CN102406150A - Hot pot flavoring and preparation method thereof - Google Patents

Hot pot flavoring and preparation method thereof Download PDF

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Publication number
CN102406150A
CN102406150A CN2011103919847A CN201110391984A CN102406150A CN 102406150 A CN102406150 A CN 102406150A CN 2011103919847 A CN2011103919847 A CN 2011103919847A CN 201110391984 A CN201110391984 A CN 201110391984A CN 102406150 A CN102406150 A CN 102406150A
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parts
ginger
grams
garlic
shallot
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CN2011103919847A
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Chinese (zh)
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余家友
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余家友
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Abstract

The invention discloses a condiment, which specifically relates to a hot pot flavoring and a preparation method thereof. The preparation method of the hot pot flavoring is characterized in that the hot pot flavoring is composed of the following raw materials in parts by weight: 2000-2500 parts of vegetable oil, 1000-1500 parts of beef tallow, 1000-1500 parts of Pi County watercress, 200-250 parts of dry red pepper, 80-100 parts of pepper, 80-100 parts of ginger, 150-200 parts of garlic, 250-300 parts of green Chinese onion, 100-150 parts of crystal sugar, 450-500 parts of fermented glutinous rice soup, 80-100 parts of anise, 40-50 parts of sand ginger, 40-50 parts of cassia bark, 40-50 parts of Foeniculum vulgare, 20-25 parts of Amomum tsao-ko, 20-25 parts of lithospermum, 8-10 parts of myrcia, 8-10 parts of vanilla and 3-5 parts of clove. The preparation method comprises the following steps: a. preparing materials; b. frying; c. continuously frying; d. decocting; and e, bagging after cooling. According to the invention, the use amount and the ratio of various raw materials are matched reasonably; the preparation method is reasonable and practical. The hot pot flavoring has moderate spicy flavor and hot degree and is not dry or intense, tastes delicious but not oily, and soup is red and light but not thick. The hot pot flavoring is convenient to use, and people can enjoy authentic, delicious and unique Chongqing hot pot flavor at home.

Description

A kind of chafing dish bottom flavorings and preparation method
Technical field
The present invention relates to flavouring, more specifically relate to a kind of chafing dish bottom flavorings and preparation method.
Background technology
Flavouring is meant the color that can increase dish, promotes appetite, is of value to the accesary foods of health.Its major function is to promote the vegetable quality, satisfies consumer's sense organ needs, thereby stimulates appetite, and promotes health.Chafing dish is a kind of wide cuisines popular to people, and chafing dish bottom flavorings then is the key of making chafing dish, we can say that chafing dish bottom flavorings is exactly the pith of mediation chafing dish taste.At present, multiple chafing dish bottom flavorings is arranged on the market, selected raw material and manufacture craft are also different, and the taste mouthfeel also respectively has length.The inventor is engaged in the making of chafing dish bottom flavorings all the year round, develops the good chafing dish bottom flavorings of a kind of taste mouthfeel according to many years of experience, to satisfy broad masses' needs.
Summary of the invention
The object of the invention: a kind of chafing dish bottom flavorings and preparation method are provided.
Technical scheme of the present invention: a kind of preparation method of chafing dish bottom flavorings; It is characterized in that it is made up of the raw material of following weight portion: rape oil 2000-2500 part, butter 1000-1500 part, bean paste 1000-1500 part, chilli 200-250 part, Chinese prickly ash 80-100 part, ginger 80-100 part, garlic 150-200 part, shallot 250-300 part, rock sugar 100-150 part, fermented glutinous wine 450-500 part, anistree 80-100 part, three is 40-50 part, cassia bark 40-50 part, little fennel 40-50 part, tsaoko 20-25 part, Asian puccoon 20-25 part, spiceleaf 8-10 part, vanilla 8-10 part, flos caryophylli 3-5 part how; Its preparation method is following: a. gets the raw materials ready, and rape oil is earlier cooked, and butter are cut into small pieces, and bean paste is cut carefully; Chilli is pulled rubbing out after going into to boil about 2 minutes in the boiling water pot, and ginger is clapped broken, and lobe is shelled in the garlic peeling; Shallot is tying-in, and rock sugar is broken into pieces, anistree, three how, cassia bark breaks into fritter off with the fingers and thumb, tsaoko is clapped broken; B. frying, frying pan are put on the moderate heat, process to pour rape oil behind the pot into and burn heat; Put into enduring of butter; Drop into ginger, garlic clove, frying some shallot until its fragrance emerging, then be lowered to bean paste and glutinous rice cake capsicum, the little fire of migrating was slowly fried about 1-1.5 hour; Fry to the bean cotyledon aqueous vapor and to do, to suffus an exquisite fragrance all around and capsicum when turning white slightly, sort out that the green onion knot need not in the pot; C. continuous the stir-fry, be lowered to Chinese prickly ash, anise, three how, cassia bark, little fennel, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., continue with little fire stir-fry about 15-20 minute; D. boil, the spices color and luster is lowered to rock sugar, fermented glutinous wine when deepening to the pot, and the moisture of slowly enduring to the fermented glutinous wine with little fire evaporates fully; E. cooling back pack.
Described preparation method, the proportioning raw materials of wherein making can be: how 40 parts of 2000 parts of rape oils, 1000 parts in butter, 1000 parts of bean pastes, 200 parts of chilli, 80 parts in Chinese prickly ash, 80 parts in ginger, 150 parts in garlic, 250 parts in shallot, 100 parts in rock sugar, 450 parts of fermented glutinous wines, anistree 80 parts, three, 40 parts on cassia bark, 40 parts of little fennels, 20 parts of tsaokos, 20 parts of Asian puccoons, 8 parts of spiceleafs, 8 parts of vanillas, 3 parts of flos caryophyllis.
Described preparation method, the proportioning raw materials of wherein making can be: how 45 parts of 2250 parts of rape oils, 1250 parts in butter, 1250 parts of bean pastes, 225 parts of chilli, 90 parts in Chinese prickly ash, 90 parts in ginger, 175 parts in garlic, 275 parts in shallot, 125 parts in rock sugar, 475 parts of fermented glutinous wines, anistree 90 parts, three, 45 parts on cassia bark, 45 parts of little fennels, 23 parts of tsaokos, 223 parts of Asian puccoons, 9 parts of spiceleafs, 9 parts of vanillas, 4 parts of flos caryophyllis.
Described preparation method, the proportioning raw materials of wherein making is seen as: how 50 parts of 2500 parts of rape oils, 1000 parts in butter, 1500 parts of bean pastes, 250 parts of chilli, 100 parts in Chinese prickly ash, 100 parts in ginger, 200 parts in garlic, 300 parts in shallot, 150 parts in rock sugar, 500 parts of fermented glutinous wines, anistree 100 parts, three, 50 parts on cassia bark, 50 parts of little fennels, 25 parts of tsaokos, 25 parts of Asian puccoons, 10 parts of spiceleafs, 10 parts of vanillas, 5 parts of flos caryophyllis.
All can be made into chafing dish bottom flavorings of the present invention by above-mentioned preparation method.
On sale on the Equipment Market that the preparation method adopted of chafing dish bottom flavorings of the present invention.
Chafing dish bottom flavorings method for using of the present invention: get this chafing dish bottom flavorings, place pot, add entry or soup-stock is an amount of, can start to rinse after boiled and scald various food materials, the consumption of chafing dish bottom flavorings can be according to individual taste and needs increase and decrease.
Beneficial effect of the present invention: chafing dish bottom flavorings of the present invention, superior materials, the consumption and the ratio of the various raw materials of reasonably arranging in pairs or groups; Preparation method of the present invention is reasonable, practical; The spicy appropriateness of its chafing dish bottom flavorings and not dry strong, the bright perfume (or spice) of taste and non-greasy, soup juice glow and not dense thick.Easy to use, let people be in and can enjoy the chongqing chafing dish flavor of the uniqueness of authentic delicious food.
The specific embodiment
Through embodiment the present invention is further specified below.
Embodiment 1
A kind of chafing dish bottom flavorings and preparation method, it is made up of the raw material of following weight in grams: rape oil 2000 gram, butter 1000 grams, bean paste 1000 grams, chilli 200 grams, Chinese prickly ash 80 grams, ginger 80 grams, garlic 150 grams, shallot 250 grams, rock sugar 100 grams, fermented glutinous wine 450 grams, anistree 80 grams, three be 40 grams, cassia bark 40 grams, little fennel 40 grams, tsaoko 20 grams, Asian puccoon 20 grams, spiceleaf 8 grams, vanilla 8 grams, flos caryophylli 3 grams how; Its preparation method is following: a. gets the raw materials ready, and rape oil is earlier cooked, and butter are cut into small pieces, and bean paste is cut carefully; Chilli is pulled rubbing out after going into to boil about 2 minutes in the boiling water pot, and ginger is clapped broken, and lobe is shelled in the garlic peeling; Shallot is tying-in, and rock sugar is broken into pieces, anistree, three how, cassia bark breaks into fritter off with the fingers and thumb, tsaoko is clapped broken; B. frying, frying pan are put on the moderate heat, process to pour rape oil behind the pot into and burn heat; Put into enduring of butter; Drop into ginger, garlic clove, frying some shallot until its fragrance emerging, then be lowered to bean paste and glutinous rice cake capsicum, the little fire of migrating was slowly fried about 1-1.5 hour; Fry to the bean cotyledon aqueous vapor and to do, to suffus an exquisite fragrance all around and capsicum when turning white slightly, sort out that the green onion knot need not in the pot; C. continuous the stir-fry, be lowered to Chinese prickly ash, anise, three how, cassia bark, little fennel, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., continue with little fire stir-fry about 15-20 minute; D. boil, the spices color and luster is lowered to rock sugar, fermented glutinous wine when deepening to the pot, and the moisture of slowly enduring to the fermented glutinous wine with little fire evaporates fully; E. cooling back pack.
Embodiment 2
A kind of chafing dish bottom flavorings and preparation method, it is made up of the raw material of following weight in grams: rape oil 2250 gram, butter 1250 grams, bean paste 1250 grams, chilli 225 grams, Chinese prickly ash 90 grams, ginger 90 grams, garlic 175 grams, shallot 275 grams, rock sugar 125 grams, fermented glutinous wine 475 grams, anistree 90 grams, three be 45 grams, cassia bark 45 grams, little fennel 45 grams, tsaoko 23 grams, Asian puccoon 223 grams, spiceleaf 9 grams, vanilla 9 grams, flos caryophylli 4 grams how.Its preparation method is identical with embodiment 1.
Embodiment 3
A kind of chafing dish bottom flavorings and preparation method, it is made up of the raw material of following weight in grams: rape oil 2500 gram, butter 1000 grams, bean paste 1500 grams, chilli 250 grams, Chinese prickly ash 100 grams, ginger 100 grams, garlic 200 grams, shallot 300 grams, rock sugar 150 grams, fermented glutinous wine 500 grams, anistree 100 grams, three be 50 grams, cassia bark 50 grams, little fennel 50 grams, tsaoko 25 grams, Asian puccoon 25 grams, spiceleaf 10 grams, vanilla 10 grams, flos caryophylli 5 grams how.Its preparation method is identical with embodiment 1.

Claims (5)

1. the preparation method of a chafing dish bottom flavorings; It is characterized in that it is made up of the raw material of following weight portion: rape oil 2000-2500 part, butter 1000-1500 part, bean paste 1000-1500 part, chilli 200-250 part, Chinese prickly ash 80-100 part, ginger 80-100 part, garlic 150-200 part, shallot 250-300 part, rock sugar 100-150 part, fermented glutinous wine 450-500 part, anistree 80-100 part, three is 40-50 part, cassia bark 40-50 part, little fennel 40-50 part, tsaoko 20-25 part, Asian puccoon 20-25 part, spiceleaf 8-10 part, vanilla 8-10 part, flos caryophylli 3-5 part how; Its preparation method is following: a. gets the raw materials ready, and rape oil is earlier cooked, and butter are cut into small pieces, and bean paste is cut carefully; Chilli is pulled rubbing out after going into to boil about 2 minutes in the boiling water pot, and ginger is clapped broken, and lobe is shelled in the garlic peeling; Shallot is tying-in, and rock sugar is broken into pieces, anistree, three how, cassia bark breaks into fritter off with the fingers and thumb, tsaoko is clapped broken; B. frying, frying pan are put on the moderate heat, process to pour rape oil behind the pot into and burn heat; Put into enduring of butter; Drop into ginger, garlic clove, frying some shallot until its fragrance emerging, then be lowered to bean paste and glutinous rice cake capsicum, the little fire of migrating was slowly fried about 1-1.5 hour; Fry to the bean cotyledon aqueous vapor and to do, to suffus an exquisite fragrance all around and capsicum when turning white slightly, sort out that the green onion knot need not in the pot; C. continuous the stir-fry, be lowered to Chinese prickly ash, anise, three how, cassia bark, little fennel, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., continue with little fire stir-fry about 15-20 minute; D. boil, the spices color and luster is lowered to rock sugar, fermented glutinous wine when deepening to the pot, and the moisture of slowly enduring to the fermented glutinous wine with little fire evaporates fully; E. cooling back pack.
2. as by the described preparation method of claim 1, the proportioning raw materials of wherein making is: how 40 parts of 2000 parts of rape oils, 1000 parts in butter, 1000 parts of bean pastes, 200 parts of chilli, 80 parts in Chinese prickly ash, 80 parts in ginger, 150 parts in garlic, 250 parts in shallot, 100 parts in rock sugar, 450 parts of fermented glutinous wines, anistree 80 parts, three, 40 parts on cassia bark, 40 parts of little fennels, 20 parts of tsaokos, 20 parts of Asian puccoons, 8 parts of spiceleafs, 8 parts of vanillas, 3 parts of flos caryophyllis.
3. by the described preparation method of claim 1, the proportioning raw materials of wherein making is: how 45 parts of 2250 parts of rape oils, 1250 parts in butter, 1250 parts of bean pastes, 225 parts of chilli, 90 parts in Chinese prickly ash, 90 parts in ginger, 175 parts in garlic, 275 parts in shallot, 125 parts in rock sugar, 475 parts of fermented glutinous wines, anistree 90 parts, three, 45 parts on cassia bark, 45 parts of little fennels, 23 parts of tsaokos, 223 parts of Asian puccoons, 9 parts of spiceleafs, 9 parts of vanillas, 4 parts of flos caryophyllis.
4. by the described preparation method of claim 1, the proportioning raw materials of wherein making is: how 50 parts of 2500 parts of rape oils, 1000 parts in butter, 1500 parts of bean pastes, 250 parts of chilli, 100 parts in Chinese prickly ash, 100 parts in ginger, 200 parts in garlic, 300 parts in shallot, 150 parts in rock sugar, 500 parts of fermented glutinous wines, anistree 100 parts, three, 50 parts on cassia bark, 50 parts of little fennels, 25 parts of tsaokos, 25 parts of Asian puccoons, 10 parts of spiceleafs, 10 parts of vanillas, 5 parts of flos caryophyllis.
5. chafing dish bottom flavorings of processing by any one described preparation method among the claim 1-4.
CN2011103919847A 2011-12-01 2011-12-01 Hot pot flavoring and preparation method thereof Pending CN102406150A (en)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102697014A (en) * 2012-05-24 2012-10-03 荀凤阳 Casserole spicy soup base and preparation method thereof
CN103202449A (en) * 2013-04-25 2013-07-17 西华大学 Spicy hot pot seasoning and preparation method of spicy hot pot seasoning
CN104886516A (en) * 2015-06-11 2015-09-09 张二雷 Spicy and hot sauce hotpot condiment and preparation method thereof
CN105410835A (en) * 2015-12-02 2016-03-23 彭宗颜 Chafing dish rice noodle seasoning and chafing dish rice noodle making method
CN105747179A (en) * 2016-03-18 2016-07-13 四川省阳家私坊食品开发有限公司 Production method of old-oil-flavored hotpot seasoning
CN106901303A (en) * 2017-03-03 2017-06-30 湖北海顺达食品科技有限公司 A kind of hotpot condiment and its production method
CN106983119A (en) * 2017-03-10 2017-07-28 屈国香 A kind of chafing dish bottom flavorings and preparation method thereof
CN107981311A (en) * 2017-11-27 2018-05-04 四川成都建华食品有限公司 A kind of sesame oil chafing dish bottom flavorings and preparation method
CN108112918A (en) * 2017-12-08 2018-06-05 安徽三兄弟薯业有限责任公司 Wide powder of a kind of craft chafing dish and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1907119A (en) * 2006-07-26 2007-02-07 刘玉祥 Sauting method for producing chafing dish fish bottom flavoring
CN1919058A (en) * 2006-09-22 2007-02-28 杨光 Slag-free chafing dish bottom flavoring and method for making it
CN101991077A (en) * 2009-08-20 2011-03-30 金君 Soup-free hot pot-hot pot taste seasonings
CN102048109A (en) * 2009-11-03 2011-05-11 天津市兰氏调味品有限公司 Sichuan style hot pot seasoning and preparation method thereof
CN102160631A (en) * 2011-02-22 2011-08-24 四川金宫川派味业有限公司 Hot pot base and preparation method thereof
CN102178202A (en) * 2011-05-13 2011-09-14 重庆秦妈食品有限公司 Method for producing instantly soluble concentrated disposable chaffing dish spicy materials

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1907119A (en) * 2006-07-26 2007-02-07 刘玉祥 Sauting method for producing chafing dish fish bottom flavoring
CN1919058A (en) * 2006-09-22 2007-02-28 杨光 Slag-free chafing dish bottom flavoring and method for making it
CN101991077A (en) * 2009-08-20 2011-03-30 金君 Soup-free hot pot-hot pot taste seasonings
CN102048109A (en) * 2009-11-03 2011-05-11 天津市兰氏调味品有限公司 Sichuan style hot pot seasoning and preparation method thereof
CN102160631A (en) * 2011-02-22 2011-08-24 四川金宫川派味业有限公司 Hot pot base and preparation method thereof
CN102178202A (en) * 2011-05-13 2011-09-14 重庆秦妈食品有限公司 Method for producing instantly soluble concentrated disposable chaffing dish spicy materials

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102697014A (en) * 2012-05-24 2012-10-03 荀凤阳 Casserole spicy soup base and preparation method thereof
CN103202449A (en) * 2013-04-25 2013-07-17 西华大学 Spicy hot pot seasoning and preparation method of spicy hot pot seasoning
CN104886516A (en) * 2015-06-11 2015-09-09 张二雷 Spicy and hot sauce hotpot condiment and preparation method thereof
CN105410835A (en) * 2015-12-02 2016-03-23 彭宗颜 Chafing dish rice noodle seasoning and chafing dish rice noodle making method
CN105747179A (en) * 2016-03-18 2016-07-13 四川省阳家私坊食品开发有限公司 Production method of old-oil-flavored hotpot seasoning
CN106901303A (en) * 2017-03-03 2017-06-30 湖北海顺达食品科技有限公司 A kind of hotpot condiment and its production method
CN106983119A (en) * 2017-03-10 2017-07-28 屈国香 A kind of chafing dish bottom flavorings and preparation method thereof
CN107981311A (en) * 2017-11-27 2018-05-04 四川成都建华食品有限公司 A kind of sesame oil chafing dish bottom flavorings and preparation method
CN108112918A (en) * 2017-12-08 2018-06-05 安徽三兄弟薯业有限责任公司 Wide powder of a kind of craft chafing dish and preparation method thereof

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Application publication date: 20120411