CN103704656A

CN103704656A - Lamb hotpot condiment

Info

Publication number: CN103704656A
Application number: CN201310723997.9A
Authority: CN
Inventors: 苗建军
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-12-25
Filing date: 2013-12-25
Publication date: 2014-04-09

Abstract

The invention discloses a lamb hotpot condiment. The lamb hotpot condiment comprises the following components in percentage by weight: 0.8 percent of codonopsis pilosula, 0.8 percent of angelica sinensis, 0.8 percent of chicken essence, 0.5 percent of white sugar, 0.5 percent of black pepper, 0.5 percent of cumin, 0.5 percent of foeniculum vulgare, 0.5 percent of monosodium glutamate, 0.5 percent of fructus amomi, 0.5 percent of longan, 0.5 percent of black cardamom, 0.5 percent of cardamom, 0.5 percent of clove, 0.5 percent of pepper, 0.5 percent of red dates, 0.5 percent of Sichuan pepper, 0.5 percent of lycium barbarum, 0.5 percent of illicium verum, 0.5 percent of cinnamon, 0.5 percent of green onion, 0.6 percent of ginger, 0.4 percent of alpinia officinarum hance, 0.3 percent of angelica dahurica, 0.28 percent of bay leaves, 0.02 percent of sesame, 2.0 percent of bean paste, 2.5 percent of salt black bean, 2 percent of butter, 1.5 percent of chili, 1.5 percent of salad oil, 7 percent of beef bone, 3.5 percent of hen, 2.5 percent of salt and 65 percent of pure water. The lamb hotpot condiment looks good, smells good, tastes good, is rich in nutrition and easy to use, and has a nourishing function. Through freezing and refrigerating processes, the lamb hotpot condiment is good in preservation effect, does not contain any food additives and preservatives, and is real green food.

Description

Lamb chafing dish bottom flavorings

Technical field

The invention belongs to food, relate in particular to a kind of lamb chafing dish bottom flavorings and manufacture method.

Background technology

Chafing dish is the way of dining that liked by broad masses of the people, in China, has a long history.The chafing dish bottom flavorings of selling in the market, not only color, smell and taste and nutritional labeling are not good enough, and contain food additives and anticorrisive agent, have affected the healthy of people, have affected sale and the popularization of chafing dish bottom flavorings simultaneously yet.

Summary of the invention

Its batching following (by weight): Radix Codonopsis 0.8%; Radix Angelicae Sinensis 0.8%; Chickens' extract 0.8%; White sugar 0.5%; Black pepper 0.5%; Cumin 0.5%; Fennel seeds 0.5%; Monosodium glutamate 0.5%; Fructus amomi 0.5%; Longan 0.5%; Tsaoko 0.5%; White button 0.5%; Cloves 0.5%; Chinese prickly ash 0.5%; Red date 0.5%; Fiber crops green pepper 0.5%; Matrimony vine 0.5%; Anistree 0.5%; Cassia bark 0.5%; Shallot 0.5%; Ginger 0.6%; Galingal 0.4%; The root of Dahurain angelica 0.3%; Spiceleaf 0.28%; Sesame 0.02%; Thick broad-bean sauce 2.0%; Salt black bean 2.5%; Butter 2%; Capsicum 1.5%; Salad oil 1.5%; Ox bone 7%; Old hen 3.5%; Salt 2.5%; Pure water 65%.

In order to adapt to the object of not liking edible capsicum crowd, capsicum and numb green pepper in batching, have been removed, its batching following (by weight): Radix Codonopsis 0.8%; Radix Angelicae Sinensis 0.8%; Chickens' extract 0.8%; White sugar 0.5%; Black pepper 0.5%; Cumin 0.5%; Fennel seeds 0.5%; Monosodium glutamate 0.5%; Fructus amomi 0.5%; Longan 0.5%; Tsaoko 0.5%; White button 0.5%; Cloves 0.5%; Chinese prickly ash 0.5%; Red date 0.5%; Matrimony vine 0.5%; Anistree 0.5%; Cassia bark 0.5%; Shallot 0.5%; Ginger 0.6%; Galingal 0.4%; The root of Dahurain angelica 0.3%; Spiceleaf 0.28%; Sesame 0.02%; Thick broad-bean sauce 2.0%; Salt black bean 2.5%; Butter 2%; Salad oil 1.5%; Ox bone 7%; Old hen 3.5%; Salt 2.5%; Pure water 67%.

The manufacture method following (according to the above ratio) of lamb chafing dish bottom flavorings:

1, by ox bone; Old hen adds pure water and boils with pot, and after first big fire, little fire boils 5 hours, drags for the head of boning when color is milky white, and thick soup is stand-by.

2, (according to the above ratio) is by Radix Codonopsis; Radix Angelicae Sinensis; Black pepper; Cumin; Fennel seeds; Fructus amomi; Tsaoko; White button; Cloves; Anistree; Cassia bark; Shallot; Ginger; Galingal; The root of Dahurain angelica; The particle that spiceleaf ovendry power is broken to about 50 orders is standby.

3, will in pot, add (according to the above ratio) salad oil, treat that 7 one-tenth oil heat are poured into except chickens' extract, monosodium glutamate all to prepare burden and stir-fry, fry out after fragrance and pour into after thick soup boils 1 hour and add chickens' extract, monosodium glutamate to stir well.

4, after cooling, pack in suitable plastic bowl plastic foil cover heating means of press seals for the rim of a bowl into.

5, put into-20 ℃ of refrigerating chambers freezing 40 minutes, then in refrigerator, preserve, 0 ℃ to-18 ℃ of refrigeration in-cabinet temperature.

Beneficial effect of the present invention

These chafing dish bottom flavorings color, smell and taste are all good, nutritious, have tonic effect, easy to use, and owing to using freezing, refrigeration technique, fresh-keeping effect is good, and does not contain any food additives and anticorrisive agent, is real pollution-free food.

The specific embodiment

Below in conjunction with embodiment, further illustrate the present invention

Embodiment 1 (pungent): its batching following (by weight): Radix Codonopsis 0.8%; Radix Angelicae Sinensis 0.8%; Chickens' extract 0.8%; White sugar 0.5%; Black pepper 0.5%; Cumin 0.5%; Fennel seeds 0.5%; Monosodium glutamate 0.5%; Fructus amomi 0.5%; Longan 0.5%; Tsaoko 0.5%; White button 0.5%; Cloves 0.5%; Chinese prickly ash 0.5%; Red date 0.5%; Fiber crops green pepper 0.5%; Matrimony vine 0.5%; Anistree 0.5%; Cassia bark 0.5%; Shallot 0.5%; Ginger 0.6%; Galingal 0.4%; The root of Dahurain angelica 0.3%; Spiceleaf 0.28%; Sesame 0.02%; Thick broad-bean sauce 2.0%; Salt black bean 2.5%; Butter 2%; Capsicum 1.5%; Salad oil 1.5%; Ox bone 7%; Old hen 3.5%; Salt 2.5%; Pure water 65%, wherein old hen is selected and is fed 3 years above old chickens.

Manufacture method is: (according to the above ratio):

3, will in pot, add (according to the above ratio) salad oil, treat that 6 one-tenth oil heat are poured into except chickens' extract, monosodium glutamate all to prepare burden and stir-fry, fry out after fragrance and pour into after thick soup boils 1 hour and add chickens' extract, monosodium glutamate to stir well.

5, put into-20 ℃ of refrigerating chambers freezing 40 minutes, be then placed on interior preservation of refrigerator of 0 ℃ to-18 ℃.

During transportation, use refrigerating transport vehicle, use refrigerator during sale, storage temperature is 0 ℃ to-18 ℃.

Embodiment 2 (not peppery): its batching following (by weight):

Radix Codonopsis 0.8%; Radix Angelicae Sinensis 0.8%; Chickens' extract 0.8%; White sugar 0.5%; Black pepper 0.5%; Cumin 0.5%; Fennel seeds 0.5%; Monosodium glutamate 0.5%; Fructus amomi 0.5%; Longan 0.5%; Tsaoko 0.5%; White button 0.5%; Cloves 0.5%; Chinese prickly ash 0.5%; Red date 0.5%; Matrimony vine 0.5%; Anistree 0.5%; Cassia bark 0.5%; Shallot 0.5%; Ginger 0.6%; Galingal 0.4%; The root of Dahurain angelica 0.3%; Spiceleaf 0.28%; Sesame 0.02%; Thick broad-bean sauce 2.0%; Salt black bean 2.5%; Butter 2%; Salad oil 1.5%; Ox bone 7%; Old hen 3.5%; Salt 2.5%; Pure water 67%.

Manufacture method is identical with embodiment 1, repeats no more here.

Color, smell and taste of the present invention are all good, nutritious, easy to use, do not contain any food additives and anticorrisive agent, and, refrigeration technological process freezing owing to having adopted in production and transportation and sales process, is retained the color, smell and taste of product.In the situation that not adding any anticorrisive agent, the shelf-life significantly extends, and is conducive to the healthy of people, is real pollution-free food, is bound to be subject to broad masses of the people's welcome, and Ye Huigei enterprise brings certain economic benefit.

Claims

1. lamb chafing dish bottom flavorings, its batching following (by weight): Radix Codonopsis 0.8%; Radix Angelicae Sinensis 0.8%; Chickens' extract 0.8%; White sugar 0.5%; Black pepper 0.5%; Cumin 0.5%; Fennel seeds 0.5%; Monosodium glutamate 0.5%; Fructus amomi 0.5%; Longan 0.5%; Tsaoko 0.5%; White button 0.5%; Cloves 0.5%; Chinese prickly ash 0.5%; Red date 0.5%; Fiber crops green pepper 0.5%; Matrimony vine 0.5%; Anistree 0.5%; Cassia bark 0.5%; Shallot 0.5%; Ginger 0.6%; Galingal 0.4%; The root of Dahurain angelica 0.3%; Spiceleaf 0.28%; Sesame 0.02%; Thick broad-bean sauce 2.0%; Salt black bean 2.5%; Butter 2%; Capsicum 1.5%; Salad oil 1.5%: ox bone 7%; Old hen 3.5%; Salt 2.5%; Pure water 65%.

2. the manufacture method of lamb chafing dish bottom flavorings is:

By ox bone; Old hen adds pure water and boils with pot, and after first big fire, little fire boils 5 hours, drags for the head of boning when color is milky white, and thick soup is stand-by;

By Radix Codonopsis; Radix Angelicae Sinensis; Black pepper; Cumin; Fennel seeds; Fructus amomi; Tsaoko; White button; Cloves; Anistree; Cassia bark; Shallot; Ginger; Galingal; The root of Dahurain angelica; The particle that spiceleaf ovendry power is broken to about 50 orders is standby;

To in pot, add salad oil, treat that 7 one-tenth oil heat are poured into except chickens' extract, monosodium glutamate all to prepare burden and stir-fry, fry out after fragrance and pour into after thick soup boils 1 hour and add chickens' extract, monosodium glutamate to stir well;

After cooling, pack in suitable plastic bowl plastic foil cover heating means of press seals for the rim of a bowl into.

3. lamb chafing dish bottom flavorings as claimed in claim 1 or 2: put into-20 ℃ of refrigerating chambers after sealing freezing 40 minutes, then preserve in refrigerator, 0 ℃ to-18 ℃ of refrigeration in-cabinet temperature.