CN103340376B - Spice used in hotpot seasonings - Google Patents
Spice used in hotpot seasonings Download PDFInfo
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- CN103340376B CN103340376B CN201310311746.XA CN201310311746A CN103340376B CN 103340376 B CN103340376 B CN 103340376B CN 201310311746 A CN201310311746 A CN 201310311746A CN 103340376 B CN103340376 B CN 103340376B
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- chafing dish
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- hotpot
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Abstract
The invention provides a spice used in hotpot seasonings. The spice comprises the following raw materials in parts by weight: 30 parts of barbary wolfberry fruit, 8 parts of heterophylly falsestarwort root, 2 parts of palmleaf raspberry fruit, 2 parts of common cnidium fruit, 2 parts of draconis resin, 2 parts of prepared rehmannia root, 2 parts of human placenta, 2 parts of flying squirrels droppings and 2 parts of garden balsam. The spice can add the fresh and fragrant tastes of the hotpot seasonings, has mellow fragrance and special flavor, is hot but not dry, can be added in any hotpot seasoning, is suitable for people of all ages, has health care effects on intestines and stomachs, does not have side effects on bodies after being eaten for a long term, simultaneously is simple in preparation method, cheap and easily obtained in used raw materials and low in cost, is suitable for popularization on the markets, and has greater economic benefits.
Description
Technical field
The present invention relates to field of food, specifically refer to a kind of spices for chafing dish bottom flavorings seasoning.
Background technology
Chafing dish is the cuisines of China original creation, with a long history, as cuisines among the people, is popular in all parts of the country.Chafing dish can, according to different crowd, Different climate, be modulated into various tastes.Because China region is wide, the difference of the aspect such as weather, custom of various places, therefore the chafing dish pattern of China appears, hundred pot of thousand taste.
Hot pot material mainly refers to chafing dish major ingredient, bed material, dips in material.Wherein, chafing dish bottom flavorings is to determine chafing dish taste pith.Bed material is the combination of various flavorings, by heating, the various characteristics of various flavorings is given full play of, and mixes the chafing dish soup halogen of different tastes.Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom flavorings taste, therefore constantly have the appearance of the bed material of new chafing dish.The chafing dish bottom flavorings of different formulations has larger difference on taste at present, and mouthfeel is each has something to recommend him.In common chafing dish bottom flavorings, need the raw materials such as a large amount of butter capsicums, make that general chafing dish bottom flavorings is greasy and fishy smell is heavier, after the edible above-mentioned greasy and chafing dish that fishy smell is heavier of some people, occur mouthfeel discomfort.
Summary of the invention
In view of this,, in order to overcome the not good enough defect of chafing dish bottom flavorings mouthfeel in prior art, the object of the invention is to provide a kind of spices for chafing dish bottom flavorings seasoning.
The present invention is achieved by the following technical solutions:
For a spices for chafing dish bottom flavorings seasoning, formed by the raw material of following weight portion: 30 parts of the fruits of Chinese wolfberry, 8 parts of radix pseudostellariaes, 2 parts of raspberries, 2 parts of frutus cnidiis, 2 parts of dragon's blood, 2 parts of prepared rhizomes of rehmannia, 2 parts of dried human placentas, 2 parts of excrementum pteropis, 2 parts of balsamines.
The preparation method of above-mentioned spices is: take by weight described raw material, mix, clean, oven dry, disinfection, under gnotobasis, be ground into graininess, after mixing, be packaged into bag, get product.
The using method of spices of the present invention is: coil for common chafing dish bed material is added to poach, obtain soup at the bottom of chafing dish, every 1 fires and in the soup of the bottom of a pan, adds 3 ~ 10g spices.
The present invention with respect to the beneficial effect of prior art is: it has increased the fresh fragrant mouthfeel of chafing dish bottom flavorings, and aromatic thick, the unique flavor, peppery and not dry of taste has reduced greasy feeling and fishy smell simultaneously.Chafing dish bottom flavorings flavoring of the present invention can be added in any chafing dish bottom flavorings, all-ages, and the fresh perfume (or spice) of mouthfeel is with health role to stomach, and long-term eating has no side effect to health.Meanwhile, chafing dish bottom flavorings flavoring preparation method of the present invention is simple, and raw materials used cheap and easy to get, cost is low, is suitable for promoting on market, has larger economic benefit.
detailed description of the invention:
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
For a spices for chafing dish bottom flavorings seasoning, formed by following raw material: fruit of Chinese wolfberry 30g, radix pseudostellariae 8g, raspberry 2g, frutus cnidii 2g, dragon's blood 2g, prepared rhizome of rehmannia 2g, dried human placenta 2g, excrementum pteropi 2g, balsamine 2g.
The preparation method of above-mentioned spices is: take described raw material, mix, clean, oven dry, disinfection, under gnotobasis, be ground into graininess, after mixing, be packaged into bag, get product.
The using method of spices of the present invention is: coil for common chafing dish bed material is added to poach, obtain soup at the bottom of chafing dish, every 1 fires and in the soup of the bottom of a pan, adds 5g spices.
Spices prepared by embodiment 1 is generalized to chafing dish restaurant, randomly draw 100 persons sponging on an aristocrat and carry out the overall evaluation marking to adding chafing dish bottom flavorings fragrance, delicate flavour and the mouthfeel of this spices, standards of grading are respectively: extremely enjoying a lot is 5 points, like is 4 points, be generally 3 points, not liking is 2 points, and very not liking is 1 point.Statistics is that 100% people makes more than 4 scores, represents to like or extremely like; 80% people makes 5 scores, represents extremely to like.After one week, these 100 persons sponging on an aristocrat are paid a return visit, occur without the symptom of any digestive discomfort, safety has no side effect.
Claims (2)
1. for a spices for chafing dish bottom flavorings seasoning, it is characterized in that: the raw material by following weight portion forms: 30 parts of the fruits of Chinese wolfberry, 8 parts of radix pseudostellariaes, 2 parts of raspberries, 2 parts of frutus cnidiis, 2 parts of dragon's blood, 2 parts of prepared rhizomes of rehmannia, 2 parts of dried human placentas, 2 parts of excrementum pteropis, 2 parts of balsamines.
2. a kind of spices for chafing dish bottom flavorings seasoning according to claim 1, is characterized in that, its preparation method is: take by weight described raw material, mix, clean, oven dry, disinfection, under gnotobasis, be ground into graininess, after mixing, be packaged into bag, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310311746.XA CN103340376B (en) | 2013-07-24 | 2013-07-24 | Spice used in hotpot seasonings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310311746.XA CN103340376B (en) | 2013-07-24 | 2013-07-24 | Spice used in hotpot seasonings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103340376A CN103340376A (en) | 2013-10-09 |
| CN103340376B true CN103340376B (en) | 2014-06-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310311746.XA Expired - Fee Related CN103340376B (en) | 2013-07-24 | 2013-07-24 | Spice used in hotpot seasonings |
Country Status (1)
| Country | Link |
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| CN (1) | CN103340376B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103266A (en) * | 1993-12-03 | 1995-06-07 | 程孝 | Medical food condiment and preparing method thereof |
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
-
2013
- 2013-07-24 CN CN201310311746.XA patent/CN103340376B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1103266A (en) * | 1993-12-03 | 1995-06-07 | 程孝 | Medical food condiment and preparing method thereof |
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
Non-Patent Citations (2)
| Title |
|---|
| "从原料性味谈药膳火锅";嵇步峰;《中国烹饪研究》;19990131;第35-36页 * |
| 嵇步峰."从原料性味谈药膳火锅".《中国烹饪研究》.1999,第35-36页. |
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| Publication number | Publication date |
|---|---|
| CN103340376A (en) | 2013-10-09 |
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Owner name: CHEN LILI HUANG LING Effective date: 20140507 Owner name: WU TINGQIAN Free format text: FORMER OWNER: ZHU YUFANG Effective date: 20140507 |
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Inventor after: Wu Tingqian Inventor after: Chen Lili Inventor after: Huang Ling Inventor after: Zhu Yufang Inventor before: Zhu Yufang |
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Free format text: CORRECT: INVENTOR; FROM: ZHU YUFANG TO: WU TINGQIAN CHEN LILI HUANG LING ZHU YUFANG Free format text: CORRECT: ADDRESS; FROM: 233704 BENGBU, ANHUI PROVINCE TO: 200093 YANGPU, SHANGHAI |
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Effective date of registration: 20140507 Address after: 200093 Yangpu District military road,, No. 516, University of Shanghai for Science and Technology Applicant after: Wu Tingqian Applicant after: Chen Lili Applicant after: Huang Ling Address before: Guzhen County Ma Qiao Zhen Huang Zhuang Cun 233704 Anhui city of Bengbu province after Zhu Group No. 21 Applicant before: Zhu Yufang |
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