CN104222985B - A kind of health base flavoring for hotpot and preparation method thereof - Google Patents
A kind of health base flavoring for hotpot and preparation method thereof Download PDFInfo
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- CN104222985B CN104222985B CN201410438669.9A CN201410438669A CN104222985B CN 104222985 B CN104222985 B CN 104222985B CN 201410438669 A CN201410438669 A CN 201410438669A CN 104222985 B CN104222985 B CN 104222985B
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Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a kind of health base flavoring for hotpot and preparation method thereof, prepared by following raw material: the arillus longan of 2 ~ 10 weight portions; The spina date seed of 1 ~ 3 weight portion; The Radix Angelicae Sinensis of 1 ~ 5 weight portion; The ginseng of 0.05 ~ 1 weight portion; The date of 2 ~ 10 weight portions; The jasmine tea of 5 ~ 10 weight portions; The sesame of 5 ~ 20 weight portions; The spice of 5 ~ 20 weight portions; The fermented soya bean end of 5 ~ 10 weight portions; The peanut oil of 5 ~ 20 weight portions; The soybean oil of 5 ~ 20 weight portions; The chicken powder of 5 ~ 10 weight portions; The salt of 3 ~ 10 weight portions.Compared with prior art, the present invention is by adding arillus longan, spina date seed, Radix Angelicae Sinensis, ginseng, the raw material such as date and jasmine tea of special ratios, and match with other raw materials, ensure that this chafing dish bottom flavorings not only has the feature of delicious flavour, and heart tonifying and tranquilizing, nourish blood beneficial spleen, improves the health, and has effect of nutrition and health care.
Description
Technical field
The present invention relates to food dressing technical field, particularly relate to a kind of health base flavoring for hotpot and preparation method thereof.
Background technology
Chafing dish has instant, nutritious feature, and according to different crowd, Different climate, can be modulated into various taste, be a kind of diet style be loved by the people, in state-owned very long history.
The quality of chafing dish is decided by the formula of chafing dish bottom flavorings and flavoring, and because China region is wide, the chafing dish bottom flavorings that local flavor is different, has therefore appearred in the difference of the aspect such as weather, custom of various places.Along with the raising of people's living standard, the requirement of people to chafing dish bottom flavorings is also more and more higher, therefore constantly has the appearance of the bed material of new chafing dish.
Publication number is that the Chinese patent literature of CN1136407A reports a kind of chafing dish bottom flavorings and preparation method thereof, and its main formula is tomato, pimiento, vegetable oil, ginger etc.; Publication number is that the Chinese patent literature of CN1101514A reports a kind of Daming chafing dish bottom condiment, and its main formula is vegetable oil, rock sugar, thick broad-bean sauce, Chinese prickly ash, chilli, anise, cassia bark, cardamom, tsaoko, cloves, galingal, mountain naphthalene, water and salt etc.Application number be 201110385390.5 Chinese patent literature report a kind of formula of hot pot soup base, 5 kg water or soup are for bed material, 250 grams, butter, rape oil 100 grams, bean paste 150 grams, Yongchuan Salt black bean 50 grams, 10 grams, rock sugar, 5 grams, Chinese prickly ash, 2 grams, pepper, chilli 30 grams, 20 grams, Shaoxing rice wine, 10 grams, ginger rice, refined salt 100 grams, tsaoko 10 grams, 10 grams, cassia bark, white bacterium 10 grams, paprika 250 grams, white bandit 10 grams, fennel seeds 10 grams, cumin 15 grams, cloves 1 gram, spiceleaf 15 grams, cool ginger 10 grams.
All containing materials such as a large amount of butter, capsicums in the chafing dish bottom flavorings of above-mentioned report, excitant is comparatively large, easily causes the discomfort of stomach, be unfavorable for physical and mental health after edible.The present inventor considers, provide a kind of health base flavoring for hotpot, this chafing dish bottom flavorings delicious flavour, has effect of nutrition and health care.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of health base flavoring for hotpot and preparation method thereof, delicious flavour, has effect of nutrition and health care.
In view of this, the invention provides a kind of health base flavoring for hotpot, prepared by the raw material of following weight portion:
The arillus longan of 2 ~ 10 weight portions;
The spina date seed of 1 ~ 3 weight portion;
The Radix Angelicae Sinensis of 1 ~ 5 weight portion;
The ginseng of 0.05 ~ 1 weight portion;
The date of 2 ~ 10 weight portions;
The jasmine tea of 5 ~ 10 weight portions;
The sesame of 5 ~ 20 weight portions;
The spice of 5 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 10 weight portions;
The peanut oil of 5 ~ 20 weight portions;
The soybean oil of 5 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
Preferably, described arillus longan produces longan preparation by Guangxi.
Preferably, described spina date seed is that spina date seed is produced in Hebei.
Preferably, described spice is made up of following raw material:
Ginger, garlic, green onion, onion, fennel and Radix Glycyrrhizae.
Preferably, prepared by the raw material of following weight portion:
The arillus longan of 5 ~ 10 weight portions;
The spina date seed of 1 ~ 2 weight portion;
The Radix Angelicae Sinensis of 1 ~ 3 weight portion;
The ginseng of 0.1 ~ 0.5 weight portion;
The date of 5 ~ 10 weight portions;
The jasmine tea of 5 ~ 8 weight portions;
The sesame of 10 ~ 20 weight portions;
The spice of 8 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 8 weight portions;
The peanut oil of 5 ~ 10 weight portions;
The soybean oil of 10 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
Accordingly, the present invention also provides a kind of preparation method of health base flavoring for hotpot, comprises the following steps:
By the salt mixing of the peanut oil of the fermented soya bean of the spice of the sesame of the jasmine tea of the date of the ginseng of the Radix Angelicae Sinensis of the spina date seed of the arillus longan of 2 ~ 10 weight portions, 1 ~ 3 weight portion, 1 ~ 5 weight portion, 0.05 ~ 1 weight portion, 2 ~ 10 weight portions, 5 ~ 10 weight portions, 5 ~ 20 weight portions, 5 ~ 20 weight portions, 5 ~ 10 weight portions end, 5 ~ 20 weight portions, the soybean oil of 5 ~ 20 weight portions, the chicken powder of 5 ~ 10 weight portions and 3 ~ 10 weight portions, after frying, obtain health base flavoring for hotpot.
Preferably, described arillus longan produces longan preparation by Guangxi.
Preferably, described spice is made up of following raw material:
Ginger, garlic, green onion, onion, fennel and Radix Glycyrrhizae.
Preferably, the described frying time is 5 ~ 30 minutes.
Preferably, prepared by the raw material of following weight portion:
The arillus longan of 5 ~ 10 weight portions;
The spina date seed of 1 ~ 2 weight portion;
The Radix Angelicae Sinensis of 1 ~ 3 weight portion;
The ginseng of 0.1 ~ 0.5 weight portion;
The date of 5 ~ 10 weight portions;
The jasmine tea of 5 ~ 8 weight portions;
The sesame of 10 ~ 20 weight portions;
The spice of 8 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 8 weight portions;
The peanut oil of 5 ~ 10 weight portions;
The soybean oil of 10 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
The invention provides a kind of health base flavoring for hotpot and preparation method thereof, prepared by following raw material: the arillus longan of 2 ~ 10 weight portions; The spina date seed of 1 ~ 3 weight portion; The Radix Angelicae Sinensis of 1 ~ 5 weight portion; The ginseng of 0.05 ~ 1 weight portion; The date of 2 ~ 10 weight portions; The jasmine tea of 5 ~ 10 weight portions; The sesame of 5 ~ 20 weight portions; The spice of 5 ~ 20 weight portions; The fermented soya bean end of 5 ~ 10 weight portions; The peanut oil of 5 ~ 20 weight portions; The soybean oil of 5 ~ 20 weight portions; The chicken powder of 5 ~ 10 weight portions; The salt of 3 ~ 10 weight portions.Compared with prior art, the present invention is by adding arillus longan, spina date seed, Radix Angelicae Sinensis, ginseng, the raw material such as date and jasmine tea of special ratios, and match with other raw materials, ensure that this chafing dish bottom flavorings not only has the feature of delicious flavour, and heart tonifying and tranquilizing, nourish blood beneficial spleen, improves the health, and has effect of nutrition and health care.
Detailed description of the invention
In order to understand the present invention further, below in conjunction with embodiment, the preferred embodiment of the invention is described, but should be appreciated that these describe just for further illustrating the features and advantages of the present invention, instead of limiting to the claimed invention.
The embodiment of the invention discloses a kind of health base flavoring for hotpot, prepared by the raw material of following weight portion:
The arillus longan of 2 ~ 10 weight portions;
The spina date seed of 1 ~ 3 weight portion;
The Radix Angelicae Sinensis of 1 ~ 5 weight portion;
The ginseng of 0.05 ~ 1 weight portion;
The date of 2 ~ 10 weight portions;
The jasmine tea of 5 ~ 10 weight portions;
The sesame of 5 ~ 20 weight portions;
The spice of 5 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 10 weight portions;
The peanut oil of 5 ~ 20 weight portions;
The soybean oil of 5 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
The present invention is by adding arillus longan, spina date seed, Radix Angelicae Sinensis, ginseng, the raw material such as date and jasmine tea of special ratios, ensure that this chafing dish bottom flavorings not only has the feature of delicious flavour, and heart tonifying and tranquilizing, nourish blood beneficial spleen, improve the health, there is effect of nutrition and health care.
Wherein, arillus longan, also known as dried longan pulp, has following effect: tool Yellow Gentian Extract, and energy tonifying heart and spleen, has certain effect to the disease such as insomnia, palpitation with fear, the second month in a season seized with terror of the insufficiency of the spleen damage of the heart; Can the gas of tonifying spleen and stomach, can nutrient QI and blood being insufficient be mended again, the disease of the weak deficiency of blood of gas can be controlled.The arillus longan that the present invention adopts preferably produces longan by Guangxi to be prepared.This Guangxi product longan sugariness is moderate, can promote the mouthfeel of this chafing dish bottom flavorings.
Spina date seed another name jujube kernel, mountain jujube, jujube nucleus.Described spina date seed is preferably prepared as follows: the time of the year when autumn changes into winter gathers ripe wild jujube fruit, and removing pulp, pulverizes fruit stone, takes out seed, dries.The present invention preferably adopts Hebei to produce spina date seed.Spina date seed taste is sweet, sour, and property is put down, and can nourish conscience, calm the nerves, arrest sweating, have following effect: 1. mental-tranquilization, for insomnia, palpitaition.Take a tonic or nourishing food to build up one's health the cloudy blood of conscience, antitoxic heart-soothing and sedative effect is comparatively strong, is mental-tranquilization key medicine; Be mainly used in vexed, egersis that heart-liver blood deficiency causes.2. arrest sweating promotes the production of body fluid.
Radix Angelicae Sinensis, call dryly to return, horse hair Radix Angelicae Sinensis, the Qin which, horse hair is returned, cloud is returned, western Radix Angelicae Sinensis, Min Radix Angelicae Sinensis, Radix Angelicae Sinensis, Radix Angelicae Sinensis body, contain and return tail, at distribution in China in Gansu, Yunnan, Sichuan, Qinghai, Shaanxi, Hunan, Hubei, the ground such as Guizhou.For the place of production of described Radix Angelicae Sinensis, there is no particular restriction in the present invention, and those skilled in the art can be adopted to know the Radix Angelicae Sinensis in the place of production.Radix Angelicae Sinensis has following medical value: with control apoplexy senseless, spit out white foams, postpartum paralysis; Oxygen lack resistant function; Conditioner body immunity function, there is antitumaous effect; Cosmetology effect; To enrich blood the effect of invigorating blood circulation; Antibacterial, anti arteriosclerosis effect.And Radix Angelicae Sinensis can also remove flavor and enhancing flavor, increase the medicine fragrance of this chafing dish bottom flavorings.
The yellow ginseng of ginseng another name, wooden club, blood ginseng are herbaceos perennials, happiness cool place, moistening weather, in the theropencedrymion being grown on the little height above sea level of day and night temperature gentle slope, 500 ~ 1100 meters of mountain regions or slope land or shaw more.Ginseng has following effect: 1. ginseng can reinforce vital energy, so conventional to save the deficiency of vital energy for de-disease.2. tonifying lung gas, can be used for deficiency syndrome of the lung asthma.3. for weakness of the spleen and the stomach, lassitude hypodynamia, poor appetite, fullness and oppression of chest and abdomen, and rush down the diseases such as prolapse of the anus for a long time.4. can promote the production of body fluid to quench thirst 5. ginseng functions the benefit motive, tranquilizing minds, and all palpitaition second month in a season seized with terror, insomnia forgetfulness etc. belong to qi-blood deficiency, confused and worried disease.
Jasmine tea, has the good reputation of " in the jasmine tea of China, the smell in audible spring ". and be the local tea variety with special warfare moulding tea or the green tea tea base after refining and jasmine fresh flower basement system.In Classification of Tea, jasmine tea still belongs to green tea.Jasmine tea processes on the basis of green tea, particularly there is certain physical and chemical effect in senior Jasmine its endoplasm in the process of processing, as: the decomposition under Water condition of the polyphenols in tealeaves, tea tannin, water-fast protein degradation becomes amino acid, astringent sense when drinking green tea can be weakened, function changes to some extent, and its flavour is fresh dense mellow, more easily suitable for reading, this be also the north like drinking the reason of jasmine tea one of.Jasmine tea, except some performance possessing green tea, also has the unexistent health-care effect of a lot of green tea.Jasmine tea has " cold removing evil, assistant strongly fragrant " is drink tea spring top grade.The present invention, by adding a certain amount of jasmine tea, increases the tea smell of this chafing dish bottom flavorings, and matches with compositions such as arillus longan, spina date seed, Radix Angelicae Sinensis and ginsengs, ensures that this chafing dish bottom flavorings has the effect improved the health.
In order to increase the fragrance of health base flavoring for hotpot, described spice is made up of following raw material: ginger, garlic, green onion, onion, fennel and Radix Glycyrrhizae.
According to the present invention, preferably the weight ratio of each raw material is regulated.Described health base flavoring for hotpot is preferably prepared by the raw material of following weight portion:
The arillus longan of 5 ~ 10 weight portions;
The spina date seed of 1 ~ 2 weight portion;
The Radix Angelicae Sinensis of 1 ~ 3 weight portion;
The ginseng of 0.1 ~ 0.5 weight portion;
The date of 5 ~ 10 weight portions;
The jasmine tea of 5 ~ 8 weight portions;
The sesame of 10 ~ 20 weight portions;
The spice of 8 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 8 weight portions;
The peanut oil of 5 ~ 10 weight portions;
The soybean oil of 10 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
Accordingly, the present invention also provides a kind of preparation method of health base flavoring for hotpot, comprise the following steps: by the arillus longan of 2 ~ 10 weight portions, the spina date seed of 1 ~ 3 weight portion, the Radix Angelicae Sinensis of 1 ~ 5 weight portion, the ginseng of 0.05 ~ 1 weight portion, the date of 2 ~ 10 weight portions, the jasmine tea of 5 ~ 10 weight portions, the sesame of 5 ~ 20 weight portions, the spice of 5 ~ 20 weight portions, the fermented soya bean end of 5 ~ 10 weight portions, the peanut oil of 5 ~ 20 weight portions, the soybean oil of 5 ~ 20 weight portions, the chicken powder of 5 ~ 10 weight portions and the salt mixing of 3 ~ 10 weight portions, health base flavoring for hotpot is obtained after frying.
In above-mentioned preparation process, in order to ensure that this chafing dish bottom flavorings not only has good mouthfeel, and do not destroy nutritional labeling wherein, the present invention preferably controls the time of frying.The described frying time is preferably 5 ~ 30 minutes, is more preferably 10 ~ 20 minutes, is more preferably 15 ~ 20 minutes.
Chafing dish bottom flavorings is such as needed permanent placement, and the method preparing health base flavoring for hotpot of the present invention can also comprise sterilization, the step such as canned.
As can be seen from above scheme, the present invention is by adding arillus longan, spina date seed, Radix Angelicae Sinensis, ginseng, the raw material such as date and jasmine tea of special ratios, and cooperatively interact with other raw materials, ensure that this chafing dish bottom flavorings not only has the feature of delicious flavour, and heart tonifying and tranquilizing, nourish blood beneficial spleen, improves the health, and has effect of nutrition and health care.
In order to understand the present invention further, be described in detail to technical scheme provided by the invention below in conjunction with embodiment, protection scope of the present invention is not limited by the following examples.
The raw material that the embodiment of the present invention adopts is commercial.
Embodiment 1
By 5g arillus longan, 2g spina date seed, 3g Radix Angelicae Sinensis, 0.1g ginseng, 10g date, 8g jasmine tea, 10g sesame, 1g ginger, 1g garlic, 1g green onion, 1g onion, 1g fennel, 1g Radix Glycyrrhizae, 6g fermented soya bean end, the mixing of 10g peanut oil, 15g soybean oil, 6g chicken powder and 3g salt, frying obtained health base flavoring for hotpot after 20 minutes.
Embodiment 2
By 10g arillus longan, 1g spina date seed, 4g Radix Angelicae Sinensis, 0.5g ginseng, 5g date, 5g jasmine tea, 20g sesame, 1g ginger, 1g garlic, 1g green onion, 1g onion, 1g fennel, 1g Radix Glycyrrhizae, 10g fermented soya bean end, the mixing of 10g peanut oil, 15g soybean oil, 6g chicken powder and 3g salt, frying obtained health base flavoring for hotpot after 20 minutes.
Embodiment 3
By 2g arillus longan, 1g spina date seed, 1g Radix Angelicae Sinensis, 0.8g ginseng, 2g date, 10g jasmine tea, 15g sesame, 1g ginger, 1g garlic, 1g green onion, 1g onion, 1g fennel, 1g Radix Glycyrrhizae, 10g fermented soya bean end, the mixing of 20g peanut oil, 20g soybean oil, 6g chicken powder and 3g salt, frying obtained health base flavoring for hotpot after 20 minutes.
Embodiment 4
Respectively in Xi'an, Zhengzhou, Shenyang, Jinan and each random investigation 100 people in city, 5, Chengdu, respectively scoring evaluation is carried out to health base flavoring for hotpot fragrance, delicate flavour and mouthfeel prepared by embodiment 1: extremely like being 5 points, like being 4 points, be generally 3 points, do not like being 2 points, very do not like being 1 point.Statistics be 90% people like or extremely like the fragrance of described health base flavoring for hotpot; The people of 94% likes or extremely likes the delicate flavour of described health base flavoring for hotpot; The people of 93% likes or extremely likes the mouthfeel of described health base flavoring for hotpot.
In addition, in 100 people in Xi'an, the 95% overall local flavor liking or extremely like described health base flavoring for hotpot; In 100 people in Zhengzhou, the 92% overall local flavor liking or extremely like described health base flavoring for hotpot; In 100 people in Shenyang, the 90% overall local flavor liking or extremely like described health base flavoring for hotpot; In 100 people in Jinan, the 95% overall local flavor liking or extremely like described health base flavoring for hotpot; In 100 people in Chengdu, the 94% overall local flavor liking or extremely like described health base flavoring for hotpot.As can be seen here, the health base flavoring for hotpot utilizing method provided by the invention to prepare at home eastern region, west area, southern areas, northern territory and middle part all obtains good evaluation.
Select 100 people in Jinan to be divided into 2 evaluation groups, first group eats health base flavoring for hotpot disclosed by the invention, and second group eats commercially available beef tallow basic flavouring for chafing dish, rinses food equivalent mutton.Second day observes the sign change of evaluation group.Second group there is not any discomfort, and energetic; In second group, 5 people's digestive discomforts, 3 people's abscesss of throat.
The explanation of above embodiment just understands method of the present invention and core concept thereof for helping.It should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention, can also carry out some improvement and modification to the present invention, these improve and modify and also fall in the protection domain of the claims in the present invention.
To the above-mentioned explanation of the disclosed embodiments, professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.
Claims (10)
1. a health base flavoring for hotpot, is characterized in that, is prepared by the raw material of following weight portion:
The arillus longan of 2 ~ 10 weight portions;
The spina date seed of 1 ~ 3 weight portion;
The Radix Angelicae Sinensis of 1 ~ 5 weight portion;
The ginseng of 0.05 ~ 1 weight portion;
The date of 2 ~ 10 weight portions;
The jasmine tea of 5 ~ 10 weight portions;
The sesame of 5 ~ 20 weight portions;
The spice of 5 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 10 weight portions;
The peanut oil of 5 ~ 20 weight portions;
The soybean oil of 5 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
2. health base flavoring for hotpot according to claim 1, is characterized in that, described arillus longan produces longan by Guangxi to be prepared.
3. health base flavoring for hotpot according to claim 1, is characterized in that, described spina date seed is that spina date seed is produced in Hebei.
4. health base flavoring for hotpot according to claim 1, is characterized in that, described spice is made up of following raw material:
Ginger, garlic, green onion, onion, fennel and Radix Glycyrrhizae.
5. health base flavoring for hotpot according to claim 1, is characterized in that, is prepared by the raw material of following weight portion:
The arillus longan of 5 ~ 10 weight portions;
The spina date seed of 1 ~ 2 weight portion;
The Radix Angelicae Sinensis of 1 ~ 3 weight portion;
The ginseng of 0.1 ~ 0.5 weight portion;
The date of 5 ~ 10 weight portions;
The jasmine tea of 5 ~ 8 weight portions;
The sesame of 10 ~ 20 weight portions;
The spice of 8 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 8 weight portions;
The peanut oil of 5 ~ 10 weight portions;
The soybean oil of 10 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
6. a preparation method for health base flavoring for hotpot, is characterized in that, comprises the following steps:
By the salt mixing of the peanut oil of the fermented soya bean of the spice of the sesame of the jasmine tea of the date of the ginseng of the Radix Angelicae Sinensis of the spina date seed of the arillus longan of 2 ~ 10 weight portions, 1 ~ 3 weight portion, 1 ~ 5 weight portion, 0.05 ~ 1 weight portion, 2 ~ 10 weight portions, 5 ~ 10 weight portions, 5 ~ 20 weight portions, 5 ~ 20 weight portions, 5 ~ 10 weight portions end, 5 ~ 20 weight portions, the soybean oil of 5 ~ 20 weight portions, the chicken powder of 5 ~ 10 weight portions and 3 ~ 10 weight portions, after frying, obtain health base flavoring for hotpot.
7. preparation method according to claim 6, is characterized in that, described arillus longan produces longan by Guangxi to be prepared.
8. preparation method according to claim 6, is characterized in that, described spice is made up of following raw material:
Ginger, garlic, green onion, onion, fennel and Radix Glycyrrhizae.
9. preparation method according to claim 6, is characterized in that, the described frying time is 5 ~ 30 minutes.
10. preparation method according to claim 6, is characterized in that, is prepared by the raw material of following weight portion:
The arillus longan of 5 ~ 10 weight portions;
The spina date seed of 1 ~ 2 weight portion;
The Radix Angelicae Sinensis of 1 ~ 3 weight portion;
The ginseng of 0.1 ~ 0.5 weight portion;
The date of 5 ~ 10 weight portions;
The jasmine tea of 5 ~ 8 weight portions;
The sesame of 10 ~ 20 weight portions;
The spice of 8 ~ 20 weight portions;
The fermented soya bean end of 5 ~ 8 weight portions;
The peanut oil of 5 ~ 10 weight portions;
The soybean oil of 10 ~ 20 weight portions;
The chicken powder of 5 ~ 10 weight portions;
The salt of 3 ~ 10 weight portions.
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| CN105410836A (en) * | 2015-12-09 | 2016-03-23 | 欧小宇 | Health-care hotpot soup base |
| CN105901633A (en) * | 2016-04-15 | 2016-08-31 | 杨希义 | Hotpot condiment and preparation method thereof |
| CN105942406A (en) * | 2016-04-25 | 2016-09-21 | 韦白玲 | Health-care hotpot condiment and preparation method thereof |
| CN105852022A (en) * | 2016-04-26 | 2016-08-17 | 宋晓玲 | Hotpot seasoning with healthcare function and preparation method thereof |
| CN107822072A (en) * | 2017-11-07 | 2018-03-23 | 广西超盛网络科技有限责任公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
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| CN100566597C (en) * | 2004-04-21 | 2009-12-09 | 罗世斌 | A kind of sugarcane tea chafing dish bottom flavorings and preparation method thereof |
| CN1754449A (en) * | 2005-09-22 | 2006-04-05 | 罗世斌 | Minced fish hot pot base material and its preparation method |
| KR101009086B1 (en) * | 2008-05-19 | 2011-01-18 | 남희진 | Method for making spice source |
| KR101346617B1 (en) * | 2011-11-17 | 2014-01-23 | 김연수 | Method for Manufacturing Salted Abalone or Salted Conch |
| CN103704656A (en) * | 2013-12-25 | 2014-04-09 | 苗建军 | Lamb hotpot condiment |
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