CN102697016A - Healthcare hotpot flavouring - Google Patents
Healthcare hotpot flavouring Download PDFInfo
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- CN102697016A CN102697016A CN2012102315242A CN201210231524A CN102697016A CN 102697016 A CN102697016 A CN 102697016A CN 2012102315242 A CN2012102315242 A CN 2012102315242A CN 201210231524 A CN201210231524 A CN 201210231524A CN 102697016 A CN102697016 A CN 102697016A
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Abstract
The invention belongs to the technical field of food condiment, and specifically discloses a healthcare hotpot flavouring which comprises the following ingredients by weight: 45-55 parts of vegetable oil, 8-12 parts of curry, 4-6 parts of nutmeg, 4-6 parts of clove, 4-6 parts of fennel, 4-6 parts of cumin seed, 4-6 parts of cinnamon, 4-6 parts of pepper, 13-17 parts of chilli, 4-6 parts of mustard seed, 4-6 parts of myrcia, 4-6 parts of citronella, 4-6 parts of fish sauce, 4-6 parts of bay leaf, 4-6 parts of coriander seed, 4-6 parts of edible salt, 4-6 parts of monosodium glutamate, 4-6 parts of chicken essence, 4-6 parts of shallot, 4-6 parts of ginger, 4-6 parts of mint, 4-6 parts of chrysanthemum, 4-6 parts of spice, 4-6 parts of turmeric powder, 4-6 parts of coconut juice, 4-6 parts of rock candy and 28-32 parts of Pixian bean paste. The healthcare hotpot flavouring is not only unique in flavor, but also has certain healthcare function.
Description
Technical field
The invention belongs to the food dressing technical field, be specifically related to a kind of health care chafing dish bottom flavorings.
Background technology
Chafing dish (hot pot, chafin part dish) is as popular cuisines among the people, is popular in all parts of the country, spicy hot chafing dish especially wherein, because of its unique taste well received throughout the country.Existing a lot of these type of chafing dishes are mainly all being pursued fiber crops and peppery, and its taste and fragrance are single and do not possess health-care effect.
Summary of the invention
The object of the invention is to provide a kind of taste more to enrich and have the chafing dish bottom flavorings of certain health-care effect.
For realizing the foregoing invention purpose, technical scheme that the present invention adopts is following:
A kind of health care chafing dish bottom flavorings, contained composition is by weight:
45～55 parts of vegetable oil; Curried 8～12 parts; 4～6 parts in cardamom; 4～6 parts of cloves; 4～6 parts in fennel; 4～6 parts of gamin seed; 4～6 parts of Chinese cassia trees; 4～6 parts in pepper; 13～17 parts in capsicum; 4～6 parts of mustard; 4～6 parts of spiceleafs; 4～6 parts in lemongrass; 4～6 parts of fish sauces; 4～6 parts of basyleaves; 4～6 parts of coriander seeds; 4～6 parts of edible salts; 4～6 parts of monosodium glutamates; 4～6 parts of chickens' extracts; 4～6 parts in shallot; 4～6 parts in ginger; 4～6 parts of peppermints; 4～6 parts of chrysanthemums; 4～6 parts of spices; 4～6 parts in yellow ginger powder; 4～6 parts in coconut palm slurry; 4～6 parts in rock sugar; 28～32 parts of bean pastes.
Preferably, the contained composition of this health care chafing dish bottom flavorings is by weight: 50 parts of vegetable oil, 10 parts of currys, 5 parts in cardamom, 5 parts of cloves, 5 parts in fennel, 5 parts of gamin seed, 5 parts of Chinese cassia trees, 5 parts in pepper, 15 parts in capsicum, 5 parts of mustard, 5 parts of spiceleafs, 5 parts in lemongrass, 5 parts of fish sauces, 5 parts of basyleaves, 5 parts of coriander seeds, 5 parts of edible salts, 5 parts of monosodium glutamates, 5 parts of chickens' extracts, 5 parts in shallot, 5 parts in ginger, 5 parts of peppermints, 5 parts of chrysanthemums, 5 parts of spices, 5 parts in yellow ginger powder, 5 parts in coconut palm slurry, 5 parts in rock sugar, 30 parts of bean pastes.
Preferably, this chafing dish bottom flavorings also includes food antioxidant, and said food antioxidant consumption is 0.01～0.02% of contained grease total amount in this health care chafing dish bottom flavorings.
The present invention is through a large amount of tests, and various materials are organically combined has not only kept spicy local flavor, but also on this basis and have multiple local flavor, especially originality has added curry, has produced unexpected strong fragrance; The present invention has also paid attention to health-care effect when enriching taste, especially add the peppermint and the chrysanthemum of special ratios, makes the present invention have certain function of health care.
The specific embodiment
To combine the practical implementation method to specify the present invention below, be used for explaining the present invention in schematic enforcement of the present invention and explanation, but not as to qualification of the present invention.
Embodiment 1:
Present embodiment discloses a kind of health care chafing dish bottom flavorings; Its contained composition is by weight: vegetable oil 50 gram, curried 10 grams, cardamom 5 grams, cloves 5 grams, fennel 5 grams, gamin seed 5 grams, Chinese cassia tree 5 grams, pepper 5 grams, capsicum 15 grams, mustard 5 grams, spiceleaf 5 grams, lemongrass 5 grams, fish sauce 5 grams, basyleave 5 grams, coriander seed 5 grams, edible salt 5 grams, monosodium glutamate 5 grams, chickens' extract 5 grams, shallot 5 grams, ginger 5 grams, peppermint 5 grams, chrysanthemum 5 grams, spice 5 grams, yellow ginger powder 5 gram, coconut palm slurry 5 grams, rock sugar 5 gram, bean paste 30 gram; More than add up to 220 grams, that is to say the consumption of an about bag bed material.
In order to stop food spoilage, this instance also is added with food antioxidant commonly used, and the food antioxidant consumption is 0.01～0.02% of contained grease total amount in this health care chafing dish bottom flavorings, that is to say the consumption of knowing for food additives of the industry.
Concrete manufacturing process can be following:
(1) earlier cardamom, cloves, fennel, gamin seed, Chinese cassia tree, pepper, capsicum, mustard, spiceleaf, lemongrass, fish sauce, basyleave, coriander seed were steeped about 20 minutes, oldish high-temperature vacuum degerming, it is subsequent use to wear into powder;
(2) again vegetable oil is poured into to burn in the pot to 7-8 and become heat, add shallot, ginger, bean paste, boil about 10 minutes, when band bean cotyledon steam is done soon, pour ground curry into, use the big fire frying instead, when oil seethes with excitement, use little fire instead and boiled 20 minutes with moderate heat;
(3) add peppermint, chrysanthemum, spice, yellow ginger powder, coconut palm slurry again, rock sugar continues to boil, and fully merges up to various raw materials, add edible salt, monosodium glutamate, chickens' extract, food additives frying at last and got final product in 5-10 minute.
Embodiment 2:
Present embodiment and the embodiment 1 different content that only are its main component, wherein contained composition is by weight:
Vegetable oil 45 gram, curried 8 grams, cardamom 4 grams, cloves 4 grams, fennel 4 grams, gamin seed 4 grams, Chinese cassia tree 4 grams, pepper 4 grams, capsicum 13 grams, mustard 4 grams, spiceleaf 4 grams, lemongrass 4 grams, fish sauce 4 grams, basyleave 4 grams, coriander seed 4 grams, edible salt 4 grams, monosodium glutamate 4 grams, chickens' extract 4 grams, shallot 4 grams, ginger 4 grams, peppermint 4 grams, chrysanthemum 4 grams, spice 4 grams, yellow ginger powder 4 gram, coconut palm slurry 4 grams, rock sugar 4 gram, bean paste 28 gram.
Embodiment 3:
Present embodiment and the embodiment 1 different content that only are its main component, wherein contained composition is by weight:
Vegetable oil 55 gram, curried 12 grams, cardamom 6 grams, cloves 6 grams, fennel 6 grams, gamin seed 6 grams, Chinese cassia tree 6 grams, pepper 6 grams, capsicum 17 grams, mustard 6 grams, spiceleaf 6 grams, lemongrass 6 grams, fish sauce 6 grams, basyleave 6 grams, coriander seed 6 grams, edible salt 6 grams, monosodium glutamate 6 grams, chickens' extract 6 grams, shallot 6 grams, ginger 6 grams, peppermint 6 grams, chrysanthemum 6 grams, spice 6 grams, yellow ginger powder 6 gram, coconut palm slurry 6 grams, rock sugar 6 gram, bean paste 32 gram.
The present invention has not only inherited spicy characteristic, and multi-flavor and depositing; The present invention has added the curry of the tool Tropic Affair in area such as South Asia and Southeast Asia, has given prominence to curried various unexpected strong fragrance; Added peppermint, chrysanthemum, made the present invention that the fragrant pleasant cool smell of obvious uniqueness arranged.
The curry that the present invention adds, not only delicious, also improve a poor appetite.Enterogastric peristalsis is quickened in the spice meeting saliva stimulating that contains in the curry, the secretion of gastric juice; Spice stimulates circulation after absorption of human body, reaches the purpose of sweating; After acid solution in this spice and the gastric juice is comprehensive, has the effect of sterilization, sterilization; The chemical substance that contains a kind of turmeric in the curry can stop cancer cell multiplication, and particularly the leukaemia effect is obvious to prophylaxis of cancer.
The peppermint that the present invention adds; Has double effects: then can warm body when heat time can be cool, cold; Therefore the efficiency of its treatment flu is excellent, and is fine to the symptom that respiratory tract produces, and has certain curative effect for dry cough, asthma, bronchitis, pneumonia, pulmonary tuberculosis.Also very helpful to gastral disease, the effect of eliminating flatulence, relieving stomachache and heart-burn is arranged; In addition, can ease the pain, also effective to antimigraine, can also help to bring down a fever.
The chrysanthemum that the present invention adds is Chinese conventional Chinese medicine, the effect of have dispelling wind, heat-clearing, make eye bright, detoxifying.Diseases such as main treatment headache, dizzy, hot eyes, ambition dysphoria with smothery sensation, hemorrhoid, pyogenic infections.Modern pharmacological research shows, chrysanthemum has treatment coronary heart disease, brings high blood pressure down, prevents high fat of blood, antibiotic, antiviral, anti-inflammatory, the anti-ageing multiple pharmacologically active of waiting for a long time.
To sum up, the present invention not only local flavor is special, and has certain function of health care.
More than the technical scheme that the embodiment of the invention provided has been carried out detailed introduction; Used concrete example among this paper the principle and the embodiment of the embodiment of the invention are set forth, the explanation of above embodiment only is applicable to the principle that helps to understand the embodiment of the invention; Simultaneously, for one of ordinary skill in the art, according to the embodiment of the invention, the part that on the specific embodiment and range of application, all can change, in sum, this description should not be construed as limitation of the present invention.
Claims (3)
- One kind the health care chafing dish bottom flavorings, it is characterized in that contained composition is by weight:45～55 parts of vegetable oil; Curried 8～12 parts; 4～6 parts in cardamom; 4～6 parts of cloves; 4～6 parts in fennel; 4～6 parts of gamin seed; 4～6 parts of Chinese cassia trees; 4～6 parts in pepper; 13～17 parts in capsicum; 4～6 parts of mustard; 4～6 parts of spiceleafs; 4～6 parts in lemongrass; 4～6 parts of fish sauces; 4～6 parts of basyleaves; 4～6 parts of coriander seeds; 4～6 parts of edible salts; 4～6 parts of monosodium glutamates; 4～6 parts of chickens' extracts; 4～6 parts in shallot; 4～6 parts in ginger; 4～6 parts of peppermints; 4～6 parts of chrysanthemums; 4～6 parts of spices; 4～6 parts in yellow ginger powder; 4～6 parts in coconut palm slurry; 4～6 parts in rock sugar; 28～32 parts of bean pastes.
- 2. health care chafing dish bottom flavorings according to claim 1 is characterized in that:50 parts of vegetable oil, 10 parts of currys, 5 parts in cardamom, 5 parts of cloves, 5 parts in fennel, 5 parts of gamin seed, 5 parts of Chinese cassia trees, 5 parts in pepper, 15 parts in capsicum, 5 parts of mustard, 5 parts of spiceleafs, 5 parts in lemongrass, 5 parts of fish sauces, 5 parts of basyleaves, 5 parts of coriander seeds, 5 parts of edible salts, 5 parts of monosodium glutamates, 5 parts of chickens' extracts, 5 parts in shallot, 5 parts in ginger, 5 parts of peppermints, 5 parts of chrysanthemums, 5 parts of spices, 5 parts in yellow ginger powder, 5 parts in coconut palm slurry, 5 parts in rock sugar, 30 parts of bean pastes.
- 3. health care chafing dish bottom flavorings according to claim 1 and 2 is characterized in that:This chafing dish bottom flavorings also includes food antioxidant, and said food antioxidant consumption is 0.01～0.02% of contained grease total amount in this health care chafing dish bottom flavorings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102315242A CN102697016A (en) | 2012-07-05 | 2012-07-05 | Healthcare hotpot flavouring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102315242A CN102697016A (en) | 2012-07-05 | 2012-07-05 | Healthcare hotpot flavouring |
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| CN102697016A true CN102697016A (en) | 2012-10-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012102315242A Pending CN102697016A (en) | 2012-07-05 | 2012-07-05 | Healthcare hotpot flavouring |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340375A (en) * | 2013-07-13 | 2013-10-09 | 朱玉芳 | Spice for seasoning hotpot condiment |
| CN105639246A (en) * | 2014-11-19 | 2016-06-08 | 重庆周君记火锅食品有限公司 | Curry flavored super-concentrated hotpot seasoning and preparation method thereof |
| CN106072364A (en) * | 2016-06-20 | 2016-11-09 | 珠海儒德绿色食品有限公司 | A kind of curried flavouring agent and preparation method thereof |
| CN107319533A (en) * | 2017-07-28 | 2017-11-07 | 贞丰县老奶八宝食品工坊 | A kind of health base flavoring for hotpot and preparation method thereof |
| CN107373589A (en) * | 2017-09-08 | 2017-11-24 | 崔金伟 | A kind of formula for rinsing Tripe soup bottom |
Citations (4)
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| CN1561818A (en) * | 2004-04-21 | 2005-01-12 | 罗世斌 | Sugar cane tea chafing dish bottom seasoning and its making method |
| CN1754449A (en) * | 2005-09-22 | 2006-04-05 | 罗世斌 | Minced fish hot pot base material and its preparation method |
| JP4225431B1 (en) * | 2008-06-26 | 2009-02-18 | 株式会社ミツカン | Seasoning for cooking pots |
| CN102429193A (en) * | 2011-10-22 | 2012-05-02 | 吴信昌 | Chafing dish seasoning and decocting method thereof |
-
2012
- 2012-07-05 CN CN2012102315242A patent/CN102697016A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1561818A (en) * | 2004-04-21 | 2005-01-12 | 罗世斌 | Sugar cane tea chafing dish bottom seasoning and its making method |
| CN1754449A (en) * | 2005-09-22 | 2006-04-05 | 罗世斌 | Minced fish hot pot base material and its preparation method |
| JP4225431B1 (en) * | 2008-06-26 | 2009-02-18 | 株式会社ミツカン | Seasoning for cooking pots |
| CN102429193A (en) * | 2011-10-22 | 2012-05-02 | 吴信昌 | Chafing dish seasoning and decocting method thereof |
Non-Patent Citations (1)
| Title |
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| 王维亮: "清凉火锅底料的配制", 《农产品加工》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340375A (en) * | 2013-07-13 | 2013-10-09 | 朱玉芳 | Spice for seasoning hotpot condiment |
| CN103340375B (en) * | 2013-07-13 | 2014-07-02 | 魏放 | Spice for seasoning hotpot condiment |
| CN105639246A (en) * | 2014-11-19 | 2016-06-08 | 重庆周君记火锅食品有限公司 | Curry flavored super-concentrated hotpot seasoning and preparation method thereof |
| CN106072364A (en) * | 2016-06-20 | 2016-11-09 | 珠海儒德绿色食品有限公司 | A kind of curried flavouring agent and preparation method thereof |
| CN107319533A (en) * | 2017-07-28 | 2017-11-07 | 贞丰县老奶八宝食品工坊 | A kind of health base flavoring for hotpot and preparation method thereof |
| CN107373589A (en) * | 2017-09-08 | 2017-11-24 | 崔金伟 | A kind of formula for rinsing Tripe soup bottom |
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Application publication date: 20121003 |