CN102283366A - Hotpot seasoning as well as preparation method and using method thereof - Google Patents
Hotpot seasoning as well as preparation method and using method thereof Download PDFInfo
- Publication number
- CN102283366A CN102283366A CN2011101637757A CN201110163775A CN102283366A CN 102283366 A CN102283366 A CN 102283366A CN 2011101637757 A CN2011101637757 A CN 2011101637757A CN 201110163775 A CN201110163775 A CN 201110163775A CN 102283366 A CN102283366 A CN 102283366A
- Authority
- CN
- China
- Prior art keywords
- parts
- chafing dish
- dish bottom
- bottom flavorings
- auxiliary
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000000034 method Methods 0.000 title claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 10
- 239000000463 material Substances 0.000 claims abstract description 44
- 239000003814 drug Substances 0.000 claims abstract description 30
- 235000013599 spices Nutrition 0.000 claims abstract description 28
- 239000004615 ingredient Substances 0.000 claims abstract description 24
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 19
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 19
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 17
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 24
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 24
- 239000002304 perfume Substances 0.000 claims description 21
- 244000246386 Mentha pulegium Species 0.000 claims description 20
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 20
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 20
- 235000013409 condiments Nutrition 0.000 claims description 20
- 235000001050 hortel pimenta Nutrition 0.000 claims description 20
- 240000004980 Rheum officinale Species 0.000 claims description 18
- 235000008081 Rheum officinale Nutrition 0.000 claims description 18
- 239000010231 banlangen Substances 0.000 claims description 18
- 235000013717 Houttuynia Nutrition 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 9
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 9
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 9
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 9
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 9
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 9
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 9
- 240000000171 Crataegus monogyna Species 0.000 claims description 9
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 9
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 9
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 8
- 241000234435 Lilium Species 0.000 claims description 7
- 240000009023 Myrrhis odorata Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 20
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 208000024891 symptom Diseases 0.000 abstract description 12
- 210000000582 semen Anatomy 0.000 abstract description 4
- 235000015067 sauces Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 240000002791 Brassica napus Species 0.000 abstract 2
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 2
- 206010061218 Inflammation Diseases 0.000 abstract 2
- 230000004054 inflammatory process Effects 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 235000013719 Houttuynia cordata Nutrition 0.000 abstract 1
- 241000334160 Isatis Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000299790 Rheum rhabarbarum Species 0.000 abstract 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 230000005923 long-lasting effect Effects 0.000 abstract 1
- 206010010774 Constipation Diseases 0.000 description 5
- 206010011224 Cough Diseases 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 206010000269 abscess Diseases 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 210000000936 intestine Anatomy 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 206010006326 Breath odour Diseases 0.000 description 3
- 208000032139 Halitosis Diseases 0.000 description 3
- 235000019082 Osmanthus Nutrition 0.000 description 3
- 241000333181 Osmanthus Species 0.000 description 3
- 230000000740 bleeding effect Effects 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 244000141331 Amomum villosum Species 0.000 description 2
- 241000522254 Cassia Species 0.000 description 2
- 240000004784 Cymbopogon citratus Species 0.000 description 2
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 2
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241001127714 Amomum Species 0.000 description 1
- 241001571352 Amomum longiligulare Species 0.000 description 1
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 244000167125 Cinnamomum japonicum Species 0.000 description 1
- 235000002428 Cinnamomum japonicum Nutrition 0.000 description 1
- 241000107513 Cinnamomum subavenium Species 0.000 description 1
- 206010013082 Discomfort Diseases 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 101000927799 Homo sapiens Rho guanine nucleotide exchange factor 6 Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000004277 Pelargonium radens Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 102100033202 Rho guanine nucleotide exchange factor 6 Human genes 0.000 description 1
- 241000282898 Sus scrofa Species 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of food, and particularly relates to a hotpot seasoning as well as a preparation method and using method thereof. The invention provides a hotpot seasoning which can ensure the seasoning mouthfeel and avoid inflammation symptom after being eaten. The peppery hotpot seasoning provided by the invention contains major ingredient, seasoning accessories, spice accessories and oil, wherein the major ingredient is black bean sauce; the seasoning accessories comprise ginger, green onion, garlic, hot pepper, pepper, fermented blank bean and crystal sugar; and oil is any one of colza oil and blend oil or a mixture of colza oil and blend oil. The seasoning provided by the invention is characterized in that the seasoning accessories consist of Chinese traditional medicine bulk pharmaceutical chemicals with heat clearing and detoxicating function and common spice, wherein the key Chinese traditional medicine bulk pharmaceutical chemicals consists of the following components in parts by weight: 4-6 parts of isatis root, 2-5 parts of chrysanthemum, 0.5-1.5 parts of rhubarb, 8-12 parts of mint, 6-10 parts of dried tangerine peel, 3-5 parts of semen cassiae and 5-6 parts of houttuynia cordata. The hotpot seasoning provided by the invention not only has spicy and fresh mouthfeel, but also can avoid the inflammation symptom after being eaten; and the food material has fresh taste and long-lasting hot, sweet and peppery flavor.
Description
Technical field
The invention belongs to field of food, be specifically related to chafing dish bottom flavorings and preparation method thereof and using method.
Background technology
Chafing dish is that masses like a kind of food of using, and its main occupation mode is in the soup stock that boils, and it is edible to cook food by scalding back, is divided into white flavour chafing dish and pungent chafing dish usually.White flavour chafing dish adopts animal class raw materials such as chicken, duck, pig, ox, sheep, fish to be brewed at the bottom of the soup usually, also can add mushroom, the seafood food materials are brewed at the bottom of the soup, adds food and cooks by scalding ediblely, and taste is common in Southeast China and region following the line of the sea based on bright, perfume (or spice).The pungent chafing dish is commonly used to be after adopting pungent food materials fryings such as bean cotyledon, capsicum, Chinese prickly ash, be brewed at the bottom of the soup at the bottom of adding white pot liquor again, adding food is cooked by scalding edible, and taste is good at numb, peppery, bright, perfume (or spice), common and Southwest China area are especially with the famous whole nation of pungent chafing dish of Sichuan, two places, Chongqing.
The spicy bed material of pungent chafing dish is the tricks of the trade of each tame restaurant normally, utilize special spices, auxiliary material to embody its fiber crops, peppery, bright, fragrant mouthfeel.But pungent chafing dish food back is " getting angry " easily, symptoms such as mouth parched and tongue scorched, halitosis, bleeding gums, the dry constipation of intestines, abscess of throat, cough promptly appear, the present inventor is in order both to guarantee the bed material mouthfeel, and the symptom that occurs getting angry after avoiding again eating has been developed a kind of new chafing dish bottom flavorings.
Summary of the invention
Technical problem solved by the invention provides a kind of bed material mouthfeel that both guaranteed, avoids edible back the pungent chafing dish bottom flavorings of the symptom of " getting angry " to occur again.
Pungent chafing dish bottom flavorings of the present invention contains major ingredient, auxiliary and condiment, spices auxiliary material and oil;
Major ingredient is a bean cotyledon;
Auxiliary and condiment is common auxiliary and condiment, can adopt materials such as ginger, green onion, garlic, capsicum, Chinese prickly ash, fermented soya bean, rock sugar;
Oil be in rapeseed oil or the ready-mixed oil any one or mix;
The key of chafing dish bottom flavorings of the present invention is to be made up of Chinese medicine material medicine and conventional perfumes with heat-clearing toxin-expelling functions in the spices auxiliary material;
Wherein, conventional perfumes is: tsaoko, anise, fructus amomi, cassia bark, cloves, spiceleaf, white a kind of or any mixing in cool.
The conventional perfumes that is adopted belongs to conventional Chinese medicine more, can be used as the material that food flavor or condiment for cooking are used again.Wherein, tsaoko: formal name used at school is Amomum tsaoko, is the fruit of Zingiber Amomum plant tsaoko, another name SEMEN TSAOKO, SEMEN TSAOKO.Anise: be the dry mature fruit of Magnoliacea plant Chinese anise.Fructus amomi: be the dry mature fruit of zingiberaceous plant amomum viosum Amomum villosum Lour., green shell sand Amomum villosum Lour.var.xanthioides T.L.Wu et Senjen or SEMEN AMOMI LONGILIGULA Amomum longiligulare T.L.Wu.Cassia bark: cassia bark claims Chinese cassia tree, official osmanthus or fragrant osmanthus again, is the common name of barks such as canella cinnamomum japonicum, cloudy perfume, cinnamomum chingii Metcalf, Chinese cassia tree or osmanthus, river.Cloves: the dry flower for Myrtaceae syzygium species plant cloves Eugenia caryophyllata Thunb. claims flos caryophylli again.Fructus Caryophylli is the dry mature fruit of cloves Eugenia caryophyllata Thunb..Spiceleaf: be the herb of Mang ox seedling section plant Pelargonium roseum.Cool in vain: as to be the fruit of Zingiber herbaceos perennial Amomum cardamomum.
Described Chinese medicine material medicine with heat-clearing toxin-expelling functions is made up of following components in weight percentage:
Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part.Peppermint wherein, cordate houttuynia, cassia seed have special fragrance, and can be used as spices increases the bright fragrant mouthfeel of chafing dish bottom flavorings.
Further preferred: Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, 10 parts of peppermints, 8 parts of dried orange peels, 4 parts of cassia seeds, 5 parts of cordate houttuynias.
The existing spicy bright fragrant mouthfeel of chafing dish bottom flavorings of the present invention " getting angry " symptoms such as mouth parched and tongue scorched, halitosis, bleeding gums, the dry constipation of intestines, abscess of throat, cough occur after can avoiding again eating.Fresh and tender, the peppery fragrant and sweet fiber crops flavor of food materials taste is longer.
Further, for the fragrance and the mouthfeel that increase chafing dish bottom flavorings, the spices auxiliary material is made up of the following weight proportioning:
Chinese medicine material medicine with heat-clearing toxin-expelling functions: Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part, hawthorn 4-8 part, red date 3-7 part, lily 4-8 part.
Further preferred: Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, 10 parts of peppermints, 8 parts of dried orange peels, 4 parts of cassia seeds, 5 parts of cordate houttuynias, 6 parts of hawthorn, 5 parts of red dates, 6 parts of lilies.
Peppermint wherein, cordate houttuynia, cassia seed can also be as spices, to increase the bright fragrant mouthfeel of chafing dish bottom flavorings.
Conventional perfumes: tsaoko 4-6 part, anise 2-4 part, fructus amomi 0.5-1.5 part, cassia bark 2-4 part, cloves 1-3 part, spiceleaf 0.2-0.4 part, white cool 2 parts.
The preferred bean paste of major ingredient bean cotyledon.Bean paste is the common raw material in diet field, the special product in area, Pixian County, Sichuan Province, and its flavor is with salty perfume (or spice), dense being good at of sauce flavor, the major ingredient of Chang Zuowei chafing dish bottom flavorings.Especially preferred beautiful city board bean cotyledon is as major ingredient, and it is dense that beautiful city bean cotyledon once obtained Ba Lama international gold medal, its salty perfume (or spice) of distinguishing the flavor of, sauce flavor.
Capsicum in the auxiliary and condiment in the auxiliary and condiment, Chinese prickly ash adopt chilli, dried flower green pepper.The reason that adopts dried flower green pepper, chilli is that stem body is more pungent, the fiber crops flavor is longer.Especially, capsicum is preferably adopted Guizhou sub warhead chilli; Chinese prickly ash preferably adopts Hanyuan County, Sichuan Province clovershrub dried flower green pepper, more can give prominence to spicy bright fragrant mouthfeel.
At pungent chafing dish bottom flavorings of the present invention, the step of its preparation method is as follows:
A, add deep fat to 95-115 ℃ (preferred 100-105 ℃);
B, adding major ingredient, auxiliary and condiment, spices auxiliary material, controlling the oil temperature is 95-120 ℃ (preferred 100-105 ℃), gets chafing dish bottom flavorings during to the crisp perfume of major ingredient.
For flavours such as the suffering of giving full play to major ingredient, auxiliary and condiment and spices, peppery, numb, perfume (or spice), preferably major ingredient, auxiliary and condiment, spices ingredient powder are broken into meal, granularity is about 0.25-0.85mm, and Chinese prickly ash can maintain the original state.
The present invention also provides the using method of chafing dish bottom flavorings of the present invention, in order better to embody the mouthfeel characteristics of chafing dish bottom flavorings of the present invention, preferably does following processing in edible:
A, heating chafing dish bottom flavorings treat that temperature is heated to 130-135 ℃;
Chafing dish bottom flavorings after B, the heating adds chilli again, fries at the bottom of the soup that the mixture adding of chafing dish bottom flavorings and chilli is boiled behind the perfume (or spice).
Can demonstrate fully the spicy bright fragrant mouthfeel of pungent chafing dish on the chafing dish bottom flavorings mouthfeel of the present invention, can also avoid eating the symptom that " getting angry " appears in the back, there is not dense medicinal material flavor to influence mouthfeel yet, realized the purpose that blocked shot is not got angry, and use this chafing dish bottom flavorings also very simple, both can be applied to restaurants such as chafing dish restaurant, and also can will sell as finished product after the chafing dish bottom flavorings packing, a person sponging on an aristocrat is used to the food materials of cooking at the bottom of can adding soup such as soup-stock or water at oneself after chafing dish bottom flavorings boils.
The specific embodiment
Below by specific description of embodiments of the present invention the explanation but do not limit the present invention.
Existing pungent chafing dish bottom flavorings contains major ingredient, auxiliary and condiment, spices auxiliary material and oil usually;
Major ingredient is a bean cotyledon;
Auxiliary and condiment is ginger, green onion, garlic, capsicum, Chinese prickly ash, fermented soya bean, rock sugar etc.;
Oil be in rapeseed oil or the ready-mixed oil any one or mix;
Conventional perfumes is: tsaoko, anise, fructus amomi, cassia bark, cloves, spiceleaf, white a kind of or any mixing in cool.
The difference of pungent chafing dish bottom flavorings of the present invention and existing chafing dish bottom flavorings maximum is to have added the Chinese medicine material medicine with heat-clearing toxin-expelling functions in the spices auxiliary material, use as the spices auxiliary material.These Chinese medicines are made up of following components in weight percentage: Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part.
The frying production method of chafing dish bottom flavorings of the present invention is as follows:
A, add deep fat to 95-115 ℃ (preferred 100-105 ℃);
B, adding major ingredient, auxiliary and condiment, spices auxiliary material, controlling the oil temperature is 95-120 ℃ (preferred 100-105 ℃), gets chafing dish bottom flavorings during to the crisp perfume of major ingredient.
Wherein the major ingredient that is adopted is a bean cotyledon; Auxiliary and condiment is ginger, green onion, garlic, capsicum, Chinese prickly ash, fermented soya bean, rock sugar etc.; Oil be in rapeseed oil or the ready-mixed oil any one or mix; The spices auxiliary material is that Chinese medicine material medicine and conventional perfumes with heat-clearing toxin-expelling functions are formed.Wherein, conventional perfumes is: tsaoko, anise, fructus amomi, cassia bark, cloves, spiceleaf, white a kind of or any mixing in cool.
Key influence factor " the Chinese medicine material medicine with heat-clearing toxin-expelling functions " as chafing dish bottom flavorings of the present invention then is to develop, improve and get through long-term.The Chinese medicine of inventor's original adoption is: Radix Isatidis, chrysanthemum, rheum officinale, peppermint, dried orange peel: its amount ranges the chances are Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 1-10 part, but the food materials mouthfeel of cooking at the bottom of its chafing dish soup is pungent, but spicy and bright fragrance is not enough, as the heavier food materials of fishy smell such as the river aquatic foods of cooking, can't cover its fishy smell, mouthfeel is not good; And have more " getting angry " symptoms such as existing mouth parched and tongue scorched, halitosis, bleeding gums, the dry constipation of intestines, abscess of throat, cough after edible.
It is raw material that the inventor also attempts adopting Radix Isatidis, chrysanthemum, rheum officinale, peppermint, dried orange peel, lemongrass, Momordica grosvenori, hawthorn, red date, its amount ranges the chances are Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, lemongrass 1-5 part, Momordica grosvenori 5-7 part, hawthorn 4-8 part, red date 3-7 part, find that its mouthfeel is pungent, spicy flavor is not enough, and its flavor is not fragrant; Discomforts such as abscess of throat, the dry constipation of intestines, the cough symptom of " getting angry " also can appear after a person sponging on an aristocrat is edible.
Afterwards, through improving, the inventor replaced with Radix Isatidis, chrysanthemum, rheum officinale, peppermint, dried orange peel, cassia seed, cordate houttuynia with the Chinese medicine material medicine.Its amount ranges the chances are Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part.Its flavor is spicy, bright fragrant, and food materials such as the river aquatic foods of cooking can be removed its fishy smell, and eating mouth feel is good.Usually do not get angry after a person sponging on an aristocrat is edible, " getting angry " symptoms such as the dry constipation of no intestines, abscess of throat, cough do not have dense medicinal material flavor to influence mouthfeel yet.But exclusive segment physique is not suitable for or the long-term not people of edible pungent food has malaise symptoms.
And mouthfeel, fragrance in order to increase chafing dish bottom flavorings, increased hawthorn, red date, lily in the Chinese medicine material medicine, its weight proportion relation is: Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part, hawthorn 4-8 part, red date 3-7 part, lily 4-8 part.
To sum up, the present invention has determined with Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part, or Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part, hawthorn 4-8 part, red date 3-7 part, lily 4-8 part one of are formed as the spices auxiliary material, the chafing dish bottom flavorings of producing, bright fragrant spicy, taste is strong, the symptom that can not occur " getting angry " after the food does not have dense medicinal material flavor to influence mouthfeel yet.
Claims (10)
1. chafing dish bottom flavorings contains major ingredient, auxiliary and condiment, spices auxiliary material and oil;
Major ingredient is a bean cotyledon;
Auxiliary and condiment is common auxiliary and condiment;
Oil be in rapeseed oil or the ready-mixed oil any one or mix;
It is characterized in that: form by Chinese medicine material medicine and conventional perfumes in the spices auxiliary material with heat-clearing toxin-expelling functions;
Wherein, conventional perfumes is tsaoko, anise, fructus amomi, cassia bark, cloves, spiceleaf, white a kind of or any mixing in cool;
Described Chinese medicine material medicine with heat-clearing toxin-expelling functions is made up of following components in weight percentage:
Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part.
2. chafing dish bottom flavorings according to claim 1 is characterized in that: described Chinese medicine material medicine with heat-clearing toxin-expelling functions is made up of following components in weight percentage:
Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, 10 parts of peppermints, 8 parts of dried orange peels, 4 parts of cassia seeds, 5 parts of cordate houttuynias.
3. chafing dish bottom flavorings according to claim 1 is characterized in that: described Chinese medicine material medicine with heat-clearing toxin-expelling functions is made up of following components in weight percentage: Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, peppermint 8-12 part, dried orange peel 6-10 part, cassia seed 3-5 part, cordate houttuynia 5-6 part, hawthorn 4-8 part, red date 3-7 part, lily 4-8 part.
4. chafing dish bottom flavorings according to claim 1 is characterized in that: described Chinese medicine material medicine with heat-clearing toxin-expelling functions is made up of following components in weight percentage:
Radix Isatidis 4-6 part, chrysanthemum 2-5 part, rheum officinale 0.5-1.5 part, 10 parts of peppermints, 8 parts of dried orange peels, 4 parts of cassia seeds, 5 parts of cordate houttuynias, 6 parts of hawthorn, 5 parts of red dates, 6 parts of lilies.
5. according to each described chafing dish bottom flavorings of claim 1-4, it is characterized in that: described conventional perfumes is made up of following components in weight percentage: tsaoko 4-6 part, anise 2-4 part, fructus amomi 0.5-1.5 part, cassia bark 2-4 part, cloves 1-3 part, spiceleaf 0.2-0.4 part, white cool 2-4 part.
6. chafing dish bottom flavorings according to claim 1 is characterized in that: major ingredient is a bean paste; Auxiliary and condiment is a kind of or any mixing in ginger, green onion, garlic, capsicum, Chinese prickly ash, fermented soya bean or the rock sugar.
7. chafing dish bottom flavorings according to claim 6 is characterized in that: the capsicum in the auxiliary and condiment, Chinese prickly ash adopt chilli, dried flower green pepper respectively.
8. the preparation method of the described chafing dish bottom flavorings of claim 1 is characterized in that step is as follows:
A, add deep fat, preferred 100-105 ℃ to 95-115 ℃;
B, adding major ingredient, auxiliary and condiment, spices auxiliary material, control oil temperature is 95-120 ℃, controls oily warm preferred 100-105 ℃, gets chafing dish bottom flavorings during to the crisp perfume of major ingredient.
9. the preparation method of chafing dish bottom flavorings according to claim 8 is characterized in that: major ingredient, auxiliary and condiment and spices ingredient powder are broken into meal.
10. the using method of each described chafing dish bottom flavorings of claim 1-7 is characterized in that:
A, heating chafing dish bottom flavorings treat that temperature is heated to 130-135 ℃;
Chafing dish bottom flavorings after B, the heating adds chilli again, fries at the bottom of the soup that the mixture adding of bed material and chilli is boiled behind the perfume (or spice).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110163775.7A CN102283366B (en) | 2011-06-17 | 2011-06-17 | Hotpot seasoning as well as preparation method and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110163775.7A CN102283366B (en) | 2011-06-17 | 2011-06-17 | Hotpot seasoning as well as preparation method and using method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102283366A true CN102283366A (en) | 2011-12-21 |
| CN102283366B CN102283366B (en) | 2014-05-14 |
Family
ID=45330345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110163775.7A Expired - Fee Related CN102283366B (en) | 2011-06-17 | 2011-06-17 | Hotpot seasoning as well as preparation method and using method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102283366B (en) |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823837A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN103798800A (en) * | 2014-03-05 | 2014-05-21 | 哈尔滨灵椿味道食品开发有限公司 | Figwort root hot-pot flavoring capable of clearing heat and detoxifying and production method thereof |
| CN103815335A (en) * | 2014-03-07 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Cassia twig hot pot material with menstruation regulating and pain relieving functions and production method thereof |
| CN104489583A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Non-heating hotpot condiment |
| CN105029311A (en) * | 2015-06-30 | 2015-11-11 | 重庆逸亮食品有限公司 | Recipe for curing szechuan pickled vegetables |
| CN105105054A (en) * | 2015-06-30 | 2015-12-02 | 广西大学 | Health chafing dish bottom material |
| CN105533617A (en) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | Traditional Chinese medicine spicy hot pot seasoning and preparation method thereof |
| CN105595290A (en) * | 2015-12-21 | 2016-05-25 | 欧小宇 | Fragrant hot pot material for clearing heat |
| CN105639579A (en) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | Vegetable oil hotpot condiment and preparation process thereof |
| CN105685929A (en) * | 2016-02-24 | 2016-06-22 | 朱小兵 | Hotpot condiment and preparation method thereof |
| CN106820055A (en) * | 2017-01-19 | 2017-06-13 | 邓勇 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN106889551A (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 spicy rinses fertile sheep chafing dish bottom flavorings |
| CN106901312A (en) * | 2017-03-03 | 2017-06-30 | 付昱森 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN108077876A (en) * | 2018-01-26 | 2018-05-29 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy serious flavoring food and preparation method thereof |
| CN108142582A (en) * | 2018-02-11 | 2018-06-12 | 重庆市三易食品有限公司 | A kind of chafing dish butter and preparation method thereof |
| CN108244591A (en) * | 2018-01-16 | 2018-07-06 | 成都市老码头餐饮娱乐有限公司 | A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof |
| CN109275883A (en) * | 2018-10-23 | 2019-01-29 | 宁夏天香红食品有限公司 | Chafing dish bottom flavorings and preparation method thereof |
| CN109699803A (en) * | 2019-03-11 | 2019-05-03 | 黄老五食品股份有限公司 | A kind of chafing dish taste Peanut Squares and its production technology |
| CN110959841A (en) * | 2019-10-25 | 2020-04-07 | 四川省中医药科学院 | Preparation method of medicated food seasoning based on five elements of traditional Chinese medicine |
| CN110973559A (en) * | 2019-12-24 | 2020-04-10 | 上海西贝浩驰餐饮管理有限公司 | Sauce for mutton chafing dish and preparation method and application thereof |
| CN112167595A (en) * | 2020-09-29 | 2021-01-05 | 成都市程夫子餐饮管理有限公司 | Fish oil hotpot condiment and preparation method thereof |
| CN114041586A (en) * | 2021-11-30 | 2022-02-15 | 上海染炉餐饮管理有限公司 | Formula of hotpot condiment and preparation method thereof |
| CN114766651A (en) * | 2022-05-07 | 2022-07-22 | 黄雪儿 | Preparation method of medicinal and edible hotpot condiment with low sodium content |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1562151A (en) * | 2004-03-30 | 2005-01-12 | 沈惠明 | Medicinal formulation for treating upper respiratory track infection and its design method |
| CN101618137A (en) * | 2008-07-02 | 2010-01-06 | 王丽平 | Method for treating swine tracheitis by using traditional Chinese medicine |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
-
2011
- 2011-06-17 CN CN201110163775.7A patent/CN102283366B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1562151A (en) * | 2004-03-30 | 2005-01-12 | 沈惠明 | Medicinal formulation for treating upper respiratory track infection and its design method |
| CN101618137A (en) * | 2008-07-02 | 2010-01-06 | 王丽平 | Method for treating swine tracheitis by using traditional Chinese medicine |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823837A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN102823837B (en) * | 2012-09-15 | 2013-08-14 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN103798800A (en) * | 2014-03-05 | 2014-05-21 | 哈尔滨灵椿味道食品开发有限公司 | Figwort root hot-pot flavoring capable of clearing heat and detoxifying and production method thereof |
| CN103815335A (en) * | 2014-03-07 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Cassia twig hot pot material with menstruation regulating and pain relieving functions and production method thereof |
| CN104489583A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Non-heating hotpot condiment |
| CN105029311A (en) * | 2015-06-30 | 2015-11-11 | 重庆逸亮食品有限公司 | Recipe for curing szechuan pickled vegetables |
| CN105105054A (en) * | 2015-06-30 | 2015-12-02 | 广西大学 | Health chafing dish bottom material |
| CN106889551A (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 spicy rinses fertile sheep chafing dish bottom flavorings |
| CN105595290A (en) * | 2015-12-21 | 2016-05-25 | 欧小宇 | Fragrant hot pot material for clearing heat |
| CN105639579A (en) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | Vegetable oil hotpot condiment and preparation process thereof |
| CN105533617A (en) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | Traditional Chinese medicine spicy hot pot seasoning and preparation method thereof |
| CN105685929A (en) * | 2016-02-24 | 2016-06-22 | 朱小兵 | Hotpot condiment and preparation method thereof |
| CN106820055A (en) * | 2017-01-19 | 2017-06-13 | 邓勇 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN106901312A (en) * | 2017-03-03 | 2017-06-30 | 付昱森 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN108244591A (en) * | 2018-01-16 | 2018-07-06 | 成都市老码头餐饮娱乐有限公司 | A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof |
| CN108077876A (en) * | 2018-01-26 | 2018-05-29 | 重庆市开州区十里竹溪农业开发有限公司 | A kind of spicy serious flavoring food and preparation method thereof |
| CN108142582A (en) * | 2018-02-11 | 2018-06-12 | 重庆市三易食品有限公司 | A kind of chafing dish butter and preparation method thereof |
| CN109275883A (en) * | 2018-10-23 | 2019-01-29 | 宁夏天香红食品有限公司 | Chafing dish bottom flavorings and preparation method thereof |
| CN109699803A (en) * | 2019-03-11 | 2019-05-03 | 黄老五食品股份有限公司 | A kind of chafing dish taste Peanut Squares and its production technology |
| CN110959841A (en) * | 2019-10-25 | 2020-04-07 | 四川省中医药科学院 | Preparation method of medicated food seasoning based on five elements of traditional Chinese medicine |
| CN110973559A (en) * | 2019-12-24 | 2020-04-10 | 上海西贝浩驰餐饮管理有限公司 | Sauce for mutton chafing dish and preparation method and application thereof |
| CN112167595A (en) * | 2020-09-29 | 2021-01-05 | 成都市程夫子餐饮管理有限公司 | Fish oil hotpot condiment and preparation method thereof |
| CN114041586A (en) * | 2021-11-30 | 2022-02-15 | 上海染炉餐饮管理有限公司 | Formula of hotpot condiment and preparation method thereof |
| CN114766651A (en) * | 2022-05-07 | 2022-07-22 | 黄雪儿 | Preparation method of medicinal and edible hotpot condiment with low sodium content |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102283366B (en) | 2014-05-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283366B (en) | Hotpot seasoning as well as preparation method and using method thereof | |
| CN101991077B (en) | Soup-free hot pot-hot pot taste seasonings | |
| KR101973386B1 (en) | Broiled ribs made of Neungi mushroom sauce with herb medicine extract and manufacturing method of the same | |
| KR100371778B1 (en) | Ginseng chichen manufacturing method | |
| CN104905201A (en) | Hotpot condiment containing traditional Chinese medicines | |
| CN106616823A (en) | Hotpot condiment | |
| KR101304609B1 (en) | Pig rice soup manufacture method | |
| CN103859337A (en) | Spice bag for eliminating smell of mutton | |
| CN105394747A (en) | Natural Chinese herb Malatang bottom material decocting method | |
| CN102293426A (en) | Edible oil-tea camellia bittern and preparation method thereof | |
| CN103005363B (en) | Mixed noodle flavoring and instant mixed noodle | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN107279908A (en) | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof | |
| CN104305123A (en) | Fish head hot pot seasoning and preparation method thereof | |
| CN104323301A (en) | Preparation method of duck necks | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| KR101328116B1 (en) | Gamjatang using medicinal herbs and cooking method thereof | |
| CN103330176B (en) | Flavor for seasoning hotpot condiment | |
| KR101234202B1 (en) | Dough, Broth containing Paper Mulberry And Noodle Using The Dough and Broth | |
| CN104366404A (en) | Fish fry hotpot condiment and preparation method thereof | |
| KR20190008592A (en) | Dumplings using turmeric or coriander and their production method | |
| CN106072445A (en) | A kind of spicy chilli oil perfume (or spice) sauce | |
| CN106036529A (en) | Preparation method of konjak stewed duck in beer | |
| CN105029325A (en) | Potato flour seasoning base material and preparation process thereof | |
| CN111418812A (en) | Seasoning for stewing dishes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140514 |