CN104543906A - Sour-soup hot pot condiment and preparation method thereof - Google Patents
Sour-soup hot pot condiment and preparation method thereof Download PDFInfo
- Publication number
- CN104543906A CN104543906A CN201510068656.1A CN201510068656A CN104543906A CN 104543906 A CN104543906 A CN 104543906A CN 201510068656 A CN201510068656 A CN 201510068656A CN 104543906 A CN104543906 A CN 104543906A
- Authority
- CN
- China
- Prior art keywords
- parts
- sauce
- tomato
- oil
- essential oil
- 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
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013409 condiments Nutrition 0.000 title abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 45
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 43
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000015165 citric acid Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 41
- 240000008574 Capsicum frutescens Species 0.000 claims description 37
- 235000014347 soups Nutrition 0.000 claims description 29
- 239000000341 volatile oil Substances 0.000 claims description 27
- 235000002566 Capsicum Nutrition 0.000 claims description 22
- 239000001390 capsicum minimum Substances 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000010649 ginger oil Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000002023 wood Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000005580 one pot reaction Methods 0.000 claims description 3
- 241000208293 Capsicum Species 0.000 claims 5
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000019198 oils Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract description 3
- 241000227653 Lycopersicon Species 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 240000004784 Cymbopogon citratus Species 0.000 description 2
- 235000017897 Cymbopogon citratus Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000001289 litsea cubeba fruit oil Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 244000080767 Areca catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000360870 Critonia Species 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000194806 Solanum sisymbriifolium Species 0.000 description 1
- 235000018724 Solanum sisymbriifolium Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- 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 sour-soup hot pot condiment. The sour-soup hot pot condiment comprises a sauce bag and a zanthoxylum oil bag. A preparation method of the sauce bag comprises the following steps: mixing fermented tomato sauce, fermented chili sauce and normal-temperature rapeseed oil, gradually heating to 110 DEG C within 30 minutes, and adding table salt, monosodium glutamate, spices and citric acid in the heating process; after the mixture is naturally cooled, carrying out sealed packaging. The zanthoxylum oil bag is independently packaged and is mixed with the sauce bag during eating. The sour-soup hot pot condiment comprises the following raw materials in parts by weight: 20-40 parts of rapeseed oil, 30-42 parts of fermented tomato sauce, 15-18 parts of fermented chili sauce, 10-15 parts of table salt, 37 parts of monosodium glutamate, 4-8 parts of spices, 1-5 parts of citric acid and 7-11 parts of zanthoxylum oil. The sour-soup hot pot condiment preserves the flavor and feature of hot pots and has palatable taste, and nutrients can be effectively prevented from being damaged.
Description
Technical field
The present invention relates to a kind of Fish in Sour Soup chafing dish bottom flavorings preparation method.
Background technology
Acid soup is chafing dish vegetable very famous in Guizhou dish and Guizhou cuisine system.Acid soup, the food that Miao ethnic group is exclusive, entrance tart flavour is delicious, and peppery strength is pure, makes us having a very good appetite.
Pass on from one to another when time immemorial, Miao Ling mountain lives one and be the Miss of A Na, not only look and have attractive appearance, good at singing and dancing, and can brew good wine, this wine has orchid perfume (or spice), clearly as mountain spring.Circumference hundreds of in guys all pay court to, all come lover, Miss just pour one bowl oneself make good wine, do not eaten this bowl of wine by favorite person, only felt that its taste is very sour, thoroughly cool at heart, but be reluctant to leave away, when the curtain of night closes on, reed-pope wind instrument is long, and folk song is a burst of, guys' Around the house folk song calls Miss to meet, Miss just have to sing every hedge: " she it is warm that sour youth listens younger sister to come for sour soup, sour youth; Betel nut in March not result, September, fragrant thoroughwort was without fragrance, in love mountain spring beautifies wine, merciless good wine souring soup ... " this legend illustrates the edible with a long history of sour soup; initial sour soup be with wine brewing after tail wine modulation, the poor thick chilli sauce in some cafe also useful Guizhou is cooked " sour soup " in conjunction with tomato, light-coloured vinegar, citric acid etc. outside the province.But leave Guizhou just to eat to want to share with household very much less than, such delicious food and regret concerning being one visitor.
In order to visitor can be allowed to bring a few bag to go home to share together with household, now there is number acid soup of fire pot bed material, as following as Chinese patent literature:
The patent No. is 201310380271.X, name is called, and " a kind of sour soup element chafing dish bottom flavorings and preparation method thereof " discloses a kind of technical scheme, and it comprises following batching: thick chilli sauce, catsup (tomato salad), lemon juice, Litsea cubeba oil, pepper, pineapple, apple, banana, salt, monosodium glutamate, Lemongrass, refined oil.Its preparation method: A, pineapple, apple, banana to be smashed, and mix with thick chilli sauce, catsup (tomato salad), lemon juice, Litsea cubeba oil, pepper, salt, monosodium glutamate, Lemongrass, for subsequent use; B, refined oil poured into burn heat frying pan in, after oily hot temperature, pour the batching mixed in steps A into, fries 2 ~ 3 minutes, after the big fire that adds water is boiled, little fire of converting endures 2 ~ 2.5 hours, namely makes the plain chafing dish bottom flavorings of sour soup.This chafing dish bottom flavorings has certain characteristic and taste.
The patent No. is 201410270762.3, name is called that " a kind of sour soup of fire pot backing material formula and preparation method thereof " discloses a kind of technical scheme, it comprises following component: 10 parts, the wild tomato originating in Kaili County, Guizhou, salt 0.5 part, wine 0.5 part, ginger 3-5 part, bamboo shoots 3-5 part, bright red hot pepper 1-2 part.The various raw material processed mainly mixes at one with batching by its preparation method in the large porcelain basin of purity wine sterilization treatment; Again the various raw material mixed and batching are loaded pickle jar sealing and fermenting, and fill it up with altar along water; Sour soup of fire pot bed material finished product within 15 days, is formed at the environment bottom fermentation of room temperature 22-28 DEG C.
Although there has been the sour soup of fire pot bed material that some are similar in prior art, one of them as the patent No. be 201310380271.X, name is called " a kind of sour soup element chafing dish bottom flavorings and preparation method thereof ", exactly refined oil is poured in the frying pan burning heat, after oily hot temperature, pour other condiment into, such processing mode, nutritional labeling not only can be made to be destroyed owing to adopting the high temperature oil cooking, also can produce what time harmful substance, be detrimental to health.Another patent No. is 201410270762.3, and name is called " a kind of sour soup of fire pot backing material formula and preparation method thereof " although not because of the mode of high-temperature cooking, and destroys nutrition, and mouthfeel still has much room for improvement.Therefore, how to produce a kind of sour soup of fire pot bed material of high-quality, allow it both have and do not destroy nutrition, have again agreeable to the taste mouthfeel, be the important directions that those skilled in the art study always.
Summary of the invention
The object of the invention is to overcome deficiency of the prior art, thus a kind of sour soup of fire pot bed material is provided.
Of the present inventionly to be achieved through the following technical solutions:
A kind of sour soup of fire pot bed material preparation method:
Comprise sauce bag and Zanthoxylum essential oil bag;
The preparation method of described sauce bag is: fermented tomato sauce, poor thick chilli sauce and normal temperature rapeseed oil are mixed, heat gradually to 110 DEG C, in the process of heating, put into salt, monosodium glutamate, spice, citric acid in 30 minutes; Thing to be mixed packs after naturally cooling;
The independent packaging of described Zanthoxylum essential oil bag, mixes with sauce bag time edible again;
Raw materials used parts by weight are:
Rapeseed oil 20-40 part, fermented tomato sauce 30-42 part, poor thick chilli sauce 15-18 part, salt 10-15 parts, monosodium glutamate 37 parts, spice 4-8 parts, citric acid 1-5 part, Zanthoxylum essential oil 7-11 part.
The seasoning matter put in the process of heating also comprises wood ginger oil, and described wood ginger oil weight portion is 7-11 part.
Described fermented tomato sauce preparation method, comprises the steps:
Step one: the hot water preparing one pot 60 DEG C, puts into pot by clean tomato, covers lid, and stewing 2 minutes, after 2 minutes, visible tomato was peeled automatically;
Step 2: the tomato of peeling is cut into a few bulk, removes the seed of tomato Green;
Step 3: smash going the tomato after seed with mixer;
Step 4: pour the tomato of smashing into Tao Tanzhong, ferments one month, obtains fermented tomato sauce;
Tomato weight number used is:
Tomato 30-42 part.
Described poor thick chilli sauce preparation method, comprises the steps:
Step one: select Zun Yi that meat is abundant, pungent not too weighs to clean stalk towards sky capsicum, dry moisture;
Step 2: capsicum mixer is smashed;
Step 3: pour the capsicum of smashing into Tao Tanzhong, ferments one month, obtains poor thick chilli sauce;
Capsicum parts by weight used are:
Capsicum 15-18 part.
Described Zanthoxylum essential oil preparation method, pushing up altar pericarpium zanthoxyli schinifolii through squeezing to obtain pure Zanthoxylum essential oil, obtaining Zanthoxylum essential oil after the pure Zanthoxylum essential oil of gained mixes with rapeseed oil by Zhenfeng County; Pure Zanthoxylum essential oil used and rapeseed oil weight portion are pure Zanthoxylum essential oil 30 parts, rapeseed oil 70 parts.
The beneficial effect of employing technique scheme is:
The present invention had both kept chafing dish local flavor and characteristic, due to employing, the tomato fermented and poor thick chilli sauce was put into normal temperature rapeseed oil and heated gradually, so just can effectively control nutrition and not be destroyed, have again agreeable to the taste mouthfeel; By Zanthoxylum essential oil independent packaging, be gained acid soup is poured into be added with in the pot of water when edible, after boiled, add Zanthoxylum essential oil again, more effectively can ensure that the numb taste in Zanthoxylum essential oil is not volatilized like this, thus reach the agreeable to the taste of mouthfeel.
Detailed description of the invention
A kind of sour soup of fire pot bed material preparation method:
Comprise sauce bag and Zanthoxylum essential oil bag;
The preparation method of described sauce bag is: fermented tomato sauce, poor thick chilli sauce and normal temperature rapeseed oil are mixed, heat gradually to 110 DEG C, in the process of heating, put into salt, monosodium glutamate, spice, citric acid in 30 minutes; Thing to be mixed packs after naturally cooling;
The independent packaging of described Zanthoxylum essential oil bag, pours into gained acid soup time edible and is added with in the pot of water, add Zanthoxylum essential oil again, more effectively can ensure that the numb taste in Zanthoxylum essential oil is not volatilized like this, thus reach the agreeable to the taste of mouthfeel after boiled;
Raw materials used parts by weight are:
Rapeseed oil 20-40 part, fermented tomato sauce 30-42 part, poor thick chilli sauce 15-18 part, salt 10-15 parts, monosodium glutamate 37 parts, spice 4-8 parts, citric acid 1-5 part, Zanthoxylum essential oil 7-11 part.
The seasoning matter put in the process of heating also comprises wood ginger oil, and described wood ginger oil weight portion is 7-11 part; When loading Zanthoxylum essential oil when packing, in sauce bag, do not add wood ginger oil, so form two kinds of tastes.
Described fermented tomato sauce preparation method, comprises the steps:
Step one: the hot water preparing one pot 60 DEG C, puts into pot by clean tomato, covers lid, and stewing 2 minutes, after 2 minutes, visible tomato was peeled automatically;
Step 2: the tomato of peeling is cut into a few bulk, removes the seed of tomato Green, removes seed in order to avoid affect mouthfeel;
Step 3: smash going the tomato after seed with mixer, tomato first cuts bulk, then smashes is in order to avoid losing too many juice in the process of cutting;
Step 4: pour the tomato of smashing into Tao Tanzhong, ferments one month, obtains fermented tomato sauce, and fermentation is to make catsup with certain tart flavour;
Tomato weight number used is:
Tomato 30-42 part.
Described poor thick chilli sauce preparation method, comprises the steps:
Step one: select Zun Yi that meat is abundant, pungent not too weighs to clean stalk towards sky capsicum, dry moisture;
Step 2: capsicum is smashed by capsicum mixer, capsicum not being cut into block to smash, is for ensureing that chilli seed does not run off again, and retaining chilli seed is because the fragrant shin of capsicum derives from chilli seed just, therefore capsicum and chilli seed together being smashed, is the mouthfeel in order to ensure capsicum;
Step 3: pour the capsicum of smashing into Tao Tanzhong, ferments one month, obtains poor thick chilli sauce, and fermentation is to make thick chilli sauce with certain tart flavour, have certain pungent simultaneously.
Capsicum parts by weight used are:
Capsicum 15-18 part.
Described normal temperature rapeseed oil refers to 10-30 DEG C.
Claims (6)
1. a sour soup of fire pot bed material, is characterized in that: it comprises sauce bag and Zanthoxylum essential oil bag;
The preparation method of described sauce bag is: fermented tomato sauce, poor thick chilli sauce and normal temperature rapeseed oil are mixed, heat gradually to 110 DEG C, in the process of heating, put into salt, monosodium glutamate, spice, citric acid in 30 minutes; Thing to be mixed packs after naturally cooling;
The independent packaging of described Zanthoxylum essential oil bag, mixes with sauce bag time edible again;
Raw materials used parts by weight are:
Rapeseed oil 20-40 part, fermented tomato sauce 30-42 part, poor thick chilli sauce 15-18 part, salt 10-15 parts, monosodium glutamate 37 parts, spice 4-8 parts, citric acid 1-5 part, Zanthoxylum essential oil 7-11 part.
2. sour soup of fire pot bed material according to claim 1, it is characterized in that: the seasoning matter put in the process of heating also comprises wood ginger oil, described wood ginger oil weight portion is 7-11 part.
3. sour soup of fire pot bed material according to claim 1, is characterized in that: described fermented tomato sauce preparation method, comprises the steps:
Step one: the hot water preparing one pot 60 DEG C, puts into pot by clean tomato, covers lid, and stewing 2 minutes, after 2 minutes, visible tomato was peeled automatically;
Step 2: the tomato of peeling is cut into a few bulk, removes the seed of tomato Green;
Step 3: smash going the tomato after seed with mixer;
Step 4: pour the tomato of smashing into Tao Tanzhong, ferments one month, obtains fermented tomato sauce;
Tomato weight number used is:
Tomato 30-42 part.
4. sour soup of fire pot bed material according to claim 1, is characterized in that: described poor thick chilli sauce preparation method, comprises the steps:
Step one: select Zun Yi that meat is abundant, pungent not too weighs to clean stalk towards sky capsicum, dry moisture;
Step 2: capsicum mixer is smashed;
Step 3: pour the capsicum of smashing into Tao Tanzhong, ferments one month, obtains poor thick chilli sauce;
Capsicum parts by weight used are:
Capsicum 15-18 part.
5. sour soup of fire pot bed material according to claim 1, is characterized in that: described Zanthoxylum essential oil preparation method, Zhenfeng County is pushed up altar pericarpium zanthoxyli schinifolii through squeezing to obtain pure Zanthoxylum essential oil, must Zanthoxylum essential oil after the pure Zanthoxylum essential oil of gained mixes with rapeseed oil; Pure Zanthoxylum essential oil used and rapeseed oil weight portion are pure Zanthoxylum essential oil 30 parts, rapeseed oil 70 parts.
6. sour soup of fire pot bed material according to claim 1, is characterized in that: described normal temperature rapeseed oil refers to 10 DEG C-30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510068656.1A CN104543906A (en) | 2015-02-10 | 2015-02-10 | Sour-soup hot pot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510068656.1A CN104543906A (en) | 2015-02-10 | 2015-02-10 | Sour-soup hot pot condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543906A true CN104543906A (en) | 2015-04-29 |
Family
ID=53061829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510068656.1A Pending CN104543906A (en) | 2015-02-10 | 2015-02-10 | Sour-soup hot pot condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543906A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124505A (en) * | 2015-08-26 | 2015-12-09 | 颐海（中国）食品有限公司 | Spicy low-salt condiment sauce and preparation method thereof |
| CN105212165A (en) * | 2015-08-26 | 2016-01-06 | 颐海（中国）食品有限公司 | A kind of sweet-smelling less salt dips in material and preparation method thereof |
| CN105231396A (en) * | 2015-11-24 | 2016-01-13 | 重庆周君记火锅食品有限公司 | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof |
| CN105815740A (en) * | 2016-03-25 | 2016-08-03 | 青岛柏兰集团有限公司 | Tomato hotpot soup base and preparation method thereof |
| CN106912877A (en) * | 2015-12-24 | 2017-07-04 | 新疆中亚食品研发中心(有限公司) | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN107028154A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of sour soup condiment and preparation method thereof |
| CN107334121A (en) * | 2017-08-14 | 2017-11-10 | 安顺市平坝区万佳农产品开发有限公司 | A kind of sour soup of fire pot bed material |
| CN108464472A (en) * | 2018-04-10 | 2018-08-31 | 遵义市刘胡子食品有限公司 | A kind of acid soup and its manufacture craft |
| CN109170786A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of assembly packaging chafing dish bottom flavorings and its preparation process |
| CN110269220A (en) * | 2019-07-24 | 2019-09-24 | 贵州大学 | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN111713679A (en) * | 2020-06-30 | 2020-09-29 | 成都泰罗科技有限公司 | Preparation method of convenient household self-frying type hotpot condiment |
| CN112167588A (en) * | 2020-09-09 | 2021-01-05 | 襄阳职业技术学院 | Sour soup vegetarian chafing dish soup base and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080036964A (en) * | 2008-02-28 | 2008-04-29 | 박창미 | A vegetables soup made an anion water |
| CN102028133A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Fermented tomato sauce and preparation method thereof |
| CN102907647A (en) * | 2012-10-25 | 2013-02-06 | 遵义市刘胡子食品有限公司 | Sour soup duck hotpot condiment and making method thereof |
| CN103431351A (en) * | 2013-08-28 | 2013-12-11 | 刘峙汶 | Sour soup vegetarian hotpot condiment and preparation method thereof |
| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
-
2015
- 2015-02-10 CN CN201510068656.1A patent/CN104543906A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080036964A (en) * | 2008-02-28 | 2008-04-29 | 박창미 | A vegetables soup made an anion water |
| CN102028133A (en) * | 2010-12-21 | 2011-04-27 | 南昌大学 | Fermented tomato sauce and preparation method thereof |
| CN102907647A (en) * | 2012-10-25 | 2013-02-06 | 遵义市刘胡子食品有限公司 | Sour soup duck hotpot condiment and making method thereof |
| CN103431351A (en) * | 2013-08-28 | 2013-12-11 | 刘峙汶 | Sour soup vegetarian hotpot condiment and preparation method thereof |
| CN104187529A (en) * | 2014-09-24 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124505B (en) * | 2015-08-26 | 2018-07-31 | 颐海（中国）食品有限公司 | A kind of spicy less salt dip and preparation method thereof |
| CN105212165A (en) * | 2015-08-26 | 2016-01-06 | 颐海（中国）食品有限公司 | A kind of sweet-smelling less salt dips in material and preparation method thereof |
| CN105124505A (en) * | 2015-08-26 | 2015-12-09 | 颐海（中国）食品有限公司 | Spicy low-salt condiment sauce and preparation method thereof |
| CN105231396A (en) * | 2015-11-24 | 2016-01-13 | 重庆周君记火锅食品有限公司 | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof |
| CN106912877A (en) * | 2015-12-24 | 2017-07-04 | 新疆中亚食品研发中心(有限公司) | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN105815740A (en) * | 2016-03-25 | 2016-08-03 | 青岛柏兰集团有限公司 | Tomato hotpot soup base and preparation method thereof |
| CN107028154A (en) * | 2017-04-24 | 2017-08-11 | 四川五斗米食品开发有限公司 | A kind of sour soup condiment and preparation method thereof |
| CN107334121A (en) * | 2017-08-14 | 2017-11-10 | 安顺市平坝区万佳农产品开发有限公司 | A kind of sour soup of fire pot bed material |
| CN108464472A (en) * | 2018-04-10 | 2018-08-31 | 遵义市刘胡子食品有限公司 | A kind of acid soup and its manufacture craft |
| CN109170786A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of assembly packaging chafing dish bottom flavorings and its preparation process |
| CN110269220A (en) * | 2019-07-24 | 2019-09-24 | 贵州大学 | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN111713679A (en) * | 2020-06-30 | 2020-09-29 | 成都泰罗科技有限公司 | Preparation method of convenient household self-frying type hotpot condiment |
| CN112167588A (en) * | 2020-09-09 | 2021-01-05 | 襄阳职业技术学院 | Sour soup vegetarian chafing dish soup base and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104543906A (en) | Sour-soup hot pot condiment and preparation method thereof | |
| CN104187529B (en) | A kind of convenience type tomato Fish in Sour Soup condiment and preparation method thereof | |
| CN102763828A (en) | Fermented chili seasoning and production method thereof | |
| CN100355366C (en) | Method for preparing pickled pepper chaffy dish stuff | |
| JP2016517689A (en) | Blue flower perfume flavor oil composition | |
| CN102084979A (en) | Hot pot seasoning and method for preparing same | |
| CN101999697A (en) | Preparation method of hot pot for instant salty and dried food | |
| CN104642989A (en) | Seasoning for spicy-and-hot fish filets in hot chili oil and preparation method thereof | |
| KR101450010B1 (en) | DDUGBOGGI sauce using traditional soy sauce and production method thereof | |
| CN101411453A (en) | Flavorings for braised food | |
| CN1285284C (en) | Oiled beaf and lamb mince and its preparation | |
| CN104543898A (en) | Preparation method of instant clear-oil concentrated type hotpot condiment | |
| KR101330430B1 (en) | the powdered and liquefied seasoning, product method of powdered and liquefied seasoning | |
| CN103859346A (en) | Saucing material and preparation method thereof | |
| CN105707554A (en) | Sour soup fish chafing dish bottom material and preparation method thereof | |
| KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN100496295C (en) | Preparation method of primary taste Flavoring of onion sauce | |
| CN108077888A (en) | A kind of vinegar-pepper tartar sauce of old friend and preparation method thereof | |
| KR101431811B1 (en) | manufacturing method of kimchi source comprising vegetable kinds | |
| CN112006260A (en) | Spicy condiment sauce for instant hot pot and preparation method thereof | |
| CN105077185A (en) | Fresh chili sauce with New Orleans taste | |
| CN101536795A (en) | Instant-boiled soup and boiling method thereof | |
| CN110522042A (en) | A kind of convenient and instant chafing dish and preparation method thereof | |
| CN103750361A (en) | Braised pig hoof | |
| CN110192614A (en) | A kind of production method of litchi meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150429 |