CN104256485A - Seasoning recipe of northern hotpot spice - Google Patents
Seasoning recipe of northern hotpot spice Download PDFInfo
- Publication number
- CN104256485A CN104256485A CN201410528846.2A CN201410528846A CN104256485A CN 104256485 A CN104256485 A CN 104256485A CN 201410528846 A CN201410528846 A CN 201410528846A CN 104256485 A CN104256485 A CN 104256485A
- Authority
- CN
- China
- Prior art keywords
- grams
- northern
- spice
- hotpot
- seasoning
- Prior art date
- 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.)
- Pending
Links
- 235000013599 spices Nutrition 0.000 title claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 5
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 235000013409 condiments Nutrition 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 8
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000019510 Long pepper Nutrition 0.000 abstract 1
- 241000604776 Neolitsea Species 0.000 abstract 1
- 240000003455 Piper longum Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000002304 perfume Substances 0.000 description 4
- 230000004087 circulation Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000008673 vomiting Effects 0.000 description 3
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 241000404030 Anacyclus clavatus Species 0.000 description 1
- 208000009447 Cardiac Edema Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 206010051986 Pneumatosis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000006583 body weight regulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- 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
- 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
- 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
-
- 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
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention discloses seasoning of northern hotpot spice. The seasoning of the northern hotpot spice comprises the following components by weight: 12 g of aniseed, 4 g of white cardamom, 6 g of amomum tsao-ko, 3 g of fructus amomi, 6 g of neolitsea ellipsoides allen, 5 g of cumin, 8 g of Chinese cinnamon, 8 g of liquorice, 6 g of cassia twig, 8 g of rhizoma nardostachyos, 9 g of pericarpium citri reticulatae, 4 g of long pepper and 9 g of cymbopogon citratus. The seasoning has the benefits of high convenience for material taking, no preservative, long shelf life and spicy taste and has the efficacies of removing stasis and activating spleen qi, and removing odor and grease.
Description
Technical field
The flavouring material formula of the spices used when the present invention relates to a kind of northern blocked shot.
Background technology
The representative of north chafing dish can be described as " Donglaishun ", and except the difference of Shabu pot, the modulation of its spices is also an important factor, the chafing dish spices doted on when the present invention relates to a kind of northerner's blocked shot.
Summary of the invention
The object of this invention is to provide a kind of flavouring material formula of northern chafing dish spices, its cost is low, and raw material is easy to get, safety and Health, ensure that nutritional labeling does not run off.
The object of the invention is to be achieved through the following technical solutions:
A condiment for northern chafing dish spices, described condiment composition and weight are: aniseed 12 grams, white 4 grams, button, tsaoko 6 grams, fructus amomi 3 grams, and fragrant fruit 6 grams, cumin 5 grams, 8 grams, cassia bark, 8 grams, Radix Glycyrrhizae, branch 6 grams, rhizoma nardostachyos 8 grams, dried orange peel 9 grams, bamboo or wicker fence dials 4 grams, lemon-grass 9 grams.
The nutrition of raw material that the present invention adopts, effect and dietary function as follows:
Aniseed: stimulating gastrointestinal neural blood vessel, promotes digestive juice secretion, increases gastrointestinal peristalsis, has stomach invigorating, effect of promoting the circulation of qi
White button: dampness elimination promoting the circulation of qi, warming middle energizer to arrest vomiting; Antibacterial, eliminate the unusual smell, increase pungent perfume (or spice)
Tsaoko: taste is pungent, help digestion de-swelling, and preventing malaria, by phlegm, is separated pest and warded off miasma
Fructus amomi: dampness elimination promoting the circulation of qi, preventing or arresting vomiting in wet
Fragrant fruit: can vomit except cold, trusted subordinate's pain, increases pungent perfume (or spice)
The effects such as fiery flat liver, fall in cumin: restoring consciouness is promoted blood circulation, energy dispelling cold and dehumidification, appetizing of regulating the flow of vital energy
Cassia bark: raw meat solution of dispelling is greasy, prevents or delays the type ii diabetes caused with age
Radix Glycyrrhizae: beneficial gas tonifying spleen, relieving spasm to stop pain, removing toxic substances and medicine
Branch: clearing heat and promoting diuresis, removing pattogenic heat from the blood and toxic material from the body; Hepatic cholagogic
Rhizoma nardostachyos: taste is fragrant, kind in bad odor, relieving stagnation to activate spleen, pain in the chest and abdomen
Dried orange peel: be amusing and regulate the flow of vital energy, wide chest profit diaphragm, regulates the flow of vital energy in adjusting, promotes digestive juice secretion, improve immunity, get rid of pneumatosis in intestines
Lemon-grass: natural in citrus scented, and stomach ventilation, restoring consciouness
Bi dials: spicy, has special fragrance; Treatment stomach cold, kidney are cold, cardiac edema
Nutmeg: smoke flavour is unique, chews in season perfume (or spice) and is full of mouth, full room fragrance
Effect of the present invention is: draw materials conveniently, and not containing anticorrisive agent, long shelf-life, the pungent perfume (or spice) of taste, has the effect promoting that relieving stagnation to activate spleen, raw meat solution of dispelling are greasy.
Detailed description of the invention
The concrete implementing process flow process of condiment of northern chafing dish spices of the present invention is: select materials, dry, pulverize, cool, quantitative package.Concrete implementation step is as follows:
Select materials: by aniseed 12 grams, white 4 grams, button, tsaoko 6 grams, fructus amomi 3 grams, fragrant fruit 6 grams, cumin 5 grams, 8 grams, cassia bark, 8 grams, Radix Glycyrrhizae, branch 6 grams, rhizoma nardostachyos 8 grams, dried orange peel 9 grams, bamboo or wicker fence dials 4 grams, and lemon-grass 9 grams, gets above raw material ready according to national quality and sanitary standard.
Dry: the raw material selected is cut into bulk and is placed in baking oven and dries, temperature is 110 ~ 120 DEG C, and the time is 45min.
Shatter: the above-mentioned raw materials of oven dry is put into pulverizer and pulverizes, the words of conditions permit are ground simultaneously.
Cooling: utilize vacuum precooling machine to be cooled to less than 15 DEG C.
Quantitative package: according to required weight packaging, often wrap weight regulation be no more than ± 1 gram.
Make finished product after the assay was approved.
The above embodiment is only be described preferred embodiments of the present invention, not limits scope of the present invention.
Claims (1)
1. a condiment for northern chafing dish spices, is characterized in that: described condiment composition and weight are: aniseed 12 grams, white 4 grams, button, tsaoko 6 grams, fructus amomi 3 grams, fragrant fruit 6 grams, cumin 5 grams, 8 grams, cassia bark, 8 grams, Radix Glycyrrhizae, branch 6 grams, rhizoma nardostachyos 8 grams, dried orange peel 9 grams, bamboo or wicker fence dials 4 grams, lemon-grass 9 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528846.2A CN104256485A (en) | 2014-09-26 | 2014-09-26 | Seasoning recipe of northern hotpot spice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410528846.2A CN104256485A (en) | 2014-09-26 | 2014-09-26 | Seasoning recipe of northern hotpot spice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256485A true CN104256485A (en) | 2015-01-07 |
Family
ID=52148171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410528846.2A Pending CN104256485A (en) | 2014-09-26 | 2014-09-26 | Seasoning recipe of northern hotpot spice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256485A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211822A (en) * | 2015-11-03 | 2016-01-06 | 荔波邓记风猪有限公司 | A kind of wind pig flavouring material and processing method thereof |
-
2014
- 2014-09-26 CN CN201410528846.2A patent/CN104256485A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211822A (en) * | 2015-11-03 | 2016-01-06 | 荔波邓记风猪有限公司 | A kind of wind pig flavouring material and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |
|
| WD01 | Invention patent application deemed withdrawn after publication |