CN102028178A - Hot pot seasoning and preparation method thereof - Google Patents
Hot pot seasoning and preparation method thereof Download PDFInfo
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- CN102028178A CN102028178A CN2010106160843A CN201010616084A CN102028178A CN 102028178 A CN102028178 A CN 102028178A CN 2010106160843 A CN2010106160843 A CN 2010106160843A CN 201010616084 A CN201010616084 A CN 201010616084A CN 102028178 A CN102028178 A CN 102028178A
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Abstract
The embodiment of the invention discloses hot pot seasoning and a preparation method thereof. The hot pot seasoning uses beef tallow, glutinous rice cake hot pepper, wild pepper, bean paste, spice, crystal sugar, white spirit, green Chinese onion, old ginger and garlic as raw materials, therefore, the hot pot seasoning simultaneously has the characteristics of being spicy, hot and fresh and has proper taste. Compared with the traditional hot pot seasoning, the hot pot seasoning provided by the invention has strong odour and pure taste by adding the beef tallow. Meanwhile, the hot pot seasoning prepared by the invention is hot and not dry, has proper taste and is suitable for people with different dietary habits of all places to eat.
Description
Technical field
The present invention relates to the food dressing technical field, relate in particular to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technology
Chafing dish has instant, nutritious characteristics, and, can be modulated into various tastes according to different crowd, different weather, therefore, a kind of diet style that is loved by the people, in state-owned very long history.
The quality of chafing dish is decided by that chafing dish bottom flavorings is the prescription of flavoring, because China region is wide, therefore the different chafing dish bottom flavorings of local flavor has appearred in the difference of aspects such as the weather of various places, custom.Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom flavorings, and therefore the appearance of the bed material of new chafing dish is constantly arranged.For example, publication number is that the Chinese patent literature of CN1136407A has been reported a kind of chafing dish bottom flavorings and preparation method thereof, and it is mainly filled a prescription and is tomato, pimiento, vegetable oil, ginger etc.; Publication number is that the Chinese patent literature of CN1101514A has been reported a kind of Daming chafing dish bottom condiment, and it is mainly filled a prescription and is vegetable oil, rock sugar, thick broad-bean sauce, Chinese prickly ash, chilli, anise, cassia bark, cardamom, tsaoko, cloves, galingal, mountain naphthalene, water and salt etc.Application number is that 01140300.4 Chinese patent literature has been reported a kind of chafing dish bottom flavorings and preparation method thereof, and it is mainly filled a prescription is the multi-functional special flavor king flavoring SFK factor, chickens' extract, monosodium glutamate, salt and the pepper etc. of the fruit of Chinese wolfberry, Radix Codonopsis, little jujube, Chinese yam, the bright ginseng in river, rock sugar, the development of U.S. factor international investment group company.The chafing dish bottom flavorings of the different formulations of above-mentioned report has bigger difference on taste.
Do not contain the composition of butter in the chafing dish bottom flavorings of above-mentioned report, taste is single.The inventor considers, a kind of chafing dish bottom flavorings is provided, and this chafing dish bottom flavorings has fiber crops, peppery, bright characteristics simultaneously, aromatic flavour, and mouthfeel is moderate.
Summary of the invention
In view of this, technical problem to be solved by this invention is to provide a kind of chafing dish bottom flavorings and preparation method thereof, and the chafing dish bottom flavorings of this method preparation has fiber crops, peppery, bright, fragrant characteristics simultaneously, aromatic flavour, and mouthfeel is moderate.
The invention provides a kind of chafing dish bottom flavorings, comprise the raw material of following weight portion:
The butter of 200～270 weight portions;
The glutinous rice cake capsicum of 100～130 weight portions;
The Chinese prickly ash of 2～15 weight portions;
The bean cotyledon of 8～16 weight portions;
The spices of 10～18 weight portions;
The rock sugar of 1～4 weight portion;
The liquor of 8～15 weight portions;
The shallot of 5～10 weight portions;
The old ginger of 15～20 weight portions;
The garlic of 10～16 weight portions.
Preferably, also comprise:
The rapeseed oil of 30～50 weight portions.
Preferably, also comprise:
The salad oil of 20～30 weight portions.
Preferably, also comprise:
The Salt black bean of 15～18 weight portions;
The sweet fermented flour sauce of 2～4 weight portions.
Preferably, also comprise:
The oil consumption of 2～6 weight portions.
Preferably, also comprise:
The onion of 4～10 weight portions;
The celery of 6～12 weight portions.
Preferably, the Chinese prickly ash of described 2～15 weight portions comprises:
The pericarpium zanthoxyli bungeani of 3～8 weight portions;
The pericarpium zanthoxyli schinifolii of 2～7 weight portions.
Preferably, described spices comprises one or more in vanilla, cumin, pepper, lemon-grass, Lysimachia sikokiana, tsaoko, fennel, red bandit, anise, spirit grass, galingal, white bandit, spiceleaf, cassia bark, Lao Kou, fructus amomi, murraya paniculataJack, cloves and the fragrant fruit.
Preferably, the weight ratio of described vanilla, cumin, pepper, lemon-grass, Lysimachia sikokiana, tsaoko, fennel, red bandit, anise, spirit grass, galingal, white bandit, spiceleaf, cassia bark, Lao Kou, fructus amomi, murraya paniculataJack, cloves and fragrant fruit is 0.5～1.5: 0.2～0.5: 0.5～0.8: 0.2～0.5: 0.5～0.8: 1～2: 1～2: 0.2～0.5: 0.5～0.8: 0.2～0.5: 0.2～0.5: 1～2: 1～2: 0.5～0.8: 0.2～0.5: 0.5～0.8: 0.2～0.5: 0.2～0.5: 1～2.
The present invention also provides a kind of preparation method of chafing dish bottom flavorings, comprising:
With the butter heating, obtain deep fat, in described deep fat, add shallot, pull out after stir-frying, obtain first product;
In described first product, add garlic, old ginger, stir-fry, obtain second product;
In described second product, add bean cotyledon, stir-fry, obtain three products;
Add glutinous rice cake capsicum, spices in described three products, liquor stir-fries, and obtains four-product;
In described four-product, add rock sugar and Chinese prickly ash, stir-fry, obtain chafing dish bottom flavorings
Compared with prior art, the invention provides a kind of chafing dish bottom flavorings and preparation method thereof, this chafing dish bottom flavorings is a raw material with butter, glutinous rice cake capsicum, Chinese prickly ash, bean cotyledon, spices, rock sugar, liquor, shallot, old ginger and garlic, therefore, this chafing dish bottom flavorings has fiber crops, peppery, bright characteristics simultaneously, and mouthfeel is moderate.Compare with existing chafing dish bottom flavorings, chafing dish bottom flavorings provided by the invention is by adding butter, so aromatic flavour, mouthfeel are pure.Simultaneously, the chafing dish bottom flavorings of the present invention's preparation is peppery and not dry, mouthfeel is moderate, and the people with different eating habits of suitable various places is edible.
The specific embodiment
The invention provides a kind of chafing dish bottom flavorings, comprise the raw material of following weight portion:
The butter of 200～270 weight portions;
The glutinous rice cake capsicum of 100～130 weight portions;
The Chinese prickly ash of 2～15 weight portions;
The bean cotyledon of 8～16 weight portions;
The spices of 10～18 weight portions;
The rock sugar of 1～4 weight portion;
The liquor of 8～15 weight portions;
The shallot of 5～10 weight portions;
The old ginger of 15～20 weight portions;
The garlic of 10～16 weight portions.
The weight portion of butter is preferably 220～250 among the present invention, and more preferably 230～240, most preferably be 230.Also comprise the glutinous rice cake capsicum in the chafing dish bottom flavorings provided by the invention, described glutinous rice cake capsicum is the main source of pungent.The weight portion of described glutinous rice cake capsicum is preferably 105～120, and more preferably 110.
Also comprise Chinese prickly ash in the chafing dish bottom flavorings provided by the invention, described Chinese prickly ash preferably includes pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii, and described pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii provide the fiber crops flavor.Described pericarpium zanthoxyli schinifolii is preferably the pericarpium zanthoxyli schinifolii grain through roasting is fried and process 3mm screen cloth is pulverized.The weight portion of described pericarpium zanthoxyli bungeani is preferably 3～8, and more preferably 5～6.The weight portion of described pericarpium zanthoxyli schinifolii is preferably 2～7, and more preferably 3～6.
Also comprise bean cotyledon in the chafing dish bottom flavorings provided by the invention, can improve the delicate flavour of chafing dish bottom flavorings.Among the present invention, described bean cotyledon is preferably bean paste sauce, is preferably 10～16 weight portions, more preferably 13～15 weight portions.
In order to improve the fragrance of chafing dish bottom flavorings, described chafing dish bottom flavorings also comprises the spices of 10～18 weight portions, and described spices is preferably one or more in vanilla, cumin, pepper, lemon-grass, Lysimachia sikokiana, tsaoko, fennel, red bandit, anise, spirit grass, galingal, white bandit, spiceleaf, cassia bark, Lao Kou, fructus amomi, murraya paniculataJack, cloves and the fragrant fruit.Described vanilla, cumin, pepper, lemon-grass, Lysimachia sikokiana, tsaoko, fennel, red bandit, anistree, the spirit grass, galingal, white bandit, spiceleaf, cassia bark, Lao Kou, fructus amomi, murraya paniculataJack, the weight ratio of cloves and fragrant fruit is preferably 0.5～1.5: 0.2～0.5: 0.3～0.8: 0.2～0.5: 0.5～0.8: 1～2: 1～2: 0.2～0.5: 0.3～0.8: 0.2～0.5: 0.2～0.5: 1～2: 1～2: 0.3～0.8: 0.2～0.5: 0.3～0.8: 0.2～0.5: 0.2～0.5: 1～2, and more preferably 1.2: 0.3: 0.6: 0.2: 0.6: 1.2: 1: 0.2: 0.6: 0.3: 0.3: 1.2: 1.2: 0.6: 0.3: 0.6: 0.3: 0.3: 1.2.
Chafing dish bottom flavorings provided by the invention also comprises rock sugar, and the weight portion of described white sugar is preferably 2～4 parts.In order to make described chafing dish bottom flavorings have good mouthfeel, comprise wine in the chafing dish bottom flavorings provided by the invention, described wine is preferably liquor, and the weight portion of described liquor is preferably 9～14, and more preferably 10～13.
The chafing dish bottom flavorings that provides of invention also comprises the shallot of 5～10 weight portions, the old ginger of 15～20 weight portions and the garlic of 10～16 weight portions, and the weight portion of described shallot is preferably 7～10, more preferably 8～9.The weight portion of described old ginger is preferably 16～19.The weight portion of described garlic is preferably 11～15, and more preferably 12～14.Described old ginger is preferably the old ginger grain after 3mm～5mm screen cloth is pulverized.Described garlic is preferably the garlic pearls after 3mm～5mm screen cloth is pulverized.
According to the present invention, also include but not limited to rapeseed oil, salad oil in the described chafing dish bottom flavorings, preferably include in the salad oil of the rapeseed oil of 30～50 weight portions and 20～30 weight portions one or more.
Also comprise the Salt black bean of 15～18 weight portions and the sweet fermented flour sauce of 2～4 weight portions in the chafing dish bottom flavorings provided by the invention.Described Salt black bean is preferably 16～17 weight portions.Described Salt black bean is preferably the black curded beans of pulverizing through 3mm～5mm screen cloth.Described sweet fermented flour sauce is preferably 2～3 weight portions.
Also comprise the oil consumption of 2～6 weight portions in the chafing dish bottom flavorings provided by the invention, be preferably 3～5 weight portions, more preferably 4 weight portions.Described chafing dish bottom flavorings also preferably includes the onion of 4～10 weight portions and the celery of 6～12 weight portions.The weight portion of described onion is preferably 6～8, and more preferably 7.The weight portion of described celery is preferably 6～10, and more preferably 7～9.
The present invention also provides a kind of preparation method of above-mentioned chafing dish bottom flavorings, comprising:
With the butter heating, obtain deep fat, in described deep fat, add shallot, pull out after stir-frying, obtain first product;
In described first product, add garlic, old ginger, stir-fry, obtain second product;
In described second product, add bean cotyledon, stir-fry, obtain three products;
Add glutinous rice cake capsicum, spices in described three products, liquor stir-fries, and obtains four-product;
In described four-product, add rock sugar and Chinese prickly ash, stir-fry, obtain chafing dish bottom flavorings.
At first butter are refined under big fire, when oil is bright state, can be dropped into other batchings.At this moment, refining temperature is about 155 ℃～165 ℃, and the refining time is about 7min～9min.Wherein, also preferably include and add a kind of and several in rapeseed oil, the salad oil, mixes, refine and obtain deep fat with butter.
According to the present invention, there is no particular restriction to the order that obtains in second product adding garlic and old ginger, can add simultaneously, also can add old ginger, adds garlic then.The temperature that stir-fries of described adding garlic, old ginger is preferably 110 ℃～130 ℃, and more preferably 120 ℃, the time of stir-frying is preferably 2～3 minutes.The present invention adds bean cotyledon in described second product, stir-fry, and preferably includes to add Salt black bean simultaneously, stir-fries.The present invention adds onion, celery after also preferably including and add shallot in described deep fat, stir-fries.The present invention adds rock sugar and Chinese prickly ash, and stir-frying also preferably includes: add oil consumption, sweet fermented flour sauce, stir-fry, the time of stir-frying is preferably 1～2 minute.
Chafing dish bottom flavorings provided by the invention is carried out physical and chemical index detect, leading indicator comprises salt, moisture, amino-acid nitrogen, total acid, acid value and peroxide value, all satisfies the national standard requirement.Market survey shows that most of people like or extremely like chafing dish bottom flavorings provided by the invention.
The invention provides a kind of chafing dish bottom flavorings and preparation method thereof, this chafing dish bottom flavorings is a raw material with butter, glutinous rice cake capsicum, Chinese prickly ash, bean cotyledon, spices, rock sugar, liquor, shallot, old ginger and garlic, therefore, this chafing dish bottom flavorings has fiber crops, peppery, bright characteristics simultaneously, and mouthfeel is moderate.Compare with existing chafing dish bottom flavorings, chafing dish bottom flavorings provided by the invention is by adding butter, so aromatic flavour, mouthfeel are pure.Simultaneously, the chafing dish bottom flavorings of the present invention's preparation is peppery and not dry, mouthfeel is moderate, and the people with different eating habits of suitable various places is edible.
In order further to understand the present invention, chafing dish bottom flavorings provided by the invention and preparation method thereof is described in detail below in conjunction with embodiment.
Embodiment 1
With 1.2 gram vanillas; 0.3 gram cumin 0.5 gram pepper; 0.2 gram lemon-grass; 0.5 gram Lysimachia sikokiana; 1.2 gram tsaoko; 1 gram fennel seeds; 0.2 restrain red bandit; 0.6 gram is anistree; 0.3 kairine grass; 0.3 gram galingal; 1.2 restrain white bandit; 1.2 gram spiceleaf; 0.6 gram cassia bark; 0.3 gram Lao Kou; 0.6 gram fructus amomi; 0.3 gram murraya paniculataJack; 0.3 gram cloves and the fragrant fruit of 1.2 grams mix, and obtain mixture; Utilize pulverizer that described mixture is pulverized and be graininess, obtain spices.
Embodiment 2
Part spices of 12 weight embodiment, 1 preparation is poured in the 10 gram liquor, obtained first mixture;
With 270 gram butter heating 45 minutes, obtain deep fat, in described deep fat, add 5 gram shallots, pull out after stir-frying, obtain first product;
In described first product, add 16 gram garlics, 18 gram old gingers, stir-fried 2～3 minutes, add 16 gram bean cotyledons, 18 gram Salt black bean then, stir-fried 4～5 minutes; Add 130 gram glutinous rice cake capsicums then, stir-fried 20～25 minutes; Add first mixture, stir-fried 3～4 minutes; Add 1 gram rock sugar, stir-fried 1～2 minute, add 8 gram pericarpium zanthoxyli bungeanis, stir-fried 3～4 minutes, obtain chafing dish bottom flavorings.
Embodiment 3
Part spices of 12 weight embodiment, 1 preparation is poured in the 10 gram liquor, obtained first mixture;
With 250 gram butter heating 40 minutes, obtain deep fat, in described deep fat, add 5 gram shallots, 6 gram celeries, pull out after stir-frying, obtain first product;
In described first product, add 12 gram garlics, 16 gram old gingers, stir-fried 2～3 minutes, add 12 gram bean cotyledons then, stir-fried 4～5 minutes; Add 110 gram glutinous rice cake capsicums then, stir-fried 20～25 minutes; Add first mixture, stir-fried 3～4 minutes; Add 4 gram rock sugar, stir-fried 1～2 minute, add 3 gram pericarpium zanthoxyli bungeanis, stir-fried 3～4 minutes, add 5 gram oil consumptions, 3 gram sweet fermented flour sauces then, stir-fried 1～2 minute, obtain chafing dish bottom flavorings.
Embodiment 4
Part spices of 18 weight embodiment, 1 preparation is poured in the 15 gram liquor, obtained first mixture;
With 240 gram butter, 20 gram salad oil heating 40 minutes, obtain deep fat, in described deep fat, add 5 gram shallots, 6 gram celeries, 10 gram onions, pull out after stir-frying, obtain first product;
In described first product, add 14 gram garlics, 14 gram old gingers, stir-fried 2～3 minutes, add 14 gram bean cotyledons, 16 gram Salt black bean then, stir-fried 4～5 minutes; Add 40 gram glutinous rice cake capsicums then, stir-fried 8～10 minutes; Add first mixture, stir-fried 3～4 minutes; Add 80 gram glutinous rice cake capsicums then, stir-fried 14～16 minutes; Add 1 gram rock sugar, stir-fried 1～2 minute, add 3 gram pericarpium zanthoxyli schinifoliis, stir-fried 3～4 minutes, obtain chafing dish bottom flavorings.
Embodiment 5
Respectively in Xi'an, Zhengzhou, Shenyang, 5 cities in Jinan and Chengdu each investigate 100 people at random, respectively to evaluation that chafing dish bottom flavorings fragrance, numb flavor, pungent, delicate flavour and the mouthfeel of embodiment 2 preparations are marked: very enjoying a lot is 5 minutes, like is 4 minutes, be generally 3 fens, disliking is 2 minutes, and very disliking is 1 minute.Statistics is the fragrance that 90% people likes or extremely like described chafing dish bottom flavorings; 89% people likes or extremely likes the fiber crops flavor of described chafing dish bottom flavorings; 90% people likes or extremely likes the pungent of described chafing dish bottom flavorings; 92% people likes or extremely likes the delicate flavour of described chafing dish bottom flavorings; 91% people likes or extremely likes the mouthfeel of described chafing dish bottom flavorings.
In addition, in 100 people in Xi'an, 92% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Zhengzhou, 90% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Shenyang, 89% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Jinan, 91% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings; In 100 people in Chengdu, 93% likes or extremely likes the whole local flavor of described chafing dish bottom flavorings.This shows that eastern region, west area, southern areas, northern territory and middle part have all obtained good evaluation at home to utilize the chafing dish bottom flavorings of method provided by the invention preparation.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (10)
1. a chafing dish bottom flavorings is characterized in that, comprises the raw material of following weight portion:
The butter of 200～270 weight portions;
The glutinous rice cake capsicum of 100～130 weight portions;
The Chinese prickly ash of 2～15 weight portions;
The bean cotyledon of 8～16 weight portions;
The spices of 10～18 weight portions;
The rock sugar of 1～4 weight portion;
The liquor of 8～15 weight portions;
The shallot of 5～10 weight portions;
The old ginger of 15～20 weight portions;
The garlic of 10～16 weight portions.
2. chafing dish bottom flavorings according to claim 1 is characterized in that, also comprises:
The rapeseed oil of 30～50 weight portions.
3. chafing dish bottom flavorings according to claim 1 is characterized in that, also comprises:
The salad oil of 20～30 weight portions.
4. chafing dish bottom flavorings according to claim 1 is characterized in that, also comprises:
The Salt black bean of 15～18 weight portions;
The sweet fermented flour sauce of 2～4 weight portions.
5. chafing dish bottom flavorings according to claim 1 is characterized in that, also comprises:
The oil consumption of 2～6 weight portions.
6. chafing dish bottom flavorings according to claim 1 is characterized in that, also comprises:
The onion of 4～10 weight portions;
The celery of 6～12 weight portions.
7. chafing dish bottom flavorings according to claim 1 is characterized in that, the Chinese prickly ash of described 2～15 weight portions comprises:
The pericarpium zanthoxyli bungeani of 3～8 weight portions;
The pericarpium zanthoxyli schinifolii of 2～7 weight portions.
8. chafing dish bottom flavorings according to claim 1, it is characterized in that described spices comprises one or more in vanilla, cumin, pepper, lemon-grass, Lysimachia sikokiana, tsaoko, fennel, red bandit, anise, spirit grass, galingal, white bandit, spiceleaf, cassia bark, Lao Kou, fructus amomi, murraya paniculataJack, cloves and the fragrant fruit.
9. chafing dish bottom flavorings according to claim 8, it is characterized in that the weight ratio of described vanilla, cumin, pepper, lemon-grass, Lysimachia sikokiana, tsaoko, fennel, red bandit, anise, spirit grass, galingal, white bandit, spiceleaf, cassia bark, Lao Kou, fructus amomi, murraya paniculataJack, cloves and fragrant fruit is 0.5～1.5: 0.2～0.5: 0.5～0.8: 0.2～0.5: 0.5～0.8: 1～2: 1～2: 0.2～0.5: 0.5～0.8: 0.2～0.5: 0.2～0.5: 1～2: 1～2: 0.5～0.8: 0.2～0.5: 0.5～0.8: 0.2～0.5: 0.2～0.5: 1～2.
10. the preparation method of any described chafing dish bottom flavorings of claim 1～9 is characterized in that, comprising:
With the butter heating, obtain deep fat, in described deep fat, add shallot, pull out after stir-frying, obtain first product;
In described first product, add garlic, old ginger, stir-fry, obtain second product;
In described second product, add bean cotyledon, stir-fry, obtain three products;
Add glutinous rice cake capsicum, spices in described three products, liquor stir-fries, and obtains four-product;
In described four-product, add rock sugar and Chinese prickly ash, stir-fry, obtain chafing dish bottom flavorings.
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Address after: No. 69-1, section 3, Tianxiang Road, Hesheng Town, Wenjiang District, Chengdu, Sichuan 610000 Patentee after: Sichuan Longwei Food Technology Co.,Ltd. Address before: 610000 room 764, floor 1, unit 1, building 4, No. 764, banrenhe Road, Liucheng street, Wenjiang District, Chengdu, Sichuan Patentee before: Sichuan Yun Hui Trade Co.,Ltd. |