CN104431916A - Pickled pepper chicken hotpot condiment and preparation method - Google Patents
Pickled pepper chicken hotpot condiment and preparation method Download PDFInfo
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- CN104431916A CN104431916A CN201410655165.2A CN201410655165A CN104431916A CN 104431916 A CN104431916 A CN 104431916A CN 201410655165 A CN201410655165 A CN 201410655165A CN 104431916 A CN104431916 A CN 104431916A
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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 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
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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 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to a kind of bubble green pepper chicken 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, have beautiful in colour, chicken is delicate, the fragrant micro-peppery feature of 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 bubble green pepper chicken chafing dish bottom flavorings raw material and weight proportion respectively: Pixian bean sauce 50 grams, chilli save 20 grams, dried flower green pepper 10 grams, anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, fennel seeds 2 grams, the root of Dahurain angelica 1 gram, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 15 grams, garlic clove 80 grams, lake ginger splices 150 grams, bubble green pepper 300 grams, 35 grams, hot pickled mustard tube, 10 grams, rock sugar, slaking rape oil 600 grams;
Seasoning Ingredients: salt 5 grams, rice wine juice 20 grams, cooking wine 30 grams, pepper powder 2 grams, chickens' extract 3 grams, parsley cutting segment 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, fennel seeds 2 grams, the root of Dahurain angelica 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 600 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 50 grams, chilli saves 20 grams, dried flower green pepper 10 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 15 grams, garlic clove 80 grams, lake ginger splices 150 grams, bubble green pepper 300 grams, 35 grams, hot pickled mustard tube, rock sugar 10 grams of stir-fry are to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, rice wine juice 20 grams, cooking wine 30 grams, pepper powder 2 grams, chickens' extract 3 grams, parsley cutting segment 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.
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.
The root of Dahurain angelica: root main component is angelicin, byak-angelicin etc.Taste is pungent, warm in nature.There is cold-dispelling pain-relieving, effect of removing toxic substances dehumidifying.There is raw meat in chafing dish, press different, that flavouring, solution are greasy effect.
Fermented soya bean: taste saltiness is trembled with fear, having falls apart trembles with fear, detoxify, stomach invigorating is aid digestion, replenishing vitamins B
12etc. effect.There is flavouring in chafing dish, press different, increase salty, increase fresh, to help local flavor effect.
Onion parts: containing allicin, phosphoric acid sugar, malic acid and vitamin C etc.Taste is pungent, warm in nature, have dispel cold, sterilization, the effect of invigorating blood circulation, have in chafing dish pressure different, remove raw meat, except having a strong smell, fresh, the appetizing of flavouring, increasing, short food effect.
Ginger splices: the acrid odors of ginger mainly contains the compositions such as gingerol, zingerone, zingerol.Taste is pungent, warm in nature.There is effect of appetizing, cough-relieving, invigorating the spleen.There is raw meat in chafing dish, go to have a strong smell, press different, flavouring, solution are greasy, short fresh effect.Cloves: containing caryophyllus oil, main component is eugenol, caryophyllus oil alkene etc.Taste is pungent, warm in nature.There is effect of warm stomach throe, strength antidiarrheal.There is flavouring in chafing dish, press the effect of different, short local flavor.
Garlic clove: containing allicin, nitrogenize material, volatilization wet goods.Taste is pungent, warm in nature, has effect of sterilization, promoting the circulation of qi, warm stomach, eliminating cold to stop pain.There is sterilization in chafing dish, remove raw meat, separate greasy, flavouring, short food effect.
Lake ginger splices: there is the effect increasing salty, flavouring, increasing taste, increase fresh, short local flavor, help appetite in chafing dish.
Bubble green pepper: have increase pungent in chafing dish, strengthens soup halogen color and luster, helps fresh, the effect of short local flavor.
Hot pickled mustard tube: have in chafing dish increase salty, increase taste, help fresh, strengthen the effect of 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.Have beautiful in colour, chicken is delicate, the fragrant micro-peppery feature of 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 bubble green pepper chicken chafing dish bottom flavorings raw material and weight proportion be respectively: Pixian bean sauce 50 grams, chilli save 20 grams, dried flower green pepper 10 grams, anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, fennel seeds 2 grams, the root of Dahurain angelica 1 gram, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 15 grams, garlic clove 80 grams, lake ginger splices 150 grams, bubble green pepper 300 grams, 35 grams, hot pickled mustard tube, 10 grams, rock sugar, slaking rape oil 600 grams;
Seasoning Ingredients: salt 5 grams, rice wine juice 20 grams, cooking wine 30 grams, pepper powder 2 grams, chickens' extract 3 grams, parsley cutting segment 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, fennel seeds 2 grams, the root of Dahurain angelica 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 600 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 50 grams, chilli saves 20 grams, dried flower green pepper 10 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 15 grams, garlic clove 80 grams, lake ginger splices 150 grams, bubble green pepper 300 grams, 35 grams, hot pickled mustard tube, rock sugar 10 grams of stir-fry are to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, rice wine juice 20 grams, cooking wine 30 grams, pepper powder 2 grams, chickens' extract 3 grams, parsley cutting segment 5 grams, and to stir, finished product.
Claims (2)
1. a bubble green pepper chicken chafing dish bottom flavorings, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 50 grams, chilli save 20 grams, dried flower green pepper 10 grams, anistree 5 grams, 4 grams, cassia bark, Amomum cardamomum 5 grams, fructus amomi 4 grams, cloves 2 grams, fennel seeds 2 grams, the root of Dahurain angelica 1 gram, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 15 grams, garlic clove 80 grams, lake ginger splices 150 grams, bubble green pepper 300 grams, 35 grams, hot pickled mustard tube, 10 grams, rock sugar, slaking rape oil 600 grams;
Seasoning Ingredients: salt 5 grams, rice wine juice 20 grams, cooking wine 30 grams, pepper powder 2 grams, chickens' extract 3 grams, parsley cutting segment 5 grams.
2., according to bubble green pepper chicken 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, fennel seeds 2 grams, the root of Dahurain angelica 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 600 grams, heating; Drop into and obtain chafing dish bottom flavorings powder; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 50 grams, chilli saves 20 grams, dried flower green pepper 10 grams, 5 grams, fermented soya bean, onion parts 30 grams, ginger splices 15 grams, garlic clove 80 grams, lake ginger splices 150 grams, bubble green pepper 300 grams, 35 grams, hot pickled mustard tube, rock sugar 10 grams of stir-fry are to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, rice wine juice 20 grams, cooking wine 30 grams, pepper powder 2 grams, chickens' extract 3 grams, parsley cutting segment 5 grams, and to stir, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410655165.2A CN104431916A (en) | 2014-11-03 | 2014-11-03 | Pickled pepper chicken hotpot condiment and preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410655165.2A CN104431916A (en) | 2014-11-03 | 2014-11-03 | Pickled pepper chicken hotpot condiment and preparation method |
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| CN104431916A true CN104431916A (en) | 2015-03-25 |
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| CN201410655165.2A Pending CN104431916A (en) | 2014-11-03 | 2014-11-03 | Pickled pepper chicken hotpot condiment and preparation method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325989A (en) * | 2015-10-26 | 2016-02-17 | 西华大学 | Preparing method of instant brewing type Sichuan hotpot condiment |
| CN105394689A (en) * | 2015-07-22 | 2016-03-16 | 成都百味坊贸易有限公司 | Pickled pepper spicy chicken seasoning and production technology |
| CN105995911A (en) * | 2016-07-08 | 2016-10-12 | 于春艳 | Hotpot condiment |
| CN108740931A (en) * | 2018-04-27 | 2018-11-06 | 银川边塞人家食品有限公司 | The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process |
| CN110024969A (en) * | 2018-01-12 | 2019-07-19 | 董国政 | The manufacture craft of river flavour chafing dish chicken |
| CN111513294A (en) * | 2020-04-30 | 2020-08-11 | 况国林 | Pickled vegetable hotpot condiment and preparation method thereof |
-
2014
- 2014-11-03 CN CN201410655165.2A patent/CN104431916A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105394689A (en) * | 2015-07-22 | 2016-03-16 | 成都百味坊贸易有限公司 | Pickled pepper spicy chicken seasoning and production technology |
| CN105325989A (en) * | 2015-10-26 | 2016-02-17 | 西华大学 | Preparing method of instant brewing type Sichuan hotpot condiment |
| CN105325989B (en) * | 2015-10-26 | 2018-09-28 | 西华大学 | A kind of instant production method for reconstituting type river flavour chafing dish bottom material |
| CN105995911A (en) * | 2016-07-08 | 2016-10-12 | 于春艳 | Hotpot condiment |
| CN110024969A (en) * | 2018-01-12 | 2019-07-19 | 董国政 | The manufacture craft of river flavour chafing dish chicken |
| CN108740931A (en) * | 2018-04-27 | 2018-11-06 | 银川边塞人家食品有限公司 | The formula and its raw material of a kind of chafing dish bottom flavorings separate frying process |
| CN111513294A (en) * | 2020-04-30 | 2020-08-11 | 况国林 | Pickled vegetable hotpot condiment and preparation method thereof |
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