CN103621967B - Preparation method of emulsified hotpot seasoning - Google Patents
Preparation method of emulsified hotpot seasoning Download PDFInfo
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- CN103621967B CN103621967B CN201310580935.7A CN201310580935A CN103621967B CN 103621967 B CN103621967 B CN 103621967B CN 201310580935 A CN201310580935 A CN 201310580935A CN 103621967 B CN103621967 B CN 103621967B
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- emulsification
- chafing dish
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- bottom flavorings
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 9
- 239000000463 material Substances 0.000 claims abstract description 43
- 238000004945 emulsification Methods 0.000 claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 claims abstract description 27
- 235000019634 flavors Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 9
- 239000000084 colloidal system Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 20
- 238000002386 leaching Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002893 slag Substances 0.000 claims description 11
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 8
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 239000000341 volatile oil Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 230000008719 thickening Effects 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 4
- 230000009977 dual effect Effects 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 4
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 4
- 229940046009 vitamin E Drugs 0.000 claims description 4
- 235000019165 vitamin E Nutrition 0.000 claims description 4
- 239000011709 vitamin E Substances 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000000638 solvent extraction Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims 5
- 230000001804 emulsifying effect Effects 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000005086 pumping Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- 240000008574 Capsicum frutescens Species 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 8
- 235000013599 spices Nutrition 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241000208293 Capsicum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011175 product filtration Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.
Description
Technical field
The present invention relates to a kind of preparation method of emulsification chafing dish bottom flavorings, belong to preparation method's technical field of chafing dish bottom flavorings.
Background technology
Chafing dish (hot pot, chafing dish), as popular cuisines among the people, is popular in all parts of the country.The chafing dish pattern of China appears, hundred pot of thousand taste, wherein foremost Sichuan spicy chafing dish, and spicy sweet-smelling is world-famous.Chafing dish attracts a person sponging on an aristocrat all over the world with its delicious food, it is crucial that lean on the taste of chafing dish bottom flavorings.Chafing dish bottom flavorings makes the various flavor substances of flavouring be dissolved at the bottom of soup by heating, and evaporates with heating, allows people taste abundant flavour and smells various tempting fragrance.On current chafing dish market, most product flavor is exactly spicy and vinegar-pepper taste.
But one of above-mentioned spicy hot chafing dish and sour and peppery chafing dish common deficiency is exactly: 1. in chafing dish bottom flavorings, active ingredient can not make full use of, and cost is high.The flavor substance major part of spice is fat-soluble, and its flavor substance is mainly present in " chilli oil " in bed material.Rinsing the process that food process is a boiling, the active ingredient in " chilli oil " seldom dissolves in aqueous phase.Chafing dish bottom flavorings is without abundant pulverizing, and the utilization rate of active components in spice and other raw material (as bean paste) is low, reach desirable local flavor, and bed material consumption is large, and cost is remained high.2. and chafing dish bottom flavorings oil in frying process be separated with material, the not easily quantitative weighing when packing, causes the instability of bed material local flavor; 3. a person sponging on an aristocrat is when rinsing food, easily has Chinese prickly ash, capsicum skin etc. " foreign material ", makes people feel salubrious not, and causes unnecessary complaint.
In the past slag-free chafing dish was once released in market, and namely before taking the dish out of the pot, first chafing dish bottom flavorings was placed on Tang Liao and goes out elimination bits after fragrance, then add chafing dish oil just the upper desk of end allow client eat.Its advantage is, the whole the bottom of a pan does not have bits, and shortcoming is not resistant to cook, and brew time is longer, and local flavor is lighter.So slag-free chafing dish manufacture craft is commercially eliminated very soon.
Summary of the invention
The object of the invention is to solve above-mentioned prior art Problems existing, namely in chafing dish bottom flavorings, active ingredient can not make full use of, chafing dish bottom flavorings oil in frying process is separated with material, and the not easily quantitative weighing when packing, causes the instability of bed material local flavor.And then a kind of preparation method of emulsification chafing dish bottom flavorings is provided.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for emulsification chafing dish bottom flavorings, comprises the steps:
One, pulverized by commercially available chafing dish bottom flavorings, the chilli oil in commercially available chafing dish bottom flavorings utilizes 40-80 order filter centrifugal to be separated, and the chilli oil after separation is directly packed, and the material slag after chilli oil is separated is stand-by.
Two, isolated for step one material slag is sent into pot for solvent extraction, add hot water, hot water temperature is 60-80 DEG C, hot water is 1 ~ 3:1 with the weight ratio of material slag, opens and stirs, lixiviate 20-30min, then pulverize with ball mill, after pulverizing, utilize 60 order filter centrifugals to filter.Whole process needs lixiviate repeatedly twice.
Three, material step 2 pulverized and leaching liquor thereof pump into dual-effect concentrator and concentrate, thickening temperature 70-85 DEG C, vacuum 0.04Mpa, and after concentrated, the dry matter content of feed liquid is 50%-60%.
Four, the concentrated leaching liquor that step 3 obtains is added emulsion tank, then add auxiliary material and emulsifying agent carries out emulsification, cross colloid mill after emulsification completes, whole process keeps 60-80 DEG C.
Five, the bed material as stated above after emulsification is without cooling, directly filling with sauce can packing machine.Sauce filling complete laggard enter spraying cooling tunnel lower the temperature, be cooled to vanning after less than 20 DEG C, warehouse-in.
60 order filter centrifugals are utilized to be separated in described step one.
In described step 2, hot water is 2:1 with material slag weight ratio.
In described step 3, thickening temperature is 80 DEG C.
Described leaching liquor, auxiliary material and emulsifying agent percentage by weight (%) is: leaching liquor 75-85, emulsification converted starch 4-6, salt 4-6, monosodium glutamate 3.5-4.1, I+G0.18-0.22, white granulated sugar 2.1-2.5, supercritical extract chilli oil 1.3-1.7, supercritical extract Zanthoxylum essential oil (Henan Zhang Zhongjing larger kitchens Co., Ltd provides) 0.8-1.2, flavor of hot essential oil (Henan Zhang Zhongjing larger kitchens Co., Ltd provides) 0.8-1.2, D-araboascorbic acid sodium 0.05-0.12 and vitamin E 0.05-0.12.
Emulsification chafing dish bottom flavorings prepared by the present invention is with the chafing dish bottom flavorings of routine for raw material, by the equipment such as disintegrating machine, colloid mill, chafing dish bottom flavorings is broken, then passes through emulsifying technology and the obtained emulsification chafing dish bottom flavorings of adding portion batching.By this technical finesse, do not changing on the former zestful basis of product, strengthening the local flavor of product.
Chafing dish bottom flavorings, after emulsifying homogeneous process, can strengthen local flavor.Chafing dish bottom flavorings is by micronize, emulsification treatment, and can strengthen the water-soluble of chafing dish bottom flavorings, originally fat-soluble flavors material is molten changes its surface-active by emulsification, make it soluble in water in.Chafing dish bottom flavorings is through fully pulverizing, and the active ingredient in spice and other raw material (as bean paste) can make full use of.We supplement spice extract further in batching, thus the local flavor of chafing dish bottom flavorings is strengthened on original basis.In product use procedure, use less bed material just can reach original effect, thus effectively reduce costs.Chafing dish bottom flavorings, after emulsifying homogeneous process, can extend the effective time of local flavor.Chafing dish bottom flavorings, through pulverizing, emulsification, homogeneous process, can make original oil, expect that released state becomes the lotion state of stable homogeneous, make the flavor-stable of product, easy to use.
Chafing dish bottom flavorings is pulverized through pulverizer, is then filtered by filter centrifugal, removes larger spice particle, and bits major parts several in chafing dish bottom flavorings is removed, and bottom chafing dish, only has a small amount of small spice particle precipitation, do not affect consumer and eat.Original oil-soluble chafing dish bottom flavorings, after emulsifying homogeneous process, is become Water-solubility Material by chafing dish bottom flavorings, makes product rinse in dish process more tasty, and does not have bits, increase the tasty and refreshing property of client when edible.
In sum, emulsification chafing dish bottom flavorings of the present invention is compared with traditional chafing dish bottom flavorings processing method, and the method has the following advantages: 1, supplementary material quantitative proportioning, and spice utilization rate is high, and product special flavour is strong; 2, product is allocated through secondary, and local flavor is more stable; 3, product is without material slag, edible more convenient.
Method of the present invention is applicable to various chafing dish bottom flavorings, and e.g. particularly the production of compound seasoner product produced by the raw material such as chilli oil chafing dish bottom flavorings, sour and peppery chafing dish bottom flavoring, is a kind of novel chafing dish bottom flavorings preparation method.The method production cost is low, production efficiency is high, can realize serialization, suitability for industrialized production.
Detailed description of the invention
The present invention is described in further detail below: the present embodiment is implemented under premised on technical solution of the present invention, gives detailed embodiment, but protection scope of the present invention is not limited to following embodiment.
The preparation method of a kind of emulsification chafing dish bottom flavorings involved by the present embodiment, step is as follows:
1, raw material is separated
The raw material of production emulsification chafing dish bottom flavorings is the chafing dish bottom flavorings of normal frying.Chilli oil in former chafing dish bottom flavorings can utilize 40-80 order filter centrifugal to be separated.Chilli oil after separation is directly packed.For the bed material not having chilli oil, as sauerkraut bed material is then directly pulverized, chafing dish red oil is separated rear stand-by with material slag.Utilize filter centrifugal, the rate of filtration of product can be accelerated.Screen cloth is excessively thick, does not have the effect of emulsifying homogeneous; Screen cloth is overstocked, product filtration difficulty, can affect the process velocity of product, so take 40-80 object screen cloth, is preferably 60 orders.
2, lixiviate, fragmentation
To filter isolated bits send into pot for solvent extraction as stated above, add hot water, hot water temperature is 60-80 DEG C, and hot water is 1 ~ 3:1 with material slag weight ratio, is preferably 2:1.Open and stir, lixiviate 20-30min.Leaching liquor ball mill is pulverized, and utilizes 60 order filter centrifugals to filter after pulverizing.Whole process needs lixiviate repeatedly twice.
3, concentrated
Concentrate pumping into dual-effect concentrator by the material of above-mentioned pulverizing and extract thereof, thickening temperature 80 DEG C, vacuum 0.04Mpa.After concentrated, the dry matter content of feed liquid is 50%-60%.Utilize economic benefits and social benefits lixiviate, the speed that product is concentrated can be accelerated, save energy consumption, reduce the loss of product special flavour, reduce the moisture of finished product.Dual-effect concentrator adopts external heat Natural Circulation and negative pressure of vacuum mode, and evaporation rate is fast, and cocnentration factor is great.
4, emulsification, allotment
Concentrated leaching liquor step 3 obtained adds emulsion tank, then adds auxiliary material and emulsifying agent (see table-1 emulsification chafing dish bottom flavorings list of ingredients), opens stirring and carries out emulsification, cross colloid mill after emulsification completes.Colloid mill adopts three to connect and uses, and makes material from the coarse to fine, reaches the effect of emulsifying.Whole emulsion process keeps 60-80 DEG C.Described emulsifying agent adopts converted starch, and utilize converted starch to make emulsifying agent, one is play thickening, emulsification; Two is the local flavors not changing product.Emulsion process keeps 60-80 DEG C, can reduce the microbial contamination in production process.The auxiliary material main component added is the aromatic condiment essential oil such as Chinese prickly ash, capsicum of extraction, can fill product special flavour deficiency, and ensures product special flavour nature.Add salt, make the salt in finished product control, between 11%-13%, to be preferably 12%.When salt content reaches more than 10%, can be effectively anticorrosion, need not anticorrisive agent be added.Adding vitamin E, D-araboascorbic acid sodium, is to effectively prevent product to be oxidized.
Table-1 emulsification chafing dish bottom flavorings list of ingredients
I+G in table is that two kinds of flavor enhancements combine the abbreviation taking away an English alphabet.I.e. 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and each 50% combination of the 5 ' bird sodium nucleinate-GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE).
5, filling, cooling
Bed material after said method emulsification is without cooling, directly filling with sauce can packing machine.At high temperature complete filling, can production link be reduced, reduce the probability of product microbial contamination, ensure local flavor and the color and luster of product.Sauce filling complete laggard enter spraying cooling tunnel lower the temperature, be down to vanning after less than 20 DEG C, warehouse-in.
Emulsification chafing dish bottom flavorings of the present invention after testing, heat content 2218kJ in every 100g bed material, protein 7.8g, fatty 52.6g, carbohydrate 6.5g, dietary fiber 3.6g, sodium 2460mg.
The above; be only the present invention's preferably detailed description of the invention; these detailed description of the invention are all based on the different implementations under general idea of the present invention; and protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claims.
Claims (7)
1. a preparation method for emulsification chafing dish bottom flavorings, is characterized in that,
One, pulverized by commercially available chafing dish bottom flavorings, the chilli oil in commercially available chafing dish bottom flavorings utilizes 40-80 order filter centrifugal to be separated, and the chilli oil after separation is directly packed, and the material slag after chilli oil is separated is stand-by;
Two, isolated for step one material slag is sent into pot for solvent extraction, add hot water, hot water temperature is 60-80 DEG C, hot water is 1 ~ 3:1 with the weight ratio of material slag, open and stir, lixiviate 20-30min, then pulverizes with ball mill, utilize 60 order filter centrifugals to filter after pulverizing, whole process needs lixiviate repeatedly twice;
Three, material step 2 pulverized and leaching liquor thereof pump into dual-effect concentrator and concentrate, thickening temperature 70-85 DEG C, vacuum 0.04Mpa, and after concentrated, the dry matter content of feed liquid is 50%-60%;
Four, the concentrated leaching liquor that step 3 obtains is added emulsion tank, then add auxiliary material and emulsifying agent carries out emulsification, cross colloid mill after emulsification completes, whole process keeps 60-80 DEG C;
Five, the bed material as stated above after emulsification is without cooling, directly filling with sauce can packing machine, sauce filling complete laggard enter spraying cooling tunnel lower the temperature, vanning after being cooled to 20 DEG C below, puts in storage.
2. the preparation method of emulsification chafing dish bottom flavorings according to claim 1, is characterized in that, utilizes 60 order filter centrifugals to be separated in described step one.
3. the preparation method of emulsification chafing dish bottom flavorings according to claim 1, is characterized in that, in described step 2, hot water is 2:1 with material slag weight ratio.
4. the preparation method of emulsification chafing dish bottom flavorings according to claim 1, is characterized in that, in described step 3, thickening temperature is 80 DEG C.
5. the preparation method of emulsification chafing dish bottom flavorings according to claim 1, is characterized in that, in described step 4, colloid mill adopts three uses of connecting.
6. the preparation method of emulsification chafing dish bottom flavorings according to claim 1, it is characterized in that, described leaching liquor, auxiliary material and emulsifying agent percentage is by weight: leaching liquor 75-85, emulsification converted starch 4-6, salt 4-6, monosodium glutamate 3.5-4.1, I+G0.18-0.22, white granulated sugar 2.1-2.5, supercritical extract chilli oil 1.3-1.7, supercritical extract Zanthoxylum essential oil 0.8-1.2, flavor of hot essential oil 0.8-1.2, D-araboascorbic acid sodium 0.05-0.12 and vitamin E 0.05-0.12.
7. the preparation method of emulsification chafing dish bottom flavorings according to claim 1, it is characterized in that, described leaching liquor, auxiliary material and emulsifying agent percentage is by weight: leaching liquor 80, emulsification converted starch 5, salt 5, monosodium glutamate 3.8, I+G0.2, white granulated sugar 2.3, supercritical extract chilli oil 1.5, supercritical extract Zanthoxylum essential oil 1.0, flavor of hot essential oil 1.0, D-araboascorbic acid sodium 0.1 and vitamin E 0.1.
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| CN105077419B (en) * | 2015-09-14 | 2018-07-17 | 青岛日辰食品股份有限公司 | Boiling-resistant hotpot soup base and preparation method thereof |
| CN105661454B (en) * | 2016-03-07 | 2019-07-30 | 重庆汤嫂食品有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN107997100A (en) * | 2017-10-19 | 2018-05-08 | 重庆德庄农产品开发有限公司 | A kind of boiling hot food water-soaked food is not easy the chafing dish bottom flavorings and manufacture craft of muddiness |
| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813578A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Hotpot condiment and its preparation |
| CN1919058A (en) * | 2006-09-22 | 2007-02-28 | 杨光 | Slag-free chafing dish bottom flavoring and method for making it |
| CN103355630A (en) * | 2013-08-06 | 2013-10-23 | 成都新蜀九香食品有限公司 | Dreg-free beef tallow chafing dish bottom flavoring and preparation method |
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2013
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813578A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Hotpot condiment and its preparation |
| CN1919058A (en) * | 2006-09-22 | 2007-02-28 | 杨光 | Slag-free chafing dish bottom flavoring and method for making it |
| CN103355630A (en) * | 2013-08-06 | 2013-10-23 | 成都新蜀九香食品有限公司 | Dreg-free beef tallow chafing dish bottom flavoring and preparation method |
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