CN104366411A - Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning - Google Patents

Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning Download PDF

Info

Publication number
CN104366411A
CN104366411A CN201410655164.8A CN201410655164A CN104366411A CN 104366411 A CN104366411 A CN 104366411A CN 201410655164 A CN201410655164 A CN 201410655164A CN 104366411 A CN104366411 A CN 104366411A
Authority
CN
China
Prior art keywords
grams
chafing dish
bottom flavorings
dish bottom
peppers
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
Application number
CN201410655164.8A
Other languages
Chinese (zh)
Inventor
黄建丽
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410655164.8A priority Critical patent/CN104366411A/en
Publication of CN104366411A publication Critical patent/CN104366411A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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

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

Abstract

The invention discloses a hotpot seasoning containing griddle cooked chicken with peppers and a preparation method of the hotpot seasoning. The hotpot seasoning containing griddle cooked chicken with peppers is prepared from the following raw materials by weight: 150g of Pixian pea sauce, 80g of chopped dry red pepper, 40g of dry zanthoxylum, 5g of lllicium verum, 4g of cassia barks, 5g of amomum cardamomum, 4g of fructus amomi, 2g of cloves, 2g of myrcia, 1g of radix glycyrrhiza, 20g of fermented soybeans, 45g of chopped shallots, 30g of ginger slices, 20g of garlic cloves, 40g of pickled ginger slices, 30g of chopped pickled capsicums, 5g of rock candy and 450g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 45g of crisp peanut kernels, 30g of cooking wine, 10g of cooked sesame, 3g of chicken powder and 5g of white sugar. All the raw materials selected in a hotpot soup have different nutritive effects, so that the hotpot seasoning containing griddle cooked chicken with peppers has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing griddle cooked chicken with peppers has the characteristics of brownish red color, spicy, hot and aromatic tastes, softness and slag smelting, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.

Description

A kind of Griddle Cooked Chicken with Pepper 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 Griddle Cooked Chicken with Pepper 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 young cock is the object of the present invention is to provide to be the chafing dish bottom flavorings of main food materials, there is the feature of reddish brown, the spicy dry perfume (or spice) of color and luster, softization slag, 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 Griddle Cooked Chicken with Pepper chafing dish bottom flavorings raw material and weight proportion respectively: Pixian bean sauce 150 grams, chilli save 80 grams, dried flower green pepper 40 grams, anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, spiceleaf 2 grams, spirit grass 1 gram, 20 grams, fermented soya bean, onion parts 45 grams, ginger splices 30 grams, garlic clove 20 grams, lake ginger splices 40 grams, bubble green pepper save 30 grams, 5 grams, rock sugar, slaking rape oil 450 grams;
Seasoning Ingredients: salt 5 grams, crisp shelled peanut 45 grams, cooking wine 30 grams, ripe sesame 10 grams, chickens' extract 3 grams, white sugar 5 grams;
Preparation method: its preparation method is following steps: step one), anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, spiceleaf 2 grams, spirit grass 1 gram, 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 450 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 80 grams, dried flower green pepper 40 grams, 20 grams, fermented soya bean, onion parts 45 grams, ginger splices 30 grams, garlic clove 20 grams, lake ginger splices 40 grams, bubble green pepper save 30 grams, rock sugar 5 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, crisp shelled peanut 45 grams, cooking wine 30 grams, ripe sesame 10 grams, chickens' extract 3 grams, white sugar 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 saves: capsicum contains multiple capsaicine and pigment, and the material such as vitamin C, and the main component of pungent is made up of capsaicine and dihydrocapsaicin.Chilli taste is pungent hot in nature, warming spleen and stomach for dispelling cold.In chafing dish, have enhancing pungent, increase soup halogen color and luster, constrain peculiar smell, flavouring removes raw meat, the effect of the short food of appetizing.
Dried flower green pepper: Chinese prickly ash contains Chinese prickly ash salted cake fried in sesame oil hydrocarbon, geraniol etc., and the main component of numb taste is Chinese pepper brain.Pepper flavor is pungent, warm in nature, warming spleen and stomach for dispelling cold.In chafing dish except the numb taste of generation, also there is flavouring, press different, remove raw meat, separate greasy, increase the effect of taste.
Anistree: main component is anethole, anise alcohol, fenchone etc., and taste is pungent, warm in nature.There is loose cold stomach invigorating, the effect of analgesia of regulating the flow of vital energy, there is flavouring in chafing dish, remove raw meat, separate greasy, short fresh, to help appetite effect.
Cassia bark: containing volatile oil, the main component in oil is cinnamic acid, acetic acid, Chinese cassia tree fat, mannose etc., and acrid-sweet flavor is hot in nature, have warm kidney, supporing yang, invigorate blood circulation, pain relieving, loose cold effect.There is flavouring in chafing dish, go different, increase fresh, corrosion-resistant effect.
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.
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.
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.
Spirit grass: taste is pungent, warm in nature.To dispel cold analgesia, the effect of eliminating the phlegm in temperature.Have in chafing dish and press effect that is different, flavouring.
Fermented soya bean: taste saltiness is trembled with fear, the effects such as having falls apart trembles with fear, removing toxic substances, stomach invigorating is aid digestion, replenishing vitamins B12.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: have in chafing dish increase into, flavouring, increasing taste, the effect that increases fresh, short local flavor, help appetite.
Bubble green pepper joint: have increase pungent in chafing dish, 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.
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 the feature of reddish brown, the spicy dry perfume (or spice) of color and luster, softization slag, 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 Griddle Cooked Chicken with Pepper chafing dish bottom flavorings raw material and weight proportion be respectively: Pixian bean sauce 150 grams, chilli save 80 grams, dried flower green pepper 40 grams, anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, spiceleaf 2 grams, spirit grass 1 gram, 20 grams, fermented soya bean, onion parts 45 grams, ginger splices 30 grams, garlic clove 20 grams, lake ginger splices 40 grams, bubble green pepper save 30 grams, 5 grams, rock sugar, slaking rape oil 450 grams;
Seasoning Ingredients: salt 5 grams, crisp shelled peanut 45 grams, cooking wine 30 grams, ripe sesame 10 grams, chickens' extract 3 grams, white sugar 5 grams;
Preparation method: its preparation method is following steps: step one), anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, spiceleaf 2 grams, spirit grass 1 gram, 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 450 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 80 grams, dried flower green pepper 40 grams, 20 grams, fermented soya bean, onion parts 45 grams, ginger splices 30 grams, garlic clove 20 grams, lake ginger splices 40 grams, bubble green pepper save 30 grams, rock sugar 5 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, crisp shelled peanut 45 grams, cooking wine 30 grams, ripe sesame 10 grams, chickens' extract 3 grams, white sugar 5 grams, and to stir, finished product.

Claims (2)

1. a Griddle Cooked Chicken with Pepper chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 150 grams, chilli save 80 grams, dried flower green pepper 40 grams, anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, spiceleaf 2 grams, spirit grass 1 gram, 20 grams, fermented soya bean, onion parts 45 grams, ginger splices 30 grams, garlic clove 20 grams, lake ginger splices 40 grams, bubble green pepper save 30 grams, 5 grams, rock sugar, slaking rape oil 450 grams;
Seasoning Ingredients: salt 5 grams, crisp shelled peanut 45 grams, cooking wine 30 grams, ripe sesame 10 grams, chickens' extract 3 grams, white sugar 5 grams.
2., according to Griddle Cooked Chicken with Pepper chafing dish bottom flavorings according to claim 1, it is characterized in that, preparation method:
Its preparation method is following steps: step one), anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, spiceleaf 2 grams, spirit grass 1 gram, 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 450 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 80 grams, dried flower green pepper 40 grams, 20 grams, fermented soya bean, onion parts 45 grams, ginger splices 30 grams, garlic clove 20 grams, lake ginger splices 40 grams, bubble green pepper save 30 grams, rock sugar 5 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, crisp shelled peanut 45 grams, cooking wine 30 grams, ripe sesame 10 grams, chickens' extract 3 grams, white sugar 5 grams, and to stir, finished product.
CN201410655164.8A 2014-11-03 2014-11-03 Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning Pending CN104366411A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410655164.8A CN104366411A (en) 2014-11-03 2014-11-03 Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410655164.8A CN104366411A (en) 2014-11-03 2014-11-03 Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning

Publications (1)

Publication Number Publication Date
CN104366411A true CN104366411A (en) 2015-02-25

Family

ID=52545802

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410655164.8A Pending CN104366411A (en) 2014-11-03 2014-11-03 Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning

Country Status (1)

Country Link
CN (1) CN104366411A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325988A (en) * 2015-07-22 2016-02-17 成都百味坊贸易有限公司 Griddle-cooked food flavoring and production technology thereof
CN110024969A (en) * 2018-01-12 2019-07-19 董国政 The manufacture craft of river flavour chafing dish chicken

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105325988A (en) * 2015-07-22 2016-02-17 成都百味坊贸易有限公司 Griddle-cooked food flavoring and production technology thereof
CN110024969A (en) * 2018-01-12 2019-07-19 董国政 The manufacture craft of river flavour chafing dish chicken

Similar Documents

Publication Publication Date Title
CN105433342A (en) Seasoning packet and production method thereof
CN105942473A (en) Golden Chinese wingleaf pricklyash fruit sauce
CN104431916A (en) Pickled pepper chicken hotpot condiment and preparation method
CN106360382A (en) Spiced pork intestine and making method thereof
CN104286792A (en) Clear oil hotpot condiment and preparation method thereof
CN103932138A (en) Spice-compounded 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
CN105266120A (en) Method for preparing clean soup hotpot condiment
CN104366404A (en) Fish fry hotpot condiment and preparation method thereof
CN106690130A (en) Paper-wrapped fish food and preparation method thereof
CN104305101A (en) Full beef tallow hotpot condiment and preparation method thereof
CN104366411A (en) Hotpot seasoning containing griddle cooked chicken with peppers and preparation method of hotpot seasoning
CN104366408A (en) Hotpot seasoning containing spicy and hot escargots and preparation method of hotpot seasoning
CN104273499A (en) Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning
CN104431912A (en) Griddle cooked eel hotpot condiment and preparation method thereof
CN104286791A (en) Cold pot fish hotpot condiment and preparation method thereof
CN104273487A (en) Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof
CN104305088A (en) Boiling fish hot pot seasoning and preparation method thereof
KR102350022B1 (en) Algoptang manufacturing method
CN104305122A (en) Pepper tasty fish hot pot seasoning and preparation method thereof
CN104286795A (en) Hot-pot condiment for pickled fish and preparation method of hot-pot condiment
CN104366409A (en) Hotpot seasoning containing braised chicken with peppers and preparation method of hotpot seasoning
CN104305113A (en) Hotpot seasoning containing fried shrimps with chilli and preparation method of hotpot seasoning
CN104273490A (en) Hotpot seasoning containing sauteed fishes in chili sauce and preparation method of hotpot seasoning

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: 20150225