CN104305101A - Full beef tallow hotpot condiment and preparation method thereof - Google Patents
Full beef tallow hotpot condiment and preparation method thereof Download PDFInfo
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- CN104305101A CN104305101A CN201410536364.1A CN201410536364A CN104305101A CN 104305101 A CN104305101 A CN 104305101A CN 201410536364 A CN201410536364 A CN 201410536364A CN 104305101 A CN104305101 A CN 104305101A
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- chafing dish
- pepper
- beef tallow
- bottom flavorings
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- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000015278 beef Nutrition 0.000 title abstract 4
- 235000013409 condiments Nutrition 0.000 title abstract 4
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
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- 239000006002 Pepper Substances 0.000 claims abstract description 12
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- 239000005770 Eugenol Substances 0.000 description 1
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- 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
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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 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
-
- 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
-
- 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)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a full beef tallow hotpot condiment and a preparation method thereof. The full beef tallow hotpot condiment is prepared from the raw materials by weight: 50g of dried red pepper, 30g of dried pepper, 150g of Pixian bean sauce, 6g of anise, 7g of cinnamon, 3g of kaempferia galanga, 3g of myristica fragrans, 2g of syzygium aromaticum, 3g of foeniculum vulgare, 4g of bay leaves, 2g of glycyrrhiza uralensis, 15g of fermented soybeans and 300g of beef tallow, and the seasoning raw materials including 12g of spring onion sections, 3g of salt, 25g of old ginger, 20g of ginger slices, 120g of pickled pepper, 15g of monosodium glutamate, 25g of rock candy and 40g of rice wine. The nutritious effects of all the selected raw materials in the hotpot soup are different, so that the hotpot condiment has the effects of nourishing and building body, expelling cold and dampness and stimulating appetite and digestion, has the characteristics of mellowness in oil flavor, spicy and hot taste, fresh, mellow and attractive mouthfeel and unique flavor and has the positive effects of aroma increasing, pungency improving, color improving, salty taste increasing, fish smell removing, taste normalizing and appetite stimulating while eating.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of full-beef tallow basic flavouring for chafing dish 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 mandarin fish sheet to be the chafing dish bottom flavorings of main food materials, have that strong, the spicy stimulation of salted cake fried in sesame oil, fresh alcohol are tempting, the feature of unique flavor, have increase peppery, increase salty, remove raw meat, separate greasy, to help appetite good effect.
Present invention employs such technical scheme: described full-beef tallow basic flavouring for chafing dish raw material and weight proportion respectively: chilli 50 grams, dried flower green pepper 30 grams, Pixian bean sauce 150 grams, anistree 6 grams, 7 grams, cassia bark, Kaempferia galanga 3 grams, nutmeg 3 grams, cloves 2 grams, fennel seeds 3 grams, spiceleaf 4 grams, spirit grass 2 grams, 15 grams, fermented soya bean, ox carburetion 300 grams;
Seasoning Ingredients: onion parts 12 grams, salt 3 grams, old ginger 25 grams, garlic clove 20 grams, pickling pepper 120 grams, monosodium glutamate 15 grams, 25 grams, rock sugar, rice wine juice 40 grams.
Preparation method:
Step one), chilli 50 grams, dried flower green pepper 30 grams, anistree 6 grams, 7 grams, cassia bark, Kaempferia galanga 3 grams, nutmeg 3 grams, cloves 2 grams, fennel seeds 3 grams, spiceleaf 4 grams, spirit grass 2 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add ox carburetion 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, 15 grams, fermented soya bean; Obtain chafing dish bottom flavorings;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: onion parts 12 grams, 25 grams, rock sugar, rice wine juice 40 grams, old ginger 25 grams, garlic clove 20 grams, pickling pepper 120 grams, salt 3 grams, pepper powder 5 grams, monosodium glutamate 15 grams, and 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.
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.
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.
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.
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.
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.
Spirit grass: taste is pungent, warm in nature.To dispel cold analgesia, the effect of eliminating the phlegm in temperature.Have in chafing dish and press effect that is different, flavouring.
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.
Ox carburetion: containing brown ketone acid, myristic acid etc.Have in chafing dish and give off a strong fragrance, dense thick thick gravy, keep soup halogen temperature, make to rinse boiling hot raw material reach raw meat, press different, hyperchromic, flavouring, taste alcohol matter are fresh, the effect of long times of aftertaste.
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 strong, the spicy stimulation of salted cake fried in sesame oil, fresh alcohol are tempting, the feature of unique flavor, flavouring can be reached when edible, increase peppery, hyperchromic, increase salty, remove raw meat, separate greasy, to help appetite good effect.
Detailed description of the invention
Described full-beef tallow basic flavouring for chafing dish raw material and weight proportion be respectively: chilli 50 grams, dried flower green pepper 30 grams, Pixian bean sauce 150 grams, anistree 6 grams, 7 grams, cassia bark, Kaempferia galanga 3 grams, nutmeg 3 grams, cloves 2 grams, fennel seeds 3 grams, spiceleaf 4 grams, spirit grass 2 grams, 15 grams, fermented soya bean, ox carburetion 300 grams;
Seasoning Ingredients: onion parts 12 grams, salt 3 grams, old ginger 25 grams, garlic clove 20 grams, pickling pepper 120 grams, monosodium glutamate 15 grams, 25 grams, rock sugar, rice wine juice 40 grams.
Preparation method:
Step one), chilli 50 grams, dried flower green pepper 30 grams, anistree 6 grams, 7 grams, cassia bark, Kaempferia galanga 3 grams, nutmeg 3 grams, cloves 2 grams, fennel seeds 3 grams, spiceleaf 4 grams, spirit grass 2 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add ox carburetion 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, 15 grams, fermented soya bean; Obtain chafing dish bottom flavorings;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: onion parts 12 grams, 25 grams, rock sugar, rice wine juice 40 grams, old ginger 25 grams, garlic clove 20 grams, pickling pepper 120 grams, salt 3 grams, pepper powder 5 grams, monosodium glutamate 15 grams, and stir, finished product.
Claims (2)
1. a full-beef tallow basic flavouring for chafing dish, it is characterized in that, raw material and weight proportion respectively: chilli 50 grams, dried flower green pepper 30 grams, Pixian bean sauce 150 grams, anistree 6 grams, 7 grams, cassia bark, Kaempferia galanga 3 grams, nutmeg 3 grams, cloves 2 grams, fennel seeds 3 grams, spiceleaf 4 grams, spirit grass 2 grams, 15 grams, fermented soya bean, ox carburetion 300 grams;
Seasoning Ingredients: onion parts 12 grams, salt 3 grams, old ginger 25 grams, garlic clove 20 grams, pickling pepper 120 grams, monosodium glutamate 15 grams, 25 grams, rock sugar, rice wine juice 40 grams.
2. according to full-beef tallow basic flavouring for chafing dish 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 30 grams, anistree 6 grams, 7 grams, cassia bark, Kaempferia galanga 3 grams, nutmeg 3 grams, cloves 2 grams, fennel seeds 3 grams, spiceleaf 4 grams, spirit grass 2 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add ox carburetion 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, 15 grams, fermented soya bean; Obtain chafing dish bottom flavorings;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: onion parts 12 grams, 25 grams, rock sugar, rice wine juice 40 grams, old ginger 25 grams, garlic clove 20 grams, pickling pepper 120 grams, salt 3 grams, pepper powder 5 grams, monosodium glutamate 15 grams, and stir, finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410536364.1A CN104305101A (en) | 2014-09-24 | 2014-09-24 | Full beef tallow hotpot condiment and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410536364.1A CN104305101A (en) | 2014-09-24 | 2014-09-24 | Full beef tallow hotpot condiment and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767228A (en) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | Flavored beef tallow and preparation method thereof |
| CN112616940A (en) * | 2020-12-18 | 2021-04-09 | 张敦甫 | Seasoning oil and preparation method thereof |
| CN113768118A (en) * | 2021-09-10 | 2021-12-10 | 四川省火娃食品有限公司 | Spicy health-preserving hotpot condiment and preparation method thereof |
-
2014
- 2014-09-24 CN CN201410536364.1A patent/CN104305101A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767228A (en) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | Flavored beef tallow and preparation method thereof |
| CN112616940A (en) * | 2020-12-18 | 2021-04-09 | 张敦甫 | Seasoning oil and preparation method thereof |
| CN113768118A (en) * | 2021-09-10 | 2021-12-10 | 四川省火娃食品有限公司 | Spicy health-preserving hotpot condiment and preparation method thereof |
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