CN104305109A - Griddle cooked oriental weatherfish hotpot condiment and preparation method thereof - Google Patents
Griddle cooked oriental weatherfish hotpot condiment and preparation method thereof Download PDFInfo
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- CN104305109A CN104305109A CN201410557084.9A CN201410557084A CN104305109A CN 104305109 A CN104305109 A CN 104305109A CN 201410557084 A CN201410557084 A CN 201410557084A CN 104305109 A CN104305109 A CN 104305109A
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- chafing dish
- bottom flavorings
- dish bottom
- hotpot condiment
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- 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
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Abstract
The invention provides a griddle cooked oriental weatherfish hotpot condiment and a preparation method thereof. The griddle cooked oriental weatherfish hotpot condiment is prepared from the following raw materials by weight: 150g of Pixian broad bean paste, 100g of fresh green pod peppers, 60g of fresh red pod peppers, 6g of anise, 6g of cinnamon, 6g of fructus amomi, 5g of amomum kravanh, 4g of lysimachia sikokiana, 3g of radix angelicae, 15g of fermented soybeans, 40g of scallion sections, 40g of ginger slices, 35g of garlic cloves, 50g of pickled tender ginger slices, 30g of onion slices, 10g of rock sugar and 400g of boiled rapeseed oil. Seasoning raw materials include 5g of salt, 30g of cooking wine, 3g of pepper powder, 3g of monosodium glutamate and 4g of coriander sections. 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 griddle cooked oriental weatherfish hotpot condiment has the characteristics that the griddle cooked oriental weatherfish hotpot condiment is pungent, spicy, tasty, dry, fragrant and crisp, tastes fresh, is tender in meat and has unique 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 dry pot 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 crisp, the delicious meat of spicy tasty and refreshing, dry crisp-fried is tender, the feature of unique flavor, 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 dry pot loach fish hot pot bed material raw material and weight proportion respectively: Pixian bean sauce 150 grams, fresh blue or green millet starch 100 grams, scarlet millet starch 60 grams, anistree 6 grams, 6 grams, cassia bark, fructus amomi 6 grams, Amomum cardamomum 5 grams, Lysimachia sikokiana 4 grams, the root of Dahurain angelica 3 grams, 15 grams, fermented soya bean, onion parts 40 grams, ginger splices 40 grams, garlic clove 35 grams, lake ginger splices 50 grams, onion sheet 30 grams, 10 grams, rock sugar, slaking rape oil 400 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 3 grams, monosodium glutamate 3 grams, parsley cutting segment 4 grams;
Preparation method: its preparation method is following steps: step one), anistree 6 grams, 6 grams, cassia bark, fructus amomi 6 grams, Amomum cardamomum 5 grams, Lysimachia sikokiana 4 grams, the root of Dahurain angelica 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 slaking rape oil 400 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, fresh blue or green millet starch 100 grams, scarlet millet starch 60 grams, onion parts 40 grams, ginger splices 40 grams, garlic clove 35 grams, lake ginger splices 50 grams, onion sheet 30 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 5 grams, cooking wine 30 grams, pepper powder 3 grams, monosodium glutamate 3 grams, parsley cutting segment 4 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.
Fresh blue or green millet starch: 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.
Scarlet millet starch: 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.
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.
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.
Amomum cardamomum: containing volatile oil, in oil, main component is eugenol, d-Bomeol, gum camphor etc., and taste is pungent, warm in nature.There is warm stomach to disappear, regulate the flow of vital energy and relieve the effect of alcohol, effect of preventing or arresting vomiting analgesia.
Lysimachia sikokiana: taste is pungent, property is sweet.There is jiao dispelling cold and analgesia, effect of cough-relieving.Have in chafing dish and taste, corrosion-resistant effect.
The root of Dahurain angelica: root main component is angelicin, byak-angelicin etc.Taste is pungent, warm in nature.There is cold-dispelling pain-relieving, effect of removing toxic substances dehumidifying.There is raw meat in chafing dish, press different, that flavouring, solution are greasy effect.
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.
Lake ginger splices: there is the effect increasing salty, flavouring, increasing taste, increase fresh, short local flavor, help appetite in chafing dish.
Onion sheet: containing allicin, malic acid, citric acid etc.Taste is pungent, warm in nature, has effect that sterilization is invigorated blood circulation, the effect having sterilization in chafing dish, remove different, flavouring, help fresh short food.
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.
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 crisp, the delicious meat of spicy tasty and refreshing, dry crisp-fried is tender, the feature of unique flavor, 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 dry pot loach fish hot pot bed material raw material and weight proportion be respectively: Pixian bean sauce 150 grams, fresh blue or green millet starch 100 grams, scarlet millet starch 60 grams, anistree 6 grams, 6 grams, cassia bark, fructus amomi 6 grams, Amomum cardamomum 5 grams, Lysimachia sikokiana 4 grams, the root of Dahurain angelica 3 grams, 15 grams, fermented soya bean, onion parts 40 grams, ginger splices 40 grams, garlic clove 35 grams, lake ginger splices 50 grams, onion sheet 30 grams, 10 grams, rock sugar, slaking rape oil 400 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 3 grams, monosodium glutamate 3 grams, parsley cutting segment 4 grams;
Preparation method: its preparation method is following steps: step one), anistree 6 grams, 6 grams, cassia bark, fructus amomi 6 grams, Amomum cardamomum 5 grams, Lysimachia sikokiana 4 grams, the root of Dahurain angelica 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 slaking rape oil 400 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, fresh blue or green millet starch 100 grams, scarlet millet starch 60 grams, onion parts 40 grams, ginger splices 40 grams, garlic clove 35 grams, lake ginger splices 50 grams, onion sheet 30 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 5 grams, cooking wine 30 grams, pepper powder 3 grams, monosodium glutamate 3 grams, parsley cutting segment 4 grams, and to stir, finished product.
Claims (2)
1. a dry pot loach fish hot pot bed material, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 150 grams, fresh blue or green millet starch 100 grams, scarlet millet starch 60 grams, anistree 6 grams, 6 grams, cassia bark, fructus amomi 6 grams, Amomum cardamomum 5 grams, Lysimachia sikokiana 4 grams, the root of Dahurain angelica 3 grams, 15 grams, fermented soya bean, onion parts 40 grams, ginger splices 40 grams, garlic clove 35 grams, lake ginger splices 50 grams, onion sheet 30 grams, 10 grams, rock sugar, slaking rape oil 400 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 30 grams, pepper powder 3 grams, monosodium glutamate 3 grams, parsley cutting segment 4 grams.
2., according to dry pot 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), anistree 6 grams, 6 grams, cassia bark, fructus amomi 6 grams, Amomum cardamomum 5 grams, Lysimachia sikokiana 4 grams, the root of Dahurain angelica 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 slaking rape oil 400 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, fresh blue or green millet starch 100 grams, scarlet millet starch 60 grams, onion parts 40 grams, ginger splices 40 grams, garlic clove 35 grams, lake ginger splices 50 grams, onion sheet 30 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 5 grams, cooking wine 30 grams, pepper powder 3 grams, monosodium glutamate 3 grams, parsley cutting segment 4 grams, and to stir, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557084.9A CN104305109A (en) | 2014-10-08 | 2014-10-08 | Griddle cooked oriental weatherfish hotpot condiment and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410557084.9A CN104305109A (en) | 2014-10-08 | 2014-10-08 | Griddle cooked oriental weatherfish hotpot condiment and preparation method thereof |
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|---|---|
| CN104305109A true CN104305109A (en) | 2015-01-28 |
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|---|---|---|---|
| CN201410557084.9A Pending CN104305109A (en) | 2014-10-08 | 2014-10-08 | Griddle cooked oriental weatherfish hotpot condiment and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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
- 2014-10-08 CN CN201410557084.9A patent/CN104305109A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Application publication date: 20150128 |
|
| WD01 | Invention patent application deemed withdrawn after publication |