CN102210435A - Red soup hotpot base material and preparation method thereof - Google Patents

Red soup hotpot base material and preparation method thereof Download PDF

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Publication number
CN102210435A
CN102210435A CN201110110287XA CN201110110287A CN102210435A CN 102210435 A CN102210435 A CN 102210435A CN 201110110287X A CN201110110287X A CN 201110110287XA CN 201110110287 A CN201110110287 A CN 201110110287A CN 102210435 A CN102210435 A CN 102210435A
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China
Prior art keywords
parts
stuff
red soup
fire pot
oil
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CN201110110287XA
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Chinese (zh)
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甘丘平
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甘丘平
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Priority to CN201110110287XA priority Critical patent/CN102210435A/en
Publication of CN102210435A publication Critical patent/CN102210435A/en

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Abstract

The invention provides a red soup hotpot base material, which comprises 20 to 30 parts of vegetable oil, 5 to 15 parts of salt, 30 to 45 parts of hot pepper, 15 to 30 parts of thick broad-bean sauce, 1 to 5 parts of spice and 3 to 10 parts of internal heat clearing material. Compared with the prior art, the formula of the red soup hotpot base material provided by the invention is reasonable, and the formula has no components which affect the nutritional components and the mouthfeel with one another. Therefore, the red soup hotpot base material is hot, spicy, fresh, delicious, unique in flavor and proper in mouthfeel. In addition, because the internal heat clearing material is added in the formula, a user does not suffer from internal heat after the red soup hotpot base material is used. The invention also provides a preparation method of the red soup hotpot base material.

Description

A kind of bottom stuff of red soup of fire pot and preparation method thereof
Technical field
The present invention relates to flavoring and preparation field thereof, be specifically related to a kind of bottom stuff of red soup of fire pot and preparation method thereof.
Background technology
Chafing dish has a long history in China, is subjected to liking of the people in all parts of the country deeply, and wherein, spicy hot chafing dish is fragrant because of its spicy aquatic foods, mouthfeel is good is celebrated, very popular.Along with the progress of society, people hurry back and forth in telling the society of running every day, but think that blocked shot is forbidding to loaded down with trivial details preparation, and commercial chafing dish bottom flavorings is readily solved this problem after occurring.
Chafing dish bottom flavorings is divided into red soup of fire pot and clear soup chafing dish, and red soup of fire pot is liked by people with its spicy bright perfume.Bottom stuff of red soup of fire pot after the processing is many can directly to eat, and saves the loaded down with trivial details housework of people.And bottom stuff of red soup of fire pot preservation for a long time, take at any time.Good red soup of fire pot processing method not only can keep nutritional labeling, improves the good action of local flavor, increase color quality in addition, stimulates appetite of people more.But people from various places be to Chinese prickly ash, the adaptive capacity difference and the environmental activity of excitant flavorings such as capsicum, and some people eats spicy hot chafing dish " getting angry " symptoms such as digestive discomfort, diarrhoea, constipation can occur, has brought inconvenience for people's life.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of bottom stuff of red soup of fire pot and preparation method thereof, makes people use " not getting angry " behind the described bottom stuff of red soup of fire pot.
In order to solve the prior art problem, the invention provides a kind of bottom stuff of red soup of fire pot, the mark meter comprises by weight:
20~30 parts of vegetable oil;
5~15 parts of salt;
30~45 parts in capsicum;
15~30 parts of thick broad-bean sauce;
1~5 part of spice;
Relieve inflammation or internal heat and expect 3~10 parts.
Preferably, the described material that relieves inflammation or internal heat is one or both in mung bean, the lotus seeds.
Preferably, described spice comprises: ginger, Chinese prickly ash, tsaoko, anise, aniseed, garlic, green onion, onion, leek, Radix Glycyrrhizae, sesame.
Preferably, described vegetable oil is a soybean oil.
Preferably, described capsicum is that water content is the following capsicum of 12wt%.
Preferably, also comprise anticorrisive agent.
The present invention also provides a kind of preparation method of bottom stuff of red soup of fire pot, comprising:
A) vegetable oil is heated to 105~120 ℃ and mixes for 1~5 part, obtain refining vegetable oil with spice;
B),, obtain chilli oil 100~120 ℃ of heating back filtrations down with 30~35 parts in capsicum, 20~30 parts of refining vegetable oils, 3~10 parts of mixing of material of relieving inflammation or internal heat;
C) 15~30 parts of chilli oil that step b) is obtained and thick broad-bean sauce, salt mix for 5~15 parts and obtain bottom stuff of red soup of fire pot.
Preferably, described capsicum water content is below 12%.
Preferably, also can add anticorrisive agent in the step b).
Preferably, described anticorrisive agent is a potassium sorbate.
Bottom stuff of red soup of fire pot provided by the invention comprises 20~30 parts of vegetable oil; 5~15 parts of salt; 30~45 parts in capsicum; 15~30 parts of thick broad-bean sauce; 1~5 part of spice; Relieve inflammation or internal heat and expect 3~10 parts.The prior art of comparing, bottom stuff of red soup of fire pot prescription provided by the invention is reasonable, the component of nutritional labeling and the mouthfeel of not influencing each other between every kind of component in the prescription.Make described bottom stuff of red soup of fire pot spicy bright fragrant, unique flavor, mouthfeel is suitable.In prescription, added the material that relieves inflammation or internal heat in addition, made people use " not getting angry " behind the bottom stuff of red soup of fire pot.
The present invention also provides a kind of preparation method of bottom stuff of red soup of fire pot, earlier with vegetable oil 105~120 ℃ of following refinings, go out peculiar smell in the vegetable oil, sauce cayenne mixes with refining vegetable oil then, the preparation chilli oil, the fragrant peppery of capsicum combined with vegetable oil, at last chilli oil is mixed with thick broad-bean sauce, obtain bottom stuff of red soup of fire pot.This preparation method can remove the peculiar smell of each component in the bottom stuff of red soup of fire pot one by one, and can control the addition and the heating-up temperature of each component well, makes the bottom stuff of red soup of fire pot of this method preparation have better mouthfeel.Preparation method provided by the invention in addition is simple to operate, is fit to large-scale industrial production.
The specific embodiment
In order further to understand the present invention, below in conjunction with embodiment the preferred embodiments of the invention are described, but should be appreciated that just restriction of these descriptions for further specifying the features and advantages of the present invention rather than patent of the present invention being required.
The invention provides a kind of bottom stuff of red soup of fire pot, comprising:
20~30 parts of vegetable oil;
10~15 parts of salt;
30~35 parts in capsicum;
15~30 parts of thick broad-bean sauce;
1~5 part of spice;
Relieve inflammation or internal heat and expect 3~10 parts.
The raw material of thick broad-bean sauce is the sauce that raw material brews such as broad bean, salt, capsicum form.Originate in Sichuan, Anhui.Delicious peppery slightly, primary raw material is a broad bean.Broad bean has another name called lima bean, Buddhist beans, broad bean, Japan's beans etc., for annual or year this plant of sward more, belongs to legume.Be one of edible beans important in the legume vegetable, it both can cooking, cold and dressed with sauce, can make various pot foods again, was a kind of popular food.Contain a large amount of protein in the broad bean, be only second to soybean in daily edible beans, contain a large amount of calcium, potassium, magnesium, vitamin C etc. in the broad bean, and the amino acid kind is comparatively complete, particularly lysine content is abundant.
The prior art of comparing, the present invention's material that will relieve inflammation or internal heat combines with thick broad-bean sauce is good, makes bottom stuff of red soup of fire pot have the trace element that enriches in the thick broad-bean sauce simultaneously, the detoxifcation effect of reducing internal heat that having had the material that relieves inflammation or internal heat again, more can capsicum bright fragrant spicy, promote appetite, produce refreshing effect to the mind.
The thick broad-bean sauce that the present invention uses can have been bought from market or preparation voluntarily.The preparation of thick broad-bean sauce mainly contains following three steps, one, gives birth to lobe having one's hair waved method: earlier the bean cotyledon sheet after dry method or the wet method peeling is loaded on about about 25 kilograms of large bamboo or wicker basket, then at the horizontal wooden stick in bung pot upper edge, when treating that water burns boiling, the bean cotyledon of the large bamboo or wicker basket of packing into is connected basket put into pot, the basket rope ties up on the horizontal wooden stick of bung.Will notice that bean cotyledon is floated is scattered in pot bottom this moment.Will constantly stir in basket with spades after the bean cotyledon entry, make it to be subjected to temperature evenly, generally soak and scald 1~2min, reaching two fens ripe degree can take out rapidly, dashes to drench with cold water and soaks, and makes it cooling, and the drop branch that anhydrates is poured into and mixed bent platform then.Two, make the bean cotyledon song: will soak and scald no obvious moisture, the bean cotyledon of pinching the visible white mark of disconnected bean cotyledon section with finger is admixed fully to mix by the bent standard flour with 20 percent of the blue mountain mists sauce of raw material thousand/0. 3 and is loaded in the bamboo weaving dish of deep closet after mixing thoroughly, thickness is advisable with 2~3cm, keep room temperature 28-30 ℃, turn over Qu Yici when treating product temperature rise to 36 ℃, and the knee-piece that will tie cake rubs scattered capable again shakeouing.Make later on that the product temperature is the highest to be no more than 38 ℃, and up and down, right and left mutually changing koji tray position to be to regulate the product temperature, can become the thick broad-bean sauce song in general 2~3 days.Three, thick broad-bean sauce koji fermentation: by per 100 kilograms of thick broad-bean sauce songs, add 100 kilograms in water, the ratio preparation fermentation salt solution that salt is 25 kilograms, earlier that salt solution is boiled, put into again be equipped with a small amount of Chinese prickly ash, pepper, anise, rhizoma zingiberis, three how, the cloth bag of spices such as little fennel, Gui Ding, dried orange peel takes out cloth bag after boiling 3~5min, its solution that boils is poured in the cylinder or bucket of preparation dissolving saline solution, the thick broad-bean sauce song is poured in jar fermenter or the bucket, treat its fermentation.After going into cylinder, the bent material of sauce can be warming up to about 40 ℃ very soon.To notice every about 2 hours with the hands that thick broad-bean sauce with surface layer and cylinder bottom layer stirs this moment and turn over evenly, treat nature shine reveal fermented 1 day after, change into weekly and lift sauce 2-3 time.Will be when lifting sauce with through Exposure to Sunlight, more dried, the darker sauce unstrained spirits of color and luster is concentrated, and firmly toward being pushed down into depths fermentation in the sauce wine with dregs, the color of sauce progressively becomes bronzing along with the growth of fermentation time again, and general weather exposure becomes sweet taste thick broad-bean sauce after 2~3 months.
Spice provided by the invention is preferably ginger, Chinese prickly ash, tsaoko, anise, aniseed, garlic, green onion, onion, leek, Radix Glycyrrhizae.Spice can promote the taste of compound seasoner, makes the flavoring mouthfeel better.
According to the present invention, added the material that relieves inflammation or internal heat in the described bottom stuff of red soup of fire pot, the described material that relieves inflammation or internal heat is preferably mung bean and/or lotus seeds.The material that relieves inflammation or internal heat can remove dry moistening lung, reduce internal heat, and makes described compound seasoner peppery and not dry, and is fragrant and oiliness.
According to the present invention, described capsicum be preferably water content at the red chilli below 12%, require that pungent is strong, free from admixture, nothing go mouldy.In order fully to guarantee the quality of capsicum, with go after capsicum in warm water, soak.The present invention also preferably pulverizes capsicum and uses, and it is easier that the active principle in the capsicum extracts.
The vegetable oil that the present invention uses is preferably soybean oil, can not select sesame oil and rapeseed oil for use.The refining vegetable oil that obtains after more preferably the vegetable oil process being heated, because the peculiar smell in the refining vegetable oil volatilizees after heating, such vegetable oil aromatic flavour, clear.
According to the present invention, also preferably include anticorrisive agent and additive in the bottom stuff of red soup of fire pot, described anticorrisive agent is preferably potassium sorbate, and additive is preferably citric acid.The addition of described citric acid is counted 0.09g/kg with vegetable oil weight, and the addition of described potassium sorbate is counted 0.1g/kg with vegetable oil weight.
The present invention also provides a kind of preparation method of bottom stuff of red soup of fire pot, comprising: a) vegetable oil is heated to 105~120 ℃ and mixes for 1~5 part with spice, obtain refining vegetable oil; B),, obtain chilli oil 100~120 ℃ of heating back filtrations down with 30~35 parts in capsicum, 20~30 parts of refining vegetable oils, 3~10 parts of mixing of material of relieving inflammation or internal heat; C) 15~30 parts of chilli oil that step b) is obtained and thick broad-bean sauce, salt mix for 10~15 parts and obtain bottom stuff of red soup of fire pot.
According to the present invention, at first select the red chilli of water content below 12wt% for use, require that pungent is strong, free from admixture, nothing go mouldy.In order fully to guarantee the organoleptic quality of chilli oil product, palpus will go the capsicum behind the handle to soak 10~15mim in 100 ℃ of boiling water.
Earlier vegetable oil is added heat refining then, described vegetable oil is preferably soybean oil or rapeseed oil.Heating-up temperature is preferably 105~120 ℃, more preferably 110~120 ℃.Described vegetable oil firing equipment preferably uses jacketed pan or automatic digester.
Cooled refining vegetable oil is put in described capsicum pulverizing, stirred dipping 40~55h and slowly be heated to boiling point then, add the material that relieves inflammation or internal heat therebetween; endure fried to the little yellowish-brown of capsicum; cease fire, pull the capsicum particle out and the material particle that relieves inflammation or internal heat, obtain chilli oil, make chilli oil be cooled to room temperature.Described chilli oil is filtered, obtain scarletly or orange red, clear has capsicum salted cake fried in sesame oil not have rance chilli oil.According to the present invention, described filter plant preferably uses full-automatic filter.Can also add anticorrisive agent in described refining vegetable oil according to the present invention, described anticorrisive agent is preferably potassium sorbate, also can add additive citric acid.The addition of described citric acid is counted 0.09g/kg with vegetable oil weight, and the addition of described n-propyl gallate is counted 0.1g/kg with vegetable oil weight.。
Described chilli oil and thick broad-bean sauce, salt are boiled or mix and stir, the preparation bottom stuff of red soup of fire pot.The present invention preferably uses decoction method.Decoction method is about to chilli oil, thick broad-bean sauce 105~120 ℃ of following boilings, until mixing, will add sodium glutamate then and stir, and obtains bottom stuff of red soup of fire pot.
Below will further set forth the present invention with specific embodiment:
Embodiment 1
Equipment: jacketed pan or automatic digester, pulverizer, full-automatic filter;
Prescription: soybean oil 500g, high-quality chilli 500g, in soybean oil weight, ginger 3wt ‰, Chinese prickly ash 1.5wt ‰, anistree 1.5wt ‰, tsaoko 1.0wt ‰, aniseed 1.5wt ‰, mung bean 2.0wt%, lotus seeds 3.0wt%, citric acid 0.09g/kg, potassium sorbate 0.1g/kg, thick broad-bean sauce 250g, salt 100g.
Preparation process:
Select materials: select for use water content at the red chilli below 12%, require that pungent is strong, free from admixture, nothing go mouldy.
Soak: will go after capsicum in 100 ℃ of water, soak 15mim.
Pulverize; Chilli powder is broken to 100 orders.
Fry in shallow oil oil: soybean oil is heated 20min down at 120 ℃.Obtain purified soyabean oil.
Boil: concise soybean oil is added in the automatic digester; very hot oven makes oil boiling boil temperature to be 120 ℃, to add ginger, Chinese prickly ash, anise, tsaoko, aniseed in the adition process again in automatic digester, make bad smell volatilization back, removes the oil generation flavor, ceasing fire is cooled to room temperature.
Fried: as the chilli that crushes to be put into cold oil, constantly stir, flooded about 48 hours.Slowly be heated to boiling point then, add mung bean, lotus seeds in the process.Endure and explode, cease fire, pull out the capsicum particle immediately and relieve inflammation or internal heat and expect that particle makes chilli oil be cooled to room temperature to the little yellowish-brown of capsicum.Filter with automatic filter, obtain chilli oil.
Frying: chilli oil, thick broad-bean sauce are boiled 15min under 120 ℃, add sodium glutamate, citric acid, potassium sorbate stir, and obtain bottom stuff of red soup of fire pot.
The bottom stuff of red soup of fire pot of preparation has the strong root-mustard and the fragrance of fermented soya bean, also has fragrance and the pungent of capsicum simultaneously, and mouthfeel is moderate, and is scarlet or orange red, unique flavor.
Embodiment 2
Equipment: jacketed pan or automatic digester, pulverizer, full-automatic filter;
Prescription: soybean oil 1000g, high-quality chilli 1500g, in soybean oil weight ginger 3wt ‰, Chinese prickly ash 1.0wt ‰, anistree 1.0wt ‰, tsaoko 1.0wt ‰, aniseed 1.0wt ‰, mung bean 3.0wt%, lotus seeds 3.0wt%, citric acid 0.09g/kg, potassium sorbate 0.1g/kg, thick broad-bean sauce 300g, salt 200g.
Preparation process:
Select materials: select for use water content at the red chilli below 12%, require that pungent is strong, free from admixture, nothing go mouldy.
Soak: will go after capsicum in 100 ℃ of warm water, soak 10mim.
Pulverize; Chilli powder is broken to 50 orders.
Fry in shallow oil oil: soybean oil is heated 25min down at 105 ℃.Obtain purified soyabean oil.
Boil: concise soybean oil is added in the automatic digester; very hot oven makes oil boiling boil temperature to be 120 ℃, to add ginger, Chinese prickly ash, anise, tsaoko, aniseed in the adition process again in automatic digester, make bad smell volatilization back, removes the oil generation flavor, ceasing fire is cooled to room temperature.
Fried: as the chilli that crushes to be put into cold oil, constantly stir, flooded about 48 hours.Slowly be heated to boiling point then, add mung bean, lotus seeds in the process.Endure and explode, cease fire, pull out the capsicum particle immediately and relieve inflammation or internal heat and expect that particle makes chilli oil be cooled to room temperature to the little yellowish-brown of capsicum.Filter with automatic filter, obtain chilli oil.
Frying: chilli oil, thick broad-bean sauce are boiled 15min under 120 ℃, add sodium glutamate, citric acid, potassium sorbate stir, and obtain bottom stuff of red soup of fire pot.
The bottom stuff of red soup of fire pot of preparation has the strong root-mustard and the fragrance of fermented soya bean, also has fragrance and the pungent of capsicum simultaneously, and mouthfeel is moderate, and is scarlet or orange red, unique flavor.
Embodiment 3
Equipment: jacketed pan or automatic digester, pulverizer, full-automatic filter;
Prescription: soybean oil 750g, high-quality chilli 1500g, in soybean oil weight ginger 3wt ‰, Chinese prickly ash 1.0wt ‰, anistree 1.0wt ‰, tsaoko 1.0wt ‰, aniseed 1.0wt ‰, mung bean 5.0wt%, lotus seeds 5.0wt%, citric acid 0.09g/kg, potassium sorbate 0.1g/kg, thick broad-bean sauce 500g, salt 200g.
Preparation process:
Select materials: select for use water content at the red chilli below 12%, require that pungent is strong, free from admixture, nothing go mouldy.
Soak: will go after capsicum in 100 ℃ of warm water, soak 10mim.
Pulverize; Chilli powder is broken to 50 orders.
Fry in shallow oil oil: soybean oil is heated 25min down at 105 ℃.Obtain purified soyabean oil.
Boil: concise soybean oil is added in the automatic digester; very hot oven makes oil boiling boil temperature to be 120 ℃, to add ginger, Chinese prickly ash, anise, tsaoko, aniseed in the adition process again in automatic digester, make bad smell volatilization back, removes the oil generation flavor, ceasing fire is cooled to room temperature.
Fried: as the chilli that crushes to be put into cold oil, constantly stir, flooded about 48 hours.Slowly be heated to boiling point then, add mung bean, lotus seeds in the process.Endure and explode, cease fire, pull out the capsicum particle immediately and relieve inflammation or internal heat and expect that particle makes chilli oil be cooled to room temperature to the little yellowish-brown of capsicum.Filter with automatic filter, obtain chilli oil.
Frying: chilli oil, thick broad-bean sauce are boiled 15min under 120 ℃, add sodium glutamate, citric acid, potassium sorbate stir, and obtain bottom stuff of red soup of fire pot.
The bottom stuff of red soup of fire pot of preparation has the strong root-mustard and the fragrance of fermented soya bean, also has fragrance and the pungent of capsicum simultaneously, and mouthfeel is moderate, and is scarlet or orange red, unique flavor.
Embodiment 4
The bottom stuff of red soup of fire pot color test and appraisal of the embodiment of the invention 1~3 preparation: choose identical raw-food material and join in the bottom stuff of red soup of fire pot of selling 3 kinds of markets, and then handle equally after described raw-food material being joined in the bottom stuff of red soup of fire pot of the embodiment of the invention 1~3 preparation and make chafing dish, select 30 people to form " chafing dish taste sense organ judge group " respectively immediately and adopt sensory evaluation scores system, amount to 10 fens, 1~3 is divided into generally, 4~6 is good, 7~9 is excellent, 10 are divided into full marks, average, the result is as shown in table 2:
The color, smell and taste test and appraisal of table 2 bottom stuff of red soup of fire pot
Look Fragrant Flavor
Embodiment 1 7 7 7
Embodiment 2 7 6 8
Embodiment 3 7 7 8
Bottom stuff of red soup of fire pot 1 5 4 6
Bottom stuff of red soup of fire pot 2 4 5 5
Bottom stuff of red soup of fire pot 3 8 4 5
By above-mentioned test and appraisal, can show that the bottom stuff of red soup of fire pot color of the present invention's preparation is all good, to participate in test and appraisal person and represent that all described bottom stuff of red soup of fire pot provided by the invention is spicy bright fragrant, special taste is not got angry after eating, and aftertaste is long.
More than bottom stuff of red soup of fire pot provided by the invention and preparation method thereof is described in detail; having used specific case herein sets forth principle of the present invention and embodiment; the explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof; should be understood 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 bottom stuff of red soup of fire pot is characterized in that, the mark meter comprises by weight:
20~30 parts of vegetable oil;
5~15 parts of salt;
30~45 parts in capsicum;
15~30 parts of thick broad-bean sauce;
1~5 part of spice;
Relieve inflammation or internal heat and expect 3~10 parts.
2. bottom stuff of red soup of fire pot according to claim 1 is characterized in that the described material that relieves inflammation or internal heat is one or both in mung bean, the lotus seeds.
3. bottom stuff of red soup of fire pot according to claim 1 is characterized in that, described spice comprises: ginger, Chinese prickly ash, tsaoko, anise, aniseed, garlic, green onion, onion, leek, Radix Glycyrrhizae, sesame.
4. bottom stuff of red soup of fire pot according to claim 1 is characterized in that, described vegetable oil is a soybean oil.
5. bottom stuff of red soup of fire pot according to claim 1, described capsicum are that water content is the following capsicum of 12wt%.
6. bottom stuff of red soup of fire pot according to claim 1 is characterized in that, also comprises anticorrisive agent.
7. the preparation method of the described bottom stuff of red soup of fire pot of claim 1~6 is characterized in that, comprising:
A) vegetable oil is heated to 105~120 ℃ and mixes for 1~5 part, obtain refining vegetable oil with spice;
B),, obtain chilli oil 100~120 ℃ of heating back filtrations down with 30~35 parts in capsicum, 20~30 parts of refining vegetable oils, 3~10 parts of mixing of material of relieving inflammation or internal heat;
C) 15~30 parts of chilli oil that step b) is obtained and thick broad-bean sauce, salt mix for 5~15 parts and obtain bottom stuff of red soup of fire pot.
8. preparation method according to claim 7 is characterized in that, described capsicum water content is below 12%.
9. preparation method according to claim 7 is characterized in that, also can add anticorrisive agent in the step b).
10. preparation method according to claim 9 is characterized in that, described anticorrisive agent is a potassium sorbate.
CN201110110287XA 2011-04-29 2011-04-29 Red soup hotpot base material and preparation method thereof CN102210435A (en)

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CN102488174A (en) * 2011-12-08 2012-06-13 黄媛媛 Black hot pot base and preparation method
CN103190643A (en) * 2013-03-29 2013-07-10 秦远红 Production method of boiled oil instant chafing dish
CN103689512A (en) * 2013-12-13 2014-04-02 江西百草园实业有限公司 Disposable health-care nutrient hotpot condiment and production method thereof
CN103783469A (en) * 2014-01-20 2014-05-14 纪昌联 Hotpot condiment and preparation method thereof
CN103892369A (en) * 2014-03-25 2014-07-02 陈筠 Green tea hot pot stock and preparation method thereof
CN103989207A (en) * 2014-03-11 2014-08-20 王永帮 Cool and refreshing spicy string soup stock and preparation method thereof
CN105029332A (en) * 2015-06-30 2015-11-11 安徽鸿泰食品有限公司 Mung bean paste clear soup hotpot condiment
CN105942413A (en) * 2016-05-06 2016-09-21 成都清水荷花生物科技有限公司 Fire property red color health preserving hotpot bottom materials, soup bases and preparation methods thereof
CN106174371A (en) * 2016-07-27 2016-12-07 宁夏红山河食品股份有限公司 A kind of Islamic spicy hot pot flavouring agent and preparation method thereof
CN106307389A (en) * 2016-08-24 2017-01-11 魏志华 Small wonton soup base and preparing method thereof
CN106616795A (en) * 2016-12-20 2017-05-10 重庆梅香园实业集团有限公司 Chicken-flavor red-soup hotpot condiment
CN106820055A (en) * 2017-01-19 2017-06-13 邓勇 A kind of chafing dish bottom flavorings and preparation method thereof
CN106880020A (en) * 2017-04-25 2017-06-23 重庆鼻祖食品有限公司 A kind of ecosystem bottom flavorings of spicy chaffy dish
CN106889553A (en) * 2015-12-21 2017-06-27 四川自贡百味斋食品股份有限公司 A kind of bottom stuff of red soup of fire pot and its production technology
CN108740931A (en) * 2018-04-27 2018-11-06 银川边塞人家食品有限公司 The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process

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Publication number Priority date Publication date Assignee Title
CN102488174A (en) * 2011-12-08 2012-06-13 黄媛媛 Black hot pot base and preparation method
CN103190643A (en) * 2013-03-29 2013-07-10 秦远红 Production method of boiled oil instant chafing dish
CN103190643B (en) * 2013-03-29 2014-04-09 秦远红 Production method of boiled oil instant chafing dish
CN103689512A (en) * 2013-12-13 2014-04-02 江西百草园实业有限公司 Disposable health-care nutrient hotpot condiment and production method thereof
CN103689512B (en) * 2013-12-13 2015-03-04 江西百草园实业有限公司 Disposable health-care nutrient hotpot condiment and production method thereof
CN103783469A (en) * 2014-01-20 2014-05-14 纪昌联 Hotpot condiment and preparation method thereof
CN103989207A (en) * 2014-03-11 2014-08-20 王永帮 Cool and refreshing spicy string soup stock and preparation method thereof
CN103892369A (en) * 2014-03-25 2014-07-02 陈筠 Green tea hot pot stock and preparation method thereof
CN105029332A (en) * 2015-06-30 2015-11-11 安徽鸿泰食品有限公司 Mung bean paste clear soup hotpot condiment
CN106889553A (en) * 2015-12-21 2017-06-27 四川自贡百味斋食品股份有限公司 A kind of bottom stuff of red soup of fire pot and its production technology
CN105942413A (en) * 2016-05-06 2016-09-21 成都清水荷花生物科技有限公司 Fire property red color health preserving hotpot bottom materials, soup bases and preparation methods thereof
CN106174371A (en) * 2016-07-27 2016-12-07 宁夏红山河食品股份有限公司 A kind of Islamic spicy hot pot flavouring agent and preparation method thereof
CN106307389A (en) * 2016-08-24 2017-01-11 魏志华 Small wonton soup base and preparing method thereof
CN106616795A (en) * 2016-12-20 2017-05-10 重庆梅香园实业集团有限公司 Chicken-flavor red-soup hotpot condiment
CN106820055A (en) * 2017-01-19 2017-06-13 邓勇 A kind of chafing dish bottom flavorings and preparation method thereof
CN106880020A (en) * 2017-04-25 2017-06-23 重庆鼻祖食品有限公司 A kind of ecosystem bottom flavorings of spicy chaffy dish
CN108740931A (en) * 2018-04-27 2018-11-06 银川边塞人家食品有限公司 The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process

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