CN103355630B - Without slag beef tallow basic flavouring for chafing dish and preparation method thereof - Google Patents
Without slag beef tallow basic flavouring for chafing dish and preparation method thereof Download PDFInfo
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of without slag beef tallow basic flavouring for chafing dish and preparation method thereof.Without slag beef tallow basic flavouring for chafing dish, comprising: oil bag at the bottom of butter; At the bottom of butter, one or more raw materials following drawn together by oil handbag: in mass, butter 250-275 kilogram, 35-76 kilogram, Henan sub warhead capsicum, towards sky strip green pepper 4-12 kilogram, pericarpium zanthoxyli bungeani 5-8 kilogram, shallot 5-9 kilogram, old ginger 5.5-8.5 kilogram.At the bottom of butter of the present invention, oil bag adopts low temperature to boil technique, boils temperature and controls, between 96-105 DEG C, to boil time controling at 90-100 minute, through twice filtration, and primary sedimentation, cold-aseptic filling, low temperature spreading for cooling.Adopt above-mentioned technique, reach without slag effect, thus improve the even, consistent of every part of product, the adhesion that elimination traditional handicraft material slag brings and uneven deficiency.
Description
Technical Field
The invention relates to the field of foods, in particular to a dreg-free beef tallow hotpot condiment and a preparation method thereof.
Background
The chafing dish is a dish eating method from Chongqing Changjiang river fishermen to eat soup, fishes, vegetables and the like, and a unique soup eating method and raw material selection are formed through continuous change.
The existing chafing dish is mainly of a dreg series, and spices, material dregs and the like are seriously adhered in daily consumption, so that the appetite is influenced, adverse factors such as substance decomposition, change and the like of the materials caused by repeated high-temperature boiling are caused, and even substances which are adverse to human health are generated. When the chaffy dish with dregs is eaten, common consumers cannot easily master the best cooking method, the phenomena of excessive internal heat, muddy soup, abnormal flavor and the like easily occur, and the chaffy dish with dregs is not suitable for being accepted or consumed by wide crowds.
Disclosure of Invention
The invention aims to provide a dreg-free beef tallow hotpot condiment and a preparation method thereof, and aims to solve the problems.
In an embodiment of the present invention, there is provided a dreg-free beef tallow hotpot condiment, comprising: butter bottom oil;
the butter bottom oil bag comprises one or more of the following raw materials: 275 kg of beef tallow, 35-76 kg of Henan bullet pepper, 4-12 kg of Chaotiao pepper, 5-8 kg of safflower pepper, 5-9 kg of green Chinese onion and 5.5-8.5 kg of old ginger by mass.
One embodiment of the invention provides a preparation method of a dreg-free beef tallow hotpot condiment, which comprises the following steps: weighing various raw materials of the butter bottom oil bag, namely butter, Henan bullet pepper, Chaotiantiao pepper, safflower pepper, green Chinese onion and old ginger; melting said tallow at 60-70 ℃; precooking and crushing the Henan bullet pepper and the Chaotian pepper to obtain cooked pepper with the water content of 60-70%; soaking fructus Zanthoxyli to make fructus Zanthoxyli cooked with water content of 30-40%; feeding the melted beef tallow, the cooked pepper, the green Chinese onion and the old ginger at the temperature of 110-120 ℃; decocting at 96-105 deg.C for 90-100 min; filtering and precipitating; carrying out suction filtration; filling at low temperature; and (5) cooling at low temperature.
The beef tallow base oil bag disclosed by the invention adopts a low-temperature boiling process, the boiling temperature is controlled to be 96-105 ℃, the boiling time is controlled to be 90-100 minutes, and the beef tallow base oil bag is formed by filtering, precipitating and decomposing all spice residues such as hot pepper, pepper and the like in the boiling process of the above raw materials through twice filtering and once precipitating, and the process ensures that the spices are not adhered in the boiling process. The low-temperature (45-60 ℃) filling ensures that the water content in the product is extremely low, and avoids rancidity and deterioration. By adopting the process, the slag-free effect is achieved, so that the uniformity and consistency of each product are improved, and the defects of adhesion and non-uniformity caused by slag in the traditional process are eliminated.
Detailed Description
The present invention is described in further detail below with reference to specific embodiments.
One embodiment of the invention provides a dreg-free beef tallow hotpot condiment, which comprises the following components: butter bottom oil;
the butter bottom oil bag comprises one or more of the following raw materials: 275 kg of beef tallow, 35-76 kg of Henan bullet pepper, 4-12 kg of Chaotiao pepper, 5-8 kg of safflower pepper, 5-9 kg of green Chinese onion and 5.5-8.5 kg of old ginger by mass.
One embodiment of the invention provides a preparation method of a dreg-free beef tallow hotpot condiment, which comprises the following steps: weighing various raw materials of the butter bottom oil bag, namely butter, Henan bullet pepper, Chaotiantiao pepper, safflower pepper, green Chinese onion and old ginger; melting said tallow at 60-70 ℃; precooking Henan bullet pepper and Chaotian pepper, and crushing to obtain cooked pepper with water content of 60-70%; soaking fructus Zanthoxyli to make fructus Zanthoxyli cooked with water content of 30-40%; feeding the melted beef tallow, the cooked pepper, the green Chinese onion and the old ginger at the temperature of 110-120 ℃; decocting at 96-105 deg.C for 90-100 min; filtering and precipitating; carrying out suction filtration; filling at low temperature; and (5) cooling at low temperature.
The beef tallow bottom oil bag adopts a low-temperature boiling process, the boiling temperature is controlled to be 96-105 ℃, the boiling time is controlled to be 90-100 minutes, and the beef tallow bottom oil bag is formed by filtering, precipitating and decomposing the materials such as Henan bullet pepper, Japanese pepper, red pepper and other spice residues in the boiling process of the above raw materials. The low-temperature (45-60 ℃) filling ensures that the water content in the product is extremely low, and avoids rancidity and deterioration. By adopting the process, the slag-free effect is achieved, so that the uniformity and consistency of each product are improved, and the defects of adhesion and non-uniformity caused by slag in the traditional process are eliminated.
Next, the present invention will be described in detail by some specific examples of the dreg-free beef tallow chafing dish seasoning:
the dreg-free beef tallow hotpot condiment comprises the following components: the beef tallow base oil bag, the spice bag, the seasoning bag and the sesame blend oil bag; wherein,
the butter bottom oil bag comprises the following raw materials: in terms of mass, the amount of the inorganic particles,
250-275 kg of tallow, in some embodiments 260 kg, 262 kg, 265 kg, 268 kg, 270 kg or other values;
butter (animal butter) cream is commonly referred to as beef tallow, and means oil extracted from milk, referred to as butter. The grease extracted from the beef fat layer is also called beef tallow. Beef tallow is one of the healthiest foods in the diet.
35-76 kg of Henan bullet pepper, and in some embodiments 50 kg, 55 kg, 60 kg or other values may be used.
4-12 kg of Japanese pepper, in some embodiments 6 kg, 8 g, 10 kg or other values may be used.
5-8 kg of red pepper, and 6.5 kg, 6.8 kg, 7 kg or other values of Dahongpao pepper can be selected in some embodiments; pungent, warm, slightly toxic and numb in nature and taste. The component fruit contains volatile oil (limonene, cumyl alcohol, geraniol, etc.), catalpol and unsaturated organic acid, and has effects of dispelling cold, removing toxic substance, resolving food stagnation and invigorating stomach.
5-9 kg of green Chinese onion, and in some embodiments, 7 kg, 7.1 kg, 7.5 kg, 8 kg or other values can be selected; has effects in removing toxic substances and flavoring, especially shallot in northeast China.
5.5-8.5 kg of old ginger, namely yellow ginger, and 6.5 kg, 6.8 kg, 7.5 kg or other values can be selected in some embodiments.
The preparation method of the beef tallow bottom oil bag comprises the following steps:
weighing various raw materials of the butter bottom oil bag;
melting beef tallow at 60-70 deg.C;
precooking Henan bullet pepper and Chaotian pepper, and crushing to obtain cooked pepper with water content of 60-70%;
soaking fructus Zanthoxyli to make fructus Zanthoxyli cooked with water content of 30-40%;
feeding the melted beef tallow, the cooked pepper, the green Chinese onion and the old ginger at the temperature of 110-;
decocting at 96-105 deg.C for 90-100 min;
taking out the pot;
filtering and precipitating;
carrying out suction filtration;
filling at 45-60 deg.c;
spreading for cooling at room temperature below 10 deg.C;
and (6) packaging.
The dreg-free beef tallow hotpot condiment also comprises a spice bag: which comprises a pepper bag and a pepper bag which are packaged separately.
The preparation method of the spice bag comprises the following steps:
weighing raw materials;
selecting; selecting red and bright hot pepper and pepper with high quality, no insect, large shape and color according to a conventional method; the Capsici fructus is selected from various Capsici fructus, especially Henan bullet Capsici fructus, and Chaotian pepper; the fructus Zanthoxyli is selected from various kinds of fructus Zanthoxyli, especially fructus Zanthoxyli.
Shearing; the cutting length is determined according to the requirement, the smaller the suggested size is, the better the cutting length is, and the subsequent drying and packaging are convenient;
drying; the drying is to remove the water of the pepper and hot pepper.
Packaging, adopting the prior art, wherein the dried pepper and pepper are respectively packaged and independently bagged into pepper bags and pepper bags.
The dreg-free beef tallow hotpot condiment further comprises a seasoning bag, and the seasoning bag comprises:
33-35 kg of chicken essence, wherein the high-quality chicken essence is selected, the addition amount of the chicken essence is 33 kg, 34 kg, 35 kg or other values in some embodiments, and the chicken essence is a compound seasoning for increasing freshness and fragrance, which is prepared from fresh chicken, chicken bones and eggs. The effect can be achieved by adding a proper amount of the composition into dishes, soup and wheaten foods. The chicken essence contains sodium glutamate and various amino acids. It is a common seasoning which can increase the appetite of people and provide certain nutrition. The chicken essence product pays more attention to delicate flavor.
19.5-20.5 kg of monosodium glutamate, selecting high-quality monosodium glutamate, wherein in some embodiments, the addition amount of the monosodium glutamate is 19.5 kg, 19.8 kg, 20.2 kg, 20.5 kg or other values, the monosodium glutamate is one of seasonings, and the main component is sodium glutamate. The main function of monosodium glutamate is to increase the delicate flavor of food, and the monosodium glutamate is used mostly in Chinese dishes and can also be used for soup and sauce.
2.2-2.4 kg of rock sugar, various rock sugars on the market; in some embodiments, the amounts added are: 2.2 kg, 2.3 kg, 2.4 kg or other value, the ice confection may provide sweetness enhancement and neutralize excess acidity. The chrysanthemum flower and wolfberry fruit seasoning has the effect of reducing internal heat, is a good seasoning matched with chrysanthemum, wolfberry fruit, hawthorn fruit, red date and the like, and is a good product entering liver and lung meridians.
Ethyl maltol 190-: 190 g, 195 g, 200 g, 210 g or other values have a significant effect on flavor improvement and enhancement of foods, have a sweetening effect on confections, and can prolong the shelf life of foods.
1.1-1.5 kg of beef flavor powder, and in some embodiments, the addition amount is as follows: 1.1 kg, 1.3 kg, 1.5 kg or other values, has a remarkable effect on improving and enhancing the flavor of food, and plays a role in enhancing the beef flavor for the product.
The preparation method of the seasoning packet comprises the following steps:
weighing raw materials;
crushing, wherein the crushing is carried out by adopting common food crushing equipment, the crushing granularity is determined according to the requirement, and the smaller the crushing granularity is, the better the crushing granularity is, the subsequent processing and packaging are facilitated, and the crushing granularity is dissolved as soon as possible in the using process to play a seasoning role.
Proportioning; mixing according to the above proportion.
Mixing, since the materials are all solid, is preferably done with stirring to promote uniformity of mixing.
And (6) packaging.
The dreg-free beef tallow hotpot condiment also comprises a sesame blend oil bag; the sesame blend oil packet is also a flavoring ingredient, which comprises:
corn oil is consumed at 80-85 kg, and in some embodiments is added at 80 kg, 82 kg, 85 kg or other value. The vegetable oil is a fat extracted from seeds, pulp and other parts of plants, and is a natural polymer compound compounded from fatty acid and glycerol.
The sesame oil, namely sesame oil, is 15-20 kg, and in some embodiments, the addition amount is 15 kg, 18 kg, 20 kg or other values, and the preparation method comprises three production processes of common sesame oil, ground sesame oil and machine-pressed sesame oil. They are oil products prepared by using sesame as a raw material. The oil extracted from sesame, whether sesame oil or ground sesame oil, contains oleic acid 35.0-49.4%, linoleic acid 37.7-48.4% and arachidic acid 0.4-1.2%. The digestion and absorption rate of the sesame oil reaches 98 percent. The sesame oil contains no harmful components to human body, and contains particularly rich vitamin E and relatively rich linoleic acid.
The preparation method of the sesame blend oil comprises the following steps:
weighing raw materials;
clarifying, namely operating in the existing edible oil clarifying mode;
proportioning and blending; because of the liquid phase mixing, sufficient blending is required;
and (6) packaging.
The preparation methods of the butter bottom oil bag, the spice bag, the seasoning bag and the sesame blend oil bag are known, and the butter bottom oil bag, the spice bag, the seasoning bag and the sesame blend oil bag are independently packaged, so that the unique flavor is kept to the maximum extent, and the requirements of people on different tastes can be met to the maximum extent.
When the dreg-free beef tallow hotpot condiment is integrally prepared, the operation can be divided into the following nine examples:
the flavor of the hot pot is maintained to the maximum extent by adopting accurate proportioning and a novel processing mode through exploration for many years, and the defects of the traditional hot pot are well overcome. Through repeated tests and years of practice, perfect proportioning and process characteristics are gradually formed. The formula proportion based on 4 ingredients of the base beef tallow base oil bag, the spice bag, the seasoning bag and the sesame blend oil bag is determined through multiple verification, materials are strictly selected and accurately weighed, and the uniqueness and stability of the flavor are ensured. The base oil is processed by adopting a low-temperature boiling process, flavor substances and nutrient components of the ingredients are extracted mildly and uniformly, so that the loss of the flavor and the nutrient components is reduced, the generation of substances which are not beneficial to human health is reduced, and the edible safety of the base oil is improved.
The bottom butter bottom oil bag, the spice bag, the seasoning bag and the sesame blend oil bag are independently packaged and produced independently, so that the unique flavor can be ensured to meet the requirements of customers to the maximum extent.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A dreg-free beef tallow hotpot condiment is characterized by comprising the following components: butter bottom oil;
the butter bottom oil bag is prepared from the following raw materials: 275 kg of beef tallow, 35-76 kg of Henan bullet pepper, 4-12 kg of Chaotiao pepper, 5-8 kg of safflower pepper, 5-9 kg of green Chinese onion and 5.5-8.5 kg of old ginger by mass;
the spice bag is characterized by further comprising a spice bag, wherein the spice bag comprises one or more of the following raw materials: pepper bags and pepper bags; the spice bag is prepared by the following method: preparing pepper bags and pepper bags; the preparation method of the chili bag comprises the following steps: weighing the peppers; shearing; drying; packaging; the preparation of the Chinese prickly ash bag comprises the following steps: weighing the pepper; shearing; drying; packaging;
the butter bottom oil bag is prepared by the following method:
weighing the above raw materials of the butter bottom oil bag, and melting the butter at 60-70 ℃;
precooking and crushing the Henan bullet pepper and the Chaotian pepper to obtain cooked pepper with the water content of 60-70%;
soaking fructus Zanthoxyli to obtain cooked fructus Zanthoxyli with water content of 30-40%;
feeding the melted beef tallow, the cooked pepper, the green Chinese onion and the old ginger at the temperature of 110-120 ℃;
decocting at 96-105 deg.C for 90-100 min;
filtering and precipitating;
carrying out suction filtration;
filling at low temperature;
and (5) cooling at low temperature.
2. The slag-free beef tallow hot pot seasoning of claim 1, wherein,
the butter bottom oil bag is prepared from the following raw materials: the weight of the beef tallow 260-270 kg, the Henan bullet pepper 50-60 kg, the Japanese pepper 6-10 kg, the safflower pepper 6.5-7 kg, the green Chinese onion 7-8 kg and the old ginger 6.5-7.5 kg.
3. The slag-free beef tallow hotpot condiment according to claim 2, further comprising: a seasoning packet;
the seasoning packet comprises one or more of the following raw materials: by mass, 33-35 kg of chicken essence, 19.5-20.5 kg of monosodium glutamate, 2.2-2.4 kg of rock candy, 210 g of ethyl maltol 190-one and 1.1-1.5 kg of beef flavor powder.
4. The slag-free beef tallow hotpot condiment according to claim 3, further comprising: sesame blend oil bags;
the sesame blend oil bag is prepared from the following raw materials: by mass, 80-85 kg of edible corn oil and 15-20 kg of sesame oil.
5. The slag-free beef tallow hot pot seasoning of claim 4, wherein,
the filling temperature is 45-60 ℃; and/or spreading to cool at a temperature below 10 ℃; and/or the presence of a gas in the gas,
the preparation method further comprises the following steps: preparing a seasoning packet; the preparation seasoning packet comprises: weighing the raw materials in the seasoning packet; crushing; blending according to the proportion of the raw materials in the seasoning packet; mixing; packaging;
and/or the presence of a gas in the gas,
the preparation method further comprises the following steps: preparing sesame blend oil bags; the preparation of the sesame blend oil comprises the following steps: weighing each raw material in the sesame blend oil bag; clarifying; blending according to the proportion of each raw material in the sesame blend oil; mixing; and (6) packaging.
6. The slag-free beef tallow hot pot seasoning of claim 5, wherein,
1500 parts of beef tallow bottom oil bag, 150-170 parts of seasoning bag, 20-30 parts of pepper bag, 25-40 parts of pepper bag and a proper amount of sesame blend oil bag are mixed according to the mass parts to prepare the slightly spicy dreg-free beef tallow hot pot seasoning.
7. The slag-free beef tallow hot pot seasoning of claim 5, wherein,
1500 parts of beef tallow bottom oil bag, 150-170 parts of seasoning bag, 40-60 parts of pepper bag, 25-40 parts of pepper bag and a proper amount of sesame blend oil bag according to the mass parts of the spicy dreg-free beef tallow hot pot seasoning.
8. The slag-free beef tallow hot pot seasoning of claim 5, wherein,
according to the mass parts, 1500 parts of beef tallow bottom oil bag, 150-170 parts of seasoning bag, 80-120 parts of pepper bag, 25-40 parts of pepper bag and a proper amount of sesame blend oil bag are mixed to prepare the extremely spicy dreg-free beef tallow hot pot seasoning.
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| CN103621967B (en) * | 2013-11-18 | 2014-12-17 | 北京新辣道餐饮管理有限公司 | Preparation method of emulsified hotpot seasoning |
| CN103637154B (en) * | 2013-12-17 | 2015-05-13 | 宁夏红山河食品股份有限公司 | Slag-free hotpot condiment and preparation method thereof |
| CN105192648B (en) * | 2015-08-18 | 2018-01-23 | 四川麻辣空间食品有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings production technology |
| CN108208204B (en) * | 2016-12-14 | 2022-06-10 | 丰益(上海)生物技术研发中心有限公司 | Oil composition for enhancing aroma and coloring |
| CN106880020A (en) * | 2017-04-25 | 2017-06-23 | 重庆鼻祖食品有限公司 | A kind of ecosystem bottom flavorings of spicy chaffy dish |
| CN109090545A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product |
| CN109090544A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product processes process |
| CN108056448A (en) * | 2017-11-27 | 2018-05-22 | 重庆飞亚实业有限公司 | Chafing dish red oil bottom material and its processing technology |
| CN109170786A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of assembly packaging chafing dish bottom flavorings and its preparation process |
| CN110301614A (en) * | 2019-08-15 | 2019-10-08 | 内蒙古红太阳食品有限公司 | The intermittent medium-low temperature extraction soup for chafing dish of one kind and its preparation process |
| CN111418806A (en) * | 2020-04-16 | 2020-07-17 | 幺麻子食品股份有限公司 | Green rattan pepper special hotpot condiment and preparation process thereof |
| CN111567778A (en) * | 2020-05-29 | 2020-08-25 | 江苏美鑫食品科技有限公司 | Preparation process of slag-free hotpot condiment |
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