CN102578305B - Chafing dish bottom oil, chafing dish bottom material and methods for preparing same - Google Patents
Chafing dish bottom oil, chafing dish bottom material and methods for preparing same Download PDFInfo
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Abstract
The invention relates to a chafing dish bottom oil, a chafing dish bottom material and methods for preparing the chafing dish bottom oil and the chafing dish bottom material, belonging to food field,. The raw materials of the chafing dish bottom oil comprise rapeseed oil, extra virgin olive oil, glutinous rice cake peppers, old ginger, dried peppers, cumin, cardamom and star anise. The method for preparing the chafing dish bottom oil comprises the following steps: adding the rapeseed oil and the extra virgin olive oil into a container to obtain a mixture 1; adding the glutinous rice cake peppers into the mixture 1 to obtain a mixture 2; adding the old ginger into the mixture 2 to obtain a mixture 3; adding the cumin, the cardamom and the star anise into the mixture 3 to obtain a mixture 4; adding the dried peppers in to the mixture 4 to obtain a mixture 5; and filtering the mixture 5 and retaining filtrate. The chafing dish bottom material comprises the chafing dish bottom oil, pig bone soup and chicken stick. The preparation method comprises the container is added to the pot bottom oil, pig bone soup and chicken essence. The method for preparing the chafing dish bottom material comprises the step of adding the chafing dish bottom oil, the pig bone soup and the chicken essence into a container. The astringent taste of the olive oil can be effectively removed.
Description
Technical field
The present invention relates to field of food, be specifically related to oil and preparation method and a kind of chafing dish bottom flavorings and preparation method at the bottom of a kind of chafing dish.
Background technology
Chafing dish is a kind of chinese tradition cuisines, and it is edible that most Chinese like.Present chafing dish on the market, oil all is that butter, sheep oil or other animal oil make through allotment basically at the bottom of the employed chafing dish.These animal oil cholesterol are higher, and many foods are very unhealthy to health.And edible olive oil not only can not increase cholesterol, can reduce cholesterol in human body content on the contrary, and olive oil also has splendid natural health effect in addition, can treat and prevent multiple disease, is described as liquid golden.In American-European countries, olive oil has entered average family already, and because the difference of taste between east and west, Chinese generally can not adapt to a kind of puckery mouthful the taste that contains in the olive oil.When especially oil used at the bottom of olive oil is used to make chafing dish, because consumption is very big, puckery mouthful sensation can be very strong.
Summary of the invention
The invention provides oil and preparation method thereof at the bottom of a kind of chafing dish.
In addition, the present invention also provides more than one to state oil at the bottom of the chafing dish to be chafing dish bottom flavorings of raw material and preparation method thereof.
Oil and preparation method thereof can be that raw material is made oil at the bottom of the chafing dish with the olive oil at the bottom of the chafing dish of the present invention, eliminates the puckery taste road that olive oil contains simultaneously.Oil was raw material at the bottom of chafing dish bottom flavorings of the present invention and preparation method thereof used described chafing dish, contained abundant olive oil composition, and did not have the puckery taste road of olive oil.
In order to achieve the above object, technical scheme of the present invention is achieved in that oil at the bottom of a kind of chafing dish, and the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80～100 parts of rapeseed oil and virgin oils, 30～40 parts in glutinous rice cake capsicum, 1.75～2 parts of old gingers, 0.125～0.15 part of dried flower green pepper, 0.4～0.6 part of fennel seeds, detain 0.07～0.15 part of 0.1～0.15 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 25%～45% of rapeseed oil and virgin oil total amount by weight.
Further, in the oil, described raw material further comprises one or more in the following food materials by weight at the bottom of the aforesaid chafing dish:
0.07～0.15 part of spirit grass; 0.07～0.15 part of Lemongrass;
0.12～0.2 part of spiceleaf; 0.02～0.04 part of cloves;
0.02～0.04 part of tsaoko.
The preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
Add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80～100 parts, and the ratio of virgin oil in first mixture is 25%～45%;
First mixture is heated to 50～70 ℃;
By weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30～40 parts; Adition process continues 10～15min, and the temperature of second mixture rose to 90～100 ℃ when adition process finished;
By weight, add old ginger in second mixture and make the 3rd mixture for 1.75～2 parts;
With the 3rd mixture infusion 10～15min, the temperature of the 3rd mixture rose to 100～110 ℃ when this process finished;
Add 0.4～0.6 part of fennel seeds in the 3rd mixture, detain 0.07～0.15 part of 0.1～0.15 part, Chinese anise in vain, make 4 mixture;
With 4 mixture infusion 60～70min, the temperature of 4 mixture rose to 110～120 ℃ when this process finished;
By weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125～0.15 part;
Temperature maintenance 10～15min in 110～120 ℃ scope with the 5th mixture;
The 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Further, at the bottom of the aforesaid chafing dish among the preparation method of oil, describedly add 0.4～0.6 part of fennel seeds in the 3rd mixture, detain 0.07～0.15 part of 0.1～0.15 part, Chinese anise in vain, make and further comprise in the step of 4 mixture and add in the following food materials one or more in the 3rd mixture:
0.07～0.15 part of spirit grass; 0.07～0.15 part of Lemongrass;
0.12～0.2 part of spiceleaf; 0.02～0.04 part of cloves;
0.02～0.04 part of tsaoko.
Further, among the preparation method of oil, described fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko were pulverized earlier before adding the 3rd mixture at the bottom of the aforesaid chafing dish, and the grain diameter after the pulverizing is not more than 5mm.
Oil at the bottom of above-mentioned any one chafing dish that provides is provided in the raw material of described chafing dish bottom flavorings a kind of chafing dish bottom flavorings.
Further, in the aforesaid chafing dish bottom flavorings, by weight, comprise 1～1.5 part of oil at the bottom of the chafing dish, 1.5～2 parts of pig rod bone soup, 0.02～0.055 part of chickens' extract in the raw material of described chafing dish bottom flavorings.
Further, in the aforesaid chafing dish bottom flavorings, by weight, also comprise in the following food materials one or more:
0.03～0.1 part of fresh flower green pepper; 0.01～0.03 part of old ginger;
0.03～0.07 part of millet green pepper; 0.01～0.04 part of delicate flavour treasured;
0.001～0.003 part of salt.
A kind of preparation method of chafing dish bottom flavorings comprises the following steps:
By weight, add 1～1.5 part of oil at the bottom of the described chafing dish, 1.5～2 parts of pig rod bone soup, 0.02～0.055 part of chickens' extract in the container; Preferred also add in the following food materials one or more:
0.03～0.1 part of fresh flower green pepper; 0.01～0.03 part of old ginger;
0.03～0.07 part of millet green pepper; 0.01～0.04 part of delicate flavour treasured;
0.001～0.003 part of salt.
Further, among the preparation method of aforesaid chafing dish bottom flavorings, described pig rod bone soup makes through the following step:
Soup stock put into pull out after boiling water boils 1～3min; By weight, described soup stock comprises 10～20 parts in pig rod bone; Preferred also comprising in the following food materials one or more:
2～3 parts on pig's feet; 2～3 parts of chickens;
2～3 parts of ducks;
By weight, in container, add 90～110 parts of water, and put into and boil soup stock later; Preferred also add in the following food materials one or more:
0.2～0.3 part of old ginger; 0.2～0.3 part of green onion;
Each component in the container is heated, make its constantly boiling 150～210min become white to soup;
Each component in the container is continued heating, make it maintain 90～100 ℃.
Compared with prior art, oil and preparation method thereof is by mixing olive oil by a certain percentage with rapeseed oil at the bottom of the chafing dish of the present invention, mix food materials such as fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves, tsaoko again, the puckery taste road that olive oil contains can be effectively removed, and olive oil special delicate fragrance flavor can be kept.Oil was raw material at the bottom of chafing dish bottom flavorings of the present invention and preparation method thereof used described chafing dish, contained abundant olive oil composition, and did not have the puckery taste road of olive oil.
Description of drawings
In order to be illustrated more clearly in the specific embodiment of the invention or technical scheme of the prior art, to do to introduce simply to the accompanying drawing of required use in the specific embodiment or the description of the Prior Art below, apparently, accompanying drawing in describing below is some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain other accompanying drawing according to these accompanying drawings.
Fig. 1 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 1 described chafing dish;
Fig. 2 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 2 described chafing dishes;
Fig. 3 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 3 described chafing dishes;
Fig. 4 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 4 described chafing dishes;
Fig. 5 is preparation method's flow chart of the specific embodiment of the invention 5 described chafing dish bottom flavorings;
Fig. 6 is preparation method's flow chart of the specific embodiment of the invention 6 described chafing dish bottom flavorings;
Fig. 7 is preparation method's flow chart of the specific embodiment of the invention 7 described chafing dish bottom flavorings;
Fig. 8 is preparation method's flow chart of the specific embodiment of the invention 8 described chafing dish bottom flavorings;
Fig. 9 is preparation method's flow chart of the specific embodiment of the invention 9 described chafing dish bottom flavorings.
The specific embodiment
For making the purpose, technical solutions and advantages of the present invention clearer; to carry out clear, complete description to technical scheme of the present invention below; based on the specific embodiment among the present invention; those of ordinary skills are resulting all other embodiments under the prerequisite of not making creative work, all belong to the scope that the present invention protects.
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80～100 parts of rapeseed oil and virgin oils, 30～40 parts in glutinous rice cake capsicum, 1.75～2 parts of old gingers, 0.125～0.15 part of dried flower green pepper, 0.4～0.6 part of fennel seeds, detain 0.07～0.15 part of 0.1～0.15 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 25%～45% of rapeseed oil and virgin oil total amount by weight.
During concrete enforcement, described raw material also can further comprise one or more in the following food materials by weight:
0.07～0.15 part of spirit grass; 0.07～0.15 part of Lemongrass;
0.12～0.2 part of spiceleaf; 0.02～0.04 part of cloves;
0.02～0.04 part of tsaoko.
By olive oil is mixed according to the above ratio with rapeseed oil, mix food materials such as fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves, tsaoko again, the puckery taste road that olive oil contains can be effectively removed, and olive oil special delicate fragrance flavor can be kept.
These food materials also have very high medical value except having the effect of regulating taste, possess multiple efficacies.
Fennel seeds energy stimulating gastrointestinal neural blood vessel promotes digestive juice secretion, increases gastrointestinal peristalsis, gets rid of the gas that accumulates, and has effects such as stomach invigorating, promoting the circulation of qi; Be buckled with in vain regulate the flow of vital energy, help digestion, effect such as preventing or arresting vomiting; Chinese anise have loose tremble with fear, regulate the flow of vital energy, effect such as pain relieving, can treat the illnesss such as hernia stomachache, waist knee crymodynia, gastrofrigid vomiting, epigastric pain, the disturbance of lower legs due to pathogenic cold and dampness of trembling with fear; The spirit grass has detoxifcation, eliminates the phlegm, pain relieving, spasmolysis be so that pharmacological action such as anticancer; Lemongrass has cough-relieving, hemostasis, the effects such as the stasis of blood, pain relieving of loosing; But the spiceleaf stomach invigorating is regulated the flow of vital energy, and can treat symptoms such as the bloated stomachache of gastral cavity, injury from falling down, mange; Cloves can be treated symptoms such as cold stomachache, gastric disorder causing nausea hiccup, vomiting, halitosis; Tsaoko has eliminating dampness except cold, the preventing malaria that eliminates the phlegm, and effects such as helping digestion help digestion.
Be oil at the bottom of the feedstock production chafing dish with these food materials, not only have the taste of these food materials, also comprised the nutritional labeling of these food materials, therefore also have higher medicinal efficacy.Human body there is very big benefit.
In addition, according to individual taste or hobby, also can add other food materials, make oil at the bottom of the described chafing dish can adapt to the taste of different crowd.
The preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
Add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80～100 parts, and the ratio of virgin oil in first mixture is 25%～45%;
First mixture is heated to 50～70 ℃;
By weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30～40 parts; Adition process continues 10～15min, and the temperature of second mixture rose to 90～100 ℃ when adition process finished;
By weight, add old ginger in second mixture and make the 3rd mixture for 1.75～2 parts;
With the 3rd mixture infusion 10～15min, the temperature of the 3rd mixture rose to 100～110 ℃ when this process finished;
Add 0.4～0.6 part of fennel seeds in the 3rd mixture, detain 0.07～0.15 part of 0.1～0.15 part, Chinese anise in vain, make 4 mixture;
With 4 mixture infusion 60～70min, the temperature of 4 mixture rose to 110～120 ℃ when this process finished;
By weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125～0.15 part;
Temperature maintenance 10～15min in 110～120 ℃ scope with the 5th mixture;
The 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
During concrete enforcement, describedly add 0.4～0.6 part of fennel seeds in the 3rd mixture, detain 0.07～0.15 part of 0.1～0.15 part, Chinese anise in vain, make and also can further comprise in the step of 4 mixture and add in the following food materials one or more in the 3rd mixture:
0.07～0.15 part of spirit grass; 0.07～0.15 part of Lemongrass;
0.12～0.2 part of spiceleaf; 0.02～0.04 part of cloves;
0.02～0.04 part of tsaoko.
In each embodiment of the present invention, as preferred version, food materials such as described fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko were pulverized earlier before adding the 3rd mixture, and the grain diameter after the pulverizing is not more than 5mm.
Being beneficial to taste contained in these food materials so more spreads out.
In each embodiment of the present invention, as preferred version, described glutinous rice cake capsicum can make through the following step:
Chilli is cut open, removed chilli seed;
Pull out after in boiling water, boiling 5～10min;
Capsicum after pulling out is pulverized, make the glutinous rice cake capsicum; Grain diameter after the pulverizing is not more than 5mm.
The oil pungent is denseer at the bottom of the chafing dish that the glutinous rice cake capsicum collocation rapeseed oil of preparing by this method and olive oil are prepared, and taste is better.
Oil at the bottom of any one chafing dish that provides in the above-mentioned embodiment is provided in the raw material of described chafing dish bottom flavorings a kind of chafing dish bottom flavorings.
During concrete enforcement, by weight, can comprise 1～1.5 part of oil at the bottom of the chafing dish, 1.5～2 parts of pig rod bone soup, 0.02～0.055 part of chickens' extract in the raw material of described chafing dish bottom flavorings.
Further, also can comprise in the following food materials one or more in the described chafing dish bottom flavorings:
0.03～0.1 part of fresh flower green pepper; 0.01～0.03 part of old ginger;
0.03～0.07 part of millet green pepper; 0.01～0.04 part of delicate flavour treasured;
0.001～0.003 part of salt.
Zhi Bei chafing dish bottom flavorings contains abundant olive oil composition like this, and does not have the puckery taste road of olive oil, and has higher medicinal efficacy.
A kind of preparation method of chafing dish bottom flavorings comprises the following steps:
By weight, add 1～1.5 part of oil at the bottom of the described chafing dish, 1.5～2 parts of pig rod bone soup, 0.02～0.055 part of chickens' extract in the container; Preferred also add in the following food materials one or more:
0.03～0.1 part of fresh flower green pepper; 0.01～0.03 part of old ginger;
0.03～0.07 part of millet green pepper; 0.01～0.04 part of delicate flavour treasured;
0.001～0.003 part of salt.
In each embodiment of the present invention, as preferred version, described pig rod bone soup makes through the following step:
Soup stock put into pull out after boiling water boils 1～3min; By weight, described soup stock comprises 10～20 parts in pig rod bone; Preferred also comprising in the following food materials one or more:
2～3 parts on pig's feet; 2～3 parts of chickens;
2～3 parts of ducks;
By weight, in container, add 90～110 parts of water, and put into and boil soup stock later; Preferred also add in the following food materials one or more:
0.2～0.3 part of old ginger; 0.2～0.3 part of green onion;
Each component in the container is heated, make its constantly boiling 150～210min become white to soup;
Each component in the container is continued heating, make it maintain 90～100 ℃.
The pig rod bone soup taste that makes by this method is strong, and mouthfeel is fine, and is better with oil collocation preparation chafing dish bottom flavorings taste at the bottom of the described chafing dish.
The present invention provide specific embodiment to describe below for better explaining.
Specific embodiment 1
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80 parts of rapeseed oil and virgin oils, 30 parts in glutinous rice cake capsicum, 1.75 parts of old gingers, 0.125 part of dried flower green pepper, 0.4 part of fennel seeds, detain 0.07 part of 0.1 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 25% of rapeseed oil and virgin oil total amount by weight.
As shown in Figure 1, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
101) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80 parts, and the ratio of virgin oil in first mixture is 25%;
102) first mixture is heated to 50 ℃;
103) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30 parts; Adition process continues 10min, and the temperature of second mixture rose to 90 ℃ when adition process finished;
104) by weight, add old ginger in second mixture and make the 3rd mixture for 1.75 parts;
105) with the 3rd mixture infusion 10min, the temperature of the 3rd mixture rose to 100 ℃ when this process finished;
106) with 0.4 part of fennel seeds, detain 0.1 part, Chinese anise in vain and pulverize for 0.07 part, the grain diameter after the pulverizing is not more than 5mm;
107) add fennel seeds after pulverizing, button and Chinese anise in vain in the 3rd mixture, make 4 mixture;
108) with 4 mixture infusion 60min, the temperature of 4 mixture rose to 110 ℃ when this process finished;
109) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125 part;
110) with temperature maintenance 10min in 110 ℃ scope of the 5th mixture;
111) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 2
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 90 parts of rapeseed oil and virgin oils, 35 parts in glutinous rice cake capsicum, 1.8 parts of old gingers, 0.135 part of dried flower green pepper, 0.5 part of fennel seeds, detain 0.1 part of 0.125 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 30% of rapeseed oil and virgin oil total amount by weight.
Described raw material further comprises following food materials by weight: 0.1 part of spirit grass, 0.16 part of spiceleaf, 0.03 part of tsaoko.
As shown in Figure 2, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
201) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 90 parts, and the ratio of virgin oil in first mixture is 30%;
202) first mixture is heated to 60 ℃;
203) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 35 parts; Adition process continues 12min, and the temperature of second mixture rose to 95 ℃ when adition process finished;
204) by weight, add old ginger in second mixture and make the 3rd mixture for 1.8 parts;
205) with the 3rd mixture infusion 12min, the temperature of the 3rd mixture rose to 105 ℃ when this process finished;
206) with 0.5 part of fennel seeds, detain 0.125 part, 0.1 part of Chinese anise, 0.1 part of spirit grass, 0.16 part of spiceleaf and tsaoko in vain and pulverize for 0.03 part, the grain diameter after the pulverizing is not more than 5mm;
207) in the 3rd mixture, add the fennel seeds after pulverizing, white button, Chinese anise, spirit grass, spiceleaf and tsaoko, make 4 mixture;
208) with 4 mixture infusion 65min, the temperature of 4 mixture rose to 115 ℃ when this process finished;
209) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.135 part;
210) with temperature maintenance 12min in 115 ℃ scope of the 5th mixture;
211) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 3
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 100 parts of rapeseed oil and virgin oils, 40 parts in glutinous rice cake capsicum, 2 parts of old gingers, 0.15 part of dried flower green pepper, 0.6 part of fennel seeds, detain 0.15 part of 0.15 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 45% of rapeseed oil and virgin oil total amount by weight.
Described raw material further comprises following food materials by weight:
0.07 part of spirit grass; 0.07 part of Lemongrass;
0.12 part of spiceleaf; 0.02 part of cloves;
0.02 part of tsaoko.
As shown in Figure 3, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
301) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 100 parts, and the ratio of virgin oil in first mixture is 45%;
302) first mixture is heated to 70 ℃;
303) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 40 parts; Adition process continues 15min, and the temperature of second mixture rose to 100 ℃ when adition process finished;
304) by weight, add old ginger in second mixture and make the 3rd mixture for 2 parts;
305) with the 3rd mixture infusion 15min, the temperature of the 3rd mixture rose to 110 ℃ when this process finished;
306) with 0.6 part of fennel seeds, detain 0.15 part, 0.15 part of Chinese anise, 0.07 part of spirit grass, 0.07 part of Lemongrass, 0.12 part of spiceleaf, 0.02 part of cloves and tsaoko in vain and pulverize for 0.02 part, the grain diameter after the pulverizing is not more than 5mm;
307) in the 3rd mixture, add the fennel seeds after pulverizing, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko, make 4 mixture;
308) with 4 mixture infusion 70min, the temperature of 4 mixture rose to 120 ℃ when this process finished;
309) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.15 part;
310) with temperature maintenance 15min in 120 ℃ scope of the 5th mixture;
311) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 4
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80 parts of rapeseed oil and virgin oils, 30 parts in glutinous rice cake capsicum, 1.75 parts of old gingers, 0.125 part of dried flower green pepper, 0.4 part of fennel seeds, detain 0.07 part of 0.1 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 45% of rapeseed oil and virgin oil total amount by weight.
Described raw material further comprises following food materials by weight:
0.15 part of spirit grass; 0.15 part of Lemongrass;
0.2 part of spiceleaf; 0.04 part of cloves;
0.04 part of tsaoko.
As shown in Figure 4, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
401) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80 parts, and the ratio of virgin oil in first mixture is 45%;
402) first mixture is heated to 60 ℃;
403) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30 parts; Adition process continues 15min, and the temperature of second mixture rose to 100 ℃ when adition process finished;
404) by weight, add old ginger in second mixture and make the 3rd mixture for 1.75 parts;
405) with the 3rd mixture infusion 15min, the temperature of the 3rd mixture rose to 110 ℃ when this process finished;
406) with 0.4 part of fennel seeds, detain 0.1 part, 0.07 part of Chinese anise, 0.15 part of spirit grass, 0.15 part of Lemongrass, 0.2 part of spiceleaf, 0.04 part of cloves and tsaoko in vain and pulverize for 0.04 part, the grain diameter after the pulverizing is not more than 5mm;
407) in the 3rd mixture, add the fennel seeds after pulverizing, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko, make 4 mixture;
408) with 4 mixture infusion 60min, the temperature of 4 mixture rose to 120 ℃ when this process finished;
409) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125 part;
410) with temperature maintenance 10min in 120 ℃ scope of the 5th mixture;
411) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 5
A kind of chafing dish bottom flavorings by weight, comprises at the bottom of the chafing dish 1 part of oil, 1.5 parts of pig rod bone soup, 0.02 part of chickens' extract in the raw material of described chafing dish bottom flavorings.
As shown in Figure 5, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
501) soup stock is put into pulled out after boiling water boils 1min; By weight, described soup stock comprises 10 parts in pig rod bone;
502) by weight, in container, add 90 parts of water, and put into and boil soup stock later;
503) each component in the container is heated, make its constantly boiling 150min become white to soup;
504) each component in the container is continued heating, make it maintain 90 ℃, make pig rod bone soup;
505) by weight, add 1 part of oil at the bottom of the described chafing dish, 1.5 parts of pig rod bone soup in the slaughterhouse, 0.02 part of chickens' extract is made described chafing dish bottom flavorings.
Specific embodiment 6
A kind of chafing dish bottom flavorings by weight, comprises 1.2 parts of oil at the bottom of the chafing dish, 1.7 parts of pig rod bone soup, 0.035 part of chickens' extract, 0.07 part of fresh flower green pepper, 0.02 part of old ginger, precious 0.02 part of delicate flavour in the raw material of described chafing dish bottom flavorings.
As shown in Figure 6, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
601) soup stock is put into pulled out after boiling water boils 2min; By weight, described soup stock comprises 15 parts in pig rod bone, 2.5 parts on pig's feet;
602) by weight, in container, add 0.25 part of 100 parts of water, 0.25 part of old ginger and green onion, and put into and boil soup stock later;
603) each component in the container is heated, make its constantly boiling 180min become white to soup;
604) each component in the container is continued heating, make it maintain 95 ℃, make pig rod bone soup;
605) by weight, add 1.2 parts of oil at the bottom of the described chafing dish, 1.7 parts of pig rod bone soup, 0.035 part of chickens' extract, 0.07 part of fresh flower green pepper, 0.02 part of old ginger, precious 0.02 part of delicate flavour in the slaughterhouse.
Specific embodiment 7
A kind of chafing dish bottom flavorings by weight, comprises 1 part of oil at the bottom of the chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of old ginger, 0.07 part of millet green pepper, 0.003 part of salt in the raw material of described chafing dish bottom flavorings.
As shown in Figure 7, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
701) soup stock is put into pulled out after boiling water boils 3min; By weight, described soup stock comprises 15 parts in pig rod bone, 2 parts of chickens, 3 parts of ducks;
702) by weight, in container, add 0.3 part of 110 parts of water, 0.2 part of old ginger and green onion, and put into and boil soup stock later;
703) each component in the container is heated, make its constantly boiling 180min become white to soup;
704) each component in the container is continued heating, make it maintain 90 ℃, make pig rod bone soup;
705) by weight, add 1 part of oil at the bottom of the described chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of old ginger, millet green pepper 0.07, salt 0.003 in the slaughterhouse.
Specific embodiment 8
A kind of chafing dish bottom flavorings by weight, comprises 1.5 parts of oil at the bottom of the chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of fresh flower green pepper, 0.01 part of old ginger, 0.03 part of millet green pepper, precious 0.01 part of delicate flavour, 0.001 part of salt in the raw material of described chafing dish bottom flavorings.
As shown in Figure 8, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
801) soup stock is put into pulled out after boiling water boils 3min; By weight, described soup stock comprises 20 parts in pig rod bone, 2 parts on pig's feet, 2 parts of chickens, 2 parts of ducks;
802) by weight, in container, add 0.2 part of 110 parts of water, 0.2 part of old ginger and green onion, and put into and boil soup stock later;
803) each component in the container is heated, make its constantly boiling 210min become white to soup;
804) each component in the container is continued heating, make it maintain 100 ℃, make pig rod bone soup;
805) by weight, add 1.5 parts of oil at the bottom of the described chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of fresh flower green pepper, 0.01 part of old ginger, 0.03 part of millet green pepper, precious 0.01 part of delicate flavour, 0.001 part of salt in the slaughterhouse.
Specific embodiment 9
A kind of chafing dish bottom flavorings by weight, comprises 1 part of oil at the bottom of the chafing dish, 1.5 parts of pig rod bone soup, 0.02 part of chickens' extract, 0.1 part of fresh flower green pepper, 0.03 part of old ginger, 0.07 part of millet green pepper, precious 0.04 part of delicate flavour, 0.003 part of salt in the raw material of described chafing dish bottom flavorings.
As shown in Figure 9, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
901) soup stock is put into pulled out after boiling water boils 3min; By weight, described soup stock comprises 10 parts in pig rod bone, 3 parts on pig's feet, 3 parts of chickens, 3 parts of ducks;
902) by weight, in container, add 0.3 part of 90 parts of water, 0.3 part of old ginger and green onion, and put into and boil soup stock later;
903) each component in the container is heated, make its constantly boiling 150min become white to soup;
904) each component in the container is continued heating, make it maintain 90 ℃, make pig rod bone soup;
905) by weight, add 1 part of oil at the bottom of the described chafing dish, 1.5 parts of pig rod bone soup, 0.02 part of chickens' extract, 0.1 part of fresh flower green pepper, 0.03 part of old ginger, 0.07 part of millet green pepper, precious 0.04 part of delicate flavour, 0.003 part of salt in the slaughterhouse.
It should be noted that at last: above embodiment and embodiment only in order to technical scheme of the present invention to be described, are not intended to limit; Although have been described in detail with reference to aforementioned embodiments and the present invention of embodiment, those of ordinary skill in the art is to be understood that: it still can be made amendment to the technical scheme that aforementioned embodiments or embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement; And these modifications or replacement do not make the essence disengaging embodiment of the present invention of appropriate technical solution or the spirit and scope of embodiment technical scheme.
Claims (4)
1. the preparation method of oil at the bottom of the chafing dish is characterized in that, comprises the following steps:
Add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80～100 parts, and the ratio of virgin oil in first mixture is 25%～45%;
First mixture is heated to 50～70 ℃;
By weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30～40 parts; Adition process continues 10～15min, and the temperature of second mixture rose to 90～100 ℃ when adition process finished;
By weight, add old ginger in second mixture and make the 3rd mixture for 1.75～2 parts;
With the 3rd mixture infusion 10～15min, the temperature of the 3rd mixture rose to 100～110 ℃ when this process finished;
Add 0.4～0.6 part of fennel seeds in the 3rd mixture, detain 0.07～0.15 part of 0.1～0.15 part, Chinese anise in vain, make 4 mixture;
With 4 mixture infusion 60～70min, the temperature of 4 mixture rose to 110～120 ℃ when this process finished;
By weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125～0.15 part;
Temperature maintenance 10～15min in 110～120 ℃ scope with the 5th mixture;
The 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
2. the preparation method of oil at the bottom of the chafing dish as claimed in claim 1, it is characterized in that, describedly add 0.4～0.6 part of fennel seeds in the 3rd mixture, detain 0.07～0.15 part of 0.1～0.15 part, Chinese anise in vain, make and further comprise in the step of 4 mixture and add in the following food materials one or more in the 3rd mixture:
0.07～0.15 part of spirit grass; 0.07～0.15 part of Lemongrass;
0.12～0.2 part of spiceleaf; 0.02～0.04 part of cloves;
0.02～0.04 part of tsaoko.
3. the preparation method of oil at the bottom of the chafing dish as claimed in claim 1 is characterized in that, described fennel seeds, white button, Chinese anise were pulverized earlier before adding the 3rd mixture, and the grain diameter after the pulverizing is not more than 5mm.
4. the preparation method of oil at the bottom of the chafing dish as claimed in claim 2, it is characterized in that, described fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko were pulverized earlier before adding the 3rd mixture, and the grain diameter after the pulverizing is not more than 5mm.
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| CN103190589B (en) * | 2013-03-29 | 2014-10-08 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN106820063A (en) * | 2017-01-19 | 2017-06-13 | 邱克洪 | The double green pepper soup for chafing dish of emerald |
| CN107373582A (en) * | 2017-08-21 | 2017-11-24 | 道真自治县辣翻天食品有限公司 | A kind of health preserving hot pot bed material |
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| CN1907116A (en) * | 2005-08-05 | 2007-02-07 | 成都川江号子餐饮管理投资有限公司 | Pure olive oil spicy chafing dish bottom flavoring and method for making it |
| CN101209117A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Chafing dish bottom flavorings and preparation method |
| CN101209116A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
| CN101385527A (en) * | 2007-09-14 | 2009-03-18 | 邱克洪 | Tea oil health-care chaffy dish ingredients and production technique |
| CN102150808A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | Clear-oil hotpot seasonings and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907116A (en) * | 2005-08-05 | 2007-02-07 | 成都川江号子餐饮管理投资有限公司 | Pure olive oil spicy chafing dish bottom flavoring and method for making it |
| CN101209117A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Chafing dish bottom flavorings and preparation method |
| CN101209116A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
| CN101385527A (en) * | 2007-09-14 | 2009-03-18 | 邱克洪 | Tea oil health-care chaffy dish ingredients and production technique |
| CN102150808A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | Clear-oil hotpot seasonings and preparation method thereof |
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