CN104286795A - Hot-pot condiment for pickled fish and preparation method of hot-pot condiment - Google Patents
Hot-pot condiment for pickled fish and preparation method of hot-pot condiment Download PDFInfo
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- CN104286795A CN104286795A CN201410548434.5A CN201410548434A CN104286795A CN 104286795 A CN104286795 A CN 104286795A CN 201410548434 A CN201410548434 A CN 201410548434A CN 104286795 A CN104286795 A CN 104286795A
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- grams
- hot
- chafing dish
- fish
- bottom flavorings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/14—Dried spices
-
- 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
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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)
- Seasonings (AREA)
Abstract
The invention relates to a hot-pot condiment for pickled fish and a preparation method of the hot-pot condiment. The hot-pot condiment for the pickled fish is prepared from the raw materials by weight: 40g of dry hot peppers, 40g of dry pericarpium zanthoxyli, 6g of aniseed, 5g of cumin, 100g of capsicum frutescens var, 200g of marinaded green vegetable stems, 20g of spring onion segments, 20g of ginger slices, 20g of garlic pieces, 10g of crystal sugar and 200g of pig oil and the flavoring raw materials by weight: 5g of salt, 5g of pepper powder, 30g of rice wine, 30g of egg-white starch slurry and 5g of chicken essence. The nutritious effects of all the selected raw materials in the hot-pot condiment are various, so that the hot-pot condiment has the effects of body nourishing and building, cold and dampness expelling and appetite and digestion stimulating, has the characteristics of attractive color and luster, strong aroma and tender, slightly-spicy, sour and fresh fish and has the positive effects of aroma increasing, hotness improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of the Fish with Chinese Sauerkraut 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
The object of the present invention is to provide and be a kind ofly suitable for the chafing dish bottom flavorings that raw fish is main food materials, have color and luster attractive in appearance, give off a strong fragrance, oppress the fresh feature of delicacy, micro-peppery acid, 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 the Fish with Chinese Sauerkraut chafing dish bottom flavorings raw material and weight proportion respectively: chilli 40 grams, dried flower green pepper 40 grams, anistree 6 grams, fennel seeds 5 grams, rod chilli 100 grams, bubble green vegetables obstruct 200 grams, onion parts 20 grams, ginger splices 20 grams, garlic clove 20 grams, 10 grams, rock sugar, pig carburetion 200 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 30 grams, egg white starch slurry 30 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), in iron pan, add pig carburetion 200 grams, heating; Temperature is kept to be about 70 DEG C; Add chilli 40 grams, dried flower green pepper 40 grams, anistree 6 grams, fennel seeds 5 grams, rod chilli 100 grams, bubble green vegetables obstruct 200 grams, onion parts 20 grams, ginger splices 20 grams, garlic clove 20 grams, rock sugar 10 grams of stir-fry are to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 2), in step one) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 30 grams, egg white starch slurry 30 grams, chickens' extract 5 grams stirring, 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.
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.
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.
Rod chilli: be rich in VC, carrotene, containing protein, carbohydrate, mineral matter (calcium, phosphorus, iron, selenium, cobalt), pigment (kryptoxanthin, capsorubin, micro-capsorubin), solanine, fat oil, resin, volatile oil, pungency component (capsaicine, dihydrocapsaicin, homocapsaicin etc.).The pungent heat of nature and flavor.There is stomach invigorating in temperature, disinsection efficiency, cure mainly stomach cold food drink depressed, indigestion, lumbago due to wind-wetness evil, mumps, the diseases such as multiple furuncle.
Bubble green vegetables stalk: have in chafing dish increase salty, increase taste, flavouring, the effect that helps fresh, short appetite, strengthen local flavor.
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 pieces: 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.
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 color and luster attractive in appearance, give off a strong fragrance, oppress the fresh feature of delicacy, micro-peppery acid, 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 the Fish with Chinese Sauerkraut chafing dish bottom flavorings raw material and weight proportion be respectively: chilli 40 grams, dried flower green pepper 40 grams, anistree 6 grams, fennel seeds 5 grams, rod chilli 100 grams, bubble green vegetables obstruct 200 grams, onion parts 20 grams, ginger splices 20 grams, garlic clove 20 grams, 10 grams, rock sugar, pig carburetion 200 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 30 grams, egg white starch slurry 30 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), in iron pan, add pig carburetion 200 grams, heating; Temperature is kept to be about 70 DEG C; Add chilli 40 grams, dried flower green pepper 40 grams, anistree 6 grams, fennel seeds 5 grams, rod chilli 100 grams, bubble green vegetables obstruct 200 grams, onion parts 20 grams, ginger splices 20 grams, garlic clove 20 grams, rock sugar 10 grams of stir-fry are to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 2), in step one) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 30 grams, egg white starch slurry 30 grams, chickens' extract 5 grams stirring, finished product.
Claims (2)
1. the Fish with Chinese Sauerkraut chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: chilli 40 grams, dried flower green pepper 40 grams, anistree 6 grams, fennel seeds 5 grams, rod chilli 100 grams, bubble green vegetables obstruct 200 grams, onion parts 20 grams, ginger splices 20 grams, garlic clove 20 grams, 10 grams, rock sugar, pig carburetion 200 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 30 grams, egg white starch slurry 30 grams, chickens' extract 5 grams.
2. according to the Fish with Chinese Sauerkraut chafing dish bottom flavorings according to claim 1, it is characterized in that: the preparation method of described chafing dish bottom flavorings:
Its preparation method is following steps: step one), in iron pan, add pig carburetion 200 grams, heating; Temperature is kept to be about 70 DEG C; Add chilli 40 grams, dried flower green pepper 40 grams, anistree 6 grams, fennel seeds 5 grams, rod chilli 100 grams, bubble green vegetables obstruct 200 grams, onion parts 20 grams, ginger splices 20 grams, garlic clove 20 grams, rock sugar 10 grams of stir-fry are to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 2), in step one) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 30 grams, egg white starch slurry 30 grams, chickens' extract 5 grams stirring, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410548434.5A CN104286795A (en) | 2014-10-01 | 2014-10-01 | Hot-pot condiment for pickled fish and preparation method of hot-pot condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410548434.5A CN104286795A (en) | 2014-10-01 | 2014-10-01 | Hot-pot condiment for pickled fish and preparation method of hot-pot condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286795A true CN104286795A (en) | 2015-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410548434.5A Pending CN104286795A (en) | 2014-10-01 | 2014-10-01 | Hot-pot condiment for pickled fish and preparation method of hot-pot condiment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036759A (en) * | 2016-06-16 | 2016-10-26 | 长沙市望城区姚记农业科技发展有限公司 | Formula for environment-friendly flavor enhancing and taste improving condiments for fish hot pots |
| CN107319477A (en) * | 2017-07-12 | 2017-11-07 | 必斐艾食品有限公司 | A kind of processing method of Tai Shidong good deeds done in secret chafing dish bottom flavorings |
-
2014
- 2014-10-01 CN CN201410548434.5A patent/CN104286795A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036759A (en) * | 2016-06-16 | 2016-10-26 | 长沙市望城区姚记农业科技发展有限公司 | Formula for environment-friendly flavor enhancing and taste improving condiments for fish hot pots |
| CN107319477A (en) * | 2017-07-12 | 2017-11-07 | 必斐艾食品有限公司 | A kind of processing method of Tai Shidong good deeds done in secret chafing dish bottom flavorings |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150121 |