CN102362651A - Dressing for a spicy rabbit - Google Patents
Dressing for a spicy rabbit Download PDFInfo
- Publication number
- CN102362651A CN102362651A CN2011101796448A CN201110179644A CN102362651A CN 102362651 A CN102362651 A CN 102362651A CN 2011101796448 A CN2011101796448 A CN 2011101796448A CN 201110179644 A CN201110179644 A CN 201110179644A CN 102362651 A CN102362651 A CN 102362651A
- Authority
- CN
- China
- Prior art keywords
- parts
- rabbit
- spicy
- flavouring
- dressing
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a dressing for a spicy rabbit, and relates to dressings. The dressing consists of the following parts of raw materials by weight: 100-150 parts of mixed oil, 5-10 parts of salt, 5-20 parts of chicken powder, 10-20 parts of chili bean sauce, 10-20 parts of pickled ginger, 40-50 parts of chili pepper, 15-30 parts of garlic, 5-10 parts of soybean sauce, 2-5 parts of pepper, 0.5-1 part of tsaoko amomum fruit, 1-2 parts of fructus amomi, 1-2 parts of radix angelicae, 0.2-0.6 parts of bay leaves, 0.2-0.6 parts of amomum globosum loureiro, 0.2-0.6 parts of cumin and 0-5 parts of white sugar. The dressing for the spicy rabbit has the advantages of excellent raw materials, moderation in the matching of saline taste, peppery taste, sweet taste, delicate flavor and scent, convenience for use, and good effect for fried spicy rabbit; the fried spicy rabbit is a good sample of Sichuan style dishes in color, flavor, taste and shape; and other meats can also be fried in the dressing to prepare spicy meat of different flavors.
Description
Technical field
The present invention relates to flavouring, more specifically relate to the flavouring of a kind of spicy rabbit.
Background technology
Flavouring is the general designation of condiment and oil, soy sauce, consumption oil, monosodium glutamate, chickens' extract etc.Condiment is often referred to natural plant spice, is the general designation of plant spices such as anise, Chinese prickly ash, cassia bark, dried orange peel.Condiment has following several types: saline taste condiment, sweet taste condiment, tart flavour condiment, pungent condiment, delicate flavour condiment etc.Rabbit meat is the food that the numerous common people like, the raw material of cooking rabbit meat is also a lot, and the taste of the rabbit meat of cooking out is also a lot.In Sichuan cuisine, plant spicy rabbit and be particular about its color, shape.Spicy rabbit has long history, and it is to use rabbit meat to be raw material, and use hot pepper, Chinese prickly ash, be main condiment, auxilliary suitable spice, frying forms.At present, though some braised rabbit with brown sauce seasoning finished products are arranged on the market, batching is had nothing in common with each other, and the length that the local flavor of the rabbit meat that burns out respectively has respectively has it short, and effect is general.The applicant is engaged in Sichuan cuisine and makes decades, walks Nan Chuanbei for many years, has accumulated the rich experiences of making spicy rabbit, now through repeatedly test, works out the flavouring of the spicy rabbit of a kind of frying, to satisfy users' needs.
Summary of the invention
The object of the invention: the flavouring that a kind of spicy rabbit is provided.
Technical scheme of the present invention is: the flavouring of a kind of spicy rabbit is characterized in that it is made up of the raw material of following weight portion:
Miscella 100-150 part; Salt 5-10 part; Chickens' extract 5-20 part; Bean cotyledon 10-20 part; Bubble ginger 10-20 part; Red sea green pepper 40-50 part; Garlic 15-30 part; Soy sauce 5-10 part; Chinese prickly ash 2-5 part; Tsaoko 0.5-1 part; Fructus amomi 1-2 part; Root of Dahurain angelica 1-2 part; Spiceleaf 0.2-0.6 part; Amomum globosum loureiro 0.2-0.6 part; Cumin 0.2-0.6 part; White sugar 0-5 part.
The flavouring of described spicy rabbit, raw material that can following weight portion is formed: 100 parts of miscellas; 5 parts of salt; 5 parts of chickens' extracts; 10 parts of bean cotyledons; 10 parts of bubble ginger; 40 parts of Red sea greens pepper; 15 parts of garlics; 5 parts in soy sauce; 2 parts in Chinese prickly ash; 0.5 part of tsaoko; 1 part of fructus amomi; 1 part of the root of Dahurain angelica; 0.2 part of spiceleaf; 0.2 part of Amomum globosum loureiro; 0.2 part of cumin.
The flavouring of described spicy rabbit, also can form by the raw material of following weight portion:
150 parts of miscellas; 10 parts of salt; 20 parts of chickens' extracts; 20 parts of bean cotyledons; 20 parts of bubble ginger; 50 parts of Red sea greens pepper; 30 parts of garlics; 10 parts in soy sauce; 5 parts in Chinese prickly ash; 1 part of tsaoko; 2 parts of fructus amomis; 2 parts of the roots of Dahurain angelica; 0.6 part of spiceleaf; 0.6 part of Amomum globosum loureiro; 0.6 part of cumin; 5 parts of white sugar.
The flavouring of described spicy rabbit, it is preferable to form effect by the raw material of following weight portion:
130 parts of miscellas; 7 parts of salt; 15 parts of chickens' extracts; 12 parts of bean cotyledons; 18 parts of bubble ginger; 45 parts of Red sea greens pepper; 25 parts of garlics; 6 parts in soy sauce; 5 parts in Chinese prickly ash; 0.7 part of tsaoko; 2 parts of fructus amomis; 1.5 parts of the roots of Dahurain angelica; 0.3 part of spiceleaf; 0.3 part of Amomum globosum loureiro; 0.3 part of cumin; 3 parts of white sugar.
In the flavouring of spicy rabbit, saline taste condiment is that salt, chickens' extract, bean cotyledon, bubble ginger, soy sauce are composited; Sweet taste condiment is white sugar; Tart flavour is bubble ginger; Pungent condiment is Red sea green pepper, bean cotyledon, bubble ginger, garlic, Chinese prickly ash; Delicate flavour and flavor seasoning are chickens' extract, tsaoko, fructus amomi, the root of Dahurain angelica, spiceleaf, Amomum globosum loureiro, cumin.
All can purchase on its raw materials market of flavouring of this spicy rabbit.
The flavouring preparation method of this spicy rabbit: be equipped with raw material by weight, with bean cotyledon, Red sea green pepper, tsaoko, fructus amomi, the root of Dahurain angelica, spiceleaf, Amomum globosum loureiro, cumin, bubble ginger, garlic, Chinese prickly ash fragmentation; Miscella is put into pot burn heat; Putting into bean cotyledon fries crisp; Put into bean cotyledon, bubble ginger, garlic, Chinese prickly ash, Red sea green pepper stir-fry perfume again; Put into tsaoko, fructus amomi, the root of Dahurain angelica, spiceleaf, Amomum globosum loureiro, cumin frying again, put into salt, chickens' extract, soy sauce, white sugar frying at last and form, cold back useable glass bottle or thin aluminum bag packing.
The flavouring method for using of this spicy rabbit: earlier about 1 kilogram rabbit meat is cleaned, stripping and slicing, sign indicating number flavor, crossed oil cauldron; Burn heat with putting into pot about rape oil 100 grams, add about this flavouring 150 grams and make popular; Add rabbit meat again and fry jointly, can suitably add a spot of green onion, celery, i.e. edible when playing pot.
Beneficial effect of the present invention: it is superior that the flavouring of spicy rabbit of the present invention has a raw material; Saline taste, pungent, sweet taste, delicate flavour, fragrance collocation appropriateness, the good merchantable brand that the spicy rabbit color of frying out, shape are Sichuan cuisine, this flavouring; Easy to use; The spicy rabbit that frying goes out is effective, and simultaneously, the flavouring of this spicy rabbit also can become differently flavoured spicy meat with other meat frying.
The specific embodiment
Through embodiment, the present invention is further described below.
Embodiment 1
The flavouring of a kind of spicy rabbit, it is made up of following raw materials in weight: miscella 100 grams; Salt 5 grams; Chickens' extract 5 grams; Bean cotyledon 10 grams; Bubble ginger 10 grams; Red sea green pepper 40 grams; Garlic 15 grams; Soy sauce 5 grams; Chinese prickly ash 2 grams; Tsaoko 0.5 gram; Fructus amomi 1 gram; The root of Dahurain angelica 1 gram; Spiceleaf 0.2 gram; Amomum globosum loureiro 0.2 gram; Cumin 0.2 gram.
Embodiment 2
The flavouring of a kind of spicy rabbit, it is made up of following raw materials in weight: miscella 150 grams; Salt 10 grams; Chickens' extract 20 grams; Bean cotyledon 20 grams; Bubble ginger 20 grams; Red sea green pepper 50 grams; Garlic 30 grams; Soy sauce 10 grams; Chinese prickly ash 5 grams; Tsaoko 1 gram; Fructus amomi 2 grams; The root of Dahurain angelica 2 grams; Spiceleaf 0.6 gram; Amomum globosum loureiro 0.6 gram; Cumin 0.6 gram; White sugar 5 grams.
Embodiment 3
The flavouring of a kind of spicy rabbit, it is made up of following raw materials in weight: miscella 130 grams; Salt 7 grams; Chickens' extract 15 grams; Bean cotyledon 12 grams; Bubble ginger 18 grams; Red sea green pepper 45 grams; Garlic 25 grams; Soy sauce 6 grams; Chinese prickly ash 5 grams; Tsaoko 0.7 gram; Fructus amomi 2 grams; The root of Dahurain angelica 1.5 grams; Spiceleaf 0.3 gram; Amomum globosum loureiro 0.3 gram; Cumin 0.3 gram; White sugar 3 grams.
Claims (4)
1. the flavouring of a spicy rabbit is characterized in that, it is made up of the raw material of following weight portion:
Miscella 100-150 part; Salt 5-10 part; Chickens' extract 5-20 part; Bean cotyledon 10-20 part; Bubble ginger 10-20 part; Red sea green pepper 40-50 part; Garlic 15-30 part; Soy sauce 5-10 part; Chinese prickly ash 2-5 part; Tsaoko 0.5-1 part; Fructus amomi 1-2 part; Root of Dahurain angelica 1-2 part; Spiceleaf 0.2-0.6 part; Amomum globosum loureiro 0.2-0.6 part; Cumin 0.2-0.6 part; White sugar 0-5 part.
2. by the flavouring of the described spicy rabbit of claim 1, it is characterized in that it is made up of the raw material of following weight portion:
100 parts of miscellas; 5 parts of salt; 5 parts of chickens' extracts; 10 parts of bean cotyledons; 10 parts of bubble ginger; 40 parts of Red sea greens pepper; 15 parts of garlics; 5 parts in soy sauce; 2 parts in Chinese prickly ash; 0.5 part of tsaoko; 1 part of fructus amomi; 1 part of the root of Dahurain angelica; 0.2 part of spiceleaf; 0.2 part of Amomum globosum loureiro; 0.2 part of cumin.
3. by the flavouring of the described spicy rabbit of claim 1, it is characterized in that it is made up of the raw material of following weight portion:
150 parts of miscellas; 10 parts of salt; 20 parts of chickens' extracts; 20 parts of bean cotyledons; 20 parts of bubble ginger; 50 parts of Red sea greens pepper; 30 parts of garlics; 10 parts in soy sauce; 5 parts in Chinese prickly ash; 1 part of tsaoko; 2 parts of fructus amomis; 2 parts of the roots of Dahurain angelica; 0.6 part of spiceleaf; 0.6 part of Amomum globosum loureiro; 0.6 part of cumin; 5 parts of white sugar.
4. by the flavouring of the described spicy rabbit of claim 1, it is characterized in that it is made up of the raw material of following weight portion:
130 parts of miscellas; 7 parts of salt; 15 parts of chickens' extracts; 12 parts of bean cotyledons; 18 parts of bubble ginger; 45 parts of Red sea greens pepper; 25 parts of garlics; 6 parts in soy sauce; 5 parts in Chinese prickly ash; 0.7 part of tsaoko; 2 parts of fructus amomis; 1.5 parts of the roots of Dahurain angelica; 0.3 part of spiceleaf; 0.3 part of Amomum globosum loureiro; 0.3 part of cumin; 3 parts of white sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101796448A CN102362651A (en) | 2011-06-30 | 2011-06-30 | Dressing for a spicy rabbit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101796448A CN102362651A (en) | 2011-06-30 | 2011-06-30 | Dressing for a spicy rabbit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102362651A true CN102362651A (en) | 2012-02-29 |
Family
ID=45689270
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101796448A Pending CN102362651A (en) | 2011-06-30 | 2011-06-30 | Dressing for a spicy rabbit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102362651A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845758A (en) * | 2012-09-15 | 2013-01-02 | 霍州市霍山兔业有限公司 | Spicy rabbit meat |
| CN103783548A (en) * | 2014-03-12 | 2014-05-14 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Spicy shredded rabbit meat and making method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315408C (en) * | 2005-01-02 | 2007-05-16 | 王金台 | Pungent food and its making method |
| CN101637277A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food rabbit meat loaf |
| JP4454517B2 (en) * | 2005-02-18 | 2010-04-21 | 築野食品工業株式会社 | seasoning |
| CN101756144A (en) * | 2008-11-19 | 2010-06-30 | 孟奇伟 | Improved spicy hot bean curd seasoning |
-
2011
- 2011-06-30 CN CN2011101796448A patent/CN102362651A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315408C (en) * | 2005-01-02 | 2007-05-16 | 王金台 | Pungent food and its making method |
| JP4454517B2 (en) * | 2005-02-18 | 2010-04-21 | 築野食品工業株式会社 | seasoning |
| CN101756144A (en) * | 2008-11-19 | 2010-06-30 | 孟奇伟 | Improved spicy hot bean curd seasoning |
| CN101637277A (en) * | 2009-06-03 | 2010-02-03 | 薛保和 | Preparation method of fast food rabbit meat loaf |
Non-Patent Citations (2)
| Title |
|---|
| 彭发元，等: "《佛跳墙—坛子菜》", 30 April 2006, article "佛跳墙—坛子菜", pages: 93 * |
| 彭发元，等: "《佛跳墙—坛子菜》", 30 April 2006, 四川出版集团•四川科学技术出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845758A (en) * | 2012-09-15 | 2013-01-02 | 霍州市霍山兔业有限公司 | Spicy rabbit meat |
| CN102845758B (en) * | 2012-09-15 | 2014-03-05 | 霍州市霍山兔业有限公司 | Spicy rabbit meat |
| CN103783548A (en) * | 2014-03-12 | 2014-05-14 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Spicy shredded rabbit meat and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101057656B (en) | Maotai-flavor peanut thick chilli sauce and its preparation method | |
| CN102058079B (en) | Formula of marinade and method for making marinated duck meat with marinade | |
| CN101411449B (en) | Bottom flavorings of dry pot and preparation method thereof | |
| CN102406150A (en) | Hot pot flavoring and preparation method thereof | |
| CN103829218A (en) | Formula of cool and refreshing hotpot condiment and preparation method thereof | |
| CN107307375A (en) | One kind concentration thick gravy composition and thick gravy and its preparation technology | |
| CN105410835A (en) | Chafing dish rice noodle seasoning and chafing dish rice noodle making method | |
| CN101637277A (en) | Preparation method of fast food rabbit meat loaf | |
| CN103110087A (en) | Flavor chilli sauce containing diced chicken and its preparation method | |
| CN103859347A (en) | Saucing material and preparation method thereof | |
| CN102283367A (en) | Seasoning for rabbit with pickled pepper | |
| CN102228219A (en) | Seasoning for duck with pickled peppers | |
| CN102362655A (en) | Flavoring material of braised pork | |
| CN104305123A (en) | Fish head hot pot seasoning and preparation method thereof | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN103919075A (en) | Convenient hotpots as well as preparation method and application thereof | |
| CN103859346A (en) | Saucing material and preparation method thereof | |
| CN106418333A (en) | Diced bamboo shoot with chili oil and preparation method thereof | |
| CN102362651A (en) | Dressing for a spicy rabbit | |
| CN102326759A (en) | Condiment for braised chicken in brown sauce | |
| CN102362650A (en) | Flavoring for pickle beef with capsicum | |
| CN105394689A (en) | Pickled pepper spicy chicken seasoning and production technology | |
| CN102302131A (en) | Seasoning for fish with pickled peppers | |
| CN102894332A (en) | Condiment for spicy fish | |
| CN102326758A (en) | Seasoning for beef with brown sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| ASS | Succession or assignment of patent right |
Owner name: YU JIAYOU Free format text: FORMER OWNER: QIU XIANGJIN Effective date: 20130930 |
|
| C10 | Entry into substantive examination | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20130930 Address after: 401520 Chongqing Hechuan BlackRock Village No. 136 Applicant after: Yu Jiayou Address before: 401520 Chongqing Hechuan double arch No. 198 2F Applicant before: Qiu Xiangjin |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120229 |