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大骨汤厂家解析火锅底料炒制时为什么要施放香料?

2015-5-19 10:20:57      点击:

首先,是呈香、增香和抑臭的需要。重庆火锅,特别以“老火锅”为代表的传统火锅的底料 生产,以牛油、辣椒、花椒、姜、蒜、豆瓣为主材,不施放香料,靠厨师掌握火候来确定底料的 呈香度,特别是依靠牛油熟化后的呈香,但牛油本身具有腥臭味,仅靠姜、蒜等物料不能有效的 抑制牛油的臭味。因此,重庆老火锅给人的感觉只是厚重、油腻,而缺乏香味,调味师研制的火锅底料香料中按科学配方将数十种天然香料有机组合,添加于火锅底料中起到抑臭、去邪、呈香、 增香的作用。

First of all, is the flavor, aroma and deodorization needs. Chongqing hot pot, especially the old pot "is a representative of the traditional hot pot bottom material production, with butter, pepper, pepper, ginger, garlic, bean as the main material, not to cast a spice, determined by the chef to master the furnace bottom material is fragrant, especially rely on ripening and butter aroma, but the butter itself has stench taste, only ginger, garlic and other materials can not be effective in suppressing the butter smell. Therefore, old Chongqing hot pot for person's feeling is thick, greasy, and the lack of flavor, seasoning Division developed the chafing dish bottom of spices according to the scientific formula will be dozens of natural spices organic combination of material, add at the bottom of the pot material to anti smelly, lustral, aroma, fragrance.

其次,是防腐、灭菌、留香的需要。火锅底料在炒制过程中由于高温的作用,物料中绝大部分细菌已经灭杀,但底料中的水分不可能完全炒干,因此,底料冷却后在贮存和待用过程中,当水与空气发生接触后,会使底料逐渐发生氧化、霉变、酸败等现象,严重影响火锅底料的品质,甚至不能使用,调味师研制的火锅底料香料中配有的成份如丁香、千里香、豆蔻、肉桂等具有很强的灭菌、防腐的作用。为保持火锅底料质量和留香、延长保质期提供了保证。

Secondly, is the need of antisepsis, sterilization, fragrant. Pot bottom material in the frying process due to high temperature, material in the vast majority of the bacteria has been killed, but the bottom material moisture impossible completely dry fry, therefore, at the end of materials after cooling in the process of storage and stand-by, when the contact of the water with the air, make the bottom materials gradually oxidation, mildew, rancidity, etc. phenomenon, serious impact on the pot bottom material quality, can't even use, seasoning Division developed the chafing dish bottom material spices with ingredients such as clove, Trinidad, nutmeg, cinnamon and has strong sterilization, anti-corrosion effect. In order to keep the Hot pot bottom material quality and taste, extend shelf life guarantee.

第三,饮食保健的需要。食客在食用火锅时,往往会因烫涮方法不得当,将未烫熟的菜品吃下,往往导致腹泻,也有些食客胃肠因对辛辣食品产生过敏反应也会导致腹泻,或者一些食客因自己的身体状况,如脾胃虚寒、肾阳衰微、肠寒滑泄、感冒等原因吃火锅会产生不适状况。根据药食同源,医食同源的原理,调味师在火锅香料中加入了如豆蔻、砂仁、霍香、排草等即是食品又是药品的物料,对食客在进食火锅中产生的不适具有良好的去寒、温中、化湿、止泻的作用。

Third, diet health needs. Diners eating hot pot, often by boiling method not properly, will not hot cooked dishes to eat, often cause diarrhea, some diners gastrointestinal because an allergic reaction to spicy food will cause diarrhea, or some diners because of their physical condition, such as spleen deficiency, kidney yang decline, intestinal cold slide release, colds and other reasons to eat hot pot will produce discomfort status. According to the homology of medicine and food, the principle of homology of medicine and food, seasoning division in hotpot spices joined the such as cardamom, Amomum villosum, ageratum, row grass is food and drug material, diners eating hot pot of discomfort with good cold, warming and humidification, Zhixie role.

大骨汤厂家解析火锅底料炒制时为什么要施放香料?

2015-5-19 10:20:57      点击:

首先,是呈香、增香和抑臭的需要。重庆火锅,特别以“老火锅”为代表的传统火锅的底料 生产,以牛油、辣椒、花椒、姜、蒜、豆瓣为主材,不施放香料,靠厨师掌握火候来确定底料的 呈香度,特别是依靠牛油熟化后的呈香,但牛油本身具有腥臭味,仅靠姜、蒜等物料不能有效的 抑制牛油的臭味。因此,重庆老火锅给人的感觉只是厚重、油腻,而缺乏香味,调味师研制的火锅底料香料中按科学配方将数十种天然香料有机组合,添加于火锅底料中起到抑臭、去邪、呈香、 增香的作用。

First of all, is the flavor, aroma and deodorization needs. Chongqing hot pot, especially the old pot "is a representative of the traditional hot pot bottom material production, with butter, pepper, pepper, ginger, garlic, bean as the main material, not to cast a spice, determined by the chef to master the furnace bottom material is fragrant, especially rely on ripening and butter aroma, but the butter itself has stench taste, only ginger, garlic and other materials can not be effective in suppressing the butter smell. Therefore, old Chongqing hot pot for person's feeling is thick, greasy, and the lack of flavor, seasoning Division developed the chafing dish bottom of spices according to the scientific formula will be dozens of natural spices organic combination of material, add at the bottom of the pot material to anti smelly, lustral, aroma, fragrance.

其次,是防腐、灭菌、留香的需要。火锅底料在炒制过程中由于高温的作用,物料中绝大部分细菌已经灭杀,但底料中的水分不可能完全炒干,因此,底料冷却后在贮存和待用过程中,当水与空气发生接触后,会使底料逐渐发生氧化、霉变、酸败等现象,严重影响火锅底料的品质,甚至不能使用,调味师研制的火锅底料香料中配有的成份如丁香、千里香、豆蔻、肉桂等具有很强的灭菌、防腐的作用。为保持火锅底料质量和留香、延长保质期提供了保证。

Secondly, is the need of antisepsis, sterilization, fragrant. Pot bottom material in the frying process due to high temperature, material in the vast majority of the bacteria has been killed, but the bottom material moisture impossible completely dry fry, therefore, at the end of materials after cooling in the process of storage and stand-by, when the contact of the water with the air, make the bottom materials gradually oxidation, mildew, rancidity, etc. phenomenon, serious impact on the pot bottom material quality, can't even use, seasoning Division developed the chafing dish bottom material spices with ingredients such as clove, Trinidad, nutmeg, cinnamon and has strong sterilization, anti-corrosion effect. In order to keep the Hot pot bottom material quality and taste, extend shelf life guarantee.

第三,饮食保健的需要。食客在食用火锅时,往往会因烫涮方法不得当,将未烫熟的菜品吃下,往往导致腹泻,也有些食客胃肠因对辛辣食品产生过敏反应也会导致腹泻,或者一些食客因自己的身体状况,如脾胃虚寒、肾阳衰微、肠寒滑泄、感冒等原因吃火锅会产生不适状况。根据药食同源,医食同源的原理,调味师在火锅香料中加入了如豆蔻、砂仁、霍香、排草等即是食品又是药品的物料,对食客在进食火锅中产生的不适具有良好的去寒、温中、化湿、止泻的作用。

Third, diet health needs. Diners eating hot pot, often by boiling method not properly, will not hot cooked dishes to eat, often cause diarrhea, some diners gastrointestinal because an allergic reaction to spicy food will cause diarrhea, or some diners because of their physical condition, such as spleen deficiency, kidney yang decline, intestinal cold slide release, colds and other reasons to eat hot pot will produce discomfort status. According to the homology of medicine and food, the principle of homology of medicine and food, seasoning division in hotpot spices joined the such as cardamom, Amomum villosum, ageratum, row grass is food and drug material, diners eating hot pot of discomfort with good cold, warming and humidification, Zhixie role.