CN104273487A - Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof - Google Patents
Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof Download PDFInfo
- Publication number
- CN104273487A CN104273487A CN201410547105.9A CN201410547105A CN104273487A CN 104273487 A CN104273487 A CN 104273487A CN 201410547105 A CN201410547105 A CN 201410547105A CN 104273487 A CN104273487 A CN 104273487A
- Authority
- CN
- China
- Prior art keywords
- grams
- chafing dish
- bottom flavorings
- dish bottom
- fishes
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 title abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 17
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 239000010499 rapseed oil Substances 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 7
- 241000287828 Gallus gallus Species 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000722363 Piper Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 33
- 235000019198 oils Nutrition 0.000 abstract description 13
- 235000014347 soups Nutrition 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 241000949456 Zanthoxylum Species 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 230000008092 positive effect Effects 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 25
- 239000000463 material Substances 0.000 description 15
- 235000020995 raw meat Nutrition 0.000 description 13
- 210000002784 stomach Anatomy 0.000 description 10
- 240000008574 Capsicum frutescens Species 0.000 description 7
- 230000000215 hyperchromic effect Effects 0.000 description 6
- 240000003889 Piper guineense Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 210000000952 spleen Anatomy 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 4
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical group COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 4
- 150000002367 halogens Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000089698 Zanthoxylum simulans Species 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 235000021222 fish soup Nutrition 0.000 description 3
- 230000036407 pain Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- GTLGHKNKLRZSMO-UHFFFAOYSA-N 4-(3-hydroxybutyl)-2-methoxyphenol Chemical compound COC1=CC(CCC(C)O)=CC=C1O GTLGHKNKLRZSMO-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 239000005770 Eugenol Substances 0.000 description 2
- LHXDLQBQYFFVNW-UHFFFAOYSA-N Fenchone Chemical compound C1CC2(C)C(=O)C(C)(C)C1C2 LHXDLQBQYFFVNW-UHFFFAOYSA-N 0.000 description 2
- 239000005792 Geraniol Substances 0.000 description 2
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 150000001336 alkenes Chemical class 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 230000036592 analgesia Effects 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 230000007797 corrosion Effects 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229960002217 eugenol Drugs 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000009246 food effect Effects 0.000 description 2
- 235000021471 food effect Nutrition 0.000 description 2
- 229940113087 geraniol Drugs 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical group CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical group COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- LHXDLQBQYFFVNW-XCBNKYQSSA-N (+)-Fenchone Natural products C1C[C@]2(C)C(=O)C(C)(C)[C@H]1C2 LHXDLQBQYFFVNW-XCBNKYQSSA-N 0.000 description 1
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- MSHFRERJPWKJFX-UHFFFAOYSA-N 4-Methoxybenzyl alcohol Chemical compound COC1=CC=C(CO)C=C1 MSHFRERJPWKJFX-UHFFFAOYSA-N 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 241000395033 Kaempferia Species 0.000 description 1
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229940011037 anethole Drugs 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- 125000002604 borneol group Chemical group 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 1
- DTGKSKDOIYIVQL-UHFFFAOYSA-N dl-isoborneol Natural products C1CC2(C)C(O)CC1C2(C)C DTGKSKDOIYIVQL-UHFFFAOYSA-N 0.000 description 1
- -1 empty talk Substances 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930006735 fenchone Natural products 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention discloses a hotpot seasoning containing sliced fishes in hot chili oil and a preparation method of the hotpot seasoning. The hotpot seasoning containing sliced fishes in hot chili oil comprises the following raw materials by weight: 250g of Pixian pea sauce, 50g of dry red pepper, 35g of dry zanthoxylum, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 7g of cassia barks, 2g of cloves, 6g of lllicium verum, 3g of myrcia, 10g of fermented soybeans, 20g of chopped shallots, 25g of ginger slices, 20g of garlic cloves, 18g of rock candy, 200g of lard and 200g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 30g of cooking wine, 5g of ground pepper, 40g of egg white starch slurry and 10g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sliced fishes in hot chili oil has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sliced fishes in hot chili oil has the characteristics of exquisite fragrance suffused all around, red bright color and luster, strong spicy and hot tastes as well as tender, fresh and pure fish meat, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of Fish Filets in Hot Chili Oil chafing dish bottom flavorings and preparation method.
Background technology
What occur in chafing dish restaurant at present has bone thick soup bed material, fish soup bed material, chick soup bed material etc.Bone thick soup chafing dish bottom flavorings giving off a strong fragrance, contribute to calcium deficiency crowd, nutritional labeling is high; Fish soup bed material, fish, function of improving eyesight, fish soup has tonic effect; Chick soup bed material, empty talk, perfume (or spice), not easily gets angry.Also have some specially for the chafing dish bottom flavorings of women, as pigeon soup bed material, nourishing yin effect.In prior art, have the way of a lot of chafing dish bottom flavorings, preparation method is similar.The quality key of chafing dish bottom flavorings taste is to select materials, the proportioning of spices, the grasp of the duration and degree of heating.Such as select cheap butter, the chafing dish bottom flavorings taste fried out just has very big difference, and such taste is not fragrant, has various strange taste, also easily bubbles when rinsing dish.If the proportioning of spices is bad, affect the taste of chafing dish, fragrance is not just.Making the chafing dish bottom flavorings duration and degree of heating grasps bad, and the chafing dish bottom flavorings fragrance produced will be bad, is not easy to come out.In addition, according to the different characteristics of main food materials, design corresponding backing material formula, the eating effect of main food materials will be made obviously to promote.
Summary of the invention
A kind of being suitable for grass carp is the object of the present invention is to provide to be the chafing dish bottom flavorings of main food materials, have suffus an exquisite fragrance all around, color and luster glow, spicy strong, the tender fresh pure feature of meat, there is flavouring, increase peppery, hyperchromic, increase good effect that is salty, that remove raw meat, separate greasy and taste, help appetite.
Present invention employs such technical scheme: described Fish Filets in Hot Chili Oil chafing dish bottom flavorings raw material and weight proportion respectively: Pixian bean sauce 250 grams, chilli 50 grams, dried flower green pepper 35 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, 7 grams, cassia bark, cloves 2 grams, anistree 6 grams, spiceleaf 3 grams, 10 grams, fermented soya bean, onion parts 20 grams, ginger splices 25 grams, garlic clove 20 grams, 18 grams, rock sugar, pig carburetion 200 grams, slaking rape oil 200 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 5 grams, egg white starch slurry 40 grams, chickens' extract 10 grams;
Preparation method:
Step one), chilli 50 grams, dried flower green pepper 35 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, 7 grams, cassia bark, cloves 2 grams, anistree 6 grams, spiceleaf 3 grams makes powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 200 grams, slaking rape oil 200 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 250 grams, 10 grams, fermented soya bean, onion parts 20 grams, ginger splices 25 grams, garlic clove 20 grams, rock sugar 18 grams of stir-fry to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 5 grams, egg white starch slurry 40 grams, chickens' extract 10 grams, and to stir, finished product.
In the chafing dish bottom flavorings raw material that the present invention selects:
Pixian bean sauce: not only there is flavouring in chafing dish, increase peppery, hyperchromic, increase salty, remove raw meat, separate greasy and taste effect, thick gravy color and luster can also be made red gorgeous, long times of aftertaste.
Chilli: capsicum contains multiple capsaicine and pigment, and the material such as vitamin C, the main component of pungent is made up of capsaicine and dihydrocapsaicin.Chilli taste is pungent hot in nature, warming spleen and stomach for dispelling cold.In chafing dish, have enhancing pungent, increase soup halogen color and luster, constrain peculiar smell, flavouring removes raw meat, the effect of the short food of appetizing.
Dried flower green pepper: Chinese prickly ash contains Chinese prickly ash salted cake fried in sesame oil hydrocarbon, geraniol etc., and the main component of numb taste is Chinese pepper brain.Pepper flavor is pungent, warm in nature, warming spleen and stomach for dispelling cold.In chafing dish except the numb taste of generation, also there is flavouring, press different, remove raw meat, separate greasy, increase the effect of taste.
Tsaoko: main component is essential oil, geraniol, tsaoko ketone etc., and taste is pungent, warm in nature, has warm stomach, dispelling cold, deodorizes, effect of eliminating dampness.There is raw meat in chafing dish, press different, stomach invigorating, flavouring, corrosion-resistant effect.
Kaempferia galamga: main component is borneol.Taste is pungent, warm in nature.In tune, lower gas, aid digestion, effect of promoting qi circulation and relieving pain.There is the effect that pressure is different, separate greasy, flavouring and taste in chafing dish.
Cassia bark: containing volatile oil, the main component in oil is cinnamic acid, acetic acid, Chinese cassia tree fat, mannose etc., and acrid-sweet flavor is hot in nature, have warm kidney, supporing yang, invigorate blood circulation, pain relieving, loose cold effect.There is flavouring in chafing dish, go different, increase fresh, corrosion-resistant effect.
Cloves: containing caryophyllus oil, main component is eugenol, caryophyllus oil alkene etc.Taste is pungent, warm in nature.There is effect of warm stomach throe, strength antidiarrheal.There is flavouring in chafing dish, press the effect of different, short local flavor.
Anistree: main component is anethole, anise alcohol, fenchone etc., and taste is pungent, warm in nature.There is loose cold stomach invigorating, the effect of analgesia of regulating the flow of vital energy, there is flavouring in chafing dish, remove raw meat, separate greasy, short fresh, to help appetite effect.
Spiceleaf: containing volatile oil, its main component is linalool.Taste is pungent, warm in nature.There is jiao dispelling cold and analgesia, effect of warm stomach invigorating the spleen.There is the effect that pressure is different, remove raw meat, flavouring in chafing dish.
Fermented soya bean: taste saltiness is trembled with fear, the effects such as having falls apart trembles with fear, removing toxic substances, stomach invigorating is aid digestion, replenishing vitamins B12.There is flavouring in chafing dish, press different, increase salty, increase fresh, to help local flavor effect.
Onion parts: containing allicin, phosphoric acid sugar, malic acid and vitamin C etc.Taste is pungent, warm in nature, have dispel cold, sterilization, the effect of invigorating blood circulation, have in chafing dish pressure different, remove raw meat, except having a strong smell, fresh, the appetizing of flavouring, increasing, short food effect.
Ginger splices: the acrid odors of ginger mainly contains the compositions such as gingerol, zingerone, zingerol.Taste is pungent, warm in nature.There is effect of appetizing, cough-relieving, invigorating the spleen.There is raw meat in chafing dish, go to have a strong smell, press different, flavouring, solution are greasy, short fresh effect.Cloves: containing caryophyllus oil, main component is eugenol, caryophyllus oil alkene etc.Taste is pungent, warm in nature.There is effect of warm stomach throe, strength antidiarrheal.There is flavouring in chafing dish, press the effect of different, short local flavor.
Garlic clove: containing allicin, nitrogenize material, volatilization wet goods.Taste is pungent, warm in nature, has effect of sterilization, promoting the circulation of qi, warm stomach, eliminating cold to stop pain.There is sterilization in chafing dish, remove raw meat, separate greasy, flavouring, short food effect.
Rock sugar: main component is sucrose.Taste is sweet, cold in nature, have removing toxic substances, ease constipation and in, help the effects such as spleen.Have in chafing dish and suppress the bitterness sense of some raw material, slow down the stimulation of pungent, remove raw meat, press different, increase fresh, hyperchromic and taste, make the effect of the thick Hui Tian of soup halogenohydrin.
Pig carburetion: containing palmitic acid, oleic acid etc.In chafing dish, not only have special repression to the smell of pig, ox internal organ, fish raw material, keep soup halogen temperature, dense thick chafing dish thick gravy, also has moist raw material, makes to rinse that material is hyperchromic, effect that flavouring, increasing are fresh.
Slaking rape oil: containing the material such as erucic acid, oleic acid.In chafing dish, have fragrant odour, do not get angry, fat is low, moistens raw material, dense thick soup halogen, keeps temperature, makes to rinse boiling hot raw material and reach raw meat, press different, hyperchromic, flavouring, flavouring effect.
The trophism of the various raw materials in chafing dish soup halogen selected is above different, has healthcare, the effect of eating is urged in eliminating cold to remove dampness, appetizing.Have suffus an exquisite fragrance all around, color and luster glow, spicy strong, the tender fresh pure feature of meat, there is flavouring, increase peppery, hyperchromic, increase good effect that is salty, that remove raw meat, separate greasy and taste, help appetite.
Detailed description of the invention
Described Fish Filets in Hot Chili Oil chafing dish bottom flavorings raw material and weight proportion be respectively: Pixian bean sauce 250 grams, chilli 50 grams, dried flower green pepper 35 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, 7 grams, cassia bark, cloves 2 grams, anistree 6 grams, spiceleaf 3 grams, 10 grams, fermented soya bean, onion parts 20 grams, ginger splices 25 grams, garlic clove 20 grams, 18 grams, rock sugar, pig carburetion 200 grams, slaking rape oil 200 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 5 grams, egg white starch slurry 40 grams, chickens' extract 10 grams;
Preparation method:
Step one), chilli 50 grams, dried flower green pepper 35 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, 7 grams, cassia bark, cloves 2 grams, anistree 6 grams, spiceleaf 3 grams makes powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 200 grams, slaking rape oil 200 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 250 grams, 10 grams, fermented soya bean, onion parts 20 grams, ginger splices 25 grams, garlic clove 20 grams, rock sugar 18 grams of stir-fry to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 5 grams, egg white starch slurry 40 grams, chickens' extract 10 grams, and to stir, finished product.
Claims (2)
1. a Fish Filets in Hot Chili Oil chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 250 grams, chilli 50 grams, dried flower green pepper 35 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, 7 grams, cassia bark, cloves 2 grams, anistree 6 grams, spiceleaf 3 grams, 10 grams, fermented soya bean, onion parts 20 grams, ginger splices 25 grams, garlic clove 20 grams, 18 grams, rock sugar, pig carburetion 200 grams, slaking rape oil 200 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 5 grams, egg white starch slurry 40 grams, chickens' extract 10 grams.
2. according to Fish Filets in Hot Chili Oil chafing dish bottom flavorings according to claim 1, it is characterized in that: the preparation method of described chafing dish bottom flavorings:
Step one), chilli 50 grams, dried flower green pepper 35 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, 7 grams, cassia bark, cloves 2 grams, anistree 6 grams, spiceleaf 3 grams makes powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 200 grams, slaking rape oil 200 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 250 grams, 10 grams, fermented soya bean, onion parts 20 grams, ginger splices 25 grams, garlic clove 20 grams, rock sugar 18 grams of stir-fry to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 5 grams, egg white starch slurry 40 grams, chickens' extract 10 grams, and to stir, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547105.9A CN104273487A (en) | 2014-10-01 | 2014-10-01 | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547105.9A CN104273487A (en) | 2014-10-01 | 2014-10-01 | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273487A true CN104273487A (en) | 2015-01-14 |
Family
ID=52249227
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410547105.9A Pending CN104273487A (en) | 2014-10-01 | 2014-10-01 | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273487A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212190A (en) * | 2015-09-28 | 2016-01-06 | 河南科技大学 | Chafing dish bottom flavorings of a kind of Cold spiced duck taste and preparation method thereof |
| CN107495277A (en) * | 2017-09-21 | 2017-12-22 | 四川天味食品集团股份有限公司 | A kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil and preparation method thereof |
-
2014
- 2014-10-01 CN CN201410547105.9A patent/CN104273487A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212190A (en) * | 2015-09-28 | 2016-01-06 | 河南科技大学 | Chafing dish bottom flavorings of a kind of Cold spiced duck taste and preparation method thereof |
| CN105212190B (en) * | 2015-09-28 | 2017-12-08 | 河南科技大学 | A kind of chafing dish bottom flavorings of Cold spiced duck taste and preparation method thereof |
| CN107495277A (en) * | 2017-09-21 | 2017-12-22 | 四川天味食品集团股份有限公司 | A kind of pericarpium zanthoxyli schinifolii condiment for fish filets in hot chilli oil and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN105942473A (en) | Golden Chinese wingleaf pricklyash fruit sauce | |
| CN104431916A (en) | Pickled pepper chicken hotpot condiment and preparation method | |
| CN104286792A (en) | Clear oil hotpot condiment and preparation method thereof | |
| CN104305123A (en) | Fish head hot pot seasoning and preparation method thereof | |
| CN104305121A (en) | Cattle stomach hotpot condiment and preparation method thereof | |
| CN110063379A (en) | A kind of preparation method of pearl shape fermented bean curd cream | |
| CN104366404A (en) | Fish fry hotpot condiment and preparation method thereof | |
| KR101002766B1 (en) | The process of manufacture doenjang sauce and doenjang sauce | |
| CN104305101A (en) | Full beef tallow hotpot condiment and preparation method thereof | |
| CN104273487A (en) | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof | |
| CN104273499A (en) | Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning | |
| CN104286791A (en) | Cold pot fish hotpot condiment and preparation method thereof | |
| CN104305088A (en) | Boiling fish hot pot seasoning and preparation method thereof | |
| CN104366411A (en) | Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning | |
| CN104366408A (en) | Hotpot seasoning containing spicy and hot escargots and preparation method of hotpot seasoning | |
| CN104305122A (en) | Pepper tasty fish hot pot seasoning and preparation method thereof | |
| KR102350022B1 (en) | Algoptang manufacturing method | |
| CN104431912A (en) | Griddle cooked eel hotpot condiment and preparation method thereof | |
| CN104286795A (en) | Hot-pot condiment for pickled fish and preparation method of hot-pot condiment | |
| CN104273490A (en) | Hotpot seasoning containing sauteed fishes in chili sauce and preparation method of hotpot seasoning | |
| CN104305113A (en) | Hotpot seasoning containing fried shrimps with chilli and preparation method of hotpot seasoning | |
| CN104323201A (en) | Youting carassius auratus hotpot condiment and preparation method thereof | |
| CN104305103A (en) | Spicy and hot fish hotpot condiment and preparation method thereof | |
| CN104305091A (en) | Tong bamboo shoot and oriental weatherfish hotpot condiment and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150114 |
|
| WD01 | Invention patent application deemed withdrawn after publication |