CN101301059A - Novel chafing dish condiment and preparation thereof - Google Patents
Novel chafing dish condiment and preparation thereof Download PDFInfo
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- CN101301059A CN101301059A CNA2008101157508A CN200810115750A CN101301059A CN 101301059 A CN101301059 A CN 101301059A CN A2008101157508 A CNA2008101157508 A CN A2008101157508A CN 200810115750 A CN200810115750 A CN 200810115750A CN 101301059 A CN101301059 A CN 101301059A
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Abstract
The invention relates to a new chafing dish seasoning and the method for preparing the same, the seasoning comprises following materials by weight part: sesame paste 75-110, chives flower 90-130, sufu 55-90, spice 0.25-0.3, ground ginger 0.3-0.8, white pepper powder 0.3-0.5, yipinxian fresh-increasing agent 0.8-1, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G 0.16-0.2, vegetable oil 8-20, chafing dish flavoring agent 0.3-0.4, curry powder 0.8-1, dried shrimp 1-1.5 and also includes sweet flour paste 55-65, salted and fermented soy paste 50-60, pepper powder 2-2.5 and pericarpium zanthoxyli powder 1-1.5. The invention has the advantages of strong fragrance, full delicate flavour, long holding time of delicate flavour and is suitable for many kinds of food.
Description
Technical field
The present invention relates to a kind of food seasoning, particularly relate to a kind of novel chafing dish condiment and preparation method thereof.
Background technology
At present, chafing dish has become throughout the year diet form all popular to people, the food kind that is used for mutton cooked in a chafing pot is but increasing day by day, is upgrading, but, what form obvious contrast with it is: the development of chafing dish seasoning but obviously lags behind, all be traditional category used for a long time, can not satisfy society need far away.
Summary of the invention
The objective of the invention is to satisfy social above-mentioned needs, a kind of novel chafing dish condiment is provided, the present invention also aims to provide the preparation method of this novel chafing dish condiment.
For achieving the above object, chafing dish seasoning of the present invention comprises following materials of weight proportions: sesame paste 75-110, leek 90-130, fermented bean curd 55-90, spice 0.25-0.3, ginger powder 0.3-0.8, white pepper powder 0.3-0.5, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 8-20, chafing dish fumet 0.3-0.4.Had by the chafing dish seasoning of above-mentioned raw materials preparation and to give off a strong fragrance, delicate flavour is pure, and it is wide in variety to adapt to food, the advantage that the bright fragrance retention time is long.It can be prepared according to this area common method.
As optimization, also comprise following materials of weight proportions: curry powder 0.8-1, dried shrimps 1-1.5; Perhaps also comprise following materials of weight proportions: sweet fermented flour sauce 55-65, yellow bean sauce 50-60, chilli powder 2-2.5, zanthoxylum powder 1-1.5.Both local flavors are different, and bright fragrance is denseer.
As optimization, the weight proportion of raw material is: sesame paste 100-110, leek 120-130, fermented bean curd 80-90, spice 0.25-0.3, ginger powder 0.3-0.4, white pepper powder 0.3-0.4, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 8-10, chafing dish fumet 0.3-0.4, curry powder 0.8-1, dried shrimps 1-1.5.Flavor coordination is better, and compatibility is better.
As optimization, the weight proportion of raw material is: sesame paste 75-85, leek 90-100, fermented bean curd 55-65, spice 0.25-0.3, ginger powder 0.7-0.8, white pepper powder 0.44-0.5, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 15-20, chafing dish fumet 0.3-0.4, sweet fermented flour sauce 55-65, yellow bean sauce 50-60, chilli powder 2-2.5, zanthoxylum powder 1-1.5.Flavor coordination is better, and compatibility is better.
As optimization, vegetable oil is heated to boiling, adds other raw material again and mixes and form, and wherein sesame paste need add the water mixing in advance.Simple and easy to do.
As optimization, the water that earlier sesame paste is added the 1.5-2 times of weight mixes, and after fermented bean curd, leek are pulverized respectively, mixes with other raw material again.Be easier to concoct local flavor.
As optimization, the water that earlier sesame paste is added the 1.5-2 times of weight mixes, and after fermented bean curd, leek are pulverized respectively, vegetable oil is heated to boiling, is added curry powder and above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add dried shrimps, ginger powder, oyster sauce, be stirred to material boiling in the pot while heating in the process of heating; At last, add other raw material again, fully stir, carry out hot filling after the milling treatment of colloid.Help Titian, give full play to the raw material advantage; Hot filling helps keeping local flavor and extends shelf life.
As optimization, the water that sesame paste adds the 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; With vegetable oil heat to boiling, add chilli powder and zanthoxylum powder produce fragrance after, add above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add ginger powder, oyster sauce, sweet fermented flour sauce, yellow bean sauce, be stirred to material boiling in the pot while heating in the process of heating; At last, add other raw material again, fully stir, carry out hot filling after the milling treatment of colloid.Help Titian, give full play to the raw material advantage; Hot filling helps keeping local flavor and extends shelf life.
The preparation method of novel chafing dish condiment of the present invention is that the water of sesame paste adding 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; Vegetable oil is heated to boiling, added curry powder and above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add dried shrimps, ginger powder, oyster sauce successively, be stirred to material boiling in the pot while heating in the process of heating, and lasting 30-40 minute; At last, add white pepper powder, the bright freshener of product, monosodium glutamate, I+G and chafing dish fumet again, fully stir, carry out hot filling after the milling treatment of colloid.The weight proportion of its raw material is: sesame paste 100-110, leek 120-130, fermented bean curd 80-90, spice 0.25-0.3, ginger powder 0.3-0.4, white pepper powder 0.3-0.4, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 8-10, chafing dish fumet 0.3-0.4, curry powder 0.8-1, dried shrimps 1-1.5.Workable, help Titian, increase aquatic foods, ensure and improve the quality of products.
The preparation method of novel chafing dish condiment of the present invention is that the water of sesame paste adding 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; With vegetable oil heat to boiling, add chilli powder and zanthoxylum powder produce fragrance after, add above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add ginger powder, oyster sauce, sweet fermented flour sauce, yellow bean sauce successively, be stirred to material boiling in the pot while heating in the process of heating, and lasting 20-30 minute; At last, add white pepper powder, the bright freshener of product, monosodium glutamate, I+G and chafing dish fumet again, fully stir, carry out hot filling after the milling treatment of colloid.The weight proportion of its raw material is: sesame paste 75-85, leek 90-100, fermented bean curd 55-65, spice 0.25-0.3, ginger powder 0.7-0.8, white pepper powder 0.44-0.5, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 15-20, chafing dish fumet 0.3-0.4, sweet fermented flour sauce 55-65, yellow bean sauce 50-60, chilli powder 2-2.5, zanthoxylum powder 1-1.5.Workable, help Titian, increase aquatic foods, ensure and improve the quality of products.
After adopting technique scheme, novel chafing dish condiment of the present invention has and gives off a strong fragrance, and delicate flavour is pure, and it is wide in variety to adapt to food, the advantage that the bright fragrance retention time is long.The preparation method of novel chafing dish condiment of the present invention has workable, helps Titian, increases aquatic foods, ensures and improves the quality of products.
The specific embodiment
Do further explanation below in conjunction with instantiation:
Embodiment one, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 90 kilograms of leeks, 55 kilograms in fermented bean curd, 0.25 kilogram of spice, 0.3 kilogram in ginger powder, 0.3 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 3.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 8 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet.
Embodiment two, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 110 kilograms in sesame paste, 130 kilograms of leeks, 90 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.8 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 1 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 2 kilograms of monosodium glutamates, I+G0.2 kilogram, 20 kilograms of vegetable oil, 0.4 kilogram of chafing dish fumet.
Embodiment three, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 130 kilograms of leeks, 55 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.3 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 20 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet.
Embodiment four, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 90 kilograms of leeks, 55 kilograms in fermented bean curd, 0.25 kilogram of spice, 0.3 kilogram in ginger powder, 0.3 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 3.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 8 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 0.8 kilogram of curry powder, 1 kilogram of dried shrimps.
Embodiment five, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 110 kilograms in sesame paste, 130 kilograms of leeks, 90 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.8 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 1 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 2 kilograms of monosodium glutamates, I+G0.2 kilogram, 20 kilograms of vegetable oil, 0.4 kilogram of chafing dish fumet.1 kilogram of curry powder, 1.5 kilograms of dried shrimps.
Embodiment six, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 130 kilograms of leeks, 55 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.3 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 20 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 1 kilogram of curry powder, 1 kilogram of dried shrimps.
Embodiment seven, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 90 kilograms of leeks, 55 kilograms in fermented bean curd, 0.25 kilogram of spice, 0.3 kilogram in ginger powder, 0.3 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 3.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 8 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 55 kilograms of sweet fermented flour sauces, 50 kilograms of yellow bean sauce, 2 kilograms of chilli powders, 1 kilogram of zanthoxylum powder.
Embodiment eight, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 110 kilograms in sesame paste, 130 kilograms of leeks, 90 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.8 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 1 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 2 kilograms of monosodium glutamates, I+G0.2 kilogram, 20 kilograms of vegetable oil, 0.4 kilogram of chafing dish fumet, 65 kilograms of sweet fermented flour sauces, 60 kilograms of yellow bean sauce, 2.5 kilograms of chilli powders, 1.5 kilograms of zanthoxylum powders.
Embodiment nine, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 130 kilograms of leeks, 55 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.3 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 20 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 65 kilograms of sweet fermented flour sauces, 50 kilograms of yellow bean sauce, 2.5 kilograms of chilli powders, 1 kilogram of zanthoxylum powder.
Embodiment ten, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 100 kilograms in sesame paste, leek 120 kg, 80 kilograms in fermented bean curd, 0.25 kilogram of spice, 0.3 kilogram in ginger powder, 0.3 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 3.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 8 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 0.8 kilogram of curry powder, 1 kilogram of dried shrimps.
Embodiment 11, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 110 kilograms in sesame paste, 130 kilograms of leeks, 90 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.4 kilogram in ginger powder, 0.4 kilogram of white pepper powder, 1 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 2 kilograms of monosodium glutamates, I+G0.2 kilogram, 10 kilograms of vegetable oil, 0.4 kilogram of chafing dish fumet, 1 kilogram of curry powder, 1.5 kilograms of dried shrimps.
Embodiment 12, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 100 kilograms in sesame paste, 130 kilograms of leeks, 80 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.3 kilogram in ginger powder, 0.4 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 10 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 1 kilogram of curry powder, 1 kilogram of dried shrimps.
Embodiment 13, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 110 kilograms in sesame paste, leek 120 kg, 90 kilograms in fermented bean curd, 0.25 kilogram of spice, 0.4 kilogram in ginger powder, 0.3 kilogram of white pepper powder, 1 kilogram of the bright freshener of product, 3.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.2 kilogram, 8 kilograms of vegetable oil, 0.4 kilogram of chafing dish fumet, 0.8 kilogram of curry powder, 1.5 kilograms of dried shrimps.
Embodiment 14, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 90 kilograms of leeks, 55 kilograms in fermented bean curd, 0.25 kilogram of spice, 0.7 kilogram in ginger powder, 0.44 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 3.5 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.16 kilogram, 15 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 55 kilograms of sweet fermented flour sauces, 50 kilograms of yellow bean sauce, 2 kilograms of chilli powders, 1 kilogram of zanthoxylum powder.
Embodiment 15, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 85 kilograms in sesame paste, 100 kilograms of leeks, 65 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.8 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 1 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 2 kilograms of monosodium glutamates, I+G0.2 kilogram, 20 kilograms of vegetable oil, 0.4 kilogram of chafing dish fumet, 65 kilograms of sweet fermented flour sauces, 60 kilograms of yellow bean sauce, 2.5 kilograms of chilli powders, 1.5 kilograms of zanthoxylum powders.
Embodiment 16, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 75 kilograms in sesame paste, 100 kilograms of leeks, 55 kilograms in fermented bean curd, 0.3 kilogram of spice, 0.7 kilogram in ginger powder, 0.5 kilogram of white pepper powder, 0.8 kilogram of the bright freshener of product, 4 kilograms in oyster sauce, 1.5 kilograms of monosodium glutamates, I+G0.2 kilogram, 15 kilograms of vegetable oil, 0.4 kilogram of chafing dish fumet, 55 kilograms of sweet fermented flour sauces, 60 kilograms of yellow bean sauce, 2 kilograms of chilli powders, 1.5 kilograms of zanthoxylum powders.
Embodiment 17, and the weight proportion of novel chafing dish condiment raw material of the present invention is: 85 kilograms in sesame paste, 90 kilograms of leeks, 65 kilograms in fermented bean curd, 0.25 kilogram of spice, 0.8 kilogram in ginger powder, 0.44 kilogram of white pepper powder, 1 kilogram of the bright freshener of product, 3.5 kilograms in oyster sauce, 2 kilograms of monosodium glutamates, I+G0.16 kilogram, 20 kilograms of vegetable oil, 0.3 kilogram of chafing dish fumet, 65 kilograms of sweet fermented flour sauces, 50 kilograms of yellow bean sauce, 2.5 kilograms of chilli powders, 1 kilogram of zanthoxylum powder.
The preparation method of the foregoing description can be: vegetable oil is heated to boiling, adds other raw material again and mixes and form, and wherein sesame paste need add the water mixing in advance.
Or vegetable oil is heated to boiling, adds other raw material again and mixes and form, and wherein the sesame paste water that needs to add the 1.5-2 times of weight in advance mixes, and fermented bean curd, leek need to pulverize respectively in advance, mix with other raw material again.
Or the water that earlier sesame paste is added the 1.5-2 times of weight mixes, and after fermented bean curd, leek are pulverized respectively, vegetable oil heated to boiling, added curry powder and above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add dried shrimps, ginger powder, oyster sauce, be stirred to material boiling in the pot while heating in the process of heating; At last, add other raw material again, fully stir, carry out hot filling after the milling treatment of colloid.Certainly, if do not have curry powder and dried shrimps in the prescription, just save with curry powder and dried shrimps.
Or the water that sesame paste adds the 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; With vegetable oil heat to boiling, add chilli powder and zanthoxylum powder produce fragrance after, add above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add ginger powder, oyster sauce, sweet fermented flour sauce, yellow bean sauce, be stirred to material boiling in the pot while heating in the process of heating; At last, add other raw material again, fully stir, carry out hot filling after the milling treatment of colloid.Certainly, if do not have sweet fermented flour sauce, yellow bean sauce, chilli powder and zanthoxylum powder in the prescription, just save with sweet fermented flour sauce, yellow bean sauce, chilli powder and zanthoxylum powder.
Or the water that sesame paste adds the 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; Vegetable oil is heated to boiling, added curry powder and above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add dried shrimps, ginger powder, oyster sauce successively, be stirred to material boiling in the pot while heating in the process of heating, and lasting 20-30 minute; At last, add white pepper powder, the bright freshener of product, monosodium glutamate, I+G and chafing dish fumet again, fully stir, carry out hot filling after the milling treatment of colloid.Certainly, if do not have curry powder and dried shrimps in the prescription, just save with curry powder and dried shrimps.
Or the water that sesame paste adds the 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; With vegetable oil heat to boiling, add chilli powder and zanthoxylum powder produce fragrance after, add above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add ginger powder, oyster sauce, sweet fermented flour sauce, yellow bean sauce successively, be stirred to material boiling in the pot while heating in the process of heating, and lasting 20-30 minute; At last, add white pepper powder, the bright freshener of product, monosodium glutamate, I+G and chafing dish fumet again, fully stir, carry out hot filling after the milling treatment of colloid.Certainly, if do not have sweet fermented flour sauce, yellow bean sauce, chilli powder and zanthoxylum powder in the prescription, just save with sweet fermented flour sauce, yellow bean sauce, chilli powder and zanthoxylum powder.
Claims (10)
1, a kind of novel chafing dish condiment is characterized in that comprising following materials of weight proportions: sesame paste 75-110, leek 90-130, fermented bean curd 55-90, spice 0.25-0.3, ginger powder 0.3-0.8, white pepper powder 0.3-0.5, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 8-20, chafing dish fumet 0.3-0.4.
2, according to the described novel chafing dish condiment of claim 1, it is characterized in that also comprising following materials of weight proportions: curry powder 0.8-1, dried shrimps 1-1.5; Perhaps also comprise following materials of weight proportions: sweet fermented flour sauce 55-65, yellow bean sauce 50-60, chilli powder 2-2.5, zanthoxylum powder 1-1.5.
3, according to the described novel chafing dish condiment of claim 2, it is characterized in that the weight proportion of raw material is: sesame paste 100-110, leek 120-130, fermented bean curd 80-90, spice 0.25-0.3, ginger powder 0.3-0.4, white pepper powder 0.3-0.4, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 8-10, chafing dish fumet 0.3-0.4, curry powder 0.8-1, dried shrimps 1-1.5.
4, according to the described novel chafing dish condiment of claim 2, it is characterized in that the weight proportion of raw material is: sesame paste 75-85, leek 90-100, fermented bean curd 55-65, spice 0.25-0.3, ginger powder 0.7-0.8, white pepper powder 0.44-0.5, the bright freshener 0.8-1 of product, oyster sauce 3.5-4, monosodium glutamate 1.5-2, I+G0.16-0.2, vegetable oil 15-20, chafing dish fumet 0.3-0.4, sweet fermented flour sauce 55-65, yellow bean sauce 50-60, chilli powder 2-2.5, zanthoxylum powder 1-1.5.
5, according to claim 1 or 2 or 3 or 4 described novel chafing dish condiments, it is characterized in that vegetable oil is heated to boiling, add other raw material again and mix and form that wherein sesame paste need add the water mixing in advance.
6,, it is characterized in that the water that earlier sesame paste is added the 1.5-2 times of weight mixes, and after fermented bean curd, leek are pulverized respectively, mixes with other raw material again according to the described novel chafing dish condiment of claim 5.
7, according to the described novel chafing dish condiment of claim 3, it is characterized in that the water that earlier sesame paste is added the 1.5-2 times of weight mixes, after fermented bean curd, leek are pulverized respectively, vegetable oil is heated to boiling, added curry powder and above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add dried shrimps, ginger powder, oyster sauce, be stirred to material boiling in the pot while heating in the process of heating; At last, add other raw material again, fully stir, carry out hot filling after the milling treatment of colloid.
8, according to the described novel chafing dish condiment of claim 4, it is characterized in that the water of sesame paste adding 1.5-2 times of weight mixes, fermented bean curd, leek are pulverized respectively; With vegetable oil heat to boiling, add chilli powder and zanthoxylum powder produce fragrance after, add above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add ginger powder, oyster sauce, sweet fermented flour sauce, yellow bean sauce, be stirred to material boiling in the pot while heating in the process of heating; At last, add other raw material again, fully stir, carry out hot filling after the milling treatment of colloid.
9, the preparation method of the described novel chafing dish condiment of claim 3 is characterized in that the water of sesame paste adding 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; Vegetable oil is heated to boiling, added curry powder and above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add dried shrimps, ginger powder, oyster sauce successively, be stirred to material boiling in the pot while heating in the process of heating, and lasting 20-30 minute; At last, add white pepper powder, the bright freshener of product, monosodium glutamate, I+G and chafing dish fumet again, fully stir, carry out hot filling after the milling treatment of colloid.
10, the preparation method of the described novel chafing dish condiment of claim 4 is characterized in that the water of sesame paste adding 1.5-2 times of weight mixes, and fermented bean curd, leek are pulverized respectively; With vegetable oil heat to boiling, add chilli powder and zanthoxylum powder produce fragrance after, add above-mentioned three kinds of raw materials of getting ready; Put into jacketed pan, add ginger powder, oyster sauce, sweet fermented flour sauce, yellow bean sauce successively, be stirred to material boiling in the pot while heating in the process of heating, and lasting 20-30 minute; At last, add white pepper powder, the bright freshener of product, monosodium glutamate, I+G and chafing dish fumet again, fully stir, carry out hot filling after the milling treatment of colloid.
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| CN103704660A (en) * | 2013-12-23 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Processing method for black garlic hot pot condiment sauce |
| CN104323197A (en) * | 2013-07-23 | 2015-02-04 | 刘志中 | Nourishing healthy rinsing mutton seasoning |
| CN105105058A (en) * | 2015-09-06 | 2015-12-02 | 上海新川崎食品有限公司 | Hot pot seasoning in seafood taste |
| CN105595288A (en) * | 2015-09-06 | 2016-05-25 | 上海新川崎食品有限公司 | Spicy hot pot condiment |
| CN109090546A (en) * | 2018-07-10 | 2018-12-28 | 李岩 | A kind of hotpot condiment sauce |
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| CN101401660B (en) * | 2008-11-13 | 2011-04-06 | 刘海兵 | Method for making spicy soup |
| CN102551018A (en) * | 2012-02-20 | 2012-07-11 | 朱星全 | Olive oil hotpot dipping sauce and preparation method thereof |
| CN102551018B (en) * | 2012-02-20 | 2014-01-15 | 朱星全 | Olive oil hotpot dipping sauce and preparation method thereof |
| CN104323197A (en) * | 2013-07-23 | 2015-02-04 | 刘志中 | Nourishing healthy rinsing mutton seasoning |
| CN103704660A (en) * | 2013-12-23 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Processing method for black garlic hot pot condiment sauce |
| CN105105058A (en) * | 2015-09-06 | 2015-12-02 | 上海新川崎食品有限公司 | Hot pot seasoning in seafood taste |
| CN105595288A (en) * | 2015-09-06 | 2016-05-25 | 上海新川崎食品有限公司 | Spicy hot pot condiment |
| CN109090546A (en) * | 2018-07-10 | 2018-12-28 | 李岩 | A kind of hotpot condiment sauce |
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Application publication date: 20081112 |