CN104323201A - Youting carassius auratus hotpot condiment and preparation method thereof - Google Patents
Youting carassius auratus hotpot condiment and preparation method thereof Download PDFInfo
- Publication number
- CN104323201A CN104323201A CN201410564061.0A CN201410564061A CN104323201A CN 104323201 A CN104323201 A CN 104323201A CN 201410564061 A CN201410564061 A CN 201410564061A CN 104323201 A CN104323201 A CN 104323201A
- Authority
- CN
- China
- Prior art keywords
- grams
- chafing dish
- bottom flavorings
- dish bottom
- pepper
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000252229 Carassius auratus Species 0.000 title abstract 4
- 235000013409 condiments Nutrition 0.000 title abstract 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 7
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 239000010499 rapseed oil Substances 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 241000722363 Piper Species 0.000 claims 4
- 235000019640 taste Nutrition 0.000 abstract description 27
- 240000003889 Piper guineense Species 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000014347 soups Nutrition 0.000 abstract description 11
- 230000036528 appetite Effects 0.000 abstract description 7
- 235000019789 appetite Nutrition 0.000 abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000019600 saltiness Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000019484 Rapeseed oil Nutrition 0.000 abstract 1
- 240000006677 Vicia faba Species 0.000 abstract 1
- 235000010749 Vicia faba Nutrition 0.000 abstract 1
- 235000002098 Vicia faba var. major Nutrition 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 230000008092 positive effect Effects 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 34
- 239000000463 material Substances 0.000 description 14
- 235000020995 raw meat Nutrition 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 10
- 210000002784 stomach Anatomy 0.000 description 8
- 230000000215 hyperchromic effect Effects 0.000 description 6
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- LHXDLQBQYFFVNW-UHFFFAOYSA-N Fenchone Chemical compound C1CC2(C)C(=O)C(C)(C)C1C2 LHXDLQBQYFFVNW-UHFFFAOYSA-N 0.000 description 4
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical group COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 4
- 150000002367 halogens Chemical class 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical group COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000021222 fish soup Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036407 pain Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- LHXDLQBQYFFVNW-XCBNKYQSSA-N (+)-Fenchone Natural products C1C[C@]2(C)C(=O)C(C)(C)[C@H]1C2 LHXDLQBQYFFVNW-XCBNKYQSSA-N 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- GTLGHKNKLRZSMO-UHFFFAOYSA-N 4-(3-hydroxybutyl)-2-methoxyphenol Chemical compound COC1=CC(CCC(C)O)=CC=C1O GTLGHKNKLRZSMO-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 2
- 239000005770 Eugenol Substances 0.000 description 2
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 150000001336 alkenes Chemical class 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 230000036592 analgesia Effects 0.000 description 2
- 229940011037 anethole Drugs 0.000 description 2
- 230000001142 anti-diarrhea Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000004087 circulation Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229960002217 eugenol Drugs 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 229930006735 fenchone Natural products 0.000 description 2
- 230000009246 food effect Effects 0.000 description 2
- 235000021471 food effect Nutrition 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical group CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 0.000 description 2
- REPVLJRCJUVQFA-UHFFFAOYSA-N (-)-isopinocampheol Natural products C1C(O)C(C)C2C(C)(C)C1C2 REPVLJRCJUVQFA-UHFFFAOYSA-N 0.000 description 1
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- MSHFRERJPWKJFX-UHFFFAOYSA-N 4-Methoxybenzyl alcohol Chemical compound COC1=CC=C(CO)C=C1 MSHFRERJPWKJFX-UHFFFAOYSA-N 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- 206010006956 Calcium deficiency Diseases 0.000 description 1
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- WBYWAXJHAXSJNI-SREVYHEPSA-N Cinnamic acid Chemical compound OC(=O)\C=C/C1=CC=CC=C1 WBYWAXJHAXSJNI-SREVYHEPSA-N 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 239000005792 Geraniol Substances 0.000 description 1
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 1
- 241000395033 Kaempferia Species 0.000 description 1
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- CKDOCTFBFTVPSN-UHFFFAOYSA-N borneol Natural products C1CC2(C)C(C)CC1C2(C)C CKDOCTFBFTVPSN-UHFFFAOYSA-N 0.000 description 1
- 229940116229 borneol Drugs 0.000 description 1
- 125000002604 borneol group Chemical group 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 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
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229940113087 geraniol Drugs 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention provides a Youting carassius auratus hotpot condiment and a preparation method thereof. The Youting carassius auratus hotpot condiment comprises the following raw materials by weight: 150g of Pixian broad bean paste, 12g of dried Chinese prickly ash, 20g of ginger slices, 75g of garlic cloves, 6g of anise, 5g of cinnamon, 3g of kaempferia galanga, 1g of bay leaves, 1g of clove, 3g of fennel, 15g of fermented soybeans, 30g of scallion sections, 60g of pickled chilli powder, 100g of pickled tender ginger slices, 50g of picked green vegetable stems, 15g of rock sugar, 300g of lard and 150g of boiled rapeseed oil. Seasoning raw materials include 5g of salt, 20g of cooking wine, 10g of pepper powder and 5g 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 Youting carassius auratus hotpot condiment has the characteristics of red bright color, fresh and tender fish meat, sour, fragrant and mildly spicy property and 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 postal kiosk crucian 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 fresh and alive crucian is the object of the present invention is to provide to be the chafing dish bottom flavorings of main food materials, there is color and luster glow, oppress the feature of fragrant micro-peppery, the unique flavor of fresh and tender, acid, 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 postal kiosk crucian chafing dish bottom flavorings raw material and weight proportion respectively: Pixian bean sauce 150 grams, dried flower green pepper 12 grams, ginger splices 20 grams, 75 grams, garlic rice, anistree 6 grams, 5 grams, cassia bark, Kaempferia galanga 3 grams, spiceleaf 1 gram, cloves 1 gram, fennel seeds 3 grams, 15 grams, fermented soya bean, onion parts 30 grams, 60 grams, pickling pepper end, lake ginger splices 100 grams, bubble green vegetables obstruct 50 grams, 15 grams, rock sugar, pig carburetion 300 grams, slaking rape oil 150 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 20 grams, pepper powder 10 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), dried flower green pepper 12 grams, anistree 6 grams, 5 grams, cassia bark, Kaempferia galanga 3 grams, spiceleaf 1 gram, cloves 1 gram, fennel seeds 3 grams, remove impurity, eluriate rapidly with cold boiled water water, drain water liquid, after drying, make chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 300 grams, slaking rape oil 150 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, ginger splices 20 grams, 75 grams, garlic rice, 15 grams, fermented soya bean, onion parts 30 grams, 60 grams, pickling pepper end, lake ginger splices 100 grams, bubble green vegetables obstruct 50 grams, 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 5 grams, cooking wine 20 grams, pepper powder 10 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.
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.
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 rice: 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.
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.
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.
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.
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.
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.
Bubble green vegetables stalk: 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.
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.There is color and luster glow, oppress the feature of fragrant micro-peppery, the unique flavor of fresh and tender, acid, 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 postal kiosk crucian chafing dish bottom flavorings raw material and weight proportion be respectively: Pixian bean sauce 150 grams, dried flower green pepper 12 grams, ginger splices 20 grams, 75 grams, garlic rice, anistree 6 grams, 5 grams, cassia bark, Kaempferia galanga 3 grams, spiceleaf 1 gram, cloves 1 gram, fennel seeds 3 grams, 15 grams, fermented soya bean, onion parts 30 grams, 60 grams, pickling pepper end, lake ginger splices 100 grams, bubble green vegetables obstruct 50 grams, 15 grams, rock sugar, pig carburetion 300 grams, slaking rape oil 150 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 20 grams, pepper powder 10 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), dried flower green pepper 12 grams, anistree 6 grams, 5 grams, cassia bark, Kaempferia galanga 3 grams, spiceleaf 1 gram, cloves 1 gram, fennel seeds 3 grams, remove impurity, eluriate rapidly with cold boiled water water, drain water liquid, after drying, make chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 300 grams, slaking rape oil 150 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, ginger splices 20 grams, 75 grams, garlic rice, 15 grams, fermented soya bean, onion parts 30 grams, 60 grams, pickling pepper end, lake ginger splices 100 grams, bubble green vegetables obstruct 50 grams, 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 5 grams, cooking wine 20 grams, pepper powder 10 grams, chickens' extract 5 grams, and to stir, finished product.
Claims (2)
1. a postal kiosk crucian chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 150 grams, dried flower green pepper 12 grams, ginger splices 20 grams, 75 grams, garlic rice, anistree 6 grams, 5 grams, cassia bark, Kaempferia galanga 3 grams, spiceleaf 1 gram, cloves 1 gram, fennel seeds 3 grams, 15 grams, fermented soya bean, onion parts 30 grams, 60 grams, pickling pepper end, lake ginger splices 100 grams, bubble green vegetables obstruct 50 grams, 15 grams, rock sugar, pig carburetion 300 grams, slaking rape oil 150 grams;
Seasoning Ingredients: salt 5 grams, cooking wine 20 grams, pepper powder 10 grams, chickens' extract 5 grams.
2., according to postal kiosk according to claim 1 crucian chafing dish bottom flavorings, it is characterized in that: the preparation method of described chafing dish bottom flavorings:
Its preparation method is following steps: step one), dried flower green pepper 12 grams, anistree 6 grams, 5 grams, cassia bark, Kaempferia galanga 3 grams, spiceleaf 1 gram, cloves 1 gram, fennel seeds 3 grams, remove impurity, eluriate rapidly with cold boiled water water, drain water liquid, after drying, make chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 300 grams, slaking rape oil 150 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, ginger splices 20 grams, 75 grams, garlic rice, 15 grams, fermented soya bean, onion parts 30 grams, 60 grams, pickling pepper end, lake ginger splices 100 grams, bubble green vegetables obstruct 50 grams, 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 5 grams, cooking wine 20 grams, pepper powder 10 grams, chickens' extract 5 grams, and to stir, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564061.0A CN104323201A (en) | 2014-10-08 | 2014-10-08 | Youting carassius auratus hotpot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564061.0A CN104323201A (en) | 2014-10-08 | 2014-10-08 | Youting carassius auratus hotpot condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104323201A true CN104323201A (en) | 2015-02-04 |
Family
ID=52398133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410564061.0A Pending CN104323201A (en) | 2014-10-08 | 2014-10-08 | Youting carassius auratus hotpot condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104323201A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383934A (en) * | 2021-05-19 | 2021-09-14 | 重庆德庄农产品开发有限公司 | Crucian hotpot soup base and preparation method thereof |
-
2014
- 2014-10-08 CN CN201410564061.0A patent/CN104323201A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113383934A (en) * | 2021-05-19 | 2021-09-14 | 重庆德庄农产品开发有限公司 | Crucian hotpot soup base and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104431916A (en) | Pickled pepper chicken hotpot condiment and preparation method | |
| CN105942473A (en) | Golden Chinese wingleaf pricklyash fruit sauce | |
| CN104286792A (en) | Clear oil hotpot condiment and preparation method thereof | |
| CN104305123A (en) | Fish head hot pot seasoning and preparation method thereof | |
| CN104305121A (en) | Cattle stomach hotpot condiment and preparation method thereof | |
| CN104366404A (en) | Fish fry hotpot condiment and preparation method thereof | |
| KR101232471B1 (en) | method of cooking duck stew using enzyme of sprung grain flour and duck and overcooked rice soup using the same | |
| CN104305101A (en) | Full beef tallow hotpot condiment and preparation method thereof | |
| CN104286791A (en) | Cold pot fish hotpot condiment and preparation method thereof | |
| KR20170052929A (en) | Jalapeno cheese chicken and manufacturing method thereof | |
| CN104305088A (en) | Boiling fish hot pot seasoning and preparation method thereof | |
| CN104273487A (en) | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof | |
| CN104366411A (en) | Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning | |
| CN104431912A (en) | Griddle cooked eel hotpot condiment and preparation method thereof | |
| CN104366408A (en) | Hotpot seasoning containing spicy and hot escargots and preparation method of hotpot seasoning | |
| CN104305122A (en) | Pepper tasty fish hot pot seasoning and preparation method thereof | |
| CN104273499A (en) | Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning | |
| CN101233932A (en) | Method for preparing 'xinchaozixiang' chicken | |
| CN104286795A (en) | Hot-pot condiment for pickled fish and preparation method of hot-pot condiment | |
| CN104323201A (en) | Youting carassius auratus hotpot condiment and preparation method thereof | |
| CN104305091A (en) | Tong bamboo shoot and oriental weatherfish hotpot condiment and preparation method thereof | |
| CN104305103A (en) | Spicy and hot fish hotpot condiment and preparation method thereof | |
| CN104273490A (en) | Hotpot seasoning containing sauteed fishes in chili sauce and preparation method of hotpot seasoning | |
| CN104305113A (en) | Hotpot seasoning containing fried shrimps with chilli and preparation method of hotpot seasoning | |
| CN104323200A (en) | Griddle cooked fish hotpot condiment and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150204 |