CN103238813A - Hotpot soup base and preparation method thereof - Google Patents
Hotpot soup base and preparation method thereof Download PDFInfo
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- CN103238813A CN103238813A CN2013101842483A CN201310184248A CN103238813A CN 103238813 A CN103238813 A CN 103238813A CN 2013101842483 A CN2013101842483 A CN 2013101842483A CN 201310184248 A CN201310184248 A CN 201310184248A CN 103238813 A CN103238813 A CN 103238813A
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- hotpot soup
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Abstract
The invention discloses a hotpot soup base and a preparation method of the hotpot soup base. The hotpot soup base is prepared by the following raw materials in parts by weight of 25-35 parts of hot pepper, 25-35 parts of pepper, 15-25 parts of black pepper, 15-20 parts of vegetable oil, 12-20 parts of clove, 12-20 parts of amomum tsao-ko, 8-12 parts of Chinese cinnamon, 5-15 parts of anise, 5-15 parts of basil, 5-15 parts of honeysuckle, 1-10 parts of radix Ophiopogonis, and 1-10 parts of scaphium scaphigerum. The preparation method comprises the following steps of: soaking the raw materials except the vegetable oil with water for 12-24 hours; crushing the raw materials into particles after taking out from the water and draining off; then mixing the crushed raw materials with the vegetable oil; and frying for 10-30 minutes by using a hot pot, so as to obtain the hotpot soup base. The hotpot soup base provided by the invention has the advantages of simple recipe and wide raw material source; the preparation method of the hotpot soup base is simple and easy to control; the hotpot soup base does not contain salt or sugar, and the low-sugar low-salt health diet requirement can be met; the hotpot soup base does not contain auxiliary materials, such as a coloring matter, essence, a spicy agent or a freshener, so that the hotpot soup base is environment-friendly and healthy; various Chinese herbal medicinal ingredients capable of being used as seasoning materials, clearing away heat and toxic materials and clearing liver fire further are added; and the hotpot soup base is beneficial to relieving 'hot pot sequelae', such as on-fire and gastrointestinal discomfort.
Description
Technical field
The invention belongs to the flavouring technical field, be specifically related to a kind of chafing dish material and preparation method thereof.
Background technology
Generally speaking chafing dish is to be utensil with the pot, with the thermal source enamelware pot, with water or soup heat conduction, the cooking method of rinsing cooking food.Its characteristic is to eat while boiling, or pot itself has heat insulation effect, and food is still steaming hot when eating, the unification of soup thing.Generally all can add various chafing dish materials during blocked shot, but since on the market chafing dish material quality uneven, have that many people occur getting angry after eating, a digestive discomfort etc. " chafing dish sequelae ".Contain a large amount of salinities and sugar in the chafing dish, Excessive Intake all is bad to the person, and in order to reach better effect, a lot of businessmans all add auxiliary materials such as pigment, essence, pungent agent, freshener in chafing dish material, unfavorable to person health.
Summary of the invention
The technical problem to be solved in the present invention provides chafing dish material of a kind of simple, green natural of filling a prescription and preparation method thereof.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
A kind of chafing dish material is made by the raw material of following weight portion:
25～35 parts in capsicum, 25～35 parts in Chinese prickly ash, 15～25 parts in pepper, 15～20 parts of vegetable oil, 12～20 parts of cloves, 12～20 parts of tsaokos, 8～12 parts on cassia bark, 5～15 parts of anises, 5～15 parts of sweet basils, 5～15 parts of honeysuckles, 1～10 part of the tuber of dwarf lilyturf, 1～10 part of the sterculia seed.
Preferred weight part of described raw material is:
27～33 parts in capsicum, 27～33 parts in Chinese prickly ash, 18～22 parts in pepper, 16～19 parts of vegetable oil, 14～17 parts of cloves, 14～17 parts of tsaokos, 9～11 parts on cassia bark, 8～12 parts of anises, 8～12 parts of sweet basils, 8～12 parts of honeysuckles, 3～7 parts of the tubers of dwarf lilyturf, 3～7 parts of the sterculia seed.
Optimum weight part of described raw material is:
30 parts in capsicum, 30 parts in Chinese prickly ash, 20 parts in pepper, 17 parts of vegetable oil, 15 parts of cloves, 16 parts of tsaokos, 10 parts on cassia bark, 10 parts of anises, 10 parts of sweet basils, 10 parts of honeysuckles, 5 parts of the tubers of dwarf lilyturf, 5 parts of the sterculia seed.
Wherein, described vegetable oil is selected from a kind of in peanut oil, rapeseed oil and the sesame oil.
The preparation method of above-mentioned chafing dish material is: the raw material beyond the vegetable oil was soaked in water 12～24 hours, after taking-up drains, is ground into graininess, mix with vegetable oil then, use fried 10～30 minutes of heat pot, get final product.
The prescription of chafing dish material of the present invention is simple, raw material sources are extensive, and its preparation method is simple and easy to control, does not need to drop into complex apparatus; Its composition does not contain salinity and sugar, meets the health diet requirement of low sugar less salt; Its composition does not contain auxiliary materials such as pigment, essence, pungent agent, freshener, green health; Its raw material has also added the various spices that both can be used as, again can be clearing heat and detoxicating, the traditional Chinese medicine ingredients of going irascibility, be conducive to alleviate get angry, digestive discomfort etc. " chafing dish sequelae ".
The specific embodiment
Be described further with embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A kind of chafing dish material is made by the raw material of following weight portion:
30 parts in capsicum, 30 parts in Chinese prickly ash, 20 parts in pepper, 17 parts of peanut oil, 15 parts of cloves, 16 parts of tsaokos, 10 parts on cassia bark, 10 parts of anises, 10 parts of sweet basils, 10 parts of honeysuckles, 5 parts of the tubers of dwarf lilyturf, 5 parts of the sterculia seed.
The preparation method of this chafing dish material is:
Raw material beyond the peanut oil was soaked in water 12 hours, after taking-up drains, is ground into graininess, mix with peanut oil then, use fried 30 minutes of heat pot, get final product.
Embodiment 2
A kind of chafing dish material is made by the raw material of following weight portion:
25 parts in capsicum, 30 parts in Chinese prickly ash, 5 parts in pepper, 15 parts of rapeseed oils, 17 parts of cloves, 20 parts of tsaokos, 8 parts on cassia bark, 14 parts of anises, 13 parts of sweet basils, 6 parts of honeysuckles, 8 parts of the tubers of dwarf lilyturf, 10 parts of the sterculia seed.
The preparation method of this chafing dish material is:
Raw material beyond the rapeseed oil was soaked in water 24 hours, after taking-up drains, is ground into graininess, mix with rapeseed oil then, use fried 10 minutes of heat pot, get final product.
Embodiment 3
A kind of chafing dish material is made by the raw material of following weight portion:
34 parts in capsicum, 26 parts in Chinese prickly ash, 20 parts in pepper, 20 parts in sesame oil, 12 parts of cloves, 17 parts of tsaokos, 12 parts on cassia bark, 5 parts of anises, 12 parts of sweet basils, 14 parts of honeysuckles, 3 parts of the tubers of dwarf lilyturf, 5 parts of the sterculia seed.
The preparation method of this chafing dish material is:
Raw material beyond the sesame oil was soaked in water 16 hours, after taking-up drains, is ground into graininess, mix with sesame oil then, use fried 20 minutes of heat pot, get final product.
Claims (5)
1. chafing dish material is made by the raw material of following weight portion:
25～35 parts in capsicum, 25～35 parts in Chinese prickly ash, 15～25 parts in pepper, 15～20 parts of vegetable oil, 12～20 parts of cloves, 12～20 parts of tsaokos, 8～12 parts on cassia bark, 5～15 parts of anises, 5～15 parts of sweet basils, 5～15 parts of honeysuckles, 1～10 part of the tuber of dwarf lilyturf, 1～10 part of the sterculia seed.
2. chafing dish material according to claim 1 is characterized in that, the weight portion of described raw material is:
27～33 parts in capsicum, 27～33 parts in Chinese prickly ash, 18～22 parts in pepper, 16～19 parts of vegetable oil, 14～17 parts of cloves, 14～17 parts of tsaokos, 9～11 parts on cassia bark, 8～12 parts of anises, 8～12 parts of sweet basils, 8～12 parts of honeysuckles, 3～7 parts of the tubers of dwarf lilyturf, 3～7 parts of the sterculia seed.
3. chafing dish material according to claim 2 is characterized in that, the weight portion of described raw material is:
30 parts in capsicum, 30 parts in Chinese prickly ash, 20 parts in pepper, 17 parts of vegetable oil, 15 parts of cloves, 16 parts of tsaokos, 10 parts on cassia bark, 10 parts of anises, 10 parts of sweet basils, 10 parts of honeysuckles, 5 parts of the tubers of dwarf lilyturf, 5 parts of the sterculia seed.
4. according to each described chafing dish material in the claim 1～3, it is characterized in that: described vegetable oil is selected from a kind of in peanut oil, rapeseed oil and the sesame oil.
5. the preparation method of the described chafing dish material of claim 1, its process is:
Raw material beyond the vegetable oil was soaked in water 12～24 hours, after taking-up drains, is ground into graininess, mix with vegetable oil then, use fried 10～30 minutes of heat pot, get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101842483A CN103238813A (en) | 2013-05-17 | 2013-05-17 | Hotpot soup base and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101842483A CN103238813A (en) | 2013-05-17 | 2013-05-17 | Hotpot soup base and preparation method thereof |
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| CN103238813A true CN103238813A (en) | 2013-08-14 |
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| CN2013101842483A Pending CN103238813A (en) | 2013-05-17 | 2013-05-17 | Hotpot soup base and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689512A (en) * | 2013-12-13 | 2014-04-02 | 江西百草园实业有限公司 | Disposable health-care nutrient hotpot condiment and production method thereof |
| CN105105067A (en) * | 2015-07-22 | 2015-12-02 | 温凯 | Composite seasoning easing barbecue and hot pot caused excessive internal heat |
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN105595290A (en) * | 2015-12-21 | 2016-05-25 | 欧小宇 | Fragrant hot pot material for clearing heat |
| 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 |
Citations (5)
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|---|---|---|---|---|
| CN1748558A (en) * | 2005-10-21 | 2006-03-22 | 胡明 | Health nutrition chafing dish, soup pot bottom seasoning and its preparing method |
| CN101416671A (en) * | 2008-11-21 | 2009-04-29 | 周大红 | Health-care fire clearing-away tea |
| CN102132871A (en) * | 2011-02-25 | 2011-07-27 | 梅春勇 | Herbal composition for preventing spicy foods from causing inflammation and use thereof |
| 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 |
| CN102835639A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Nourishing hotpot seasoning and preparation method thereof |
-
2013
- 2013-05-17 CN CN2013101842483A patent/CN103238813A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748558A (en) * | 2005-10-21 | 2006-03-22 | 胡明 | Health nutrition chafing dish, soup pot bottom seasoning and its preparing method |
| CN101416671A (en) * | 2008-11-21 | 2009-04-29 | 周大红 | Health-care fire clearing-away tea |
| 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 |
| CN102132871A (en) * | 2011-02-25 | 2011-07-27 | 梅春勇 | Herbal composition for preventing spicy foods from causing inflammation and use thereof |
| CN102835639A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Nourishing hotpot seasoning and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689512A (en) * | 2013-12-13 | 2014-04-02 | 江西百草园实业有限公司 | Disposable health-care nutrient hotpot condiment and production method thereof |
| CN103689512B (en) * | 2013-12-13 | 2015-03-04 | 江西百草园实业有限公司 | Disposable health-care nutrient hotpot condiment and production method thereof |
| CN105105067A (en) * | 2015-07-22 | 2015-12-02 | 温凯 | Composite seasoning easing barbecue and hot pot caused excessive internal heat |
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN105595290A (en) * | 2015-12-21 | 2016-05-25 | 欧小宇 | Fragrant hot pot material for clearing heat |
| 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 |
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Application publication date: 20130814 |