Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner

A technology of spicy rabbit and seasoning, which is applied in the field of making spicy rabbit seasoning and its preparation, can solve the problems of unauthentic flavor, single taste, abuse of preservatives, etc., and achieve easy industrial production, food safety guarantee, and production process simple effect

Active Publication Date: 2012-10-03
四川天味食品集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Spicy rabbit is a famous dish in Chongqing and Sichuan. Because of the cumbersome ingredients and preparation methods, it is difficult for ordinary families to taste this traditional and authentic Sichuan cuisine. This Sichuan dish made possible
However, the seasonings traditionally used to make spicy rabbits are not authentic and have a single taste, and the preservatives are abused and exceeded the standard, and food safety cannot be guaranteed.

Method used

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  • Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner
  • Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner
  • Seasoner for preparing hot spicy rabbit meat and preparation method of seasoner

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Scoop 14kg of first-grade rapeseed oil, add it to 5.0kg of new-generation chili powder, and stir continuously while adding oil, so that the chili is heated evenly to avoid local burnt, and mature hot chili is obtained, which is ready for use.

[0040]Add 16kg of first-grade rapeseed oil to the TFSP-50 automatic frying pan, and refine it at a temperature of about 175°C for 8 minutes. As the oil temperature rises, add 12kg of commercially available Pixian bean paste and 4.0 kg of commercially available fermented soy sauce, stir-fry at 130°C for 6 minutes until uniform, and when there is no agglomeration, add 0.25kg of Zhuanhong green peppercorns, stir-fry for 0.5min, until the right peppercorns are fragrant, add 2.0kg of wild sansanthoxylum, 5.0kg of commercially available pickled peppers and 1.5kg of pickled ginger, stir-fry at 120°C for 2 minutes until the aroma is strong and the oil layer is clear, then add 3.5kg of ginger and 1kg of garlic, set the stir-fry temperature...

Embodiment 2

[0042] Scoop out 15kg of soybean oil, add it to 9kg of Rinka Ervitae chili powder, and stir continuously while adding oil, so that the chili is heated evenly to avoid local burnt, and the mature hot chili is obtained, which is ready to use.

[0043] Add 11kg of soybean oil to the TFSP-50 automatic frying pan, and refine it at a temperature of about 165°C for 10 minutes on high heat. As the oil temperature rises, add 13kg of commercially available Pixian bean paste and 3.0kg of commercially available soybean paste when the oil is bright. Douchi sauce, stir-fry at 120°C for 6 minutes until uniform, when there is no agglomeration, add 0.05kg of red and blue peppercorns, stir-fry for 0.5min, until the right peppercorns are fragrant, add 1.5kg of wild peppercorns, 4.0kg of city For the sold pickled pepper and 2.5kg pickled ginger, control the stir-fry temperature to 110°C for 3 minutes until the aroma is strong and the oil layer is clear, then add 2.5kg ginger and 2kg garlic, and co...

Embodiment 3

[0045] Scoop 14.5kg of salad oil, add it to 7.0kg of new-generation chili powder, stir continuously while adding oil, so that the chili is heated evenly to avoid local burnt, and the ripe hot chili is obtained, which is ready for use.

[0046] Add 11.5kg of salad oil to the TFSP-50 automatic frying pan, and refine it at a temperature of about 170°C for 9 minutes on high heat. As the oil temperature rises, add 16kg of commercially available Pixian Doubanjiang and 2.5kg of city The fermented bean sauce sold at 125°C is stir-fried for 7 minutes until uniform. When there is no agglomeration, add 0.5kg of red and green peppercorns and stir-fry for 0.2min. For commercially available pickled pepper and 1.0kg pickled ginger, stir-fry at 113°C for 4 minutes until the aroma is strong and the oil layer is clear, then add 1.5kg ginger and 4kg garlic, and control the stir-fry temperature to Stir-fry at 100°C for 5 minutes, until the surface of ginger and garlic shrinks, and the aroma of gi...

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Abstract

The invention relates to the field of food processing, in particular to a seasoner for preparing hot spicy rabbit meat and a preparation method of the seasoner. The seasoner for preparing the hot spicy rabbit meat comprises edible oil, bean sauce, table salt, red chilli powder, pickled ginger, pickled pepper, monosodium glutamate, black bean sauce, ginger, amazake, garlic, rod chilli, sugar, composite spices, green prickleyash, black pepper, saline food essence, rubescent green prickleyash and disodium 5'-ribonucleotide, and has flavors of hemp taste, pungency, freshness, fragrance and the like; and the seasoner is not added with any preservative, so the safety of food is ensured. The preparation process of the seasoner for preparing the hot spicy rabbit meat is simple, and industrial production is easy to realize.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seasoning for making spicy rabbit and a preparation method thereof. Background technique [0002] Compound seasoning is a new type of seasoning product produced on an industrial scale with a variety of seasonings as raw materials, with a special flavor design and a certain formula. It has the characteristics of many flavor components, complex taste, and uniform quality standards. It is a special seasoning with strong pertinence. It can be directly applied to the cooking or accompaniment of dishes in the family or catering industry, and can also be directly applied to the production of food industries such as convenience food, meat processing, and snack food. It plays an increasingly important role in modern life, catering industry and food industry. more important role. [0003] At present, the annual production and sales of compound seasonings in my country have reached 1.5 mi...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23L1/226A23L1/314A23L27/20A23L13/40
Inventor邓文李栋钢但晓容
Owner四川天味食品集团股份有限公司