CN104305091A - Tong bamboo shoot and oriental weatherfish hotpot condiment and preparation method thereof - Google Patents

Tong bamboo shoot and oriental weatherfish hotpot condiment and preparation method thereof Download PDF

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Publication number
CN104305091A
CN104305091A CN201410557048.2A CN201410557048A CN104305091A CN 104305091 A CN104305091 A CN 104305091A CN 201410557048 A CN201410557048 A CN 201410557048A CN 104305091 A CN104305091 A CN 104305091A
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grams
chafing dish
tong
bamboo shoot
bottom flavorings
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CN201410557048.2A
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Chinese (zh)
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刘振标
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Individual
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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
    • 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
    • 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

Abstract

The invention provides a Tong bamboo shoot and oriental weatherfish hotpot condiment and a preparation method thereof. The Tong bamboo shoot and oriental weatherfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 80g of dried chilli sections, 35g of dried Chinese prickly ash, 6g of anise, 6g of cinnamon, 3g of fennel, 4g of fructus amomi, 3g of bay leaves, 3g of kaempferia galanga, 15g of fermented soybeans, 20g of scallion sections, 30g of ginger slices, 55g of garlic cloves, 60g of pickled chilli powder, 70g of pickled tender ginger slices, 10g of rock sugar, 400g of lard and 200g of boiled rapeseed oil. Seasoning raw materials include 10g of salt, 50g of cooking wine, 3g of pepper powder, 5g of chicken essence, 50g of fried crisp broad beans and 20g of rice wine juice. 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 Tong bamboo shoot and oriental weatherfish hotpot condiment has the characteristics that the Tong bamboo shoot and oriental weatherfish hotpot condiment has red bright color, is tender in oriental weatherfish and crisp and refreshing in Tong bamboo shoots and is pungent, spicy, fresh and fragrant, and has the positive effects of enhancing the fragrance, spiciness, color and saltiness, removing fishy smell and greasiness, harmonizing the taste and promoting appetite.

Description

A kind of cylinder bamboo shoot loach fish hot pot bed material and preparation method
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of cylinder bamboo shoot loach fish hot pot bed material 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 fresh and alive loach fish is the object of the present invention is to provide to be the chafing dish bottom flavorings of main food materials, have that color and luster glow, loach fish are delicate, the feature of crisp and refreshing, the spicy fresh perfume (or spice) of cylinder bamboo shoot, 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 cylinder bamboo shoot loach fish hot pot bed material raw material and weight proportion respectively: Pixian bean sauce 150 grams, chilli save 80 grams, dried flower green pepper 35 grams, anistree 6 grams, 6 grams, cassia bark, fennel seeds 3 grams, fructus amomi 4 grams, spiceleaf 3 grams, Kaempferia galanga 3 grams, 15 grams, fermented soya bean, onion parts 20 grams, ginger splices 30 grams, garlic clove 55 grams, 60 grams, pickling pepper end, lake ginger splices 70 grams, 10 grams, rock sugar, pig carburetion 400 grams, slaking rape oil 200 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 50 grams, pepper powder 3 grams, chickens' extract 5 grams, short bean cotyledon 50 grams, rice wine juice 20 grams;
Preparation method: its preparation method is following steps: step one), chilli saved 80 grams, dried flower green pepper 35 grams, anistree 6 grams, 6 grams, cassia bark, fennel seeds 3 grams, fructus amomi 4 grams, spiceleaf 3 grams, Kaempferia galanga 3 grams, remove impurity, eluriate rapidly with cold boiled water water, drain water liquid, dry and make powder respectively afterwards, obtain chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 400 grams, slaking rape oil 200 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams, 15 grams, fermented soya bean, onion parts 20 grams, ginger splices 30 grams, garlic clove 55 grams, 60 grams, pickling pepper end, lake ginger splices 70 grams, rock sugar 10 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 10 grams, cooking wine 50 grams, pepper powder 3 grams, chickens' extract 5 grams, short bean cotyledon 50 grams, rice wine juice 20 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 saves: capsicum contains multiple capsaicine and pigment, and the material such as vitamin C, and 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.
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.
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.
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.
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.
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.
Fermented soya bean: taste saltiness is trembled with fear, 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.
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.
Pickling pepper end: have increase pungent in chafing dish, strengthens soup halogen color and luster, helps fresh, the effect of short local flavor.
Lake ginger splices: there is the effect increasing salty, flavouring, increasing taste, increase fresh, short local flavor, help appetite in chafing dish.
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 that color and luster glow, loach fish are delicate, the feature of crisp and refreshing, the spicy fresh perfume (or spice) of cylinder bamboo shoot, 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 cylinder bamboo shoot loach fish hot pot bed material raw material and weight proportion be respectively: Pixian bean sauce 150 grams, chilli save 80 grams, dried flower green pepper 35 grams, anistree 6 grams, 6 grams, cassia bark, fennel seeds 3 grams, fructus amomi 4 grams, spiceleaf 3 grams, Kaempferia galanga 3 grams, 15 grams, fermented soya bean, onion parts 20 grams, ginger splices 30 grams, garlic clove 55 grams, 60 grams, pickling pepper end, lake ginger splices 70 grams, 10 grams, rock sugar, pig carburetion 400 grams, slaking rape oil 200 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 50 grams, pepper powder 3 grams, chickens' extract 5 grams, short bean cotyledon 50 grams, rice wine juice 20 grams;
Preparation method: its preparation method is following steps: step one), chilli saved 80 grams, dried flower green pepper 35 grams, anistree 6 grams, 6 grams, cassia bark, fennel seeds 3 grams, fructus amomi 4 grams, spiceleaf 3 grams, Kaempferia galanga 3 grams, remove impurity, eluriate rapidly with cold boiled water water, drain water liquid, dry and make powder respectively afterwards, obtain chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 400 grams, slaking rape oil 200 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams, 15 grams, fermented soya bean, onion parts 20 grams, ginger splices 30 grams, garlic clove 55 grams, 60 grams, pickling pepper end, lake ginger splices 70 grams, rock sugar 10 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 10 grams, cooking wine 50 grams, pepper powder 3 grams, chickens' extract 5 grams, short bean cotyledon 50 grams, rice wine juice 20 grams, and to stir, finished product.

Claims (2)

1. a cylinder bamboo shoot loach fish hot pot bed material, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 150 grams, chilli save 80 grams, dried flower green pepper 35 grams, anistree 6 grams, 6 grams, cassia bark, fennel seeds 3 grams, fructus amomi 4 grams, spiceleaf 3 grams, Kaempferia galanga 3 grams, 15 grams, fermented soya bean, onion parts 20 grams, ginger splices 30 grams, garlic clove 55 grams, 60 grams, pickling pepper end, lake ginger splices 70 grams, 10 grams, rock sugar, pig carburetion 400 grams, slaking rape oil 200 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 50 grams, pepper powder 3 grams, chickens' extract 5 grams, short bean cotyledon 50 grams, rice wine juice 20 grams.
2., according to cylinder bamboo shoot loach fish hot pot bed material 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), chilli saved 80 grams, dried flower green pepper 35 grams, anistree 6 grams, 6 grams, cassia bark, fennel seeds 3 grams, fructus amomi 4 grams, spiceleaf 3 grams, Kaempferia galanga 3 grams, remove impurity, eluriate rapidly with cold boiled water water, drain water liquid, dry and make powder respectively afterwards, obtain chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 400 grams, slaking rape oil 200 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams, 15 grams, fermented soya bean, onion parts 20 grams, ginger splices 30 grams, garlic clove 55 grams, 60 grams, pickling pepper end, lake ginger splices 70 grams, rock sugar 10 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 10 grams, cooking wine 50 grams, pepper powder 3 grams, chickens' extract 5 grams, short bean cotyledon 50 grams, rice wine juice 20 grams, and to stir, finished product.
CN201410557048.2A 2014-10-08 2014-10-08 Tong bamboo shoot and oriental weatherfish hotpot condiment and preparation method thereof Pending CN104305091A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116508974A (en) * 2023-03-30 2023-08-01 山东国力生物科技有限公司 Preparation method and application of canned fish flavoring agent

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116508974A (en) * 2023-03-30 2023-08-01 山东国力生物科技有限公司 Preparation method and application of canned fish flavoring agent

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Application publication date: 20150128