CN104305107A - Preserved Szechuan pickle fish hotpot condiment and preparation method thereof - Google Patents
Preserved Szechuan pickle fish hotpot condiment and preparation method thereof Download PDFInfo
- Publication number
- CN104305107A CN104305107A CN201410557009.2A CN201410557009A CN104305107A CN 104305107 A CN104305107 A CN 104305107A CN 201410557009 A CN201410557009 A CN 201410557009A CN 104305107 A CN104305107 A CN 104305107A
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- CN
- China
- Prior art keywords
- grams
- chafing dish
- bottom flavorings
- preserved szechuan
- szechuan pickle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
Abstract
The invention provides a preserved Szechuan pickle fish hotpot condiment and a preparation method thereof. The preserved Szechuan pickle fish hotpot condiment is prepared from the following raw materials by weight: 100g of dried chilli sections, 40g of dried Chinese prickly ash, 4g of anise, 4g of cinnamon, 4g of fennel, 15g of fermented soybeans, 80g of scallion sections, 20g of ginger slices, 25g of garlic slices, 15g of rod chillies, 250g of preserved Szechuan pickle strips, 150g of pickled green vegetables, 15g of rock sugar and 300g of lard. Seasoning raw materials include 10g of salt, 25g of cooking wine, 5g of pepper powder, 50g of egg white starch slurry, 3g of coriander sections and 3g of chicken essence. 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 preserved Szechuan pickle fish hotpot condiment has the characteristics that the preserved Szechuan pickle fish hotpot condiment has beautiful color, is tender in fish meat, is fresh, fragrant and unique and has tempting flavor, 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
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of hot pickled mustard tube 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 variegated carp 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 is attractive in appearance, delicate, fresh fragrant unique, the feature that local flavor is tempting of the flesh of fish, 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 hot pickled mustard tube fish hot pot bed material raw material and weight proportion respectively: chilli save 100 grams, dried flower green pepper 40 grams, anistree 4 grams, 4 grams, cassia bark, fennel seeds 4 grams, 15 grams, fermented soya bean, onion parts 80 grams, ginger splices 20 grams, garlic pieces 25 grams, rod chilli 15 grams, hot pickled mustard tube bar 250 grams, bubble 150 grams, green vegetables, 15 grams, rock sugar, pig carburetion 300 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 25 grams, pepper powder 5 grams, egg white starch slurry 50 grams, parsley cutting segment 3 grams, chickens' extract 3 grams;
Preparation method: its preparation method is following steps: step one), anistree 4 grams, 4 grams, cassia bark, fennel seeds 4 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 300 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add that chilli saves 100 grams, dried flower green pepper 40 grams, 15 grams, fermented soya bean, onion parts 80 grams, ginger splices 20 grams, garlic pieces 25 grams, rod chilli 15 grams, hot pickled mustard tube bar 250 grams, bubble 150 grams, green vegetables, rock sugar 15 grams of stir-fry are 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 25 grams, pepper powder 5 grams, egg white starch slurry 50 grams, parsley cutting segment 3 grams, chickens' extract 3 grams, and to stir, finished product.
In the chafing dish bottom flavorings raw material that the present invention selects:
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.
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 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.
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,
wave hair 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.
Hot pickled mustard tube: have in chafing dish increase salty, increase taste, help fresh, strengthen the effect of local flavor.
Bubble green vegetables: have in chafing dish increase salty, increase taste, flavouring, the effect that helps fresh, short appetite, strengthen 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.
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 is attractive in appearance, delicate, fresh fragrant unique, the feature that local flavor is tempting of the flesh of fish, 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 hot pickled mustard tube fish hot pot bed material raw material and weight proportion be respectively: chilli save 100 grams, dried flower green pepper 40 grams, anistree 4 grams, 4 grams, cassia bark, fennel seeds 4 grams, 15 grams, fermented soya bean, onion parts 80 grams, ginger splices 20 grams, garlic pieces 25 grams, rod chilli 15 grams, hot pickled mustard tube bar 250 grams, bubble 150 grams, green vegetables, 15 grams, rock sugar, pig carburetion 300 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 25 grams, pepper powder 5 grams, egg white starch slurry 50 grams, parsley cutting segment 3 grams, chickens' extract 3 grams;
Preparation method: its preparation method is following steps: step one), anistree 4 grams, 4 grams, cassia bark, fennel seeds 4 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 300 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add that chilli saves 100 grams, dried flower green pepper 40 grams, 15 grams, fermented soya bean, onion parts 80 grams, ginger splices 20 grams, garlic pieces 25 grams, rod chilli 15 grams, hot pickled mustard tube bar 250 grams, bubble 150 grams, green vegetables, rock sugar 15 grams of stir-fry are 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 25 grams, pepper powder 5 grams, egg white starch slurry 50 grams, parsley cutting segment 3 grams, chickens' extract 3 grams, and to stir, finished product.
Claims (2)
1. a hot pickled mustard tube fish hot pot bed material, it is characterized in that, raw material and weight proportion respectively: chilli save 100 grams, dried flower green pepper 40 grams, anistree 4 grams, 4 grams, cassia bark, fennel seeds 4 grams, 15 grams, fermented soya bean, onion parts 80 grams, ginger splices 20 grams, garlic pieces 25 grams, rod chilli 15 grams, hot pickled mustard tube bar 250 grams, bubble 150 grams, green vegetables, 15 grams, rock sugar, pig carburetion 300 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 25 grams, pepper powder 5 grams, egg white starch slurry 50 grams, parsley cutting segment 3 grams, chickens' extract 3 grams.
2., according to hot pickled mustard tube 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), anistree 4 grams, 4 grams, cassia bark, fennel seeds 4 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 300 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add that chilli saves 100 grams, dried flower green pepper 40 grams, 15 grams, fermented soya bean, onion parts 80 grams, ginger splices 20 grams, garlic pieces 25 grams, rod chilli 15 grams, hot pickled mustard tube bar 250 grams, bubble 150 grams, green vegetables, rock sugar 15 grams of stir-fry are 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 25 grams, pepper powder 5 grams, egg white starch slurry 50 grams, parsley cutting segment 3 grams, chickens' extract 3 grams, and to stir, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557009.2A CN104305107A (en) | 2014-10-08 | 2014-10-08 | Preserved Szechuan pickle fish hotpot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557009.2A CN104305107A (en) | 2014-10-08 | 2014-10-08 | Preserved Szechuan pickle fish hotpot condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305107A true CN104305107A (en) | 2015-01-28 |
Family
ID=52360542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410557009.2A Pending CN104305107A (en) | 2014-10-08 | 2014-10-08 | Preserved Szechuan pickle fish hotpot condiment and preparation method thereof |
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| CN (1) | CN104305107A (en) |
Cited By (1)
| 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 |
-
2014
- 2014-10-08 CN CN201410557009.2A patent/CN104305107A/en active Pending
Cited By (1)
| 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 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |
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| WD01 | Invention patent application deemed withdrawn after publication |