CN104305113A - Hotpot seasoning containing fried shrimps with chilli and preparation method of hotpot seasoning - Google Patents

Hotpot seasoning containing fried shrimps with chilli and preparation method of hotpot seasoning Download PDF

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Publication number
CN104305113A
CN104305113A CN201410591744.5A CN201410591744A CN104305113A CN 104305113 A CN104305113 A CN 104305113A CN 201410591744 A CN201410591744 A CN 201410591744A CN 104305113 A CN104305113 A CN 104305113A
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grams
chafing dish
chilli
bottom flavorings
dish bottom
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CN201410591744.5A
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Chinese (zh)
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王怀喜
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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 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a hotpot seasoning containing fried shrimps with chilli and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried shrimps with chilli comprises the following raw materials by weight: 200g of Pixian pea sauce, 120g of chopped dry red pepper, 35g of dry zanthoxylum, 2g of lllicium verum, 2g of cassia barks, 3g of fructus amomi, 2g of myrcia, 3g of angelica dahurica, 3g of lysimachia sikokiana, 15g of fermented soybeans, 50g of chopped shallots, 35g of ginger slices, 25g of garlic cloves, 30g of pickled ginger slices, 30g of pickled capsicums, 20g of chopped onions, 10g of rock candy and 400g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 10g of salt, 40g of cooking wine, 3g of white sugar, 3g of ground pepper, 30g of crisp peanut kernels and 5g of chicken powder. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried shrimps with chilli has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried shrimps with chilli has the characteristics of attractive fragrance, tender and fresh meat as well as moderate spicy and hot tastes, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

Description

A kind of Fried Shrimps in Hot Spicy Sauce 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 Fried Shrimps in Hot Spicy Sauce 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
A kind of being suitable for is the object of the present invention is to provide to enclose with fresh and alive base the chafing dish bottom flavorings that shrimp is main food materials, have that fragrance is tempting, tender delicious, the spicy moderate feature of meat, 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 Fried Shrimps in Hot Spicy Sauce chafing dish bottom flavorings raw material and weight proportion respectively: Pixian bean sauce 200 grams, chilli save 120 grams, dried flower green pepper 35 grams, anistree 2 grams, 2 grams, cassia bark, fructus amomi 3 grams, spiceleaf 2 grams, the root of Dahurain angelica 3 grams, Lysimachia sikokiana 3 grams, 15 grams, fermented soya bean, onion parts 50 grams, ginger splices 35 grams, garlic clove 25 grams, lake ginger splices 30 grams, bubble green pepper 30 grams, onion block 20 grams, 10 grams, rock sugar, slaking rape oil 400 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 40 grams, white sugar 3 grams, pepper powder 3 grams, crisp shelled peanut 30 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), anistree 2 grams, 2 grams, cassia bark, fructus amomi 3 grams, spiceleaf 2 grams, the root of Dahurain angelica 3 grams, Lysimachia sikokiana 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 200 grams, chilli saves 120 grams, dried flower green pepper 35 grams, 15 grams, fermented soya bean, onion parts 50 grams, ginger splices 35 grams, garlic clove 25 grams, lake ginger splices 30 grams, bubble green pepper 30 grams, onion block 20 grams, rock sugar 10 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 40 grams, white sugar 3 grams, pepper powder 3 grams, crisp shelled peanut 30 grams, chickens' extract 5 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: 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.
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.
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.
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.
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.
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.
Bubble green pepper: have increase pungent in chafing dish, strengthens soup halogen color and luster, helps fresh, the effect of short local flavor.
Onion block: 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 fragrance is tempting, tender delicious, the spicy moderate feature of meat, 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 Fried Shrimps in Hot Spicy Sauce chafing dish bottom flavorings raw material and weight proportion be respectively: Pixian bean sauce 200 grams, chilli save 120 grams, dried flower green pepper 35 grams, anistree 2 grams, 2 grams, cassia bark, fructus amomi 3 grams, spiceleaf 2 grams, the root of Dahurain angelica 3 grams, Lysimachia sikokiana 3 grams, 15 grams, fermented soya bean, onion parts 50 grams, ginger splices 35 grams, garlic clove 25 grams, lake ginger splices 30 grams, bubble green pepper 30 grams, onion block 20 grams, 10 grams, rock sugar, slaking rape oil 400 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 40 grams, white sugar 3 grams, pepper powder 3 grams, crisp shelled peanut 30 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), anistree 2 grams, 2 grams, cassia bark, fructus amomi 3 grams, spiceleaf 2 grams, the root of Dahurain angelica 3 grams, Lysimachia sikokiana 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 200 grams, chilli saves 120 grams, dried flower green pepper 35 grams, 15 grams, fermented soya bean, onion parts 50 grams, ginger splices 35 grams, garlic clove 25 grams, lake ginger splices 30 grams, bubble green pepper 30 grams, onion block 20 grams, rock sugar 10 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 40 grams, white sugar 3 grams, pepper powder 3 grams, crisp shelled peanut 30 grams, chickens' extract 5 grams, and to stir, finished product.

Claims (2)

1. a Fried Shrimps in Hot Spicy Sauce chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 200 grams, chilli save 120 grams, dried flower green pepper 35 grams, anistree 2 grams, 2 grams, cassia bark, fructus amomi 3 grams, spiceleaf 2 grams, the root of Dahurain angelica 3 grams, Lysimachia sikokiana 3 grams, 15 grams, fermented soya bean, onion parts 50 grams, ginger splices 35 grams, garlic clove 25 grams, lake ginger splices 30 grams, bubble green pepper 30 grams, onion block 20 grams, 10 grams, rock sugar, slaking rape oil 400 grams;
Seasoning Ingredients: salt 10 grams, cooking wine 40 grams, white sugar 3 grams, pepper powder 3 grams, crisp shelled peanut 30 grams, chickens' extract 5 grams.
2. according to Fried Shrimps in Hot Spicy Sauce chafing dish bottom flavorings 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 2 grams, 2 grams, cassia bark, fructus amomi 3 grams, spiceleaf 2 grams, the root of Dahurain angelica 3 grams, Lysimachia sikokiana 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 200 grams, chilli saves 120 grams, dried flower green pepper 35 grams, 15 grams, fermented soya bean, onion parts 50 grams, ginger splices 35 grams, garlic clove 25 grams, lake ginger splices 30 grams, bubble green pepper 30 grams, onion block 20 grams, rock sugar 10 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 40 grams, white sugar 3 grams, pepper powder 3 grams, crisp shelled peanut 30 grams, chickens' extract 5 grams, and to stir, finished product.
CN201410591744.5A 2014-10-17 2014-10-17 Hotpot seasoning containing fried shrimps with chilli and preparation method of hotpot seasoning Pending CN104305113A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325995A (en) * 2015-12-08 2016-02-17 童志中 Hotpot seasoning of fried shrimp in hot spicy sauce and preparation method of hotpot seasoning

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325995A (en) * 2015-12-08 2016-02-17 童志中 Hotpot seasoning of fried shrimp in hot spicy sauce and preparation method of hotpot seasoning

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Application publication date: 20150128

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