CN102389121A - Method for preparing dictyophora indusiata-goose hotpot ingredients - Google Patents
Method for preparing dictyophora indusiata-goose hotpot ingredients Download PDFInfo
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Abstract
The invention relates to a method for preparing dictyophora indusiata-goose hotpot ingredients, comprising the following steps: adding 20% of seasoning powder A, 38% of seasoning powder B, 25% of salt, 15% of monosodium glutamate and 2% of sodium ribonucleotide by weight to a stainless steel mixing machine; uniformly mixing to obtain the finished-product of the dictyophora indusiata-goose hotpot ingredients; checking and packaging the product of the dictyophora indusiata-goose hotpot ingredients. The invention has the following beneficial effects: the invention clears up and replaces the seasonings natural spices and health care Chinese herb medicine in the traditional dictyophora indusiata-goose hotpot ingredients, so delicious taste of the traditional food is kept, and the food safety can be ensured. The invention improves the traditional method for preparing the dictyophora indusiata-goose hotpot ingredients, replaces the method for preparing the dictyophora indusiata-goose hotpot ingredients through slowly stewing with small fire by the method for preparing the dictyophora indusiata-goose hotpot ingredients through a piece of industrialized modern food processing equipment and technology, so the dictyophora indusiata-goose food meets the national food safety standards and fast-paced requirements of the modern restaurant, and the taste is more beautiful.
Description
Technical field
The invention belongs to chain Chinese meal field of food, mainly is a kind of preparation method of dictyophora phalloidea goose chafing dish seasoning.
Background technology
The Chinese nation has bright culture in 5000, and Chinese cuisines wherein have been that the world is generally acknowledged.High-grade nutrient Shi Lishi Mr. people of inventor Beijing seedling rhythm Catering Management Co., Ltd sums up the experience of oneself being engaged in restaurant management for many years; Ardent hope in line with the development of national catering trade; Footprint spreads all over Miao ethnic group and the Dai nationality area of cloud, expensive two provinces; On the basis of summing up cooking elaboration among the people and modern food and drink production management, from the Chinese diet culture of vastness, excavated out Miao ethnic group's tradition cuisines---dictyophora phalloidea goose chafing dish product.The local flavor in comprehensive north and south incorporates on the basis of modern cooking skill, food security technology and management philosophy innovation and development.Contain the pappy shell, cortex periplocae, red fennel, Dysosma versipellis of present state food security legislation, standard forbidding etc. in the tradition dictyophora phalloidea goose chafing dish seasoning; The present invention puts in order natural spice of seasoning and the health care Chinese herbal medicine batching used in traditional dictyophora phalloidea goose chafing dish seasoning through the article list of " integration of drinking and medicinal herbs---be food be again medicine " announced with reference to health ministry.According to the function of batching,, adopt the close batching of function to replace to not meeting the batching that the state food safety standard requires.The natural spice of seasoning after arrangement and the replacement has with health care Chinese herbal medicine batching: totally 18 kinds of cloves, Chinese anise, purple perilla, fennel seeds, Chinese cassia tree, Chinese prickly ash, fructus amomi, the root of Dahurain angelica, nutmeg, rhizoma zingiberis, black pepper, Chinese yam, the fruit of Chinese wolfberry, date, Radix Glycyrrhizae, spina date seed, the root of kudzu vine, lilies.Tradition dictyophora phalloidea goose chafing dish lean on long-time little fire to stew slowly just to make the pot liquor look milky white, delicious, fragrance spread seedling stockaded village, manufacturing process needs several hours.Yet the preparation method that little fire is stewed slowly obviously is be not suitable for modern chain food and drink allegro.For this reason; The present invention adopts the modern food process equipment of batch production and technology to make the dictyophora phalloidea goose soup for chafing dish preparation method that the alternative little fire of dictyophora phalloidea goose chafing dish seasoning is stewed slowly; Thereby make dictyophora phalloidea goose chafing dish food meet that the state food safety standard requires and the fast pace requirement of modern chain food and drink, and soup alcohol is delicious more.On above basis, the present invention has been proposed---a kind of dictyophora phalloidea goose chafing dish seasoning and preparation method thereof.
The present invention's dictyophora phalloidea goose chafing dish staple food material in one's power is big white goose and dictyophora phalloidea.Big white goose is a herbivore, and goose is the nutritious and healthy food of high protein, low fat, low cholesterol.Goose is nutritious, and meat is tender delicious, and fat content is low, and unsaturated fatty acid content is high, and is very favourable to health.According to surveying and determination; The goose protein content is all higher than duck, chicken, beef, pork, mutton, reaches 22.3%, and lysine content exceeds 30% than meat chick; And contain human body necessary each seed amino acid that grows; It forms the ratio near amino acid needed by human body, and in view of biological value, goose is a good protein.The content of unrighted acid is up to 66 in its fat.3%, particularly linolenic acid content is up to 4%, and all above above-mentioned other meat, cholesterol level content is but all low than above-mentioned meat.Cholesterol level in the food is high, is attached to easily on the human vas inwall, and be to cause arteriosclerotic principal element, therefore, eat goose modern civilization diseases such as prophylaxis of hypertension, coronary heart disease, artery sclerosis are had the certain significance.The goose quality is soft, is prone to absorbed by human consumption, and it is sweet flat distinguish the flavor of, has that tonifying yin benefit gas, warm stomach are opened Tianjin, the anti-aging effect that wets of dispeling the wind, and is top grade in the dietary therapy of Chinese medicine.Goose has been classified as one of pollution-free food that 21 century gives priority to by FAO (Food and Agriculture Organization of the United Nation) in 2002 as pollution-free food.
Dictyophora phalloidea is a kind of latent colored mushroom that colonizes in withered bamboo root; Shaped somewhat is like netted skirt; It has bottle-green cap, the columned stem of snowy white, peach egg type volva; Have on the stem top and to enclose careful pure white netted skirt and spread out downwards, be called " snow skirt fairy maiden ", " flower of mountain delicacy ", " flower of fungi ", " queen in the bacterium " by people from cap.Dictyophora phalloidea is nutritious, aromatic flavour, and flavour is delicious, just classifies one of " careless eight delicacies " as from ancient times.
Dictyophora phalloidea is famous and precious edible mushroom; Classify " imperial palace tribute " in history as; Modern age is as the state banquet famous dish, and on February 21st, 1972, the Premier Zhou Enlai was in the Great Hall of the People dinner party that organizes a state banquet, and hospitality arrived the US President Nixon of China the same day; State banquet standard at that time " four entrees and a soup " is: lotus dictyophora phalloidea soup, shark's fins with mushrooms, bamboo shoots & chicken shreds, Prawns cooked in two styles, straw mushroom leaf mustard, steamed chicken in coconut flavour.Dictyophora phalloidea meat is tender, pure white, than the more lubricated lover of white jade.Its tasty Nixon of inviting president appreciates repeatedly.
Dictyophora phalloidea is nutritious, contains protein 19.4%, fat 2.6% in the dried according to surveying and determination dictyophora phalloidea, dictyophora fungus polysaccharide 4.2%, crude fibre 8.4%, ash content 9.3%.It is with health role to hypertension, neurasthenia, gastrointestinal disease etc.Also have special anti-corrosion function, add many days constant turning sour of dish, meat of the dictyophora phalloidea cooking summer.Dictyophora phalloidea has the effect that strengthening by means of tonics, beneficial gas are mended brain, allayed excitement and be healthy and strong; Boosting qi and nourishing yin moistens the lung and relieve the cough, clearing heat and promoting diuresis.Dictyophora phalloidea can be protected liver, reduces accumulating of stomach wall fat, and the effect that is commonly called as " frizing " is arranged; The cancered probability of Yunnan people from Miao ethnic group is lower, and this is relevant with the together soaked edible possibility of glutinous rice through dictyophora phalloidea commonly used with them.Modern medicine study also proves, contains the compositions such as dictyophora fungus polysaccharide that can suppress tumour in the dictyophora phalloidea, really the dietotherapy good merchantable brand.
To sum up, dictyophora phalloidea goose chafing dish product is a kind of food materials collocation science, delicious flavour, nutritious delicious food.
The present invention is on the basis of traditional Miao ethnic group cuisines; On the angle of food security and the basis of satisfying public demand, the natural spice of seasoning, the health care Chinese herbal medicine batching that do not meet state food security legislation, standard-required traditional dictyophora phalloidea goose chafing dish seasoning are put in order and replaced; To little fire stew slowly preparation method improve, adopt the modern food process equipment of batch production to make dictyophora phalloidea goose chafing dish seasoning and substitute the stewed slowly dictyophora phalloidea goose soup for chafing dish preparation method of little fire with technology.Thereby make these cuisines of dictyophora phalloidea goose chafing dish walk out the remote mountains, get into the popular consumer field in city.
Summary of the invention
The object of the invention will overcome the deficiency of above-mentioned technology just, and a kind of preparation method of dictyophora phalloidea goose chafing dish seasoning is provided.
The present invention solves the technical scheme that its technical problem adopts: the preparation method of this dictyophora phalloidea goose chafing dish seasoning, and this method step is following:
(1), at first cloves 10%, Chinese anise 7%, purple perilla 10%, fennel seeds 8%, Chinese cassia tree 10%, Chinese prickly ash 5%, fructus amomi 10%, the root of Dahurain angelica 10%, nutmeg 10%, rhizoma zingiberis 10%, black pepper 10% usefulness stainless steel pulverizing machine are crushed to 100 orders according to weight portion; Mix subsequent usely again with the stainless steel mixer, this mixed powder is toppings A;
(2), be that 70% leg of pork bone, one's old mother's chicken (the band bone after the one's old mother chicken of forest land loose housing more than 1 year slaughtered is put in order fryer) 15%, Chinese yam 2%, the fruit of Chinese wolfberry 2%, date 3%, Radix Glycyrrhizae 1%, spina date seed 3%, the root of kudzu vine 2%, lily 2% are all rubbed 40 orders with stainless reinforcing bar mud machine with weight portion; Material after the rubbing changes in the stainless steel extractor; The running water that adds 2 times of weight of material; Open extractor mixer (per minute 30 changes); Open the heating steam of extractor chuck, be heated to 97-99 ℃, stir, heat sterilization half an hour; Open extractor chuck cooling running water then, material is cooled to 70-75 ℃ after insulation, stir, extracted 8 hours; Extract to finish the back material after the plate and frame filter press press filtration again through the Membrane filtering machine fine filtering; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, become toppings B with the centrifugal spray dryer spray-drying again;
(3), according to the toppings A of weight portion with 20%-30%; The toppings B of 20-38%; The salt of 25-33%; 15% monosodium glutamate is dictyophora phalloidea goose chafing dish seasoning finished product after mixing in 2% the flavour nucleotide disodium adding stainless steel mixer, through promptly becoming dictyophora phalloidea goose chafing dish seasoning product after check, the packing.
As preferably; Described cloves, Chinese anise, purple perilla, fennel seeds, Chinese cassia tree, Chinese prickly ash, fructus amomi, the root of Dahurain angelica, nutmeg, rhizoma zingiberis, black pepper, Chinese yam, the fruit of Chinese wolfberry, date, Radix Glycyrrhizae, spina date seed, the root of kudzu vine, lily; Far infrared drying machine bake drying must be passed through in advance, to kill parasite and the bacterium in the raw material.
When using, in running water, add the dictyophora phalloidea goose chafing dish seasoning of 1.0-5.0%, be dictyophora phalloidea goose soup for chafing dish after boiling according to weight portion in the kitchen.This soup stock is joined in the dictyophora phalloidea goose chafing dish, add dictyophora phalloidea and the goose that boils again, just edible after boiling.The consumer can add other food materials and vegetables according to the hobby of oneself in whole edible process, also can make the hotel owner in pot, add soup stock.
The effect that the present invention is useful is: the article list of announcing " integration of drinking and medicinal herbs---be food be again medicine " with reference to health ministry; The present state food security legislation that uses in traditional dictyophora phalloidea goose chafing dish seasoning, the natural spice of seasoning and the health care Chinese herbal medicine batching of standard forbidding are put in order and replaced; The delicious food that had both kept traditional cuisines makes food security be able to ensure again.Manufacture craft to traditional dictyophora phalloidea goose chafing dish is improved; Adopt the modern food process equipment and the technology of batch production to make the dictyophora phalloidea goose soup for chafing dish preparation method that the alternative little fire of dictyophora phalloidea goose chafing dish seasoning is stewed slowly; Thereby make dictyophora phalloidea goose fire food meet that the state food safety standard requires and the fast pace requirement of modern chain food and drink, and soup alcohol is delicious more.
The specific embodiment
In order to make the object of the invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with for example.Should be appreciated that described hereinly, and be not used in qualification the present invention for example only in order to explaining the present invention.
Embodiment 1: the manufacturing approach step of dictyophora phalloidea goose chafing dish seasoning of the present invention is following:
(1), at first according to weight portion will be with cloves 10%, Chinese anise 7%, purple perilla 10%, fennel seeds 8%, Chinese cassia tree 10%, Chinese prickly ash 5%, fructus amomi 10%, the root of Dahurain angelica 10%, nutmeg 10%, the rhizoma zingiberis 10% of far infrared drying machine bake drying, that black pepper 10% usefulness stainless steel pulverizing machine is crushed to 100 orders is subsequent use; Mix with the stainless steel mixer, this mixed powder is toppings A again.
(2), with weight portion be 70% fresh pig thigh bone (supply be a Moslem the product in area adopt fresh gigot bone to replace the fresh pig thigh bone), forest land loose housing more than 1 year one's old mother chicken (the band bone after slaughtering is put in order fryer) 15% and all rubbed 40 orders with Chinese yam 2%, the fruit of Chinese wolfberry 2%, date 3%, Radix Glycyrrhizae 1%, spina date seed 3%, the root of kudzu vine 2%, the lily 2% of far infrared drying machine bake drying with stainless reinforcing bar mud machine; Material after the rubbing changes in the stainless steel extractor; The running water that adds 2 times of weight of material; Open extractor mixer (per minute 30 changes); Open the heating steam of extractor chuck; Be heated to 97-99 ℃, stir, heat sterilization half an hour.Open extractor chuck cooling running water then, material is cooled to 70-75 ℃ after insulation, stir, extracted 8 hours.Extract to finish the back material after the plate and frame filter press press filtration again through the Membrane filtering machine fine filtering; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, become toppings B with the centrifugal spray dryer spray-drying again.
(3), according to weight portion with 20% toppings A; 38% toppings B, 25% salt, 15% monosodium glutamate; Be dictyophora phalloidea goose chafing dish seasoning finished product after mixing in 2% the flavour nucleotide disodium adding stainless steel mixer, through promptly becoming dictyophora phalloidea goose chafing dish seasoning product after check, the packing.
(4), in running water, add 2.0% dictyophora phalloidea goose chafing dish seasoning, be dictyophora phalloidea goose soup for chafing dish after boiling according to weight portion.
Present embodiment is applicable to that taste is partial to light southern consumer.
Embodiment 2: the manufacturing approach step of dictyophora phalloidea goose chafing dish seasoning of the present invention is following:
(1), at first according to weight portion will be with cloves 10%, Chinese anise 7%, purple perilla 10%, fennel seeds 8%, Chinese cassia tree 10%, Chinese prickly ash 5%, fructus amomi 10%, the root of Dahurain angelica 10%, nutmeg 10%, the rhizoma zingiberis 10% of far infrared drying machine bake drying, that black pepper 10% usefulness stainless steel pulverizing machine is crushed to 100 orders is subsequent use; Mix with the stainless steel mixer, this mixed powder is toppings A again.
(2), with weight portion be 70% fresh pig thigh bone, forest land loose housing more than 1 year one's old mother chicken (the band bone after slaughtering is put in order fryer) 15% and all rubbed 40 orders with Chinese yam 2%, the fruit of Chinese wolfberry 2%, date 3%, Radix Glycyrrhizae 1%, spina date seed 3%, the root of kudzu vine 2%, the lily 2% of far infrared drying machine bake drying with stainless reinforcing bar mud machine; Material after the rubbing changes in the stainless steel extractor; The running water that adds 2 times of weight of material; Open extractor mixer (per minute 30 changes); Open the heating steam of extractor chuck, be heated to 97-99 ℃, stir, heat sterilization half an hour.Open extractor chuck cooling running water then, material is cooled to 70-75 ℃ after insulation, stir, extracted 8 hours.Extract to finish the back material after the plate and frame filter press press filtration again through the Membrane filtering machine fine filtering; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, become toppings B with the centrifugal spray dryer spray-drying again.
(3), according to weight portion with 30% toppings A; 20% toppings B; 33% salt, 15% monosodium glutamate is dictyophora phalloidea goose chafing dish seasoning finished product after mixing in 2% the flavour nucleotide disodium adding stainless steel mixer; Through promptly becoming dictyophora phalloidea goose chafing dish seasoning finished product after check, the packing, through promptly becoming dictyophora phalloidea goose chafing dish seasoning product after check, the packing.
(4), in running water, add 2.5% dictyophora phalloidea goose chafing dish seasoning, be dictyophora phalloidea goose soup for chafing dish after boiling according to weight portion.
Present embodiment is applicable to the northern consumer that taste is laid particular stress on.
Embodiment 3: the manufacturing approach step of dictyophora phalloidea goose chafing dish seasoning of the present invention is following:
(1), at first according to weight portion will be with cloves 10%, Chinese anise 7%, purple perilla 10%, fennel seeds 8%, Chinese cassia tree 10%, Chinese prickly ash 5%, fructus amomi 10%, the root of Dahurain angelica 10%, nutmeg 10%, the rhizoma zingiberis 10% of far infrared drying machine bake drying, that black pepper 10% usefulness stainless steel pulverizing machine is crushed to 100 orders is subsequent use; Mix with the stainless steel mixer, this mixed powder is toppings A again.
(2), with weight portion be 70% fresh gigot bone, forest land loose housing more than 1 year one's old mother chicken (the band bone after slaughtering is put in order fryer) 15% and all rubbed 40 orders with Chinese yam 2%, the fruit of Chinese wolfberry 2%, date 3%, Radix Glycyrrhizae 1%, spina date seed 3%, the root of kudzu vine 2%, the lily 2% of far infrared drying machine bake drying with stainless reinforcing bar mud machine; Material after the rubbing changes in the stainless steel extractor; The running water that adds 2 times of weight of material; Open extractor mixer (per minute 30 changes); Open the heating steam of extractor chuck, be heated to 97-99 ℃, stir, heat sterilization half an hour.Open extractor chuck cooling running water then, material is cooled to 70-75 ℃ after insulation, stir, extracted 8 hours.Extract to finish the back material after the plate and frame filter press press filtration again through the Membrane filtering machine fine filtering; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, become toppings B with the centrifugal spray dryer spray-drying again.
(3), according to weight portion with 30% toppings A; 20% toppings B; 33% salt, 15% monosodium glutamate is dictyophora phalloidea goose chafing dish seasoning finished product after mixing in 2% the flavour nucleotide disodium adding stainless steel mixer; Through promptly becoming dictyophora phalloidea goose chafing dish seasoning product after check, the packing, must indicate the consumer that can supply be a Moslem on the product external packaging and use.
(4), in running water, add 2.5% dictyophora phalloidea goose chafing dish seasoning, be dictyophora phalloidea goose soup for chafing dish after boiling according to weight portion.
Present embodiment adopts fresh gigot bone to replace the fresh pig thigh bone, uses to adapt to the consumer who is a Moslem.
It is understandable that, for a person skilled in the art, technical scheme of the present invention and inventive concept are equal to replacement or change the protection domain that all should belong to the appended claim of the present invention.
Claims (2)
1. the preparation method of a dictyophora phalloidea goose chafing dish seasoning, it is characterized in that: this method step is following:
(1), at first cloves 10%, Chinese anise 7%, purple perilla 10%, fennel seeds 8%, Chinese cassia tree 10%, Chinese prickly ash 5%, fructus amomi 10%, the root of Dahurain angelica 10%, nutmeg 10%, rhizoma zingiberis 10%, black pepper 10% usefulness stainless steel pulverizing machine are crushed to 100 orders according to weight portion; Mix subsequent usely again with the stainless steel mixer, this mixed powder is toppings A;
(2), be that 70% leg of pork bone or gigot bone, one's old mother's chicken 15%, Chinese yam 2%, the fruit of Chinese wolfberry 2%, date 3%, Radix Glycyrrhizae 1%, spina date seed 3%, the root of kudzu vine 2%, lily 2% are all rubbed 40 orders with stainless reinforcing bar mud machine with weight portion; Material after the rubbing changes in the stainless steel extractor; Add the running water of 2 times of weight of material, open the extractor mixer, open the heating steam of extractor chuck; Be heated to 97-99 ℃, stir, heat sterilization half an hour; Open extractor chuck cooling running water then, material is cooled to 70-75 ℃ after insulation, stir, extracted 8 hours; Extract to finish the back material after the plate and frame filter press press filtration again through the Membrane filtering machine fine filtering; Material behind the fine filtering concentrates with the stainless-steel vacuum thickener; Temperature of charge through in the control vacuum decker heating steam valve control vacuum decker is 55-58 ℃; Be concentrated into solid content 25%-30%, become toppings B with the centrifugal spray dryer spray-drying again;
(3), according to the toppings A of weight portion with 20%-30%; The toppings B of 20-38%; The salt of 25-33%; 15% monosodium glutamate is dictyophora phalloidea goose chafing dish seasoning finished product after mixing in 2% the flavour nucleotide disodium adding stainless steel mixer, through promptly becoming dictyophora phalloidea goose chafing dish seasoning product after check, the packing.
2. the preparation method of dictyophora phalloidea goose chafing dish seasoning according to claim 1; It is characterized in that: described cloves, Chinese anise, purple perilla, fennel seeds, Chinese cassia tree, Chinese prickly ash, fructus amomi, the root of Dahurain angelica, nutmeg, rhizoma zingiberis, black pepper, Chinese yam, the fruit of Chinese wolfberry, date, Radix Glycyrrhizae, spina date seed, the root of kudzu vine, lily, must pass through far infrared drying machine bake drying in advance.
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| CN110447875A (en) * | 2019-07-15 | 2019-11-15 | 合肥大别山餐饮管理集团有限公司 | A kind of preparation and production method nourishing goose chafing dish seasoning |
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