CN104489583A - Non-heating hotpot condiment - Google Patents
Non-heating hotpot condiment Download PDFInfo
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- CN104489583A CN104489583A CN201410755688.4A CN201410755688A CN104489583A CN 104489583 A CN104489583 A CN 104489583A CN 201410755688 A CN201410755688 A CN 201410755688A CN 104489583 A CN104489583 A CN 104489583A
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Abstract
The invention discloses a non-heating hotpot condiment which is prepared from the following raw materials in parts by weight: 500-600 parts of vegetable oil, 30-50 parts of parts of old gingers, 20-30 parts of garlics, 10-20 parts of peppers, 10-20 parts of pricklyash peels, 10-15 parts of fennels, 5-10 parts of anises, 10-15 parts of cinnamon, 5-10 parts of clove, 5-10 parts of barbary wolfberry fruits, 5-10 parts of moutan bark, 5-10 parts of gardenia, 5-10 parts of heartleaf houttuynia herb, 5-10 parts of starwort root, 50-80 parts of white granulated sugar, 100-150 parts of edible salt and 150-200 parts of fermented glutinous rice juice. The cool substances such as moutan bark, gardenia, heartleaf houttuynia herb and starwort root are added to the hotpot condiment, so that the hotpot condiment has the efficacies of clearing away heat and toxic materials, and purging intense heat, so that people do not get inflamed after eating the hotpot.
Description
Technical field
The present invention relates to a kind of flavouring, be specifically related to one and do not get angry chafing dish bottom flavorings.
Background technology
Chafing dish, has fire to have pot, assistant meat and vegetables, one of Sichuan cuisine.It is the cuisines of China's original creation, and origin Sichuan Province China, now eats and now scald, spicy salty fresh perfume (or spice), oily but not greasy, sudden and violent dropping sweat, merry and lively pole, and Xie Yu dehumidifies, and is suitable for the weather in mountains and rivers, prevailing in regional in Southwestern China now.The present develops into dual-broth hot pot, spicy distinctly light, and each takes what he needs, suitable for all ages, to the good merchantable brand in winter.But chafing dish is overeated and easily got angry, if adjust its backing material formula, make its delicious flavour, and don't get angry, such chafing dish will be subject to liking of people, also meets the requirement of the health that present people eat.
Summary of the invention
For above-mentioned present situation, the object of this invention is to provide a kind of chafing dish bottom flavorings of not getting angry, it allocates bed material by adding some cool property materials, no longer gets angry after making people edible.
For achieving the above object, the technical scheme that the present invention takes is:
One is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 500-600 part vegetable oil, 30-50 part old ginger, 20-30 part garlic, 10-20 part pepper, 10-20 part Chinese prickly ash, 10-15 part fennel, 5-10 part anise, 10-15 part cassia bark, 5-10 part cloves, 5-10 part matrimony vine, 5-10 part moutan bark, 5-10 part cape jasmine, 5-10 part cordate houttuynia, 5-10 part radix stellariae dichotomae, 50-80 part white granulated sugar, 100-150 part edible salt, 150-200 part fermented glutinous wine.
Further, one is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 530-570 part vegetable oil, 35-45 part old ginger, 23-27 part garlic, 13-17 part pepper, 13-17 part Chinese prickly ash, 12-13 part fennel, 7-8 part anise, 12-13 part cassia bark, 7-8 part cloves, 7-8 part matrimony vine, 7-8 part moutan bark, 7-8 part cape jasmine, 7-8 part cordate houttuynia, 7-8 part radix stellariae dichotomae, 60-70 part white granulated sugar, 120-130 part edible salt, 170-180 part fermented glutinous wine.
Again further, one is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 550 parts of vegetable oil, 40 parts of old gingers, 25 portions of garlics, 15 portions of peppers, 15 portions of Chinese prickly ashes, 12.5 portions of fennels, 7.5 parts of anises, 12.5 parts of cassia barks, 7.5 portions of cloves, 7.5 portions of matrimony vines, 7.5 parts of moutan barks, 7.5 portions of cape jasmines, 7.5 portions of cordate houttuynias, 7.5 parts of radix stellariae dichotomae, 65 portions of white granulated sugars, 125 parts of edible salts, 175 parts of fermented glutinous wines.
Preferably, in above-mentioned chafing dish bottom flavorings raw material, rapeseed oil selected by vegetable oil.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil is poured in pot, fry to seven or eight points of heat, then add pepper, Chinese prickly ash, fennel, anise, cassia bark, cloves, matrimony vine, moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae stir-fry 5-10 minute, then adding old ginger, garlic, white granulated sugar, edible salt, fermented glutinous wine, stir-frying to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
The invention has the beneficial effects as follows and add the cool property materials such as moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae in chafing dish bottom flavorings, it is by heat-clearing, and removing toxic substances, effect of purging intense heat, no longer gets angry after making people eat chafing dish.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
One is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 500 parts of vegetable oil, 30 parts of old gingers, 20 portions of garlics, 10 portions of peppers, 10 portions of Chinese prickly ashes, 10 portions of fennels, 5 parts of anises, 10 parts of cassia barks, 5 portions of cloves, 5 portions of matrimony vines, 5 parts of moutan barks, 5 portions of cape jasmines, 5 portions of cordate houttuynias, 5 parts of radix stellariae dichotomae, 50 portions of white granulated sugars, 100 parts of edible salts, 150 parts of fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil is poured in pot, fry to seven or eight points of heat, then add pepper, Chinese prickly ash, fennel, anise, cassia bark, cloves, matrimony vine, moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae stir-fry 5-10 minute, then adding old ginger, garlic, white granulated sugar, edible salt, fermented glutinous wine, stir-frying to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 2
One is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 530 parts of vegetable oil, 35 parts of old gingers, 23 portions of garlics, 13 portions of peppers, 13 portions of Chinese prickly ashes, 12 portions of fennels, 7 parts of anises, 12 parts of cassia barks, 7 portions of cloves, 7 portions of matrimony vines, 7 parts of moutan barks, 7 portions of cape jasmines, 7 portions of cordate houttuynias, 7 parts of radix stellariae dichotomae, 60 portions of white granulated sugars, 120 parts of edible salts, 170 parts of fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil is poured in pot, fry to seven or eight points of heat, then add pepper, Chinese prickly ash, fennel, anise, cassia bark, cloves, matrimony vine, moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae stir-fry 5-10 minute, then adding old ginger, garlic, white granulated sugar, edible salt, fermented glutinous wine, stir-frying to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 3
One is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 550 parts of vegetable oil, 40 parts of old gingers, 25 portions of garlics, 15 portions of peppers, 15 portions of Chinese prickly ashes, 12.5 portions of fennels, 7.5 parts of anises, 12.5 parts of cassia barks, 7.5 portions of cloves, 7.5 portions of matrimony vines, 7.5 parts of moutan barks, 7.5 portions of cape jasmines, 7.5 portions of cordate houttuynias, 7.5 parts of radix stellariae dichotomae, 65 portions of white granulated sugars, 125 parts of edible salts, 175 parts of fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil is poured in pot, fry to seven or eight points of heat, then add pepper, Chinese prickly ash, fennel, anise, cassia bark, cloves, matrimony vine, moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae stir-fry 5-10 minute, then adding old ginger, garlic, white granulated sugar, edible salt, fermented glutinous wine, stir-frying to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 4
One is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 570 parts of vegetable oil, 45 parts of old gingers, 27 portions of garlics, 17 portions of peppers, 17 portions of Chinese prickly ashes, 13 portions of fennels, 8 parts of anises, 13 parts of cassia barks, 8 portions of cloves, 8 portions of matrimony vines, 8 parts of moutan barks, 8 portions of cape jasmines, 8 portions of cordate houttuynias, 8 parts of radix stellariae dichotomae, 70 portions of white granulated sugars, 130 parts of edible salts, 180 parts of fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil is poured in pot, fry to seven or eight points of heat, then add pepper, Chinese prickly ash, fennel, anise, cassia bark, cloves, matrimony vine, moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae stir-fry 5-10 minute, then adding old ginger, garlic, white granulated sugar, edible salt, fermented glutinous wine, stir-frying to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Embodiment 5
One is not got angry chafing dish bottom flavorings, and it is made up of following weight parts raw material: 600 parts of vegetable oil, 50 parts of old gingers, 30 portions of garlics, 20 portions of peppers, 20 portions of Chinese prickly ashes, 15 portions of fennels, 10 parts of anises, 15 parts of cassia barks, 10 portions of cloves, 10 portions of matrimony vines, 10 parts of moutan barks, 10 portions of cape jasmines, 10 portions of cordate houttuynias, 10 parts of radix stellariae dichotomae, 80 portions of white granulated sugars, 150 parts of edible salts, 200 parts of fermented glutinous wines.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil is poured in pot, fry to seven or eight points of heat, then add pepper, Chinese prickly ash, fennel, anise, cassia bark, cloves, matrimony vine, moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae stir-fry 5-10 minute, then adding old ginger, garlic, white granulated sugar, edible salt, fermented glutinous wine, stir-frying to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Claims (5)
1. not get angry a chafing dish bottom flavorings, it is characterized in that being made up of following weight parts raw material: 500-600 part vegetable oil, 30-50 part old ginger, 20-30 part garlic, 10-20 part pepper, 10-20 part Chinese prickly ash, 10-15 part fennel, 5-10 part anise, 10-15 part cassia bark, 5-10 part cloves, 5-10 part matrimony vine, 5-10 part moutan bark, 5-10 part cape jasmine, 5-10 part cordate houttuynia, 5-10 part radix stellariae dichotomae, 50-80 part white granulated sugar, 100-150 part edible salt, 150-200 part fermented glutinous wine.
2. chafing dish bottom flavorings of not getting angry according to claim 1, is characterized in that being made up of following weight parts raw material: 530-570 part vegetable oil, 35-45 part old ginger, 23-27 part garlic, 13-17 part pepper, 13-17 part Chinese prickly ash, 12-13 part fennel, 7-8 part anise, 12-13 part cassia bark, 7-8 part cloves, 7-8 part matrimony vine, 7-8 part moutan bark, 7-8 part cape jasmine, 7-8 part cordate houttuynia, 7-8 part radix stellariae dichotomae, 60-70 part white granulated sugar, 120-130 part edible salt, 170-180 part fermented glutinous wine.
3. chafing dish bottom flavorings of not getting angry according to claim 1, is characterized in that being made up of following weight parts raw material: 550 parts of vegetable oil, 40 parts of old gingers, 25 portions of garlics, 15 portions of peppers, 15 portions of Chinese prickly ashes, 12.5 portions of fennels, 7.5 parts of anises, 12.5 parts of cassia barks, 7.5 portions of cloves, 7.5 portions of matrimony vines, 7.5 parts of moutan barks, 7.5 portions of cape jasmines, 7.5 portions of cordate houttuynias, 7.5 parts of radix stellariae dichotomae, 65 portions of white granulated sugars, 125 parts of edible salts, 175 parts of fermented glutinous wines.
4. the chafing dish bottom flavorings of not getting angry according to claim 1 or 2 or 3, is characterized in that in raw material, rapeseed oil selected by vegetable oil.
5. the method for the do not get angry chafing dish bottom flavorings of preparation according to claim 1 or 2 or 3, is characterized in that comprising the following steps:
1) above-mentioned raw material is prepared by proportioning;
2) first vegetable oil is poured in pot, fry to seven or eight points of heat, then add pepper, Chinese prickly ash, fennel, anise, cassia bark, cloves, matrimony vine, moutan bark, cape jasmine, cordate houttuynia, radix stellariae dichotomae stir-fry 5-10 minute, then adding old ginger, garlic, white granulated sugar, edible salt, fermented glutinous wine, stir-frying to there being garlic taste to blow out;
3) by step 2) the material equipment that obtains grinds and stirs, and then bag distribution packaging, obtains chafing dish bottom flavorings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410755688.4A CN104489583A (en) | 2014-12-10 | 2014-12-10 | Non-heating hotpot condiment |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410755688.4A CN104489583A (en) | 2014-12-10 | 2014-12-10 | Non-heating hotpot condiment |
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Cited By (7)
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| CN105231399A (en) * | 2015-11-23 | 2016-01-13 | 晋江妙客食品有限公司 | Cumin powder with fire lowering and beautifying functions |
| CN105852006A (en) * | 2016-05-12 | 2016-08-17 | 柳州市螺蛳粉协会 | Recipe to soup of snail rice noodle |
| CN105995905A (en) * | 2016-05-31 | 2016-10-12 | 田东县浙缘农业科技有限公司 | Spice with health care function as well as preparation method and application thereof |
| CN106072291A (en) * | 2016-06-28 | 2016-11-09 | 柳州沪桂食品有限公司 | A kind of Bellamya quadrata powder soup stock |
| CN106983119A (en) * | 2017-03-10 | 2017-07-28 | 屈国香 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN111642726A (en) * | 2020-06-23 | 2020-09-11 | 内蒙古德义食品有限公司 | Spicy and hot mixing material and processing technology thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231399A (en) * | 2015-11-23 | 2016-01-13 | 晋江妙客食品有限公司 | Cumin powder with fire lowering and beautifying functions |
| CN105852006A (en) * | 2016-05-12 | 2016-08-17 | 柳州市螺蛳粉协会 | Recipe to soup of snail rice noodle |
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| CN106983119A (en) * | 2017-03-10 | 2017-07-28 | 屈国香 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN111642726A (en) * | 2020-06-23 | 2020-09-11 | 内蒙古德义食品有限公司 | Spicy and hot mixing material and processing technology thereof |
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Application publication date: 20150408 |