CN104305088A - Boiling fish hot pot seasoning and preparation method thereof - Google Patents

Boiling fish hot pot seasoning and preparation method thereof Download PDF

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Publication number
CN104305088A
CN104305088A CN201410549392.7A CN201410549392A CN104305088A CN 104305088 A CN104305088 A CN 104305088A CN 201410549392 A CN201410549392 A CN 201410549392A CN 104305088 A CN104305088 A CN 104305088A
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grams
chafing dish
taste
bottom flavorings
dish bottom
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CN201410549392.7A
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Chinese (zh)
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王怀喜
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Individual
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Priority to CN201410549392.7A priority Critical patent/CN104305088A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a boiling fish hot pot seasoning and a preparation method thereof. The boiling fish hot pot seasoning comprises the following raw materials by weight: 30g of dried chili, 15g of dry pricklyash peel, 150g of Pixian pea sauce, 2g of star anise, 2g of cassia bark, 3g of vanilla, 2g of clove, 2g of galanga resurrectionlily rhizome, 1g of bay leaves, 2g of villous amomum fruits, 50g of minced fermented soybeans, 10g of spring onion sections, 30g of ginger pieces, 20g of pickled ginger pieces, 55g of pickled hot pepper, 7g of crystal sugar, 100g of pig oil and 300g of cooked rapeseed oil; and seasoning raw materials comprise 5g of salt, 4g of pepper powder, 30g of cooking wine, 40g of egg white starch slurry, 20g of rice wine juice and 5g of chicken essence. Raw materials in hot pot soup have different nutritional effects and have the effects of nourishing, building the body, dispelling cold, eliminating dampness and promoting appetite. The boiling fish hot pot seasoning has the characteristics of overflowing fragrance, red and bright color and luster and rich spicy taste, and has the positive effects of flavoring, increasing spicy taste, increasing color, increasing salty taste, removing fishy taste, removing greasy taste, harmonizing taste and promoting appetite.

Description

A kind of Boiled Fish chafing dish bottom flavorings and preparation method
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of Boiled Fish 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 a kind of being suitable for grass carp to be the chafing dish bottom flavorings of main food materials, have suffus an exquisite fragrance all around, color and luster glow, spicy strong feature, 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 Boiled Fish chafing dish bottom flavorings raw material and weight proportion respectively: chilli 30 grams, dried flower green pepper 15 grams, Pixian bean sauce 150 grams, anistree 2 grams, 2 grams, cassia bark, Lysimachia sikokiana 3 grams, cloves 2 grams, Kaempferia galanga 2 grams, spiceleaf 1 gram, fructus amomi 2 grams, fine and soft 50 grams of fermented soya bean, onion parts 10 grams, ginger splices 30 grams, bubble ginger splices 20 grams, pickling pepper 55 grams, 7 grams, rock sugar, pig carburetion 100 grams, slaking rape oil 300 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 4 grams, cooking wine 30 grams, egg white starch slurry 40 grams, rice wine juice 20 grams, chickens' extract 5 grams;
Preparation method:
Step one), chilli 30 grams, dried flower green pepper 15 grams, anistree 2 grams, 2 grams, cassia bark, Lysimachia sikokiana 3 grams, cloves 2 grams, Kaempferia galanga 2 grams, spiceleaf 1 gram, fructus amomi 2 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 100 grams, slaking rape oil 300 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, fine and soft 50 grams of fermented soya bean, onion parts 10 grams, ginger splices 30 grams, bubble ginger splices 20 grams, pickling pepper 55 grams, rock sugar 7 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, pepper powder 4 grams, cooking wine 30 grams, egg white starch slurry 40 grams, rice wine juice 20 grams, chickens' extract 5 grams, 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.
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.
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.
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.
Fructus amomi: containing volatile oil, its main component is citrene.Taste is pungent, warm in nature, has warm stomach invigorating the spleen, effect of promote qi circulation digestion promoting.There is flavouring in chafing dish, separate greasy, to remove raw meat effect.
Fermented soya bean are fine and soft: taste saltiness is trembled with fear, and having falls apart trembles with fear, detoxify, stomach invigorating is aid digestion, replenishing vitamins B 12etc. effect.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.
Bubble ginger splices: there is the effect increasing salty, flavouring, increasing taste, increase fresh, short local flavor, help appetite in chafing dish.
Pickling pepper: have increase pungent in chafing dish, strengthens soup halogen color and luster, helps fresh, the effect of short local flavor.
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 feature, 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 Boiled Fish chafing dish bottom flavorings raw material and weight proportion be respectively: chilli 30 grams, dried flower green pepper 15 grams, Pixian bean sauce 150 grams, anistree 2 grams, 2 grams, cassia bark, Lysimachia sikokiana 3 grams, cloves 2 grams, Kaempferia galanga 2 grams, spiceleaf 1 gram, fructus amomi 2 grams, fine and soft 50 grams of fermented soya bean, onion parts 10 grams, ginger splices 30 grams, bubble ginger splices 20 grams, pickling pepper 55 grams, 7 grams, rock sugar, pig carburetion 100 grams, slaking rape oil 300 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 4 grams, cooking wine 30 grams, egg white starch slurry 40 grams, rice wine juice 20 grams, chickens' extract 5 grams;
Preparation method:
Step one), chilli 30 grams, dried flower green pepper 15 grams, anistree 2 grams, 2 grams, cassia bark, Lysimachia sikokiana 3 grams, cloves 2 grams, Kaempferia galanga 2 grams, spiceleaf 1 gram, fructus amomi 2 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 100 grams, slaking rape oil 300 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, fine and soft 50 grams of fermented soya bean, onion parts 10 grams, ginger splices 30 grams, bubble ginger splices 20 grams, pickling pepper 55 grams, rock sugar 7 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, pepper powder 4 grams, cooking wine 30 grams, egg white starch slurry 40 grams, rice wine juice 20 grams, chickens' extract 5 grams, and to stir, finished product.

Claims (2)

1. a Boiled Fish chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: chilli 30 grams, dried flower green pepper 15 grams, Pixian bean sauce 150 grams, anistree 2 grams, 2 grams, cassia bark, Lysimachia sikokiana 3 grams, cloves 2 grams, Kaempferia galanga 2 grams, spiceleaf 1 gram, fructus amomi 2 grams, fine and soft 50 grams of fermented soya bean, onion parts 10 grams, ginger splices 30 grams, bubble ginger splices 20 grams, pickling pepper 55 grams, 7 grams, rock sugar, pig carburetion 100 grams, slaking rape oil 300 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 4 grams, cooking wine 30 grams, egg white starch slurry 40 grams, rice wine juice 20 grams, chickens' extract 5 grams.
2. according to Boiled Fish 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 30 grams, dried flower green pepper 15 grams, anistree 2 grams, 2 grams, cassia bark, Lysimachia sikokiana 3 grams, cloves 2 grams, Kaempferia galanga 2 grams, spiceleaf 1 gram, fructus amomi 2 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 100 grams, slaking rape oil 300 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, fine and soft 50 grams of fermented soya bean, onion parts 10 grams, ginger splices 30 grams, bubble ginger splices 20 grams, pickling pepper 55 grams, rock sugar 7 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, pepper powder 4 grams, cooking wine 30 grams, egg white starch slurry 40 grams, rice wine juice 20 grams, chickens' extract 5 grams, and to stir, finished product.
CN201410549392.7A 2014-10-01 2014-10-01 Boiling fish hot pot seasoning and preparation method thereof Pending CN104305088A (en)

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CN201410549392.7A CN104305088A (en) 2014-10-01 2014-10-01 Boiling fish hot pot seasoning and preparation method thereof

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Application Number Priority Date Filing Date Title
CN201410549392.7A CN104305088A (en) 2014-10-01 2014-10-01 Boiling fish hot pot seasoning and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104305088A true CN104305088A (en) 2015-01-28

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN108719920A (en) * 2018-05-09 2018-11-02 李新朗 A kind of chafing dish bottom flavorings

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN108719920A (en) * 2018-05-09 2018-11-02 李新朗 A kind of chafing dish bottom flavorings

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Application publication date: 20150128

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