CN102823837B - Spicy hot pot fresh sweet soup blend - Google Patents
Spicy hot pot fresh sweet soup blend Download PDFInfo
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- CN102823837B CN102823837B CN2012103416170A CN201210341617A CN102823837B CN 102823837 B CN102823837 B CN 102823837B CN 2012103416170 A CN2012103416170 A CN 2012103416170A CN 201210341617 A CN201210341617 A CN 201210341617A CN 102823837 B CN102823837 B CN 102823837B
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- 235000014347 soups Nutrition 0.000 title claims abstract description 32
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 15
- 239000000203 mixture Substances 0.000 title abstract 6
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- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 10
- 240000000467 Carum carvi Species 0.000 claims abstract description 10
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 10
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 10
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims abstract description 10
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- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 9
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses spicy hot pot fresh sweet soup blend which comprises the following ingredients by the mass portion: 30 portions to 40 portions of chilli, 20 portions to 26 portions of dry pepper, 30 portions to 40 portions of broad bean paste, 15 portions to 20 portions of soybean, 15 portions to 20 portions of old lobster sauce, 10 portions to 12 portions of sweet fermented glutinous rice, 60 portions to 80 portions of bovine bone soup or 70 portions to 75 portions of chicken soup or 70 portions to 80 portions of abalone soup, 10 portions to 20 portions of solid butter, 2 portions to 8 portions of ginger, 10 portions to 12 portions of green Chinese onion, 3 portions to 8 portions of fresh garlic sprout, 10 portions to 15 portions of salt, 10 portions to 20 portions of celery extract, 10 portions to 20 portions of caraway extract, 9 portions to 12 portions of monosodium glutamate, 20 portions to 30 portions of amino acid, 20 portions to 25 portions of fungi extract, 10 portions to 20 portions of hydrolyzed animal protein, 10 portions to 20 portions of hydrolyzed vegetable protein, 15 portions to 20 portions of chive extract, 5 portions to 10 portions of red jujube, 3 portions to 5 portions of medlar, and 5 portions to 8 portions of vinegar. According to the spicy hot pot fresh sweet soup blend, because the vegetable extract, the hydrolyzed animal protein and the fungi extract are added in, the spicy hot pot fresh sweet soup blend has long-lasting, mild and coordinated freshness. If seasoning is carried out with the freshness-increasing prescription, not only are the ideal effects of freshness and long-lasting of the spicy hot pot fresh sweet soup blend achieved, but also people are not thirsty after eating the soup blend.
Description
Technical field
The invention belongs to field of food, be specifically related to the bright fragrant soup stock of spicy hot chafing dish.
Background technology
Spicy hot chafing dish is the traditional diet style in Sichuan, has sterilization, anticorrosion, seasoning, nutrition, a function such as dispel cold, and is subjected to liking of broad masses deeply.
Find that in numerous consumers' investigation the performance of most consumers dry after edible spicy hot chafing dish adds bright soup stock is comparatively serious, have and want the sensation of drinking water.Therefore, not feel thirsty again be the major issue that chafing dish restaurant solves to the deliciousness that how to allow the consumer can taste chafing dish.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of spicy hot chafing dish bright fragrant soup stock.
For solving the problems of the technologies described above, the technical solution used in the present invention is: the bright fragrant soup stock of a kind of spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Galbitang 60-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part.
The bright fragrant soup stock of a kind of chicken soup flavor spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, chicken soup 70-75 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
The bright fragrant soup stock of a kind of abalone seafood flavor spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Abalone soup 70-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
Beneficial effect of the present invention: by having added vegetable extract, HAP, mushroom extract, make the lasting soft coordination of spicy hot chafing dish soup stock delicate flavour.Increase bright prescription and carry out seasoning according to above, make the spicy hot chafing dish soup stock both reach bright and lasting, bright and long ideal effect, can guarantee does not again have thirsty phenomenon after edible.
Specific embodiment
Embodiment 1
The bright fragrant soup stock of a kind of spicy hot chafing dish, it consists of: chilli 30Kg, dried flower green pepper 23Kg, thick broad-bean sauce 40Kg, the female 15Kg of soy sauce beans, old fermented soya bean 20Kg, sweet fermented glutinour rice 12Kg, Galbitang 80Kg, solid butter 15Kg, ginger 2Kg, shallot 11Kg, fresh garlic bolt 3Kg, salt 12Kg, Herba Apii graveolentis extract 20Kg, caraway extract 15Kg, monosodium glutamate 10Kg, amino acid 28Kg, mushroom extract 20Kg, HAP 20Kg, hydrolyzed vegetable protein 12Kg, chive extract 19Kg, red date 11Kg, matrimony vine 5Kg.
Embodiment 2
The bright fragrant soup stock of a kind of chicken soup flavor spicy hot chafing dish, it consists of: chilli 40Kg, dried flower green pepper 26Kg, thick broad-bean sauce 35Kg, the female 18Kg of soy sauce beans, old fermented soya bean 20Kg, sweet fermented glutinour rice 11Kg, chicken soup 75Kg, solid butter 20Kg, ginger 3Kg, shallot 11Kg, fresh garlic bolt 3, salt 15Kg, Herba Apii graveolentis extract 18Kg, caraway extract 20Kg, monosodium glutamate 10Kg, amino acid 25Kg, mushroom extract 24Kg, HAP 18Kg, hydrolyzed vegetable protein 15Kg, chive extract 18Kg, red date 8Kg, matrimony vine 4Kg, vinegar 6Kg.
Embodiment 3
The bright fragrant soup stock of a kind of abalone seafood flavor spicy hot chafing dish, it consists of: chilli 34Kg, dried flower green pepper 22Kg part, thick broad-bean sauce 36Kg, the female 18Kg of soy sauce beans, old fermented soya bean 18Kg, sweet fermented glutinour rice 12Kg, Abalone soup 75Kg, solid butter 15Kg, ginger 8Kg, shallot 12Kg, fresh garlic bolt 5Kg, salt 12Kg, Herba Apii graveolentis extract 13Kg, caraway extract 18Kg, monosodium glutamate 10Kg, amino acid 25Kg, mushroom extract 20Kg, HAP 20Kg, hydrolyzed vegetable protein 10Kg, chive extract 18Kg, red date 8Kg, matrimony vine 5Kg, vinegar 5Kg.
Claims (3)
1. the bright fragrant soup stock of a spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Galbitang 60-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
2. the bright fragrant soup stock of a spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, chicken soup 70-75 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
3. the bright fragrant soup stock of a spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Abalone soup 70-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103416170A CN102823837B (en) | 2012-09-15 | 2012-09-15 | Spicy hot pot fresh sweet soup blend |
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| CN2012103416170A CN102823837B (en) | 2012-09-15 | 2012-09-15 | Spicy hot pot fresh sweet soup blend |
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| CN102823837A CN102823837A (en) | 2012-12-19 |
| CN102823837B true CN102823837B (en) | 2013-08-14 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987328A (en) * | 2012-12-30 | 2013-03-27 | 大方县陈祖先食品厂 | Fermented soybean chilies and preparation method thereof |
| CN104323197A (en) * | 2013-07-23 | 2015-02-04 | 刘志中 | Nourishing healthy rinsing mutton seasoning |
| CN103404830B (en) * | 2013-08-01 | 2014-12-31 | 宁夏红山河食品股份有限公司 | Hot pot condiment and preparation method thereof |
| CN105475974A (en) * | 2015-11-27 | 2016-04-13 | 张家港市桃源食品有限公司 | Spicy chafing dish sauce and preparation method thereof |
| CN111513285A (en) * | 2020-05-19 | 2020-08-11 | 余庆县农家人绿色食品开发有限公司 | Soup noodle seasoning packet and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1162413A (en) * | 1997-01-15 | 1997-10-22 | 王军 | Ingredient for chafing dish and preparation thereof |
| CN101411447A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Bottom flavorings of spicy chaffy dish and processing method thereof |
| CN101485481A (en) * | 2009-02-24 | 2009-07-22 | 曾勇 | Bottom flavoring of wild mushroom chaffy dish and preparation method thereof |
| CN101744271A (en) * | 2008-12-11 | 2010-06-23 | 魏洪侠 | Hotpot seasoning for tonifying Qi and enriching blood and preparation method thereof |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN102283366A (en) * | 2011-06-17 | 2011-12-21 | 龚国华 | Hotpot seasoning as well as preparation method and using method thereof |
-
2012
- 2012-09-15 CN CN2012103416170A patent/CN102823837B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1162413A (en) * | 1997-01-15 | 1997-10-22 | 王军 | Ingredient for chafing dish and preparation thereof |
| CN101744271A (en) * | 2008-12-11 | 2010-06-23 | 魏洪侠 | Hotpot seasoning for tonifying Qi and enriching blood and preparation method thereof |
| CN101411447A (en) * | 2008-12-12 | 2009-04-22 | 甘肃中汇农业发展有限公司 | Bottom flavorings of spicy chaffy dish and processing method thereof |
| CN101485481A (en) * | 2009-02-24 | 2009-07-22 | 曾勇 | Bottom flavoring of wild mushroom chaffy dish and preparation method thereof |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN102283366A (en) * | 2011-06-17 | 2011-12-21 | 龚国华 | Hotpot seasoning as well as preparation method and using method thereof |
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| CN102823837A (en) | 2012-12-19 |
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Effective date of registration: 20231023 Address after: 215000 Shuanglong Village, Fenghuang Town, Zhangjiagang City, Suzhou City, Jiangsu Province Patentee after: Zhangjiagang Fenghuang Technology Development Co.,Ltd. Address before: Zhangjiagang Taoyuan Food Co., Ltd., No. 1 Changjiang Road, Fenghuang Town, Zhangjiagang City, Jiangsu Province, 215600 Patentee before: ZHANGJIAGANG TAOYUAN FOOD Co.,Ltd. |