CN105054028A - Chafing dish and making method of chafing dish - Google Patents
Chafing dish and making method of chafing dish Download PDFInfo
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- CN105054028A CN105054028A CN201510503091.5A CN201510503091A CN105054028A CN 105054028 A CN105054028 A CN 105054028A CN 201510503091 A CN201510503091 A CN 201510503091A CN 105054028 A CN105054028 A CN 105054028A
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Abstract
The invention discloses a chafing dish and a making method of the chafing dish. The chafing dish consists of the following components by weight: 1000 grams of animal meat raw materials, 10-20 grams of diced old ginger, 1-2 grams of sun cured dry green prickleyash, 20 grams of dry pod peppers, 0.5-2 milliliters of wild spicebush oil, 50 grams of vegetable oil, 20 grams of animal oil, 0.1-5 grams of a soy sauce, 1-10 grams of refined salt, 1-10 grams of gourmet powder, 0.2 gram of fructus tsaoko, 0.2 gram of rhizoma kaempferiae, 0.5-1 gram of Chinese cinnamon and 4-8 gram of high food grain wine. The chafing dish disclosed by the invention is processed by using all-natural wild medicinal type animals and plants and all-natural nutritional type animals and plants as raw materials and being matched with high-quality medical fruits, peel and oil, and is free from preservatives, and when eating the chafing dish, people do not suffer from excessive internal heat, so that the chafing dish is beneficial to the health of bodies.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of chafing dish and chafing dish preparation method.
Background technology
In the chafing dish of finished product, majority all contains chafing dish bottom flavorings and condiment composition, even also added anticorrisive agent in some chafing dish, uses easily to get angry afterwards, is unfavorable for that people are healthy.
Therefore, prior art need to improve and development.
Summary of the invention
In view of above-mentioned the deficiencies in the prior art, the object of the present invention is to provide a kind of chafing dish and chafing dish preparation method, be intended to solve chafing dish bottom flavorings in prior art and be mostly added with anticorrisive agent, and ediblely easily to get angry, be unfavorable for healthy problem.
Technical scheme of the present invention is as follows:
A kind of chafing dish, wherein, by mass, composed of the following components:
Animal flesh raw material 1000 grams, old ginger dice 10-20 gram, shine dry pericarpium zanthoxyli schinifolii 1-2 gram of system, dry capsicum annum fasciculatum 20 grams, wild spicebush oil 0.5-2 milliliter, vegetable oil 50 grams, 20 grams, animal oil, soy sauce 0.1-5 gram, refined salt 1-10 gram, monosodium glutamate 1-10 gram, tsaoko 0.2 gram, Kaempferia galanga 0.2 gram, cassia bark 0.5-1 gram, height grain wine 4-8 gram.
Described chafing dish, wherein, by mass, composed of the following components:
Animal flesh raw material 1000 grams, old ginger dice 15 grams, shine the dry pericarpium zanthoxyli schinifolii 2 grams of system, dry capsicum annum fasciculatum 20 grams, wild spicebush oil 0.2 milliliter, vegetable oil 50 grams, 20 grams, animal oil, 0.5 gram, soy sauce, refined salt 7 grams, monosodium glutamate 4 grams, tsaoko 0.2 gram, Kaempferia galanga 0.2 gram, 0.5 gram, cassia bark, height grain wine 6 grams.
A kind of chafing dish preparation method, wherein, comprises step:
Add water boil in A, pot, put into animal flesh raw material, blanching, pull out then drain stand-by;
B, pot burn to be hankered putting into vegetable oil, and oil temperature is burnt and become to 7-8, puts into cassia bark, Chinese prickly ash, the quick-fried perfume (or spice) of tsaoko stir-fry, is cooked by the animal flesh raw material of scalding, stir-fry five minutes, put into white wine and remove raw meat, then adds soy sauce toning, puts into capsicum annum fasciculatum subsequently and stir-fries together;
C, treat excessive moisture fried dry in pot, put into animal oil, ginger, fry to well done;
D, cross vegetable slow fire boil 15-60 minute by adding water cover in pot, put into spicebush oil, monosodium glutamate afterwards, continue to boil and take the dish out of the pot for 10-20 minute.
Beneficial effect: chafing dish provided by the invention, with All Pure Nature Wild Medicinal type, auxotype animals and plants for raw material, is equipped with the medicinal fruit of high-quality, skin, oil, and processing obtains preservative free, and edible does not get angry, and is beneficial to healthy chafing dish.
Detailed description of the invention
The invention provides a kind of chafing dish and chafing dish preparation method, for making object of the present invention, technical scheme and effect clearly, clearly, the present invention is described in more detail below.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
The invention provides a kind of chafing dish, wherein, by mass, composed of the following components:
Animal flesh raw material 1000 grams, old ginger dice 10-20 gram, shine dry pericarpium zanthoxyli schinifolii 1-2 gram of system, dry capsicum annum fasciculatum 20 grams, wild spicebush oil 0.5-2 milliliter, vegetable oil 50 grams, 20 grams, animal oil, soy sauce 0.1-5 gram, refined salt 1-10 gram, monosodium glutamate 1-10 gram, tsaoko 0.2 gram, Kaempferia galanga 0.2 gram, cassia bark 0.5-1 gram, height grain wine 4-8 gram.
In embodiments of the invention, with All Pure Nature Wild Medicinal type, auxotype animals and plants for raw material, be equipped with the medicinal fruit of high-quality, skin, oil, process and obtain, All Pure Nature Wild Medicinal type, auxotype animals and plants listed by Compendium of Material Medica are more particularly adopted to be major ingredient, without any additive, be conducive to healthy after edible.
Particularly, vegetable oil is the compound by unrighted acid and glycerine chemical combination, is distributed widely in occurring in nature, is the grease obtained from the fruit of plant, seed, plumule.As peanut oil, soya-bean oil, linseed oil, castor oil, vegetable seeds wet goods.Plant main body of oil is the ester that straight chain higher fatty acids and glycerine generate, and aliphatic acid, except palmitic acid, stearic acid and oleic acid, also contains multiple unsaturated acids, as erucic acid, eleostearic acid, castor oil acid etc.Vegetable oil is mainly containing mineral matter, aliphatic acid etc. such as vitamin E, K, calcium, iron, phosphorus, potassium; Aliphatic acid in vegetable oil can make skin moisturizing glossy.
Animal oil and animal fat are the fat of animal, and the animal oil eaten for the mankind generally derives from pig, ox, fish etc., can be used for processed food, makes food have the fresh perfume (or spice) of meat.Meat dish thing is belonged in Buddhism.Collocation consumes oil larger vegetarian diet, such as eggplant, radish etc., has and makes us fresh and sweet taste that appetite opens greatly and carnivorous local flavor, amount of heat and the unexistent nutrition of vegetable oil, promote that human body is to the nutrient absorption of food materials, especially vitamin.But animal oil also has drawback, eat and too much can cause some diseases, discomfort.Part human patients strictly will control intake, even can not edible animal oil.
The definition of wine degree refers to the volume percent contained by straight alcohol in wine (alcohol).Particularly, the grain wine of less than 40 ° (containing 40 °) is low grain wine, and the grain wine of more than 40 ° is height grain wine.
Preferably, chafing dish of the present invention, wherein, by mass, composed of the following components:
Animal flesh raw material 1000 grams, old ginger dice 15 grams, shine the dry pericarpium zanthoxyli schinifolii 2 grams of system, dry capsicum annum fasciculatum 20 grams, wild spicebush oil 0.2 milliliter, vegetable oil 50 grams, 20 grams, animal oil, 0.5 gram, soy sauce, refined salt 7 grams, monosodium glutamate 4 grams, tsaoko 0.2 gram, Kaempferia galanga 0.2 gram, 0.5 gram, cassia bark, height grain wine 6 grams.
Based on above-mentioned chafing dish, the present invention also provides a kind of chafing dish preparation method, and method is as follows:
Add water boil in step S100, pot, put into animal flesh raw material, blanching, pull out then drain stand-by;
Step S200, pot burn to be hankered putting into vegetable oil, and oil temperature is burnt and become to 7-8, puts into cassia bark, Chinese prickly ash, the quick-fried perfume (or spice) of tsaoko stir-fry, the animal flesh raw material of scalding is cooked, stir-fries 5 minutes, put into height grain wine and remove raw meat, add soy sauce toning again, put into dry capsicum annum fasciculatum subsequently and stir-fry together;
Step S300, treat excessive moisture fried dry in pot, put into animal oil, old ginger, fry to well done;
Step S400, cross vegetable slow fire boil 15-60 minute by adding water cover in pot, put into spicebush oil, monosodium glutamate afterwards, continue to boil and take the dish out of the pot for 10-20 minute.
Particularly, the boiling point of edible oil is at about 200 degree, and oil temperature burning becomes to be to 7-8 spends-180 degree by rusting to 150.
In sum, a kind of chafing dish provided by the invention and chafing dish preparation method, with All Pure Nature Wild Medicinal type, auxotype animals and plants for raw material, be equipped with the medicinal fruit of high-quality, skin, oil, process and obtain, more particularly adopt All Pure Nature Wild Medicinal type, auxotype animals and plants listed by Compendium of Material Medica to be major ingredient, without any additive, be conducive to healthy after edible.
Should be understood that, application of the present invention is not limited to above-mentioned citing, for those of ordinary skills, can be improved according to the above description or convert, and all these improve and convert the protection domain that all should belong to claims of the present invention.
Claims (3)
1. a chafing dish, is characterized in that, by mass, composed of the following components:
Animal flesh raw material 1000 grams, old ginger dice 10-20 gram, shine dry pericarpium zanthoxyli schinifolii 1-2 gram of system, dry capsicum annum fasciculatum 20 grams, wild spicebush oil 0.5-2 milliliter, vegetable oil 50 grams, 20 grams, animal oil, soy sauce 0.1-5 gram, refined salt 1-10 gram, monosodium glutamate 1-10 gram, tsaoko 0.2 gram, Kaempferia galanga 0.2 gram, cassia bark 0.5-1 gram, height grain wine 4-8 gram.
2. chafing dish according to claim 1, is characterized in that, by mass, composed of the following components:
Animal flesh raw material 1000 grams, old ginger dice 15 grams, shine the dry pericarpium zanthoxyli schinifolii 2 grams of system, dry capsicum annum fasciculatum 20 grams, wild spicebush oil 0.2 milliliter, vegetable oil 50 grams, 20 grams, animal oil, 0.5 gram, soy sauce, refined salt 7 grams, monosodium glutamate 4 grams, tsaoko 0.2 gram, Kaempferia galanga 0.2 gram, 0.5 gram, cassia bark, height grain wine 6 grams.
3. a chafing dish preparation method, is characterized in that, comprises step:
Add water boil in A, pot, put into animal flesh raw material, blanching, pull out then drain stand-by;
B, pot burn to be hankered putting into vegetable oil, and oil temperature is burnt and become to 7-8, puts into cassia bark, Chinese prickly ash, the quick-fried perfume (or spice) of tsaoko stir-fry, is cooked by the animal flesh raw material of scalding, stir-fry 5 minutes, puts into height grain wine and removes raw meat, then add soy sauce toning, put into dry capsicum annum fasciculatum subsequently and stir-fry together;
C, treat excessive moisture fried dry in pot, put into animal oil, old ginger, fry to well done;
D, cross vegetable slow fire boil 15-60 minute by adding water cover in pot, put into spicebush oil, monosodium glutamate afterwards, continue to boil and take the dish out of the pot for 10-20 minute.
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| CN201510503091.5A CN105054028B (en) | 2015-08-17 | 2015-08-17 | A kind of chafing dish and chafing dish preparation method |
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| CN201510503091.5A CN105054028B (en) | 2015-08-17 | 2015-08-17 | A kind of chafing dish and chafing dish preparation method |
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| CN105054028B CN105054028B (en) | 2017-10-17 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272023A (en) * | 2017-01-05 | 2018-07-13 | 由德天 | A kind of assorted native chafing dish formula and manufacture flow |
| CN110897099A (en) * | 2019-12-15 | 2020-03-24 | 湖南进庄农业科技发展有限责任公司 | Yin-nourishing yang-tonifying food and medicine chafing dish and preparation method thereof |
Citations (4)
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| CN102106561A (en) * | 2010-12-30 | 2011-06-29 | 会泽县绿海食品有限公司 | Hot-pot beef and preparing method thereof |
| CN102132741A (en) * | 2010-11-30 | 2011-07-27 | 徐洪茂 | Preparation method of lindera glauca oil |
| CN103349260A (en) * | 2013-08-06 | 2013-10-16 | 成都新蜀九香食品有限公司 | Dreg-free edible vegetable oil hotpot condiment and preparation method of the same |
| CN104305121A (en) * | 2014-09-24 | 2015-01-28 | 王怀喜 | Cattle stomach hotpot condiment and preparation method thereof |
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2015
- 2015-08-17 CN CN201510503091.5A patent/CN105054028B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132741A (en) * | 2010-11-30 | 2011-07-27 | 徐洪茂 | Preparation method of lindera glauca oil |
| CN102106561A (en) * | 2010-12-30 | 2011-06-29 | 会泽县绿海食品有限公司 | Hot-pot beef and preparing method thereof |
| CN103349260A (en) * | 2013-08-06 | 2013-10-16 | 成都新蜀九香食品有限公司 | Dreg-free edible vegetable oil hotpot condiment and preparation method of the same |
| CN104305121A (en) * | 2014-09-24 | 2015-01-28 | 王怀喜 | Cattle stomach hotpot condiment and preparation method thereof |
Non-Patent Citations (1)
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| 朱传平: "《家常火锅》", 30 April 2004 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108272023A (en) * | 2017-01-05 | 2018-07-13 | 由德天 | A kind of assorted native chafing dish formula and manufacture flow |
| CN110897099A (en) * | 2019-12-15 | 2020-03-24 | 湖南进庄农业科技发展有限责任公司 | Yin-nourishing yang-tonifying food and medicine chafing dish and preparation method thereof |
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| CN105054028B (en) | 2017-10-17 |
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Address after: 419605 Chenzhou Industrial Zone, Guan Zhuang Town, Yuanling County, Huaihua, Hunan Patentee after: Hunan Jin Zhuang agricultural science and Technology Development Co., Ltd. Address before: 419605 No. 28, neighborhood street committee, Guan Zhuang Town, Yuanling County, Huaihua, Hunan Patentee before: HUNAN JINZHUANG FOOD CO., LTD. |
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