CN104381954A - Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment - Google Patents

Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment Download PDF

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Publication number
CN104381954A
CN104381954A CN201410696235.9A CN201410696235A CN104381954A CN 104381954 A CN104381954 A CN 104381954A CN 201410696235 A CN201410696235 A CN 201410696235A CN 104381954 A CN104381954 A CN 104381954A
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China
Prior art keywords
parts
honeysuckle
flavorings
chafing dish
minutes
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Pending
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CN201410696235.9A
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Chinese (zh)
Inventor
袁泽利
吴庆
肖百野
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Zunyi Medical University
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Zunyi Medical University
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Priority to CN201410696235.9A priority Critical patent/CN104381954A/en
Publication of CN104381954A publication Critical patent/CN104381954A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a spicy oil hotpot condiment containing flos lonicerae and a production method of the spicy oil hotpot condiment. The spicy oil hotpot condiment containing flos lonicerae is prepared from the following raw materials: flos lonicerae, chrysanthemums, folium mori, rhizoma imperatae, lotus leaves, Chinese yams, radix glehniae, wolfberry fruits, lotus seeds, red dates, fructus zanthoxyli, pork ribs, rapeseed oil, white granulated oil, fructus tsaoko, herba pelargonii graveolentis, salt, gingers, garlics, chicken powder, fructus zanthoxyli powder, tomatoes, Ciba chilies and thick broad-bean sauce. The spicy oil hotpot condiment prepared by the invention has the spicy taste of traditional hotpot and the problems that the symptoms of body heat, swollen sore throat and the like, caused by the fact after people eat foods in the hotpot, are avoided; and the spicy oil hotpot condiment containing flos lonicerae has the advantages of abundant nutrients, delicious soup and good taste, and sweet and spicy taste, and has a very high market value and a wide market prospect.

Description

A kind of chilli oil chafing dish bottom flavorings containing honeysuckle and preparation method thereof
[technical field]
The invention belongs to food processing field, relate to a kind of containing honeysuckle chilli oil chafing dish bottom flavorings, be specifically related to a kind of containing honeysuckle chilli oil chafing dish bottom flavorings and preparation method thereof.
[background technology]
Along with the raising of people's level of consumption, also more and more higher to the requirement of cuisines, chafing dish because of its conveniently Popular Characteristic to be accepted by increasing consumer and like.Eat reeky pungent chafing dish in the winter of cold, whole body warms up, and health is unfolded especially, but face and hair are easily perspired, and has people's cheek also can sweat, and has kind of a burning sensation, also easily gets angry, cause abscess of throat after blocked shot.
Honeysuckle, has another name called honeysuckle, is described as clearing heat and detoxicating good medicine from ancient times.Its property sweet cold air fragrance, clear heat with drugs of sweet flavour and cold nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.Honeysuckle can dispelling wind-heat, also kind removing summer-heat blood poison, for various febrile disease, as the symptom such as body heat, dermexanthesis, spot, hot carbuncle carbuncle, abscess of throat, and equal Be very effective.
[summary of the invention]
For the problems referred to above, a kind of chilli oil chafing dish bottom flavorings containing honeysuckle provided by the invention, well the extract of honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome is dissolved in chilli oil chafing dish bottom flavorings, solves after eating because chafing dish is pungent in prior art and get angry, and cause the problem of abscess of throat.
The invention provides a kind of chilli oil chafing dish bottom flavorings preparation method containing honeysuckle, comprise the following steps:
1) soup-stock is prepared
Honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome, lotus leaf are added after soaking 15 ~ 25 minutes in 1 ~ 1.5kg water, after adopting intense fire to boil, be adjusted to slow fire and after keeping micro-boiling 15 ~ 20 minutes, in time being chilled to 60 ~ 80 DEG C, add peppermint, be cooled to room temperature, filter to get filtrate one stand-by; Take Chinese yam according to quantity, the root of straight ladybell, matrimony vine, lotus seeds, date, Chinese prickly ash, chop put into 2 ~ 2.5kg water, after intense fire boils, be adjusted to slow fire and boil 40 ~ 50 minutes, filter to get filtrate two stand-by; By the filtrate one of acquisition, filtrate two mix and blend, obtain soup-stock;
2) frying spices
Take rape oil according to quantity to put into frying pan and add to 170-230 DEG C, thermal transfer, to slow fire, adds white granulated sugar, salt, ginger, garlic, tsaoko afterwards, fry after 5 ~ 8 minutes, put into glutinous rice cake capsicum, spiceleaf, fry and add thick broad-bean sauce, tomato again after 3 ~ 5 minutes, slow fire is fried 30 ~ 35 minutes, obtains frying spices;
3) boil
By 1) in the soup-stock that obtains add 2) in the spices that obtains, chickens' extract, zanthoxylum powder are put in the lump, intense fire boils 2 ~ 3 minutes, filter with 80 ~ 120 mesh filter screens after being cooled to room temperature, obtain filtrate three, after being cooled to room temperature, reduced pressure concentration obtains the chilli oil chafing dish bottom flavorings containing honeysuckle.
Especially, the described chilli oil chafing dish bottom flavorings containing honeysuckle is made by following components in mass portion, comprising:
Honeysuckle 10 ~ 80 parts, chrysanthemum 0.6 ~ 5 part, 0.25 ~ 2 part, mulberry leaf, cogongrass rhizome 1.8 ~ 15 parts, 2.5 ~ 20 parts, lotus leaf, chop 250 ~ 2000 parts, Chinese yam 3.75 ~ 30 parts, the root of straight ladybell 2.5 ~ 20 parts, matrimony vine 1.25 ~ 10 parts, 4.2 ~ 35 parts, lotus seeds, 2.5 ~ 20 parts, date, 3 ~ 6 parts, Chinese prickly ash, rape oil 12.5 ~ 100 parts, white granulated sugar 1.8 ~ 15 parts, tsaoko 0.6 ~ 5 part, spiceleaf 0.3 ~ 3 part, salt 0.6 ~ 5 part, ginger 6.25 ~ 50 parts, garlic 12.5 ~ 100 parts, chickens' extract 7.5 ~ 60 parts, zanthoxylum powder 0.5 ~ 3 part, 25 ~ 200 parts, tomato, 31.25 ~ 250 parts, glutinous rice cake capsicum, thick broad-bean sauce 18.75 ~ 150 parts.
Especially, the described chilli oil chafing dish bottom flavorings containing honeysuckle is made by following components in mass portion, comprising:
Honeysuckle 60 parts, chrysanthemum 5 parts, 2 parts, mulberry leaf, cogongrass rhizome 12 parts, 2.5 parts, lotus leaf, chop 1000 parts, Chinese yam 30 parts, the root of straight ladybell 16 parts, matrimony vine 8 parts, 20 parts, lotus seeds, 20 parts, date, 6 parts, Chinese prickly ash, rape oil 51 parts, white granulated sugar 10 parts, tsaoko 2 parts, spiceleaf 2.6 parts, salt 4 parts, ginger 50 parts, garlic 50 parts, chickens' extract 60 parts, zanthoxylum powder 2 parts, 160 parts, tomato, 250 parts, glutinous rice cake capsicum, thick broad-bean sauce 120 parts.
The present invention also provides a kind of chilli oil chafing dish bottom flavorings containing honeysuckle obtained according to said method.
Compared to prior art, a kind of chilli oil chafing dish bottom flavorings containing honeysuckle provided by the invention and preparation method thereof, wherein obtained chilli oil chafing dish bottom flavorings has the fragrant peppery mouthfeel of traditional chafing dish, avoid the problem causing the symptoms such as body heat, abscess of throat etc. because getting angry after edible chafing dish simultaneously, there is nutritious, that soup delicate flavour beautiful, fresh and sweet perfume (or spice) is peppery advantage, there are very high market value and wide market prospects.In addition, the chafing dish bottom flavorings of the present invention's development is not only suitable for winter, still can not get angry even if eat in summer.
[detailed description of the invention]
For having further understanding to object of the present invention, function and technological means, existing as follows to the detailed description of the invention in conjunction with specific embodiments.
Embodiment 1:
What be made by mass parts by following raw material contains a honeysuckle chilli oil chafing dish bottom flavorings, comprises following component:
Honeysuckle 80 parts, chrysanthemum 4 parts, 1.8 parts, mulberry leaf, cogongrass rhizome 15 parts, 18 parts, lotus leaf, chop 2000 parts, Chinese yam 25 parts, the root of straight ladybell 20 parts, matrimony vine 7 parts, 35 parts, lotus seeds, 6 parts, date, 3 parts, Chinese prickly ash, rape oil 80 parts, white granulated sugar 15 parts, tsaoko 4.5 parts, spiceleaf 3 parts, salt 5 parts, ginger 40 parts, garlic 100 parts, chickens' extract 50 parts, zanthoxylum powder 3 parts, 200 parts, tomato, 200 parts, glutinous rice cake capsicum, thick broad-bean sauce 90 parts.
Preparation method:
1) soup-stock is prepared
Honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome, lotus leaf are added after soaking 15 ~ 25 minutes in 1 ~ 1.5kg water, in order to retain its freshness and mouthfeel, after adopting intense fire to boil, in order to avoid honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome, lotus leaf are well-done spoiled, and lose the delicate fragrance of medicine, be adjusted to slow fire and keep micro-and boil 15 ~ 20 minutes, make honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome, lotus leaf taste slowly penetrate, obtain mixed liquor, afterwards during liquid cooling to 60 ~ 80 DEG C to be mixed, add peppermint, after being cooled to room temperature, filter to get filtrate one stand-by; Chinese yam, the root of straight ladybell, matrimony vine, lotus seeds, date, Chinese prickly ash, chop are put into after 2 ~ 2.5kg water intense fire boils, be adjusted to slow fire and boil 40 ~ 50 minutes, the taste that Chinese yam, the root of straight ladybell, matrimony vine, lotus seeds, date, Chinese prickly ash, chop itself are had and nutritional labeling are slowly fused together, and filter to get filtrate two stand-by; By the filtrate one of acquisition, filtrate two mix and blend, obtain soup-stock, the soup-stock nutrition delicious food, the delicate fragrance quench that adopt said method to obtain, and contain rich in protein and medical value;
2) frying spices
Take according to quantity rape oil put into frying pan add to very likely heat, thermal transfer is to slow fire, adding white granulated sugar, ginger, garlic, tsaoko afterwards, in order to make the fragrance in frying material and nutritional labeling slowly shed, improving the utilization rate of frying material simultaneously, fry after 5 ~ 8 minutes, put into glutinous rice cake capsicum, spiceleaf, fry and add thick broad-bean sauce, tomato again after 3 ~ 5 minutes, slow fire is fried 30 ~ 35 minutes, obtain frying spices, the spices of acquisition has sweet good to eat, feature that pungent is aromatic, nutritious;
3) boil
By 1) in the soup-stock that obtains add 2) in the spices that obtains, chickens' extract, zanthoxylum powder are put in the lump, intense fire boils 2 ~ 3 minutes, filter with 80 ~ 120 mesh filter screens after being cooled to room temperature, obtain filtrate three, after being cooled to room temperature, in order to alleviate the bitter taste that the medicinal material itself that uses in chafing dish bottom flavorings has, simultaneously in order to improve the mouthfeel of chafing dish bottom flavorings, make it more delicious, filtrate three and flavouring are carried out proportioning and stir obtaining chafing dish bottom flavorings by 1000:3;
4) packing, sterilizing, packaging, obtain the chilli oil chafing dish bottom flavorings containing honeysuckle.
Embodiment 2:
What be made by mass parts by following raw material contains a honeysuckle chilli oil chafing dish bottom flavorings, comprises following component:
Honeysuckle 60 parts, chrysanthemum 5 parts, 2 parts, mulberry leaf, cogongrass rhizome 12 parts, 2.5 parts, lotus leaf, chop 1000 parts, Chinese yam 30 parts, the root of straight ladybell 16 parts, matrimony vine 8 parts, 20 parts, lotus seeds, 20 parts, date, 6 parts, Chinese prickly ash, rape oil 51 parts, white granulated sugar 10 parts, tsaoko 2 parts, spiceleaf 2.6 parts, salt 4 parts, ginger 50 parts, garlic 50 parts, chickens' extract 60 parts, zanthoxylum powder 2 parts, 160 parts, tomato, 250 parts, glutinous rice cake capsicum, thick broad-bean sauce 120 parts.
Preparation method is identical with embodiment 1 preparation method, repeats no more herein.
Embodiment 3:
What be made by mass parts by following raw material contains a honeysuckle chilli oil chafing dish bottom flavorings, comprises following component:
Honeysuckle 48 parts, chrysanthemum 3 parts, 1 part, mulberry leaf, cogongrass rhizome 8 parts, 8 parts, lotus leaf, chop 1600 parts, Chinese yam 30 parts, the root of straight ladybell 12 parts, matrimony vine 10 parts, 30 parts, lotus seeds, 2.5 parts, date, 5 parts, Chinese prickly ash, rape oil 45 parts, white granulated sugar 12 parts, tsaoko 0.6 part, spiceleaf 2.2 parts, salt 3 parts, ginger 30 parts, garlic 80 parts, chickens' extract 40 parts, zanthoxylum powder 0.5 part, 120 parts, tomato, 180 parts, glutinous rice cake capsicum, thick broad-bean sauce 150 parts.
Preparation method is identical with embodiment 1 preparation method, repeats no more herein.
Embodiment 4:
What be made by mass parts by following raw material contains a honeysuckle chilli oil chafing dish bottom flavorings, comprises following component:
Honeysuckle 35 parts, chrysanthemum 0.6 part, 1.2 parts, mulberry leaf, cogongrass rhizome 5 parts, 10 parts, lotus leaf, chop 600 parts, Chinese yam 20 parts, the root of straight ladybell 10 parts, matrimony vine 5 parts, 10 parts, lotus seeds, 18 parts, date, 4 parts, Chinese prickly ash, rape oil 30 parts, white granulated sugar 8 parts, tsaoko 4 parts, spiceleaf 1.5 parts, salt 2 parts, ginger 20 parts, garlic 35 parts, chickens' extract 20 parts, zanthoxylum powder 1 part, 95 parts, tomato, 100 parts, glutinous rice cake capsicum, thick broad-bean sauce 18.75 parts.
Preparation method is identical with embodiment 1 preparation method, repeats no more herein.
Embodiment 5:
What be made by mass parts by following raw material contains a honeysuckle chilli oil chafing dish bottom flavorings, comprises following component:
Honeysuckle 22 parts, chrysanthemum 1 part, 0.5 part, mulberry leaf, cogongrass rhizome 1.8 parts, 16 parts, lotus leaf, chop 250 parts, Chinese yam 10 parts, the root of straight ladybell 8 parts, matrimony vine 3 parts, 4.2 parts, lotus seeds, 15 parts, date, 3.5 parts, Chinese prickly ash, rape oil 12.5 parts, white granulated sugar 5 parts, tsaoko 3 parts, spiceleaf 0.8 part, salt 1 part, ginger 6.25 parts, garlic 20 parts, chickens' extract 7.5 parts, zanthoxylum powder 2.5 parts, 50 parts, tomato, 66 parts, glutinous rice cake capsicum, thick broad-bean sauce 80 parts.
Preparation method is identical with embodiment 1 preparation method, repeats no more herein.
Embodiment 6:
What be made by mass parts by following raw material contains a honeysuckle chilli oil chafing dish bottom flavorings, comprises following component:
Honeysuckle 10 parts, chrysanthemum 1.8 parts, 0.25 part, mulberry leaf, cogongrass rhizome 4 parts, 20 parts, lotus leaf, chop 800 parts, Chinese yam 30 parts, the root of straight ladybell 2.5 parts, matrimony vine 1.25 parts, 5 parts, lotus seeds, 10 parts, date, 4.8 parts, Chinese prickly ash, rape oil 100 parts, white granulated sugar 1.8 parts, tsaoko 5 parts, spiceleaf 0.3 part, salt 0.6 part, ginger 10 parts, garlic 12.5 parts, chickens' extract 12 parts, zanthoxylum powder 1.7 parts, 25 parts, tomato, 31.25 parts, glutinous rice cake capsicum, thick broad-bean sauce 52 parts.
Preparation method is identical with embodiment 1 preparation method, repeats no more herein.
A kind of clear soup hotpot seasoning containing honeysuckle provided by the invention and preparation method thereof, wherein honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome, one group, lotus leaf, Chinese yam, the root of straight ladybell, matrimony vine, lotus seeds, date, Chinese prickly ash, chop divide one group; Wherein honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome, one group, lotus leaf, boiled time controling at 15 ~ 20 minutes, if the time is too short, medicinal ingredient in drug effect can not be separated out completely, if overlong time, Chinese herbal medicine will be endured rotten, be not easy to filtering, make the taste no longer delicate fragrance of filtrate one; And Chinese yam, the root of straight ladybell, matrimony vine, lotus seeds, date, Chinese prickly ash, that chop boils the time is longer, after intense fire boils, be adjusted to slow fire and boil 40 ~ 50 minutes, be conducive to nutritional labeling in food materials and fragrance is separated out and penetrates in filtrate, while raising filtrate nutritive value, making filtrate two, soup delicate flavour is beautiful more, thus improves the quality of chafing dish bottom flavorings.The chafing dish bottom flavorings soup delicate flavour of the present invention's development is beautiful, fresh and sweet perfume (or spice) is peppery, is not only suitable for winter, still can not get angry even if eat in summer.
In view of the pharmacologically active of honeysuckle, when the medicinal materials such as current honeysuckle have realized a large amount of manually plantation, the clear soup hotpot seasoning containing honeysuckle provided by the invention has been that honeysuckle is applied the new mode of developing and new growth engines as the foodization of conventional food edible health and more disease diseases prevention.
It should be noted that, the above enforcement of the present invention all can only be thought explanation of the present invention, and the present invention can not be limited, claims indicate scope of the present invention, and embodiment does not point out scope of the present invention, therefore, any change in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.

Claims (4)

1., containing a chilli oil chafing dish bottom flavorings preparation method for honeysuckle, it is characterized in that, comprise the following steps:
1) soup-stock is prepared
Honeysuckle, chrysanthemum, mulberry leaf, cogongrass rhizome, lotus leaf are added after soaking 15 ~ 25 minutes in 1 ~ 1.5kg water, after adopting intense fire to boil, be adjusted to slow fire and after keeping micro-boiling 15 ~ 20 minutes, in time being chilled to 60 ~ 80 DEG C, add peppermint, be cooled to room temperature, filter to get filtrate one stand-by; Take Chinese yam according to quantity, the root of straight ladybell, matrimony vine, lotus seeds, date, Chinese prickly ash, chop put into 2 ~ 2.5kg water, after intense fire boils, be adjusted to slow fire and boil 40 ~ 50 minutes, filter to get filtrate two stand-by; By the filtrate one of acquisition, filtrate two mix and blend, obtain soup-stock;
2) frying spices
Take rape oil according to quantity to put into frying pan and add to 170-230 DEG C, thermal transfer, to slow fire, adds white granulated sugar, salt, ginger, garlic, tsaoko afterwards, fry after 5 ~ 8 minutes, put into glutinous rice cake capsicum, spiceleaf, fry and add thick broad-bean sauce, tomato again after 3 ~ 5 minutes, slow fire is fried 30 ~ 35 minutes, obtains frying spices;
3) boil
By 1) in the soup-stock that obtains add 2) in the spices that obtains, chickens' extract, zanthoxylum powder are put in the lump, intense fire boils 2 ~ 3 minutes, filter with 80 ~ 120 mesh filter screens after being cooled to room temperature, obtain filtrate three, after being cooled to room temperature, reduced pressure concentration obtains the chilli oil chafing dish bottom flavorings containing honeysuckle.
2. a kind of chilli oil chafing dish bottom flavorings preparation method containing honeysuckle according to claim 1, is characterized in that, the described chilli oil chafing dish bottom flavorings containing honeysuckle is made by following components in mass portion, comprising:
Honeysuckle 10 ~ 80 parts, chrysanthemum 0.6 ~ 5 part, 0.25 ~ 2 part, mulberry leaf, cogongrass rhizome 1.8 ~ 15 parts, 2.5 ~ 20 parts, lotus leaf, chop 250 ~ 2000 parts, Chinese yam 3.75 ~ 30 parts, the root of straight ladybell 2.5 ~ 20 parts, matrimony vine 1.25 ~ 10 parts, 4.2 ~ 35 parts, lotus seeds, 2.5 ~ 20 parts, date, 3 ~ 6 parts, Chinese prickly ash, rape oil 12.5 ~ 100 parts, white granulated sugar 1.8 ~ 15 parts, tsaoko 0.6 ~ 5 part, spiceleaf 0.3 ~ 3 part, salt 0.6 ~ 5 part, ginger 6.25 ~ 50 parts, garlic 12.5 ~ 100 parts, chickens' extract 7.5 ~ 60 parts, zanthoxylum powder 0.5 ~ 3 part, 25 ~ 200 parts, tomato, 31.25 ~ 250 parts, glutinous rice cake capsicum, thick broad-bean sauce 18.75 ~ 150 parts.
3. a kind of chilli oil chafing dish bottom flavorings preparation method containing honeysuckle according to claim 1, is characterized in that, the described chilli oil chafing dish bottom flavorings containing honeysuckle is made by following components in mass portion, comprising:
Honeysuckle 60 parts, chrysanthemum 5 parts, 2 parts, mulberry leaf, cogongrass rhizome 12 parts, 2.5 parts, lotus leaf, chop 1000 parts, Chinese yam 30 parts, the root of straight ladybell 16 parts, matrimony vine 8 parts, 20 parts, lotus seeds, 20 parts, date, 6 parts, Chinese prickly ash, rape oil 51 parts, white granulated sugar 10 parts, tsaoko 2 parts, spiceleaf 2.6 parts, salt 4 parts, ginger 50 parts, garlic 50 parts, chickens' extract 60 parts, zanthoxylum powder 2 parts, 160 parts, tomato, 250 parts, glutinous rice cake capsicum, thick broad-bean sauce 120 parts.
4. the chilli oil chafing dish bottom flavorings containing honeysuckle be made according to the arbitrary described chilli oil chafing dish bottom flavorings preparation method containing honeysuckle of claim 1-3.
CN201410696235.9A 2014-11-26 2014-11-26 Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment Pending CN104381954A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783107A (en) * 2015-04-29 2015-07-22 绥阳县吉帮金银花科技发展有限公司 Fish hotpot condiment and preparation method thereof
CN105285890A (en) * 2015-11-23 2016-02-03 成都锦汇科技有限公司 Clear soup hotpot soup base and preparation method thereof
CN105285891A (en) * 2015-11-23 2016-02-03 成都锦汇科技有限公司 Clear soup hotpot base soup and preparation method thereof
CN105285889A (en) * 2015-11-23 2016-02-03 成都锦汇科技有限公司 Preparation method of soup base of clear soup hotpot
CN107751931A (en) * 2017-10-24 2018-03-06 上海麻十七餐饮管理有限公司 A kind of chafing dish bottom flavorings and preparation method thereof
CN108783395A (en) * 2018-05-22 2018-11-13 四川味之浓食品有限公司 A kind of fragrant spicy sauce and its production technology

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102077973A (en) * 2009-12-01 2011-06-01 汪强 Nourishing hot pot base flavouring
CN103689512A (en) * 2013-12-13 2014-04-02 江西百草园实业有限公司 Disposable health-care nutrient hotpot condiment and production method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102077973A (en) * 2009-12-01 2011-06-01 汪强 Nourishing hot pot base flavouring
CN103689512A (en) * 2013-12-13 2014-04-02 江西百草园实业有限公司 Disposable health-care nutrient hotpot condiment and production method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783107A (en) * 2015-04-29 2015-07-22 绥阳县吉帮金银花科技发展有限公司 Fish hotpot condiment and preparation method thereof
CN105285890A (en) * 2015-11-23 2016-02-03 成都锦汇科技有限公司 Clear soup hotpot soup base and preparation method thereof
CN105285891A (en) * 2015-11-23 2016-02-03 成都锦汇科技有限公司 Clear soup hotpot base soup and preparation method thereof
CN105285889A (en) * 2015-11-23 2016-02-03 成都锦汇科技有限公司 Preparation method of soup base of clear soup hotpot
CN107751931A (en) * 2017-10-24 2018-03-06 上海麻十七餐饮管理有限公司 A kind of chafing dish bottom flavorings and preparation method thereof
CN108783395A (en) * 2018-05-22 2018-11-13 四川味之浓食品有限公司 A kind of fragrant spicy sauce and its production technology

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