CN104286792A - Clear oil hotpot condiment and preparation method thereof - Google Patents
Clear oil hotpot condiment and preparation method thereof Download PDFInfo
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- CN104286792A CN104286792A CN201410536383.4A CN201410536383A CN104286792A CN 104286792 A CN104286792 A CN 104286792A CN 201410536383 A CN201410536383 A CN 201410536383A CN 104286792 A CN104286792 A CN 104286792A
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- grams
- chafing dish
- bottom flavorings
- dish bottom
- oil
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- 235000013409 condiments Nutrition 0.000 title abstract 5
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- 235000016709 nutrition Nutrition 0.000 description 1
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- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical group C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
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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
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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 provides a clear oil hotpot condiment and a preparation method thereof. The clear oil hotpot condiment comprises the following raw materials by weight: 150g of dry chillies, 30g of dry Chinese prickly ash, 150g of Pixian broad bean sauce, 6g of anise, 6g of cinnamon, 6g of round cardamom fruit, 4g of amomum tsaoko, 4g of rhizoma kaempferiae, 2g of dahurian angelica root, 2g of lysimachia sikokiana, 3g of fennel, 3g of myristica fragrans, 4g of bay leaves and 400g of cooked rapeseed oil, and seasoning raw materials including 15g of diced onions, 3g of salt, 4g of pepper powder, 25g of old gingers, 15g of garlic cloves, 15g of chicken essence and 15g of rock sugar. Various selected raw materials in the hotpot soup brine have different nutritious functions and have the functions of nourishing and building bodies, dispelling cold and removing dampness and promoting appetite. The clear oil hotpot condiment has the characteristics that the clear oil hotpot condiment has strong oil fragrance, is spicy, irritating, fresh, mellow and tempting and has unique flavor, and can achieve the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness and promoting appetite when eaten.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of clearing-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 fertile dried beef slices is the object of the present invention is to provide to be the chafing dish bottom flavorings of main food materials, there is color and luster glow, spicy fresh perfume (or spice), do not get angry, the low feature of fat, 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 clearing-oil chafing dish bottom flavorings raw material and weight proportion respectively: chilli 150 grams, dried flower green pepper 30 grams, Pixian bean sauce 150 grams, anistree 6 grams, 6 grams, cassia bark, Amomum cardamomum 6 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, the root of Dahurain angelica 2 grams, Lysimachia sikokiana 2 grams, fennel seeds 3 grams, nutmeg 3 grams, spiceleaf 4 grams, cooked food oil 400 grams;
Seasoning Ingredients: onion block 15 grams, salt 3 grams, pepper powder 4 grams, old ginger 25 grams, garlic clove 15 grams, chickens' extract 15 grams, 15 grams, rock sugar.
Preparation method:
Step one), chilli 150 grams, dried flower green pepper 30 grams, anistree 6 grams, 6 grams, cassia bark, Amomum cardamomum 6 grams, tsaoko 4 grams, the root of Dahurain angelica 2 grams, Lysimachia sikokiana 2 grams, fennel seeds 3 grams, nutmeg 3 grams, spiceleaf 4 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), add in iron pan cooked food oil 400 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams; Obtain chafing dish bottom flavorings;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: onion block 15 grams, salt 3 grams, pepper powder 4 grams, old ginger 25 grams, garlic clove 15 grams, chickens' extract 15 grams, 15 grams, rock sugar, and to stir, finished product.
In the chafing dish bottom flavorings raw material that the present invention selects, 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.
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.
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.
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.
Amomum cardamomum: containing volatile oil, in oil, main component is eugenol, d-Bomeol, gum camphor etc., and taste is pungent, warm in nature.There is warm stomach to disappear, regulate the flow of vital energy and relieve the effect of alcohol, effect of preventing or arresting vomiting analgesia.
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.
The root of Dahurain angelica: root main component is angelicin, byak-angelicin etc.Taste is pungent, warm in nature.There is cold-dispelling pain-relieving, effect of removing toxic substances dehumidifying.There is raw meat in chafing dish, press different, that flavouring, solution are greasy effect.
Lysimachia sikokiana: taste is pungent, property is sweet.There is jiao dispelling cold and analgesia, effect of cough-relieving.Have in chafing dish and taste, corrosion-resistant effect.
Fennel seeds: containing volatile oil, main component is anethole.Fenchone etc.Taste is pungent, warm in nature.There is expelling wind and clearing away cold, effect of regulating qi-flowing for harmonizing stomach.There is the effect of pressure raw meat, flavouring in chafing dish.
Nutmeg: containing volatile oil, its main component is myristicin, and taste is pungent, warm in nature.Invigorating the spleen is had to warm up stomach, effect of dispelling cold and eliminating dampness.There is flavouring in chafing dish, press different, go the effect of having a strong smell.
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.
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.There is color and luster glow, spicy fresh perfume (or spice), do not get angry, the low feature of fat, flavouring can be reached when edible, 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 clearing-oil chafing dish bottom flavorings raw material and weight proportion be respectively: chilli 150 grams, dried flower green pepper 30 grams, Pixian bean sauce 150 grams, anistree 6 grams, 6 grams, cassia bark, Amomum cardamomum 6 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, the root of Dahurain angelica 2 grams, Lysimachia sikokiana 2 grams, fennel seeds 3 grams, nutmeg 3 grams, spiceleaf 4 grams, cooked food oil 400 grams;
Seasoning Ingredients: onion block 15 grams, salt 3 grams, pepper powder 4 grams, old ginger 25 grams, garlic clove 15 grams, chickens' extract 15 grams, 15 grams, rock sugar.
Preparation method:
Step one), chilli 150 grams, dried flower green pepper 30 grams, anistree 6 grams, 6 grams, cassia bark, Amomum cardamomum 6 grams, tsaoko 4 grams, the root of Dahurain angelica 2 grams, Lysimachia sikokiana 2 grams, fennel seeds 3 grams, nutmeg 3 grams, spiceleaf 4 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), add in iron pan cooked food oil 400 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams; Obtain chafing dish bottom flavorings;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: onion block 15 grams, salt 3 grams, pepper powder 4 grams, old ginger 25 grams, garlic clove 15 grams, chickens' extract 15 grams, 15 grams, rock sugar, and to stir, finished product.
Claims (2)
1. a clearing-oil chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: chilli 150 grams, dried flower green pepper 30 grams, Pixian bean sauce 150 grams, anistree 6 grams, 6 grams, cassia bark, Amomum cardamomum 6 grams, tsaoko 4 grams, Kaempferia galanga 4 grams, the root of Dahurain angelica 2 grams, Lysimachia sikokiana 2 grams, fennel seeds 3 grams, nutmeg 3 grams, spiceleaf 4 grams, cooked food oil 400 grams;
Seasoning Ingredients: onion block 15 grams, salt 3 grams, pepper powder 4 grams, old ginger 25 grams, garlic clove 15 grams, chickens' extract 15 grams, 15 grams, rock sugar.
2. according to clearing-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 150 grams, dried flower green pepper 30 grams, anistree 6 grams, 6 grams, cassia bark, Amomum cardamomum 6 grams, tsaoko 4 grams, the root of Dahurain angelica 2 grams, Lysimachia sikokiana 2 grams, fennel seeds 3 grams, nutmeg 3 grams, spiceleaf 4 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), add in iron pan cooked food oil 400 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams; Obtain chafing dish bottom flavorings;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: onion block 15 grams, salt 3 grams, pepper powder 4 grams, old ginger 25 grams, garlic clove 15 grams, chickens' extract 15 grams, 15 grams, rock sugar, and to stir, finished product.
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| CN201410536383.4A CN104286792A (en) | 2014-09-24 | 2014-09-24 | Clear oil hotpot condiment and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942682A (en) * | 2016-11-09 | 2017-07-14 | 新疆天山骄子食品有限责任公司 | The manufacture craft of clearing-oil chafing dish bottom flavorings |
| CN108719920A (en) * | 2018-05-09 | 2018-11-02 | 李新朗 | A kind of chafing dish bottom flavorings |
| CN109156697A (en) * | 2018-08-07 | 2019-01-08 | 银川老绵羊食品有限公司 | A kind of clearing-oil chafing dish bottom flavorings and preparation method thereof |
| CN109275883A (en) * | 2018-10-23 | 2019-01-29 | 宁夏天香红食品有限公司 | Chafing dish bottom flavorings and preparation method thereof |
| CN109567028A (en) * | 2017-09-29 | 2019-04-05 | 马鞍山市十月丰食品有限公司 | A kind of iron plate fried rice Special sauce |
-
2014
- 2014-09-24 CN CN201410536383.4A patent/CN104286792A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942682A (en) * | 2016-11-09 | 2017-07-14 | 新疆天山骄子食品有限责任公司 | The manufacture craft of clearing-oil chafing dish bottom flavorings |
| CN109567028A (en) * | 2017-09-29 | 2019-04-05 | 马鞍山市十月丰食品有限公司 | A kind of iron plate fried rice Special sauce |
| CN108719920A (en) * | 2018-05-09 | 2018-11-02 | 李新朗 | A kind of chafing dish bottom flavorings |
| CN109156697A (en) * | 2018-08-07 | 2019-01-08 | 银川老绵羊食品有限公司 | A kind of clearing-oil chafing dish bottom flavorings and preparation method thereof |
| CN109275883A (en) * | 2018-10-23 | 2019-01-29 | 宁夏天香红食品有限公司 | Chafing dish bottom flavorings and preparation method thereof |
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