CN107373581A - A kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish - Google Patents
A kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish Download PDFInfo
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- CN107373581A CN107373581A CN201710702506.0A CN201710702506A CN107373581A CN 107373581 A CN107373581 A CN 107373581A CN 201710702506 A CN201710702506 A CN 201710702506A CN 107373581 A CN107373581 A CN 107373581A
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- perfume
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish, the described each parts by weight of the fresh spicy dip of perfume are made up of the raw material of following weight percentage：Edible salt 10 15%, monosodium glutamate 15 20%, white granulated sugar 5 10%, capsicum 20 40%, chicken powder flavourings 5 10%, beef powder flavourings 5 10%, cumin 1 5%, Chinese prickly ash 2 6%, hydrolytic plant protein powder 1 2%, peanut 1 5%, sesame 1 5%, soybean 5 15%, condiment powder 2 8%；The preparation method includes：Capsicum, Chinese prickly ash, soybean, peanut, sesame distinguish 190 220 DEG C it is dry fry, fry to it is fuel-displaced go out taste, then pour out be cooled to room temperature respectively, required mesh number is crushed to Universalpulverizer, stirred packing with homogenizer.Raw material of the present invention and low manufacture cost, it is adapted to mass consumption, comfortable taste, is easy to manufacture, preserves.
Description
Technical field
The present invention relates to flavoring field of food producing technology, is applied to more particularly, to one kind fresh in self-heating chafing dish
The preparation method of fragrant spicy dip.
Background technology
According to market investigating datas, demand accounting example is very high in the industry for the efficient and convenient flavouring product used,
Commercially necessarily have stronger competitiveness and wide market prospects.With the rapid development of society, the pressure of people's life
Power constantly increases, and fast and easily eating habit is increasingly good at, and is not only greatly increased in total amount, also distinguishes more in product category
To be careful.Wherein, it is adapted to mass consumption, is easy to manufacture, preserves, the flavouring of comfortable taste has extraordinary application prospect.
The content of the invention
The present invention is the problem of taste is single in order to solve existing flavouring, especially dip less varieties, there is provided Yi Zhongshi
Mass consumption is closed, is easy to manufacture, preserves, the preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish of comfortable taste.
To achieve these goals, the present invention uses following technical scheme：It is spicy that one kind is applied to fresh perfume in self-heating chafing dish
The preparation method of dip, the described each parts by weight of the fresh spicy dip of perfume are made up of the raw material of following weight percentage：Edible salt
10-15%, monosodium glutamate 15-20%, white granulated sugar 5-10%, capsicum 20-40%, chicken powder flavourings 5-10%, beef powder flavourings 5-
10%, cumin 1-5%, Chinese prickly ash 2-6%, hydrolytic plant protein powder 1-2%, peanut 1-5%, sesame 1-5%, soybean 5-15%,
Condiment powder 2-8%；The preparation method comprises the following steps：1) 220 DEG C of capsicum is dry fries 2min, is cooled to room temperature, pulverizer
20-30 mesh is crushed to, it is standby；2) 200 DEG C of Chinese prickly ash is dry fries 1min, is cooled to room temperature, pulverizer is crushed to 30 mesh, standby；3) it is big
220 DEG C of beans are dry to fry 3min, is cooled to room temperature, pulverizer is crushed to 40 mesh, standby；4) 220 DEG C of peanut is dry fries 2min, is cooled to room
Temperature, it is standby that pulverizer is crushed to 20-30 mesh；5) 190 DEG C of sesame is dry fries 2min, is cooled to room temperature, standby；6) will handle well
Raw material and other raw materials, packed respectively after being stirred with homogenizer.In this programme, by capsicum, Chinese prickly ash, soybean, flower
Raw, sesame distinguish 190-220 DEG C it is dry fry, fry to it is fuel-displaced go out taste, then pour out be cooled to room temperature respectively, be crushed to Universalpulverizer
Required mesh number, required raw material is measured respectively further according to formula, stirred with homogenizer, can be according to the requirement of client
Specification packing；The fresh spicy dip of perfume of this programme have it is spicy it is strong, flavour is delicious, fragrance is pure, mouthfeel and suitable, is exclusively used in
The seasoning of dry dish dip.
Preferably, at least two in the described following raw material of condiment powder selection mix：Cloves, ginger, eight
Angle, fennel seeds, cassia bark, fragrant husky, black pepper, each selected raw material account for the described each parts by weight of the fresh spicy dip of perfume
Percentage by weight is 0.2-3%, and the condiment powder preparation method is：After the different spices of selection are mixed, by crushing
Crusher machine stirs to 30 mesh, standby.
Preferably, the described each parts by weight of the fresh spicy dip of perfume are made up of the raw material of following weight percentage：It is edible
Salt 10%, monosodium glutamate 15%, white granulated sugar 7%, capsicum 30%, chicken powder flavourings 5%, beef powder flavourings 5%, cumin 1%, Chinese prickly ash
5%, hydrolytic plant protein powder 1%, peanut 3%, sesame 4%, soybean 8%, condiment powder 6%；Described condiment powder is chosen
Following raw material and its percentage by weight mix：Cloves 0.5%, ginger 1%, anise 1%, fennel seeds 1%, cassia bark 1%, perfume
Sand 0.5%, black pepper 1%.
A kind of fresh spicy dip of perfume.This programme, can be by using the fresh spicy dip of perfume is mixed to form after various ingredients processing
The percentage by weight of objective taste adjustment raw material components is looked after, obtains the dip for more meeting personal taste.
Therefore, the present invention has the advantages that：(1) raw material and low manufacture cost, are adapted to mass consumption, and mouthfeel is relaxed
It is suitable；(2) it is easy to manufacture, preserves.
Embodiment
Embodiment 1, a kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish, the fresh spicy dip of perfume are each heavy
Amount part is made up of the raw material of following weight percentage：Edible salt 10%, monosodium glutamate 15%, white granulated sugar 7%, capsicum 30%, chicken powder are adjusted
Taste substance 5%, beef powder flavourings 5%, cumin 1%, Chinese prickly ash 5%, hydrolytic plant protein powder 1%, peanut 3%, sesame 4%, greatly
Beans 8%, condiment powder 6%；
Wherein, condiment powder is chosen following raw material and its percentage by weight and mixed：Cloves 0.5%, ginger 1%, eight
Angle 1%, fennel seeds 1%, cassia bark 1%, fragrant sand 0.5%, black pepper 1%.
Specific implementation process is that the fresh spicy dip preparation method of perfume comprises the following steps：1) 220 DEG C of capsicum is dry fries 2min,
Fry to it is fuel-displaced go out taste, be cooled to room temperature, pulverizer is crushed to 20-30 mesh, standby；2) 200 DEG C of Chinese prickly ash is dry fries 1min, fries to fuel-displaced
Go out taste, be cooled to room temperature, pulverizer is crushed to 30 mesh, standby；3) 220 DEG C of soybean is dry fries 3min, fries to taste is gone out, is cooled to room
Temperature, pulverizer is crushed to 40 mesh, standby；4) 220 DEG C of peanut is dry fries 2min, fry to it is fuel-displaced go out taste, be cooled to room temperature, pulverizer powder
It is standby to be broken to 20-30 mesh；5) 190 DEG C of sesame is dry fries 2min, fry to it is fuel-displaced go out taste, be cooled to room temperature, it is standby；6) will handle
Good raw material and other raw materials, are mixing uniformly to form the fresh spicy dip of perfume with homogenizer, pack respectively；
Condiment powder preparation method is：After the different spices of selection are mixed, 30 mesh are crushed to by pulverizer, are stirred
Uniformly, it is standby.
Embodiment 2, a kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish, the fresh spicy dip of perfume are each heavy
Amount part is made up of the raw material of following weight percentage：Edible salt 13%, monosodium glutamate 15%, white granulated sugar 5%, capsicum 20%, chicken powder are adjusted
Taste substance 8%, beef powder flavourings 8%, cumin 3%, Chinese prickly ash 4%, hydrolytic plant protein powder 1%, peanut 5%, sesame 5%, greatly
Beans 8%, condiment powder 5%；
Wherein, condiment powder is chosen following raw material and its percentage by weight and mixed：Cloves 0.5%, ginger 1%, eight
Angle 1.5%, fennel seeds 0.5%, cassia bark 0.5%, fragrant sand 0.5%, black pepper 0.5%..
Specific implementation process is same as Example 1.
Claims (4)
1. a kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish, it is characterised in that described fresh perfume is spicy to be dipped in
Expect that each parts by weight are made up of the raw material of following weight percentage：Edible salt 10-15%, monosodium glutamate 15-20%, white granulated sugar 5-
10%, capsicum 20-40%, chicken powder flavourings 5-10%, beef powder flavourings 5-10%, cumin 1-5%, Chinese prickly ash 2-6%, hydrolysis
Plant protein powder 1-2%, peanut 1-5%, sesame 1-5%, soybean 5-15%, condiment powder 2-8%；The preparation method includes
Following steps：1) 220 DEG C of capsicum is dry fries 2min, is cooled to room temperature, pulverizer is crushed to 20-30 mesh, standby；2) 200 DEG C of Chinese prickly ash
It is dry to fry 1min, room temperature is cooled to, pulverizer is crushed to 30 mesh, standby；3) 220 DEG C of soybean is dry fries 3min, is cooled to room temperature, crushes
Machine is crushed to 40 mesh, standby；4) 220 DEG C of peanut is dry fries 2min, is cooled to room temperature, it is standby that pulverizer is crushed to 20-30 mesh；5) sesame
190 DEG C of fiber crops are dry to fry 2min, is cooled to room temperature, standby；6) by the raw material handled well and other raw materials, stirred with homogenizer
Packed respectively after mixing uniformly.
2. a kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish according to claim 1, it is characterized in that,
At least two in the described following raw material of condiment powder selection mix：Cloves, ginger, anise, fennel seeds, cassia bark, perfume (or spice)
Husky, black pepper, the percentage by weight that each selected raw material accounts for the described each parts by weight of the fresh spicy dip of perfume is 0.2-
3%, the condiment powder preparation method is：After the different spices of selection are mixed, 30 mesh are crushed to by pulverizer, are stirred
Uniformly, it is standby.
3. a kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish according to claim 1 or 2, its feature
It is that the described each parts by weight of the fresh spicy dip of perfume are made up of the raw material of following weight percentage：Edible salt 10%, monosodium glutamate
15%, white granulated sugar 7%, capsicum 30%, chicken powder flavourings 5%, beef powder flavourings 5%, cumin 1%, Chinese prickly ash 5%, hydrolysis plant
Thing albumen powder 1%, peanut 3%, sesame 4%, soybean 8%, condiment powder 6%；Described condiment powder choose following raw material and
Its percentage by weight mixes：It is cloves 0.5%, ginger 1%, anise 1%, fennel seeds 1%, cassia bark 1%, fragrant sand 0.5%, black
Pepper 1%.
A kind of 4. fresh spicy dip of perfume prepared by method according to described in claim 1 or 2.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710702506.0A CN107373581A (en) | 2017-08-16 | 2017-08-16 | A kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish |
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| CN201710702506.0A CN107373581A (en) | 2017-08-16 | 2017-08-16 | A kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927584A (en) * | 2017-11-27 | 2018-04-20 | 四川省郫县豆瓣股份有限公司 | A kind of bean cotyledon dips in powder and preparation method thereof |
| CN109198575A (en) * | 2018-10-12 | 2019-01-15 | 河北康乐美辣椒制品有限公司 | A kind of technological process of production and production line of chilli products |
| CN109805341A (en) * | 2019-03-05 | 2019-05-28 | 内蒙古红太阳食品有限公司 | A kind of cumin hotpot condiment sauce and preparation method thereof |
| CN109998079A (en) * | 2019-04-23 | 2019-07-12 | 内蒙古红太阳食品有限公司 | A kind of sterilization process of instant seasoning material and its application |
| CN111700259A (en) * | 2020-06-24 | 2020-09-25 | 四川天味食品集团股份有限公司 | Preparation method of instant dry dish condiment sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
| CN105661450A (en) * | 2016-01-14 | 2016-06-15 | 威宁县群伟辣椒系列食品加工厂 | Spliced chili pepper dipping sauce and preparation method thereof |
| CN106260928A (en) * | 2015-05-22 | 2017-01-04 | 贵州旭阳食品（集团）有限公司 | Fructus Capsici dip and production method thereof |
-
2017
- 2017-08-16 CN CN201710702506.0A patent/CN107373581A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
| CN106260928A (en) * | 2015-05-22 | 2017-01-04 | 贵州旭阳食品（集团）有限公司 | Fructus Capsici dip and production method thereof |
| CN105661450A (en) * | 2016-01-14 | 2016-06-15 | 威宁县群伟辣椒系列食品加工厂 | Spliced chili pepper dipping sauce and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927584A (en) * | 2017-11-27 | 2018-04-20 | 四川省郫县豆瓣股份有限公司 | A kind of bean cotyledon dips in powder and preparation method thereof |
| CN109198575A (en) * | 2018-10-12 | 2019-01-15 | 河北康乐美辣椒制品有限公司 | A kind of technological process of production and production line of chilli products |
| CN109805341A (en) * | 2019-03-05 | 2019-05-28 | 内蒙古红太阳食品有限公司 | A kind of cumin hotpot condiment sauce and preparation method thereof |
| CN109998079A (en) * | 2019-04-23 | 2019-07-12 | 内蒙古红太阳食品有限公司 | A kind of sterilization process of instant seasoning material and its application |
| CN111700259A (en) * | 2020-06-24 | 2020-09-25 | 四川天味食品集团股份有限公司 | Preparation method of instant dry dish condiment sauce |
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Application publication date: 20171124 |