CN104366404A - Fish fry hotpot condiment and preparation method thereof - Google Patents

Fish fry hotpot condiment and preparation method thereof Download PDF

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Publication number
CN104366404A
CN104366404A CN201410564024.XA CN201410564024A CN104366404A CN 104366404 A CN104366404 A CN 104366404A CN 201410564024 A CN201410564024 A CN 201410564024A CN 104366404 A CN104366404 A CN 104366404A
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grams
chafing dish
taste
bottom flavorings
dish bottom
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CN201410564024.XA
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刘振标
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a fish fry hotpot condiment and a preparation method thereof. The fish fry hotpot condiment is prepared from the following raw materials in parts by weight: 100g of fried chopped chili, 40g of dried pericarpium zanthoxyli, 150g of Pixian thick broad-bean sauce, 5g of anise, 5g of cinnamons, 2g of galanga resurrectionlily rhizome, 2g of syzygium aromaticum, 1g of bay leaf, 5g of amomum cardamomum, 5g of amomum tsao-ko, 3g of fennel, 5g of fermented soya beans, 30g of green onion sections, 20g of ginger slices, 20g of garlic cloves, 35g of pickled tender ginger slices, 60g of pickled chili sections, 15g of rock candies, 300g of lard oil and 150g of cured rapeseed oil. Seasoning raw materials comprise 5g of salt, 20g of cooking wine, 5g of ground pepper, 20g of rice wine juice, 15g of fermented bean curd, 3g of coriander herb sections and 5g of chicken powder. The nutritious functions of all the raw materials in selected hotpot soup are different so that the fish fry hotpot condiment has the effects of nourishing and building body, dispelling cold and draining dampness, and appetizing and helping to digest. The fish fry hotpot condiment has the characteristics of red and bright color and luster, spicy, hot and delicious taste, tender fish meat and unique flavor; and the fish fry hotpot condiment has the active effects of increasing aroma, increasing spicy taste, increasing color, reducing salty taste, removing fish smell, removing greasy taste, blending taste and promoting appetite.

Description

A kind of fry 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 fry 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 fry 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 glow, spicy fresh perfume (or spice), the flesh of fish are delicate, 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 fry chafing dish bottom flavorings raw material and weight proportion respectively: chilli save 100 grams, dried flower green pepper 40 grams, Pixian bean sauce 150 grams, anistree 5 grams, 5 grams, cassia bark, Kaempferia galanga 2 grams, cloves 2 grams, spiceleaf 1 gram, Amomum cardamomum 5, tsaoko 5 grams, fennel seeds 3 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 20 grams, garlic clove 20 grams, lake ginger splices 35 grams, pickling pepper save 60 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 5 grams, rice wine juice 20 grams, fermented bean curd 15 grams, parsley cutting segment 3 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), dried flower green pepper 40 grams, anistree 5 grams, 5 grams, cassia bark, Kaempferia galanga 2 grams, cloves 2 grams, spiceleaf 1 gram, Amomum cardamomum 5, tsaoko 5 grams, fennel seeds 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 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, chilli saves 100 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 20 grams, garlic clove 20 grams, lake ginger splices 35 grams, pickling pepper save 60 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 5 grams, rice wine juice 20 grams, fermented bean curd 15 grams, parsley cutting segment 3 grams, chickens' extract 5 grams, and to stir, finished product.
In the chafing dish bottom flavorings raw material that the present invention selects:
Chilli: capsicum contains multiple capsaicine and pigment, and the material such as vitamin C, the main component of pungent is made up of capsaicine and dihydrocapsaicin.Chilli taste is pungent hot in nature, warming spleen and stomach for dispelling cold.In chafing dish, have enhancing pungent, increase soup halogen color and luster, constrain peculiar smell, flavouring removes raw meat, the effect of the short food of appetizing.
Dried flower green pepper: Chinese prickly ash contains Chinese prickly ash salted cake fried in sesame oil hydrocarbon, geraniol etc., and the main component of numb taste is Chinese pepper brain.Pepper flavor is pungent, warm in nature, warming spleen and stomach for dispelling cold.In chafing dish except the numb taste of generation, also there is flavouring, press different, remove raw meat, separate greasy, increase the effect of taste.
Pixian bean sauce: not only there is flavouring in chafing dish, increase peppery, hyperchromic, increase salty, remove raw meat, separate greasy and taste effect, thick gravy color and luster can also be made red gorgeous, long times of aftertaste.
Anistree: main component is anethole, anise alcohol, fenchone etc., and taste is pungent, warm in nature.There is loose cold stomach invigorating, the effect of analgesia of regulating the flow of vital energy, there is flavouring in chafing dish, remove raw meat, separate greasy, short fresh, to help appetite effect.
Cassia bark: containing volatile oil, the main component in oil is cinnamic acid, acetic acid, Chinese cassia tree fat, mannose etc., and acrid-sweet flavor is hot in nature, have warm kidney, supporing yang, invigorate blood circulation, pain relieving, loose cold effect.There is flavouring in chafing dish, go different, increase fresh, corrosion-resistant effect.
Kaempferia galamga: main component is borneol.Taste is pungent, warm in nature.In tune, lower gas, aid digestion, effect of promoting qi circulation and relieving pain.There is the effect that pressure is different, separate greasy, flavouring and taste in chafing dish.
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.
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.
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.
Tsaoko: main component is essential oil, geraniol, tsaoko ketone etc., and taste is pungent, warm in nature, has warm stomach, dispelling cold, deodorizes, effect of eliminating dampness.There is raw meat in chafing dish, press different, stomach invigorating, flavouring, 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.
Lake ginger splices: there is the effect increasing salty, flavouring, increasing taste, increase fresh, short local flavor, help appetite in chafing dish.
Pickling pepper saves: in chafing dish, have increase pungent, strengthens soup halogen color and luster, helps fresh, the effect of short 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.Have that color and luster glow, spicy fresh perfume (or spice), the flesh of fish are delicate, 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 fry chafing dish bottom flavorings raw material and weight proportion be respectively: chilli save 100 grams, dried flower green pepper 40 grams, Pixian bean sauce 150 grams, anistree 5 grams, 5 grams, cassia bark, Kaempferia galanga 2 grams, cloves 2 grams, spiceleaf 1 gram, Amomum cardamomum 5, tsaoko 5 grams, fennel seeds 3 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 20 grams, garlic clove 20 grams, lake ginger splices 35 grams, pickling pepper save 60 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 5 grams, rice wine juice 20 grams, fermented bean curd 15 grams, parsley cutting segment 3 grams, chickens' extract 5 grams;
Preparation method: its preparation method is following steps: step one), dried flower green pepper 40 grams, anistree 5 grams, 5 grams, cassia bark, Kaempferia galanga 2 grams, cloves 2 grams, spiceleaf 1 gram, Amomum cardamomum 5, tsaoko 5 grams, fennel seeds 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 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, chilli saves 100 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 20 grams, garlic clove 20 grams, lake ginger splices 35 grams, pickling pepper save 60 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 5 grams, rice wine juice 20 grams, fermented bean curd 15 grams, parsley cutting segment 3 grams, chickens' extract 5 grams, and to stir, finished product.

Claims (2)

1. a fry chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: chilli save 100 grams, dried flower green pepper 40 grams, Pixian bean sauce 150 grams, anistree 5 grams, 5 grams, cassia bark, Kaempferia galanga 2 grams, cloves 2 grams, spiceleaf 1 gram, Amomum cardamomum 5, tsaoko 5 grams, fennel seeds 3 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 20 grams, garlic clove 20 grams, lake ginger splices 35 grams, pickling pepper save 60 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 5 grams, rice wine juice 20 grams, fermented bean curd 15 grams, parsley cutting segment 3 grams, chickens' extract 5 grams.
2. according to fry 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), dried flower green pepper 40 grams, anistree 5 grams, 5 grams, cassia bark, Kaempferia galanga 2 grams, cloves 2 grams, spiceleaf 1 gram, Amomum cardamomum 5, tsaoko 5 grams, fennel seeds 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 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, chilli saves 100 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 20 grams, garlic clove 20 grams, lake ginger splices 35 grams, pickling pepper save 60 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 5 grams, rice wine juice 20 grams, fermented bean curd 15 grams, parsley cutting segment 3 grams, chickens' extract 5 grams, and to stir, finished product.
CN201410564024.XA 2014-10-08 2014-10-08 Fish fry hotpot condiment and preparation method thereof Pending CN104366404A (en)

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Cited By (3)

* 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
CN105995911A (en) * 2016-07-08 2016-10-12 于春艳 Hotpot condiment
CN108013413A (en) * 2017-11-30 2018-05-11 贵州明洋食品有限公司 A kind of oil grain peppery production method and technique

Cited By (3)

* 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
CN105995911A (en) * 2016-07-08 2016-10-12 于春艳 Hotpot condiment
CN108013413A (en) * 2017-11-30 2018-05-11 贵州明洋食品有限公司 A kind of oil grain peppery production method and technique

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Application publication date: 20150225

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