CN104814416A - Sour and spicy hotpot condiment and preparation method thereof - Google Patents
Sour and spicy hotpot condiment and preparation method thereof Download PDFInfo
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- CN104814416A CN104814416A CN201510238155.3A CN201510238155A CN104814416A CN 104814416 A CN104814416 A CN 104814416A CN 201510238155 A CN201510238155 A CN 201510238155A CN 104814416 A CN104814416 A CN 104814416A
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- sour
- chafing dish
- dish bottom
- tomato
- soy sauce
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Abstract
The invention provides a sour and spicy hotpot condiment. The sour and spicy hotpot condiment comprises the following components in mass by weight: 500g of tomatoes, 150g of vegetable oil, 1000g of capsicum frutescens, 40g of garlic, 100g of fermented blank bean, 40g of fresh ginger, 8g of wolfberry fruits, 5g of pericarpium citri reticulatae, 4g of cinnamon, one tsaoko amomum fruit, one nutmeg, two anises, four complete bay leaves, 50g of soybean sauce, 700g of clear water or double-boiled soup and 200g of refined salt. The bottom material has the advantages that the tomatoes are subjected to natural fermentation, so that the acor in the tomatoes is removed, the sour flavor in the sour and spicy hotpot condiment completely comes from the sour flavor in the tomatoes, the taste is natural, the acidity is moderate and no stimulation is caused; due to use of multiple raw materials and seasonings, the pure taste of the sour and spicy hotpot condiment is guaranteed, and the problem that a person gets inflamed due to long-time eating is avoided; a low-salt formula is used, and the used salt is only used for separating water and maintaining freshness in the fermentation process; in addition, the sour and spicy hotpot condiment has red color and has the effect of increasing appetite. The sour and spicy hotpot condiment is applicable to multiple rinsing products such as rinsing meats, green vegetables, seafoods and animal offals, and pure in taste.
Description
Technical field
The invention belongs to and relate to a kind of formula of hot pot soup base, specifically provide sour and peppery chafing dish bottom flavoring and preparation method thereof.
Background technology
Chafing dish, as the important component part in China's traditional dining culture, obtains national liking always, has even walked out the gateway of a country, merged in external cooking culture.But in present chafing dish eating method, mostly be clear soup, the bottom of a pan such as spicy, eating method is comparatively single.And clear soup is tasteless, the spicy the bottom of a pan is eaten the problem of getting angry more and is annoying a person sponging on an aristocrat always.A kind of new chafing dish bottom flavorings with flavour of present needs occurs.
Summary of the invention
The invention belongs to and relate to a kind of formula of hot pot soup base, specifically provide sour and peppery chafing dish bottom flavoring and preparation method thereof.
The present invention specifically provides a kind of sour and peppery chafing dish bottom flavoring, comprises following raw material: tomato 300 ~ 700g, vegetable oil 50 ~ 200g, millet starch 80 ~ 150g, garlic 20 ~ 60g, fermented soya bean 50 ~ 150g, ginger 10 ~ 80g, matrimony vine 2 ~ 20g, dried orange peel 2 ~ 10g, cassia bark 1 ~ 10g, tsaoko 1 ~ 3, nutmeg 1 ~ 3, anistree 1 ~ 5, complete spiceleaf 1 ~ 8, soy sauce 10 ~ 100g, clear water or soup-stock 500 ~ 1000g, refined salt is appropriate.
Concrete comprises following raw material: tomato 400 ~ 600g, vegetable oil 100 ~ 170g, millet starch 90 ~ 120g, garlic 30 ~ 50g, fermented soya bean 70 ~ 120g, ginger 30 ~ 50g, matrimony vine 4 ~ 10g, dried orange peel 3 ~ 8g, cassia bark 1 ~ 5g, tsaoko 1 ~ 2, nutmeg 1 ~ 2, anistree 1 ~ 3, complete spiceleaf 2 ~ 6, soy sauce 40 ~ 60g, clear water or soup-stock 600 ~ 800g, refined salt is appropriate.
Concrete comprises following raw material: tomato 500g, vegetable oil 150g, millet starch 1000g, garlic 40g, fermented soya bean 100g, ginger 40g, matrimony vine 8g, dried orange peel 5g, cassia bark 4g, tsaoko 1, nutmeg 1, anise 2, complete spiceleaf 4, soy sauce 50g, clear water or soup-stock 700g, refined salt 200g.
Wherein, described soy sauce is light soy sauce.Described sour and peppery chafing dish bottom flavoring is also added with 4 ~ 5, mushroom.
Sour and peppery chafing dish bottom flavoring preparation method, comprises the steps:
A, by tomato skin mark signature cutter, put into boiling water and boil to blistering, pull out, peeling, stalk, the tomato after peeling is cut granule; By the garlic after millet starch, peeling, ginger pelletizing;
B, tomato grain, millet starch grain, garlic grain, ginger grain, refined salt put into the anhydrous closed container spontaneous fermentation without oil 10 ~ 20 days; Take out, roll after grinding, form bed material for subsequent use;
Heat sat by c, pot, puts into vegetable oil and fire 7 one-tenth and open, and adds bed material for subsequent use and fermented soya bean stir-fry 5 ~ 6 minutes, add clear water or soup-stock, add matrimony vine, dried orange peel, cassia bark, tsaoko, nutmeg, anise, spiceleaf, soy sauce, mushroom simultaneously, treat boiled have slow fire slowly stew 20 minutes, chafing dish bottom flavorings.
Fermentation time determines fermentation time length according to Various Seasonal, and ferment summer 10 days, ferment winter 20 days, spring and autumn ferments 15 days.
The present invention uses tomato spontaneous fermentation, and what eliminate in tomato is sour and astringent, and the tart flavour in its bed material takes from the tart flavour in tomato completely, and taste is natural, mild acidity, nonirritant.The present invention uses plurality of raw materials and flavoring, ensure that the pure of the bottom of a pan taste, and avoids the problem of eating for a long time and getting angry.And the present invention uses less salt formula, the salinity used is only for bleed in sweat and fresh-keeping use.In addition, the bottom of a pan color and luster that the present invention makes is ruddy, increases appetite.
The present invention is applicable to rinse the multiple product of rinsing such as water under meat, green vegetables, seafood, animal, good taste.
Detailed description of the invention
Embodiment 1
The present embodiment belongs to and relates to a kind of formula of hot pot soup base, specifically provides sour and peppery chafing dish bottom flavoring and preparation method thereof.
The present embodiment specifically provides a kind of sour and peppery chafing dish bottom flavoring, comprises following raw material: tomato 300 ~ 700g, vegetable oil 50 ~ 200g, millet starch 80 ~ 150g, garlic 20 ~ 60g, fermented soya bean 50 ~ 150g, ginger 10 ~ 80g, matrimony vine 2 ~ 20g, dried orange peel 2 ~ 10g, cassia bark 1 ~ 10g, tsaoko 1 ~ 3, nutmeg 1 ~ 3, anistree 1 ~ 5, complete spiceleaf 1 ~ 8, soy sauce 10 ~ 100g, clear water or soup-stock 500 ~ 1000g, refined salt is appropriate.
Concrete comprises following raw material: tomato 400 ~ 600g, vegetable oil 100 ~ 170g, millet starch 90 ~ 120g, garlic 30 ~ 50g, fermented soya bean 70 ~ 120g, ginger 30 ~ 50g, matrimony vine 4 ~ 10g, dried orange peel 3 ~ 8g, cassia bark 1 ~ 5g, tsaoko 1 ~ 2, nutmeg 1 ~ 2, anistree 1 ~ 3, complete spiceleaf 2 ~ 6, soy sauce 40 ~ 60g, clear water or soup-stock 600 ~ 800g, refined salt is appropriate.
Concrete comprises following raw material: tomato 500g, vegetable oil 150g, millet starch 1000g, garlic 40g, fermented soya bean 100g, ginger 40g, matrimony vine 8g, dried orange peel 5g, cassia bark 4g, tsaoko 1, nutmeg 1, anise 2, complete spiceleaf 4, soy sauce 50g, clear water or soup-stock 700g, refined salt 200g.
Wherein, described soy sauce is light soy sauce.Described sour and peppery chafing dish bottom flavoring is also added with 4 ~ 5, mushroom.
Sour and peppery chafing dish bottom flavoring preparation method, comprises the steps:
A, by tomato skin mark signature cutter, put into boiling water and boil to blistering, pull out, peeling, stalk, the tomato after peeling is cut granule; By the garlic after millet starch, peeling, ginger pelletizing;
B, tomato grain, millet starch grain, garlic grain, ginger grain, refined salt put into the anhydrous closed container spontaneous fermentation without oil 10 ~ 20 days; Take out, roll after grinding, form bed material for subsequent use;
Heat sat by c, pot, puts into vegetable oil and fire 7 one-tenth and open, and adds bed material for subsequent use and fermented soya bean stir-fry 5 ~ 6 minutes, add clear water or soup-stock, add matrimony vine, dried orange peel, cassia bark, tsaoko, nutmeg, anise, spiceleaf, soy sauce, mushroom simultaneously, treat boiled have slow fire slowly stew 20 minutes, chafing dish bottom flavorings.
Fermentation time determines fermentation time length according to Various Seasonal, and ferment summer 10 days, ferment winter 20 days, spring and autumn ferments 15 days.
The present embodiment uses tomato spontaneous fermentation, and what eliminate in tomato is sour and astringent, and the tart flavour in its bed material takes from the tart flavour in tomato completely, and taste is natural, mild acidity, nonirritant.The present embodiment uses plurality of raw materials and flavoring, ensure that the pure of the bottom of a pan taste, and avoids the problem of eating for a long time and getting angry.And the present embodiment uses less salt formula, the salinity used is only for bleed in sweat and fresh-keeping use.In addition, the bottom of a pan color and luster that the present embodiment makes is ruddy, increases appetite.
The present embodiment is applicable to rinse the multiple product of rinsing such as water under meat, green vegetables, seafood, animal, good taste.
Embodiment 2
The present embodiment is except not putting into except mushroom, and all the other formulas, preparation method, Expected Results are identical with embodiment 1.
Embodiment 3
The present embodiment is except use dark soy sauce replaces light soy sauce, and all the other formulas, preparation method, Expected Results are identical with embodiment 1.
Embodiment 4
The present embodiment is except the safe green pepper of use replaces millet starch, and all the other formulas, preparation method, Expected Results are identical with embodiment 1.
Embodiment 5
The present embodiment is except not adding except fermented soya bean, and all the other formulas, preparation method, Expected Results are identical with embodiment 1.
Above-described embodiment, only for technical conceive of the present invention and feature are described, its object is to person skilled in the art can be understood content of the present invention and implement according to this, can not limit the scope of the invention with this.All equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (7)
1. a sour and peppery chafing dish bottom flavoring, is characterized in that comprising following raw material: tomato 300 ~ 700g, vegetable oil 50 ~ 200g, millet starch 80 ~ 150g, garlic 20 ~ 60g, fermented soya bean 50 ~ 150g, ginger 10 ~ 80g, matrimony vine 2 ~ 20g, dried orange peel 2 ~ 10g, cassia bark 1 ~ 10g, tsaoko 1 ~ 3, nutmeg 1 ~ 3, anistree 1 ~ 5, complete spiceleaf 1 ~ 8, soy sauce 10 ~ 100g, clear water or soup-stock 500 ~ 1000g, refined salt is appropriate.
2., according to sour and peppery chafing dish bottom flavoring according to claim 1, it is characterized in that comprising following raw material: tomato 400 ~ 600g, vegetable oil 100 ~ 170g, millet starch 90 ~ 120g, garlic 30 ~ 50g, fermented soya bean 70 ~ 120g, ginger 30 ~ 50g, matrimony vine 4 ~ 10g, dried orange peel 3 ~ 8g, cassia bark 1 ~ 5g, tsaoko 1 ~ 2, nutmeg 1 ~ 2, anistree 1 ~ 3, complete spiceleaf 2 ~ 6, soy sauce 40 ~ 60g, clear water or soup-stock 600 ~ 800g, refined salt is appropriate.
3. according to sour and peppery chafing dish bottom flavoring according to claim 2, it is characterized in that comprising following raw material: tomato 500g, vegetable oil 150g, millet starch 1000g, garlic 40g, fermented soya bean 100g, ginger 40g, matrimony vine 8g, dried orange peel 5g, cassia bark 4g, tsaoko 1, nutmeg 1, anise 2, complete spiceleaf 4, soy sauce 50g, clear water or soup-stock 700g, refined salt 200g.
4., according to the sour and peppery chafing dish bottom flavoring of claim 1 ~ 3 described in one of them, it is characterized in that described soy sauce is light soy sauce.
5., according to the sour and peppery chafing dish bottom flavoring of claim 1 ~ 3 described in one of them, it is characterized in that described sour and peppery chafing dish bottom flavoring is also added with 4 ~ 5, mushroom.
6., according to claim 1 ~ 3 sour and peppery chafing dish bottom flavoring preparation method described in one of them, it is characterized in that comprising the steps:
A, by tomato skin mark signature cutter, put into boiling water and boil to blistering, pull out, peeling, stalk, the tomato after peeling is cut granule; By the garlic after millet starch, peeling, ginger pelletizing;
B, tomato grain, millet starch grain, garlic grain, ginger grain, refined salt put into the anhydrous closed container spontaneous fermentation without oil 10 ~ 20 days; Take out, roll after grinding, form bed material for subsequent use;
Heat sat by c, pot, puts into vegetable oil and fire 7 one-tenth and open, and adds bed material for subsequent use and fermented soya bean stir-fry 5 ~ 6 minutes, add clear water or soup-stock, add matrimony vine, dried orange peel, cassia bark, tsaoko, nutmeg, anise, spiceleaf, soy sauce, mushroom simultaneously, treat boiled have slow fire slowly stew 20 minutes, chafing dish bottom flavorings.
7., according to sour and peppery chafing dish bottom flavoring preparation method described in claim 6, it is characterized in that the fermentation time in step b determines fermentation time length according to Various Seasonal, ferment summer 10 days, ferment winter 20 days, spring and autumn ferments 15 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510238155.3A CN104814416A (en) | 2015-05-12 | 2015-05-12 | Sour and spicy hotpot condiment and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510238155.3A CN104814416A (en) | 2015-05-12 | 2015-05-12 | Sour and spicy hotpot condiment and preparation method thereof |
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| CN104814416A true CN104814416A (en) | 2015-08-05 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661459A (en) * | 2016-02-01 | 2016-06-15 | 银川边塞人家食品有限公司 | Sour and spicy hotpot seasoning and preparation method thereof |
| CN105685926A (en) * | 2016-02-04 | 2016-06-22 | 银川边塞人家食品有限公司 | Pickled plant oil hotpot condiment and preparation process |
| CN106072360A (en) * | 2016-06-15 | 2016-11-09 | 河南大汉食品产业园有限公司 | A kind of Fructus Lycopersici esculenti multidimensional bottom material of chafing dish and preparation method thereof |
| CN106262632A (en) * | 2016-08-31 | 2017-01-04 | 侯颖 | A kind of preparation method of Fructus Lycopersici esculenti bottom material of chafing dish |
| CN112167591A (en) * | 2020-09-10 | 2021-01-05 | 襄阳职业技术学院 | Sour and hot hotpot condiment and preparation method thereof |
-
2015
- 2015-05-12 CN CN201510238155.3A patent/CN104814416A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661459A (en) * | 2016-02-01 | 2016-06-15 | 银川边塞人家食品有限公司 | Sour and spicy hotpot seasoning and preparation method thereof |
| CN105661459B (en) * | 2016-02-01 | 2018-10-30 | 银川边塞人家食品有限公司 | Sour and peppery chafing dish material and preparation method thereof |
| CN105685926A (en) * | 2016-02-04 | 2016-06-22 | 银川边塞人家食品有限公司 | Pickled plant oil hotpot condiment and preparation process |
| CN106072360A (en) * | 2016-06-15 | 2016-11-09 | 河南大汉食品产业园有限公司 | A kind of Fructus Lycopersici esculenti multidimensional bottom material of chafing dish and preparation method thereof |
| CN106262632A (en) * | 2016-08-31 | 2017-01-04 | 侯颖 | A kind of preparation method of Fructus Lycopersici esculenti bottom material of chafing dish |
| CN112167591A (en) * | 2020-09-10 | 2021-01-05 | 襄阳职业技术学院 | Sour and hot hotpot condiment and preparation method thereof |
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Application publication date: 20150805 |
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| WD01 | Invention patent application deemed withdrawn after publication |