0.01 parts by weight dried orange peel, 0.01 parts by weight bamboo or wicker fence group, 0.01~0.016 parts by weight lemon-grass, 0.01 parts by weight eight
Angle, 0.01 parts by weight spiceleaf, 0.01 parts by weight murraya paniculataJack, 0.016 parts by weight fennel seeds, the mixing of 0.01 parts by weight vanilla, with temperature
Bubble system 15~25 minutes；The brewed 0.15 parts by weight Chinese prickly ash of warm water 20~30 minutes.
In one example, after each component mixing of above-mentioned spices, mixed spices is cut into 2 cun of long sections.
Step 2, raw material is configured；Take 1 parts by weight thick broad-bean sauce, 0.1 parts by weight, three cun of section shallots, 0.1 parts by weight ginger, 0.04
Parts by weight fermented glutinour rice, 0.05 parts by weight white wine, 0.1 parts by weight garlic, 0.03 parts by weight fermented soya bean, 0.1 parts by weight rock sugar, 0.2 weight
Part paprika mixing, stirs evenly, the first sauce is made；First sauce described in the deep fat sprinkling of 7~8 one-tenth heat, is made the second sauce
Material；Wherein, the deep fat forms for 3 parts by weight butter and the heating of 2 parts by weight salad oils.
In one example, the thick broad-bean sauce is Pixian bean sauce.
Step 3, frying bottom material；With moderate heat boil step 2 prepare the second sauce after ten minutes, add 1.5 parts by weight grow
Cake hot pepper；Oil boiling in the second sauce of big fire frying, uses small fire instead and boils, 0.05 parts by weight white wine is added after 15 minutes, after
It is continuous to boil or big fire frying, when the moisture into the second sauce will be evaporated, the brewed spices of step 1 is added, continues to boil
Or big fire frying, when dividing dry to each component 9, the brewed Chinese prickly ash of step 1 is added, continues to boil 5~10 minutes, bottom material is made.
Step 4, pack, exhaust sealing.During pack, central temperature >=70 DEG C of bottom material prepared by the step 3.
In one example, per packed 350g bottom materials.
Step 5, sterilize, cool down.If the bottom material in every bag is 350g, the formula of sterilization is 5 '~15 '/100 DEG C.
The preparation method of chafing dish bottom flavorings provided in an embodiment of the present invention is that a kind of cook the modern times has with traditional-handwork technology
The special chafing dish bottom flavorings manufacturing way that machine combines, method is simple, beneficial to grasp；In process, nutritional ingredient damage is few, keeps
The naturality and bioactivity short preparation period of various composition, high financial profit.
The embodiment of the present invention additionally provides a kind of chafing dish bottom flavorings being prepared using above-mentioned chafing dish bottom flavorings preparation method.
Chafing dish bottom flavorings provided in an embodiment of the present invention are also equipped with a variety of rare Chinese medicines in addition to the basic condiment needed for chafing dish
Material, process maintain the naturality and bioactivity of various composition, nutritional ingredient easily absorbs, naturally, have no toxic side effect, collect
Health care is replenished in one, to strengthening immunity of organisms.Nourishing liver and kidney, suitable shrewd head, there is certain effect, suitable different with satisfaction
The needs of taste crowd and long-term consumption.
In conclusion the shortcomings that present invention can effectively overcome in the prior art and have high industrial utilization.
The above-described embodiments merely illustrate the principles and effects of the present invention, not for the limitation present invention.It is any ripe
Know the personage of this technology all can carry out modifications and changes under the spirit and scope without prejudice to the present invention to above-described embodiment.Cause
This, those of ordinary skill in the art is complete without departing from disclosed spirit and institute under technological thought such as
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (6)
1. a kind of preparation method of chafing dish bottom flavorings, it is characterised in that the preparation method comprises the following steps：
(1) brewed spices；Take 0.01 parts by weight to detain in vain, 5 grams of 0.01 parts by weight tsaoko, 0.006~0.01 parts by weight zingiber kawagoii,
0.006~0.01 parts by weight cloves, 0.01 parts by weight fructus amomi, 0.01 parts by weight perfume (or spice) fruit, 0.01 parts by weight cumin, 0.01 parts by weight
Cassia bark, 0.01 parts by weight radix glycyrrhizae, 0.01 parts by weight branch, 0.01 parts by weight Lysimachia sikokiana, 0.01 parts by weight are detained always, 0.01 parts by weight are sweet
Pine, 0.01 parts by weight dried orange peel, 0.01 parts by weight bamboo or wicker fence group, 0.01~0.016 parts by weight lemon-grass, 0.01 parts by weight illiciumverum, 0.01
Parts by weight spiceleaf, 0.01 parts by weight murraya paniculataJack, 0.016 parts by weight fennel seeds, the mixing of 0.01 parts by weight vanilla, with warm water brewed 15
~25 minutes；The brewed 0.15 parts by weight Chinese prickly ash of warm water 20~30 minutes；
(2) raw material is configured；Take 1 parts by weight thick broad-bean sauce, 0.1 parts by weight, three cun of section shallots, 0.1 parts by weight ginger, 0.04 parts by weight
Fermented glutinour rice, 0.05 parts by weight white wine, 0.1 parts by weight garlic, 0.03 parts by weight fermented soya bean, 0.1 parts by weight rock sugar, 0.2 parts by weight capsicum
Face mixes, and stirs evenly, and the first sauce is made；First sauce described in the deep fat sprinkling of 7~8 one-tenth heat, is made the second sauce；Its
In, the deep fat forms for 3 parts by weight butter and the heating of 2 parts by weight salad oils；
(3) frying bottom material；With moderate heat boil step (2) prepare the second sauce after ten minutes, add 1.5 parts by weight grow cake sea
Green pepper；Oil boiling in the second sauce of big fire frying, uses small fire instead and boils, 0.05 parts by weight white wine is added after 15 minutes, continues to endure
System, when the moisture into the second sauce will be evaporated, adds the brewed spices of step (1), continues to boil, divide to each component 9
When dry, the brewed Chinese prickly ash of step (1) is added, continues to boil 5~10 minutes, bottom material is made；
(4) pack, exhaust sealing；
(5) sterilize, cool down.
2. preparation method according to claim 1, it is characterised in that the thick broad-bean sauce is Pixian bean sauce.
3. preparation method according to claim 1, it is characterised in that in the step (1), spices each component is mixed
Spices afterwards is cut into 2 cun of long sections.
4. preparation method according to claim 1, it is characterised in that in the step (4), during pack, the bottom material
Central temperature >=70 DEG C.
5. preparation method according to claim 1, it is characterised in that in the step (4), the bottom material per 350g fills one
Bag；
In the step (5), the formula of sterilization is 5 '~15 '/100 DEG C.
A kind of 6. chafing dish bottom flavorings that preparation method using as described in Claims 1 to 5 is prepared.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112493452A (en) * | 2020-09-24 | 2021-03-16 | 遂宁市全红生物科技有限公司 | Effective bacteriostatic hotpot condiment and preparation method thereof |
| CN113951490A (en) * | 2021-09-30 | 2022-01-21 | 成都汇聚蓉厨餐饮集团有限公司 | Hotpot condiment and preparation method thereof |
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| CN106616823A (en) * | 2016-12-15 | 2017-05-10 | 广西民族大学 | Hotpot condiment |
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| CN112493452A (en) * | 2020-09-24 | 2021-03-16 | 遂宁市全红生物科技有限公司 | Effective bacteriostatic hotpot condiment and preparation method thereof |
| CN113951490A (en) * | 2021-09-30 | 2022-01-21 | 成都汇聚蓉厨餐饮集团有限公司 | Hotpot condiment and preparation method thereof |
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