CN103892230A - Dreg-free basic flavoring for chafing dish and preparing process thereof - Google Patents
Dreg-free basic flavoring for chafing dish and preparing process thereof Download PDFInfo
- Publication number
- CN103892230A CN103892230A CN201210566964.3A CN201210566964A CN103892230A CN 103892230 A CN103892230 A CN 103892230A CN 201210566964 A CN201210566964 A CN 201210566964A CN 103892230 A CN103892230 A CN 103892230A
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- CN
- China
- Prior art keywords
- chafing dish
- flavoring
- prickly ash
- chinese herbal
- chinese prickly
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Fats And Perfumes (AREA)
Abstract
A dreg-free basic flavoring for chafing dish. Butter and vegetable oil are used for extracting spicy taste and red color of cayenne pepper, hot flavor (removing the bitter taste of Chinese prickly ash in advance) of Chinese prickly ash and herbal aromas (removing the bitter taste of bitter-sweet Chinese herbal medicines and peculiar smell of aromatic Chinese herbal medicines) of Chinese herbal medicines for two days; then the dregs of cayenne pepper, Chinese prickly ash and Chinese herbal medicines are removed, and the associated adverse pigments are removed along with the dregs; and then the extract is stewed with onion, ginger, garlic, lobster sauce and bean paste to form the special red oil and basic flavoring for chafing dish. A certain amount of red oil and basic flavoring for chafing dish are added to a stainless steel barrel and decocted with broth decocted in advance, chicken powder, white sugar, salt and liquor for a certain period of time, and dregs are removed by a screen, so that basic flavoring for each pot can be exactly the same. The basic flavoring has the characteristics of bright red oil color, no burnt flavoring in the pot, fresh and clean flavoring, no peculiar smell, strong and lasting fragrance, consistent mellow taste, increasing fragrance along with stewing time and increase of people's appetite, etc.
Description
Technical field: the present invention relates to chafing dish bottom flavorings, be specifically related to slag-free chafing dish bottom flavoring and manufacture craft thereof
Background technology: traditional chafing dish bottom flavorings is for subsequent use after frying in short several hours by vegetable and animals oils, Chinese prickly ash, capsicum, fermented soya bean, spices etc., but it has a lot of uncomfortable parts, and bed material sinks to the bottom, and is easily burned.The vegetable of rinsing can adhere to certain bed material composition, allows people eat very uncomfortable in the mouth.Bed material produces a kind of comprehensive taste through person sponging on an aristocrat's continuous heating.Some persons sponging on an aristocrat adapt to, and some persons sponging on an aristocrat are inadaptable.Because the salt content such as thick broad-bean sauce are very high, the bottom of a pan can be endured more salty and more salty, can not give in addition the consistent taste of a person sponging on an aristocrat.Be one by light to salty, the process that the giving off a strong fragrance being partwayed by light perfume (or spice) occurs to last comprehensive taste, if it is inadequate again in persistence only to make chafing dish its fragrance with chafing dish red oil, there is fragrance and the inadequate problem of persistence in as disclosed in China Patent No. 03117353.5 " slag-free chafing dish bottom flavoring and manufacture craft thereof " equally.
Summary of the invention: the deficiency existing for above-mentioned prior art, the invention provides a kind of without slag Non-burnt pot, standardization making, taste is consistent, aromatic flavour is lasting, the slag-free chafing dish of free from extraneous odour, its technical scheme is as follows:
Slag-free chafing dish bottom flavoring forms chilli oil and bed material by compositions such as vegetable and animals oils high-temperature extraction Chinese prickly ash, capsicum, Chinese herbal medicines through two working days.The manufacture craft of slag-free chafing dish bottom flavoring mainly comprises following step and plays:
1, the peculiar smell of Chinese herbal medicine and Chinese prickly ash is removed, chilli section is processed into glutinous rice cake capsicum.
2, vegetable oil and butter are put into while being heated to very likely in stainless steel cask, put into Chinese herbal medicine, Chinese prickly ash, glutinous rice cake capsicum.Big fire boils dry after moisture, removes residue with screen cloth.
3, putting into chafing dish red oil and chafing dish bottom flavorings after the Ao Gan moisture such as green onion, ginger and garlic, thick broad-bean sauce, fermented soya bean forms.
4, get a certain amount of chafing dish bottom flavorings and chafing dish red oil and put into stainless steel cask, add water, chickens' extract, white sugar, salt, white wine etc. endure certain hour, remove residue with screen cloth, standardized slag-free chafing dish forms.
Specific embodiments: play below in conjunction with concrete formula and operation step, the invention will be further described.
Formula 1 (weight portion) butter 40, vegetable oil 60, chilli section 20, Chinese prickly ash 3, bean cotyledon 10, fermented soya bean 2, ginger 6, green onion 6, garlic 6, cloves 0.3, Radix Glycyrrhizae 0.6, Radix Angelicae Sinensis 0.6, lemon-grass 0.5, kaempferia galamga 0.5, anise 1, murraya paniculataJack 2, fennel seeds 1, spiceleaf 2, cassia bark 2, white bandit 1, fragrant fruit 1, tsaoko 1, fragrant sand 1
Formula 2:(weight portion) butter 85, vegetable oil 15, chilli section 30, Chinese prickly ash 6, bean cotyledon 12, fermented soya bean 2, ginger 8, green onion 8, garlic 6, cloves 0.3, Radix Glycyrrhizae 0.6, Radix Angelicae Sinensis 0.6, lemon-grass 0.5, kaempferia galamga 0.5, anistree 1, murraya paniculataJack 2, fennel seeds 1, spiceleaf 2, cassia bark 2, white bandit 1, fragrant fruit 1, tsaoko 1, fragrant sand 1.
1, the peculiar smell of Chinese herbal medicine and Chinese prickly ash is removed, chilli section is processed into glutinous rice cake capsicum.
2, vegetable oil and butter are put into while being heated to very likely in stainless steel cask, put into Chinese herbal medicine, Chinese prickly ash, glutinous rice cake capsicum.Big fire boils dry after moisture, removes residue with screen cloth.
3, putting into chafing dish red oil and chafing dish bottom flavorings after the Ao Gan moisture such as green onion, ginger and garlic, thick broad-bean sauce, fermented soya bean forms.
4, get a certain amount of chafing dish bottom flavorings and chafing dish red oil and put into stainless steel cask, add water, chickens' extract, white sugar, salt, white wine etc. endure certain hour, remove residue with screen cloth, standardized slag-free chafing dish forms.
Claims (1)
1. slag-free chafing dish bottom flavoring: its feature adopts by compositions such as vegetable and animals oils high-temperature extraction Chinese herbal medicine, Chinese prickly ash, capsicums, forms chilli oil and bed material.
According to the slag-free chafing dish described in claim, its manufacture craft mainly comprises following step and plays:
1. the peculiar smell of Chinese herbal medicine and Chinese prickly ash is removed, chilli section is processed into glutinous rice cake capsicum.
2. vegetable oil and butter are put into while being heated to very likely in stainless steel cask, put into after Chinese herbal medicine, Chinese prickly ash, glutinous rice cake capsicum, big fire Ao Gan moisture, remove residue with screen cloth.
3. putting into chafing dish red oil and chafing dish bottom flavorings after the Ao Gan moisture such as green onion, ginger and garlic, thick broad-bean sauce, fermented soya bean forms.
4. get a certain amount of chafing dish bottom flavorings and chafing dish red oil and put into stainless steel cask, add water, chickens' extract, white sugar, salt, white wine etc. endure certain hour, remove residue with screen cloth, standardized slag-free chafing dish forms.
According to the slag-free chafing dish described in claim, it is characterized in that described animal oil is butter.High-temperature extraction is two working days.Chinese herbal medicine, Chinese prickly ash have removed peculiar smell, adopt standardization to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210566964.3A CN103892230A (en) | 2012-12-25 | 2012-12-25 | Dreg-free basic flavoring for chafing dish and preparing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210566964.3A CN103892230A (en) | 2012-12-25 | 2012-12-25 | Dreg-free basic flavoring for chafing dish and preparing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892230A true CN103892230A (en) | 2014-07-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210566964.3A Pending CN103892230A (en) | 2012-12-25 | 2012-12-25 | Dreg-free basic flavoring for chafing dish and preparing process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103892230A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719820A (en) * | 2015-02-13 | 2015-06-24 | 杨文平 | Preparation method of dreg-free hot pot stock |
| CN106579259A (en) * | 2016-12-20 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Efficient bioavailable hotpot condiment with low material residue content |
| CN107751931A (en) * | 2017-10-24 | 2018-03-06 | 上海麻十七餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN107771963A (en) * | 2017-10-30 | 2018-03-09 | 重庆梅香园实业集团有限公司 | The method that a kind of overcritical and HTHP high efficiency extraction prepares chafing dish oil |
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
| CN111713677A (en) * | 2020-06-28 | 2020-09-29 | 成都泰罗科技有限公司 | Spicy and hot standardized beef tallow hotpot condiment and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07213248A (en) * | 1994-02-03 | 1995-08-15 | Toyo Suisan Kaisha Ltd | Granular flavor seasoning and its production |
| CN1524445A (en) * | 2003-02-25 | 2004-09-01 | 威 黄 | Dreg-free basic flavouring for chafing dish and preparing process therefor |
| CN1539327A (en) * | 2003-11-03 | 2004-10-27 | 张晓冬 | Bottom stuff of midicinal meal for fire pot and preparation method |
| CN1919058A (en) * | 2006-09-22 | 2007-02-28 | 杨光 | Slag-free chafing dish bottom flavoring and method for making it |
| KR20080063978A (en) * | 2007-01-03 | 2008-07-08 | (주) 디자인헬리오스 | Meat seasoning sauce having golden phyto chemical and a method for producing the same |
| CN101427759A (en) * | 2007-11-08 | 2009-05-13 | 杨晓飞 | Chafing dish bottom material and formulating method |
-
2012
- 2012-12-25 CN CN201210566964.3A patent/CN103892230A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07213248A (en) * | 1994-02-03 | 1995-08-15 | Toyo Suisan Kaisha Ltd | Granular flavor seasoning and its production |
| CN1524445A (en) * | 2003-02-25 | 2004-09-01 | 威 黄 | Dreg-free basic flavouring for chafing dish and preparing process therefor |
| CN1539327A (en) * | 2003-11-03 | 2004-10-27 | 张晓冬 | Bottom stuff of midicinal meal for fire pot and preparation method |
| CN1919058A (en) * | 2006-09-22 | 2007-02-28 | 杨光 | Slag-free chafing dish bottom flavoring and method for making it |
| KR20080063978A (en) * | 2007-01-03 | 2008-07-08 | (주) 디자인헬리오스 | Meat seasoning sauce having golden phyto chemical and a method for producing the same |
| CN101427759A (en) * | 2007-11-08 | 2009-05-13 | 杨晓飞 | Chafing dish bottom material and formulating method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104719820A (en) * | 2015-02-13 | 2015-06-24 | 杨文平 | Preparation method of dreg-free hot pot stock |
| CN104719820B (en) * | 2015-02-13 | 2017-05-31 | 杨文平 | The preparation method of slag-free chafing dish bottom soup |
| CN106579259A (en) * | 2016-12-20 | 2017-04-26 | 重庆梅香园实业集团有限公司 | Efficient bioavailable hotpot condiment with low material residue content |
| CN107751931A (en) * | 2017-10-24 | 2018-03-06 | 上海麻十七餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN107771963A (en) * | 2017-10-30 | 2018-03-09 | 重庆梅香园实业集团有限公司 | The method that a kind of overcritical and HTHP high efficiency extraction prepares chafing dish oil |
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
| CN111713677A (en) * | 2020-06-28 | 2020-09-29 | 成都泰罗科技有限公司 | Spicy and hot standardized beef tallow hotpot condiment and preparation method thereof |
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Application publication date: 20140702 |