CN104921039A - Low-fat hotpot condiment powder - Google Patents
Low-fat hotpot condiment powder Download PDFInfo
- Publication number
- CN104921039A CN104921039A CN201510260613.3A CN201510260613A CN104921039A CN 104921039 A CN104921039 A CN 104921039A CN 201510260613 A CN201510260613 A CN 201510260613A CN 104921039 A CN104921039 A CN 104921039A
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- Prior art keywords
- parts
- extract
- fat
- grams
- low
- 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
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- 235000004213 low-fat Nutrition 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 title claims abstract description 18
- 235000013409 condiments Nutrition 0.000 title abstract description 5
- 235000013372 meat Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 13
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 6
- 239000006002 Pepper Substances 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000009566 rice Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 244000025254 Cannabis sativa Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 241000010428 Alpinia katsumadae Species 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 244000141331 Amomum villosum Species 0.000 abstract 1
- 241001184078 Anisochilus Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000006517 Cinnamomum tamala Species 0.000 abstract 1
- 235000016386 Cinnamomum tamala Nutrition 0.000 abstract 1
- 244000111489 Gardenia augusta Species 0.000 abstract 1
- 235000018958 Gardenia augusta Nutrition 0.000 abstract 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 abstract 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 241000238565 lobster Species 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 26
- 235000019640 taste Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000020995 raw meat Nutrition 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- ZRSNZINYAWTAHE-UHFFFAOYSA-N p-methoxybenzaldehyde Chemical compound COC1=CC=C(C=O)C=C1 ZRSNZINYAWTAHE-UHFFFAOYSA-N 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 235000017663 capsaicin Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005118 dietary health Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 210000000952 spleen Anatomy 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
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a low-fat hotpot condiment powder which consists of meat enzymatic extract, salt, chicken essence, white sugar, fermented glutinous rice, bean paste, lobster sauce, Chinese red pepper, chilies, star anises, fennel, amomum tsaoko, amomum villosum, bay leaves, fresh ginger, cooking wine, alpinia katsumadai, cape jasmine fruits, garlic, scallion, pepper, rhizoma kaempferiae, cinnamomum tamala, anisochilus carnosua, gLycyrrhiza uralensis and other raw materials. The raw materials are concocted, extruded and grinded, and mixed into solid powder. The low-fat hotpot condiment powder uses a variety of materials with a reasonable match, and has characteristics of low-fat, no residue, nutrition and health, and no preservative. The low-fat hotpot condiment powder is mainly used for instant-boil hotpot as well as for fried dish, making fillings, cooked soup, etc.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of low fat chafing dish material powder.
Background technology
Chafing dish is with a long history in China, extensively like by masses.Along with improving constantly of people's quality of life, also more and more higher to the requirement of chafing dish bottom flavorings, while pursuit taste, more focus on the requirement to Dietary Health.In existing chafing dish diet, containing a large amount of fat, allowing likes to be beautiful when healthy people enjoy chafing dish delicious food is overcautious and indecisive.
Summary of the invention
According to above-mentioned prior art Problems existing, the invention provides a kind of fragrant odour strong, the low fat chafing dish material powder that mouthfeel is good, it has low fat, feature without slag, nutrient health, preservative free.
Technical scheme of the present invention is: low fat chafing dish material powder, be prepared from by the Raw material processing of following masses part: 10 ~ 12 parts, Chinese prickly ash, 10 ~ 12 parts, capsicum, anistree 10 ~ 12 parts, little fragrant 10 ~ 12 parts, tsaoko 10 ~ 12 parts, fructus amomi 10 ~ 12 parts, spiceleaf 10 ~ 12 parts, 10 ~ 12 parts, ginger, kowtow 10 ~ 12 parts in vain, branch 10 ~ 12 parts, 10 ~ 12 parts, garlic, 10 ~ 12 parts, shallot, three how 10 ~ 12 parts, 10 ~ 12 parts, cassia bark, Lysimachia sikokiana 10 ~ 12 parts, fermented glutinour rice 10 ~ 12 parts, bean cotyledon 10 ~ 12 parts, 10 ~ 12 parts, fermented soya bean, spirit grass 10 ~ 12 parts, chickens' extract 12 ~ 18 parts, monosodium glutamate 12 ~ 14 parts, salt 4 ~ 6 parts, 2 ~ 4 parts, pepper, meat enzymolysis extract 8 ~ 15 parts.
Described meat enzymolysis extract can be beef, pork, chicken, aquatic products or mutton enzymolysis extract.
The effect of Chinese prickly ash:
chinese prickly ashtaste is pungent, hot in nature, has the effect of fragrant stomach invigorating.
The effect of capsicum: the fruit of capsicum has pungent because pericarp contains capsicim, can improve a poor appetite.
Anistree effect: can except foul smell in meat, make it again to add perfume (or spice), therefore have another name called fennel, pleasantly sweet and strong aromatic odor, fragrance is from volatile anisaldehyde wherein.
The effect of little perfume (or spice): have special fragrance, taste is micro-sweet, pungent.
The effect of tsaoko: taste is pungent, warm in nature,
nontoxic.
The effect of fructus amomi: spices, slightly peppery, its taste is like camphor tree.
The effect of spiceleaf: taste is pungent, gas is fragrant, warm in nature loose.
The effect of ginger: raw meat is removed in hodgepodge, returns fresh.
The effect of kowtowing in vain: make flavoring, can remove peculiar smell, and flavouring is pungent.
The effect of branch: the micro-acid of taste and bitter, stomach invigorating.
The effect of garlic: main component allicin has sterilization.
The effect of shallot: the volatile oil in shallot and Capsaicin can dispel that the smelling of fish or mutton etc. is greasy, peculiar smell in savoury dish, produce special aroma.
Three how effects: aromatic flavour, resuscitation with aromatics, can improve a poor appetite.
The effect of cassia bark: pungent, warm in nature, the warm spleen of taste and stomach, goes raw meat to remove the smell of urine.
The effect of Lysimachia sikokiana: nature and flavor are sweet flat, antibacterial anticorrosion.
The effect of fermented glutinour rice: fresh pressure raw meat can be increased and remove peculiar smell, make soup halogen produce back sweet taste.
The effect of bean cotyledon: carry look flavouring.
The effect of fermented soya bean: be rich in protein, each seed amino acid, lactic acid, phosphorus, magnesium, calcium and multivitamin, good in color, smell and taste, there is certain health-care effect.
The effect of spirit grass: for flavouring.
The effect of chickens' extract: increase fresh rendering palatable.
The effect of monosodium glutamate: carry the fresh perfume that helps and increase taste in chafing dish.
The effect of salt: be " kings of hundred tastes ", strengthens the local flavor of condiment and the flavour that is in harmonious proportion.
The effect of pepper: taste is pungent warm in nature, with strong aromatic odor, for going raw meat to press the smell of urine, flavouring renders palatable.
The effect of meat enzymolysis extract: the mellow sense strengthening product, strengthening meat flavor, promotes mouthfeel and fragrance.
Above-mentioned raw materials is mixing match proportionally, and through concocting, extruding breaking method, it makes solid powder.
Compared with prior art, the present invention has following characteristics and beneficial effect:
1, low fat: fat content of the present invention is few, make consumer edible more relieved, diet is tending towards reasonable;
2, without slag: instant of the present invention, not well mouthfeel is not had;
3, solid-state: the present invention, without the need to adding anticorrisive agent, has good condition of storage;
4, concentrated extracting: taste substance of the present invention comprehensively, give off a strong fragrance, volume is little, saves cost of transportation;
5, the scope of application is wide: the present invention is used for chafing dish, cooking, facilitates soup-stock, fillings etc.
Detailed description of the invention
Explanation is launched below with regard to specific embodiment.
Embodiment 1
Described low fat chafing dish material powder is prepared according to following proportioning: 10 grams, Chinese prickly ash, 10 grams, capsicum, anistree 10 grams, little fragrant 10 grams, tsaoko 10 grams, fructus amomi 10 grams, spiceleaf 10 grams, 10 grams, ginger, in vain kowtow 10 grams, branch 10 grams, 10 grams, garlic, how 10 grams, 10 grams, shallot, three, 10 grams, cassia bark, Lysimachia sikokiana 10 grams, fermented glutinour rice 10 grams, bean cotyledon 10 grams, 10 grams, fermented soya bean, spirit grass 10 grams, chickens' extract 12 grams, monosodium glutamate 12 grams, salt 4 grams, 2 grams, pepper, meat enzymolysis extract 8 grams.
Embodiment 2
Described low fat chafing dish material powder is prepared according to following proportioning: 12 grams, Chinese prickly ash, 12 grams, capsicum, anistree 12 grams, little fragrant 12 grams, tsaoko 12 grams, fructus amomi 12 grams, spiceleaf 12 grams, 12 grams, ginger, in vain kowtow 12 grams, branch 12 grams, 12 grams, garlic, how 12 grams, 12 grams, shallot, three, 12 grams, cassia bark, Lysimachia sikokiana 12 grams, fermented glutinour rice 12 grams, bean cotyledon 12 grams, 12 grams, fermented soya bean, spirit grass 12 grams, chickens' extract 18 grams, monosodium glutamate 14 grams, salt 6 grams, 4 grams, pepper, meat enzymolysis extract 15 grams.
Claims (6)
1. low fat chafing dish material powder, it is characterized in that, be prepared from by the Raw material processing of following masses part: 10 ~ 12 parts, Chinese prickly ash, 10 ~ 12 parts, capsicum, anistree 10 ~ 12 parts, little fragrant 10 ~ 12 parts, tsaoko 10 ~ 12 parts, fructus amomi 10 ~ 12 parts, spiceleaf 10 ~ 12 parts, 10 ~ 12 parts, ginger, kowtow 10 ~ 12 parts in vain, branch 10 ~ 12 parts, 10 ~ 12 parts, garlic, 10 ~ 12 parts, shallot, three how 10 ~ 12 parts, 10 ~ 12 parts, cassia bark, Lysimachia sikokiana 10 ~ 12 parts, fermented glutinour rice 10 ~ 12 parts, bean cotyledon 10 ~ 12 parts, 10 ~ 12 parts, fermented soya bean, spirit grass 10 ~ 12 parts, chickens' extract 12 ~ 18 parts, monosodium glutamate 12 ~ 14 parts, salt 4 ~ 6 parts, 2 ~ 4 parts, pepper, meat enzymolysis extract 8 ~ 15 parts.
2. low fat chafing dish material powder according to claim 1, is characterized in that, meat enzymolysis extract can be beef enzymolysis extract extract.
3. low fat chafing dish material powder according to claim 1, is characterized in that, meat enzymolysis extract can be pork enzymolysis extract.
4. low fat chafing dish material powder according to claim 1, is characterized in that, meat enzymolysis extract can be chicken enzymolysis extract.
5. low fat chafing dish material powder according to claim 1, is characterized in that, meat enzymolysis extract can be aquatic products enzymolysis extract.
6. low fat chafing dish material powder according to claim 1, is characterized in that, meat enzymolysis extract can be mutton enzymolysis extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510260613.3A CN104921039A (en) | 2015-05-21 | 2015-05-21 | Low-fat hotpot condiment powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510260613.3A CN104921039A (en) | 2015-05-21 | 2015-05-21 | Low-fat hotpot condiment powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104921039A true CN104921039A (en) | 2015-09-23 |
Family
ID=54108745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510260613.3A Pending CN104921039A (en) | 2015-05-21 | 2015-05-21 | Low-fat hotpot condiment powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104921039A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995911A (en) * | 2016-07-08 | 2016-10-12 | 于春艳 | Hotpot condiment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352252A (en) * | 2008-08-28 | 2009-01-28 | 高庆胜 | Household convenient chafing dish material and method for preparing the same |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN103141798A (en) * | 2013-03-24 | 2013-06-12 | 钟伟 | Oilless chafing dish condiment and making method thereof |
-
2015
- 2015-05-21 CN CN201510260613.3A patent/CN104921039A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352252A (en) * | 2008-08-28 | 2009-01-28 | 高庆胜 | Household convenient chafing dish material and method for preparing the same |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN103141798A (en) * | 2013-03-24 | 2013-06-12 | 钟伟 | Oilless chafing dish condiment and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995911A (en) * | 2016-07-08 | 2016-10-12 | 于春艳 | Hotpot condiment |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |