CN104473117A - Health preserving spicy pot condiment and preparation method thereof - Google Patents
Health preserving spicy pot condiment and preparation method thereof Download PDFInfo
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Classifications
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- 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
Abstract
The invention relates to a health preserving spicy pot condiment and a preparation method thereof. The spicy pot condiment is prepared by adopting spicy and fragrant particles, soybean salad oil, cattle flank oil and chicken oil as main materials, and adopting scallion shreds, ginger slices, garlic slices, thick broad-bean sauce and essence of chicken as auxiliary materials. The components of the condiment are combined organically, and supplement each other; the preparation method is simple; the condiment not only can play the characteristics of being spicy, hot, fresh and fragrant of the spicy pot to the utmost extent, but also enables consumers to not fell dry and hot after consumption, has certain blood circulation activating and kidney tonifying effect, and is conducive to relieving sub-health problem brought by stressful life.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of health spicy hot pot bed material and preparation method thereof.
Background technology
Spicy hot pot comes from Jinyun Mountain, chongqing Tujia local flavor, is the homely way of local common people, with numb, peppery, fragrant, fresh for feature.Have peppery and not dry, fresh and raw meat, entrance do not alter the unique taste of perfume (or spice), long times of aftertaste.Wherein the flavoring of spicy hot pot plays vital effect, and the flavoring of current spicy hot pot forms primarily of spiced oil, thick broad-bean sauce, chilli, ginger splices, garlic, onion parts, cooking wine, white sugar and salt, also adds a small amount of chickens' extract, white sesameseed and caraway.Spiced oil comprises anise, Chinese prickly ash, tsaoko, fragrant fruit, cloves, kaempferia galamga, chilli etc.Although spicy hot pot is subject to liking of consumers in general, but the flavoring of spicy hot pot only has single seasoning effect at present, generally do not have health care effect, and the flavoring of spicy hot pot contains a large amount of peppery property composition, excessive La Xingcheng branch causes some uncomfortable to human body.
Summary of the invention
The invention provides a kind of health spicy hot pot bed material and preparation method thereof, with spicy hot particle, soybean salad oil, ox flank oil, chicken fat for major ingredient, be prepared from for auxiliary material with green onion silk, ginger splices, garlic pieces, thick broad-bean sauce, chickens' extract.The each component organic assembling of this bed material, complement each other, preparation method is simple, both the fiber crops of spicy hot pot, the feature such as peppery, fresh, fragrant can have been played to greatest extent, it is not dry not hot not fiery after consumer can be made again edible, and there is certain blood-activating kidney-tonifying effect, be conducive to keeping tensions down and live the inferior health problem brought.
Technical scheme of the present invention is: a kind of health spicy hot pot bed material, be made up of the raw material of following weight parts, spicy hot particle 2500-3000 part, soybean salad oil 20000-30000 part, ox flank oil 7500-12500 part, chicken fat 6000-9500 part, green onion silk 500-1500 part, ginger splices 1250-2000 part, garlic pieces 500-2000 part, thick broad-bean sauce 10000-15000 part, chickens' extract 900-1100 part.
Wherein, spicy hot particle is made up of the raw material of following weight portion: tsaoko 110-120 part, galingal 90-110 part, brigand 45-55 part, nutmeg 90-110 part, fennel 100-120 part, spiceleaf 70-80 part, banksia rose 105-125 part, bluish waves 50-60 part, white bandit 85-95 part, fragrant fruit 95-105 part, cloves 100-120 part, aniseed 100-120 part, root of Dahurain angelica 40-50 part, lotus leaf 90-105 part, Chinese cassia tree 105-120 part, Radix Angelicae Sinensis 105-120 part, saline cistanche 105-120 part, lotus seeds 90-105 part, spongilla 90-105 part, green numb green pepper 800-900 part, balsam pear powder 90-110 part.
The further technical scheme of the present invention is: a kind of health spicy hot pot bed material, be made up of the raw material of following weight parts, spicy hot particle 2770 parts, soybean salad oil 25000 parts, ox flank oil 10000 parts, chicken fat 7500 parts, green onion silk 750 parts, ginger splices 1500 parts, garlic pieces 750 parts, thick broad-bean sauce 12500 parts, chickens' extract 1000 parts.
Wherein, spicy hot particle is made up of the raw material of following weight portion: tsaoko 115 parts, galingal 100 parts, brigand 50 parts, nutmeg 100 parts, 110 parts, fennel, spiceleaf 75 parts, the banksia rose 115 parts, 55 parts, bluish waves, white bandit 90 parts, fragrant fruit 100 parts, cloves 110 parts, aniseed 110 parts, the root of Dahurain angelica 45 parts, 100 parts, lotus leaf, Chinese cassia tree 115 parts, Radix Angelicae Sinensis 115 parts, saline cistanche 115 parts, 100 parts, lotus seeds, spongilla 100 parts, green numb green pepper 850 parts, balsam pear powder 100 parts.
Preparation method is: soybean salad oil is put into aluminum pot, with the heating temperatures 30 minutes of about 100 DEG C, to medium; Put into above oil cauldron by being cut into block ox flank oil and being cut into block chicken fat, open 100 DEG C, big fire and explode to yolk yellow, turn off flame; Constantly stir 5-8 minute with large shovel, make oil temperature quickly fall to about 70 DEG C; The green onion silk cut, ginger splices, garlic pieces are evenly sprinkling upon in aluminum pot, stir at 100 DEG C of temperature, green onion, ginger and garlic is exploded to faint yellow; Fight constantly to stir and make temperature be down to about 50 DEG C in pass; Spicy hot uniform particles is sprinkled upon in pot, opens big fire, stir, after 5-7 minute, close fire; The thick broad-bean sauce weighed up is entered in pot under pot limit, with scoop, thick broad-bean sauce is broken up rear continuation stirring more than 10 minutes; Continue to be heated to 150 DEG C of boilings; Then end after 60 minutes fried by the little fire changing 70 DEG C into, turns off flame; Precipitate after 10 minutes and do oil plant separation with screen pack, by oil and the material vessel that separately loading two is different; Again chickens' extract is put into siccative; Stir about 10 minutes with scoop, until stir, can go out edible.
Balsam pear powder bitter cold in nature, has heat clearly and to dispel the effects such as heat, improving eyesight removing toxic substances, nourishing blood and invigorating qi, to pyreticosis polydipsia, heatstroke, dysentery, hot eyes, carbuncle swell erysipelas, dislike sore etc. and have dietary function; In addition, the effective ingredient " glucokinin " contained in balsam pear, i.e. charantin, can safety, steadily reduce blood sugar, importantly improve pancreas islet gland function repair B cell, complication is improved significantly, the effect simultaneously have adjusting blood lipid, reducing blood pressure, can also make insulin cell increased activity, and the ability ground of self-regulation blood sugar strengthens, accelerate glucose oxidation, meet the natural law of body metabolism.
The root of Dahurain angelica has the effect of seasoning beauty treatment; Lotus leaf has the effect of fat eliminating heat-clearing; Chinese cassia tree has the effect of seasoning, Yiyang, health; Radix Angelicae Sinensis has menstruction regulating and pain relieving, relaxes bowel, the effect of invigorating blood circulation of enriching blood; Spongilla has kidney tonifying, benefit essence, supporing yang effect.
Saline cistanche taste is sweet, warm in nature, the effect such as have tonifying kidney and strengthening yang, Tianjing Busuiye medicinal, enriching the blood to restore normal menstruation, happy look are prolonged life.Saline cistanche medicine-food two-purpose, long-term eating can increase muscle power, enhance tolerance and resisting fatigue, can strengthen again sexuality and the fertility of the mankind and animal simultaneously.
Compare with existing spicy hot pot bed material, namely fragrant flavoring food of the present invention plays the fiber crops of spicy hot pot, the feature such as peppery, fresh, fragrant to greatest extent, do not injure one's stomach after consumer can be made again edible and do not get angry, and there is certain blood-activating kidney-tonifying effect, be conducive to keeping tensions down and live the inferior health problem brought.
Detailed description of the invention
A kind of health spicy hot pot bed material, is made up of the raw material of following weight parts: spicy hot particle 2685 parts, soybean salad oil 27500 parts, ox flank oil 12500 parts, chicken fat 9000 parts, green onion silk 1500 parts, ginger splices 1250 parts, garlic pieces 1500 parts, thick broad-bean sauce 12500 parts, chickens' extract 950 parts.
Wherein, spicy hot particle is made up of the raw material of following weight portion: tsaoko 120 parts, galingal 90 parts, brigand 55 parts, nutmeg 110 parts, 100 parts, fennel, spiceleaf 70 parts, the banksia rose 125 parts, 50 parts, bluish waves, white bandit 95 parts, fragrant fruit 105 parts, cloves 100 parts, aniseed 100 parts, the root of Dahurain angelica 40 parts, 90 parts, lotus leaf, Chinese cassia tree 105 parts, Radix Angelicae Sinensis 120 parts, saline cistanche 105 parts, 90 parts, lotus seeds, spongilla 105 parts, green numb green pepper 800 parts, balsam pear powder 110 parts.
Preparation method is: soybean salad oil is put into aluminum pot, with the heating temperatures 30 minutes of about 100 DEG C, to medium; Put into above oil cauldron by being cut into block ox flank oil and being cut into block chicken fat, open 100 DEG C, big fire and explode to yolk yellow, turn off flame; Constantly stir 5-8 minute with large shovel, make oil temperature quickly fall to about 70 DEG C; The green onion silk cut, ginger splices, garlic pieces are evenly sprinkling upon in aluminum pot, stir at 100 DEG C of temperature, green onion, ginger and garlic is exploded to faint yellow; Fight constantly to stir and make temperature be down to about 50 DEG C in pass; Spicy hot uniform particles is sprinkled upon in pot, opens big fire, stir, after 5-7 minute, close fire; The thick broad-bean sauce weighed up is entered in pot under pot limit, with scoop, thick broad-bean sauce is broken up rear continuation stirring more than 10 minutes; Continue to be heated to 150 DEG C of boilings; Then end after 60 minutes fried by the little fire changing 70 DEG C into, turns off flame; Precipitate after 10 minutes and do oil plant separation with screen pack, by oil and the material vessel that separately loading two is different; Again chickens' extract is put into siccative; Stir about 10 minutes with scoop, until stir, can get out edible.
Claims (3)
1. a health spicy hot pot bed material, is made up of the raw material of following weight parts: spicy hot particle 2500-3000 part, soybean salad oil 20000-30000 part, ox flank oil 7500-12500 part, chicken fat 6000-9500 part, green onion silk 500-1500 part, ginger splices 1250-2000 part, garlic pieces 500-2000 part, thick broad-bean sauce 10000-15000 part, chickens' extract 900-1100 part; Wherein, spicy hot particle is made up of the raw material of following weight portion: tsaoko 110-120 part, galingal 90-110 part, brigand 45-55 part, nutmeg 90-110 part, fennel 100-120 part, spiceleaf 70-80 part, banksia rose 105-125 part, bluish waves 50-60 part, white bandit 85-95 part, fragrant fruit 95-105 part, cloves 100-120 part, aniseed 100-120 part, root of Dahurain angelica 40-50 part, lotus leaf 90-105 part, Chinese cassia tree 105-120 part, Radix Angelicae Sinensis 105-120 part, saline cistanche 105-120 part, lotus seeds 90-105 part, spongilla 90-105 part, green numb green pepper 800-900 part, balsam pear powder 90-110 part.
2. health spicy hot pot bed material as claimed in claim 1, it is characterized in that, be made up of the raw material of following weight parts: spicy hot particle 2770 parts, soybean salad oil 25000 parts, ox flank oil 10000 parts, chicken fat 7500 parts, green onion silk 750 parts, ginger splices 1500 parts, garlic pieces 750 parts, thick broad-bean sauce 12500 parts, chickens' extract 1000 parts; Wherein, spicy hot particle is made up of the raw material of following weight portion: tsaoko 115 parts, galingal 100 parts, brigand 50 parts, nutmeg 100 parts, 110 parts, fennel, spiceleaf 75 parts, the banksia rose 115 parts, 55 parts, bluish waves, white bandit 90 parts, fragrant fruit 100 parts, cloves 110 parts, aniseed 110 parts, the root of Dahurain angelica 45 parts, 100 parts, lotus leaf, Chinese cassia tree 115 parts, Radix Angelicae Sinensis 115 parts, saline cistanche 115 parts, 100 parts, lotus seeds, spongilla 100 parts, green numb green pepper 850 parts, balsam pear powder 100 parts.
3. a preparation method for the health spicy hot pot bed material as described in claim 1-2, is characterized in that, comprises the steps: soybean salad oil to put into aluminum pot, with the heating temperatures 30 minutes of about 100 DEG C, to medium; Put into above oil cauldron by being cut into block ox flank oil and being cut into block chicken fat, open 100 DEG C, big fire and explode to yolk yellow, turn off flame; Constantly stir 5-8 minute with large shovel, make oil temperature quickly fall to about 70 DEG C; The green onion silk cut, ginger splices, garlic pieces are evenly sprinkling upon in aluminum pot, stir at 100 DEG C of temperature, green onion, ginger and garlic is exploded to faint yellow; Fight constantly to stir and make temperature be down to about 50 DEG C in pass; Spicy hot uniform particles is sprinkled upon in pot, opens big fire, stir, after 5-7 minute, close fire; The thick broad-bean sauce weighed up is entered in pot under pot limit, with scoop, thick broad-bean sauce is broken up rear continuation stirring more than 10 minutes; Continue to be heated to 150 DEG C of boilings; Then end after 60 minutes fried by the little fire changing 70 DEG C into, turns off flame; Precipitate after 10 minutes and do oil plant separation with screen pack, by oil and the material vessel that separately loading two is different; Again chickens' extract is put into siccative; Stir about 10 minutes with scoop, until stir, can go out edible.
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| CN201410833252.2A CN104473117A (en) | 2014-12-30 | 2014-12-30 | Health preserving spicy pot condiment and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192727A (en) * | 2015-11-03 | 2015-12-30 | 西华大学 | Spicy pot sauce and preparation method thereof |
| CN109907286A (en) * | 2019-04-29 | 2019-06-21 | 藤椒香(北京)餐饮管理有限公司 | A kind of spicy hot pot bottom material and preparation method thereof |
| CN110800977A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Spicy hot pot seasoning and preparation method thereof |
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| CN1748558A (en) * | 2005-10-21 | 2006-03-22 | 胡明 | Health nutrition chafing dish, soup pot bottom seasoning and its preparing method |
| CN1919058A (en) * | 2006-09-22 | 2007-02-28 | 杨光 | Slag-free chafing dish bottom flavoring and method for making it |
| CN103461898A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy incense pot and preparation method thereof |
| CN103598556A (en) * | 2013-11-20 | 2014-02-26 | 张旭 | Spicy incense pot condiment without heat causing |
| CN104000155A (en) * | 2014-06-20 | 2014-08-27 | 肖安辉 | Seasoning and preparation method thereof |
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| CN105192727A (en) * | 2015-11-03 | 2015-12-30 | 西华大学 | Spicy pot sauce and preparation method thereof |
| CN109907286A (en) * | 2019-04-29 | 2019-06-21 | 藤椒香(北京)餐饮管理有限公司 | A kind of spicy hot pot bottom material and preparation method thereof |
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