CN105166824A - Instant-boiling seasoning capable of relieving greasy feeling - Google Patents
Instant-boiling seasoning capable of relieving greasy feeling Download PDFInfo
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- CN105166824A CN105166824A CN201510555237.0A CN201510555237A CN105166824A CN 105166824 A CN105166824 A CN 105166824A CN 201510555237 A CN201510555237 A CN 201510555237A CN 105166824 A CN105166824 A CN 105166824A
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Abstract
The invention relates to an instant-boiling seasoning capable of relieving greasy feeling. The instant-boiling seasoning comprises a main instant-boiling material and greasy feeling relieving ingredients, which are packaged independently and separately, wherein the main instant-boiling material comprises the following raw materials: animal oil, vegetable oil, hot peppers, bean segments, fermented soya beans, garlic, ginger, white sugar, gourmet powder, salt, seed powder of Chinese prickly ash, peppers, star aniseed, cloves, villous amomum fruits, fructus tsaoko, pepper fruits, vanilla, cuminum cyminum, capsicum frutescens, and potassium sorbate; the greasy feeling relieving ingredients comprise the following raw materials: haw slices, onions, apples, black peppers, garlic, and black dates. According to the instant-boiling seasoning disclosed by the invention, haws, the apples, the black peppers and the black dates are merged into the instant-boiling seasoning, so that the prepared instant-boiling seasoning is fragrant in mouth feel, does not have the feel of greasy feeling, and has the efficacy of relieving greasy feeling.
Description
Technical field:
The present invention relates to field of food, particularly the greasy Shabu pot material of a kind of solution of halal food field.
Background technology:
Shabu pot is a kind of simple eating method of Chinese style chafing dish, and Shabu pot can scald various meat product according to personal like river, and the food materials such as other vegetables of arranging in pairs or groups, bacterium mushroom, beans.The simple eating method of Shabu pot is favored by increasing people, Muslim food field, mostly adds butter or sheep oil, for increasing the fragrance of Shabu pot, but after adding butter or sheep oil, rinsing carnivore food in Shabu pot material, more greasy in mouthfeel.
Summary of the invention:
In view of this, be necessary to provide a kind of greasy Shabu pot material of solution developed in conjunction with culture of Muslim diet.
The greasy Shabu pot material of a kind of solution, comprise Shabu pot major ingredient and conciliate greasy batching, Shabu pot major ingredient separates separately with the greasy batching of solution to be packed, the raw material of Shabu pot major ingredient and the weight portion of raw material are: 30000 ~ 60000 parts, animal oil, vegetable oil 10000 ~ 30000 parts, 6000 ~ 9000 parts, capsicum, bean cotyledon 100000 ~ 30000 parts, 2000 ~ 3000 parts, fermented soya bean, 2000 ~ 3000 parts, garlic, ginger 3000 ~ 5000 parts, white sugar 1000 ~ 3000 parts, monosodium glutamate 500 ~ 800 parts, salt 1000 ~ 3000 parts, zanthoxylum powder 2000 ~ 4000 parts, fiber crops green pepper 1000 ~ 4000 parts, anistree 1000 ~ 4000 parts, cloves 100 ~ 400 parts, fructus amomi 1000 ~ 3000 parts, tsaoko 1000 ~ 4000 parts, 1000 ~ 3000 parts, pepper, vanilla 900 ~ 1000 parts, cumin 1000 ~ 2000 parts, millet starch 1000 ~ 2000 parts, potassium sorbate 10 ~ 30 parts, the weight portion of the raw material and raw material of separating greasy batching is: haw flakes 2800 ~ 3200 parts, onion 800 ~ 1200 parts, apple 800 ~ 1200 parts, black pepper 800 ~ 1200 parts, 3800 ~ 4200 parts, garlic, dateplum persimmon 1800 ~ 2200 parts.
Preferably, animal oil used in Shabu pot major ingredient is the butter of butchering the ox that specification is butchered according to Islamic.
Preferably, animal oil used in Shabu pot major ingredient is the sheep oil of butchering the sheep that specification is butchered according to Islamic.
Preferably, separate greasy Shabu pot material to be obtained by following steps:
Capsicum crushing is stand-by;
The animal oil of butchering the animal that specification is butchered according to Islamic is poured in frying pot and heats, heat 1 ~ 3 minute, then vegetable oil is poured in frying pot with animal oil Hybrid Heating, the miscella of animal oil and vegetable oil is heated to 220 degree ~ 250 degree Celsius;
After the oil temperature of miscella reaches 220 degree ~ 250 degree Celsius, thick broad-bean sauce is poured in oil cauldron and stir-fries, stir-fry 9 ~ 10 minutes;
Bean cotyledon frying after 9 ~ 10 minutes in oil cauldron, adds ginger, garlic proceeds the frying 3 ~ 5 minutes that stir-fries;
Add ginger, garlic frying after 3 ~ 5 minutes, add fermented soya bean and continue to stir-fry, frying 3 ~ 5 minutes;
Add fermented soya bean frying after 3 ~ 5 minutes, add capsicum and continue to stir-fry, frying 8 ~ 10 minutes;
After adding capsicum, frying is after 8 ~ 10 minutes, add zanthoxylum powder, numb green pepper, anise, cloves, fructus amomi, tsaoko, pepper, vanilla, cumin, millet starch and potassium sorbate again, frying 5 ~ 8 minutes, then add white sugar, monosodium glutamate, salt continues to stir-fry, frying 3 ~ 5 minutes;
Add white sugar, monosodium glutamate, salt frying after 3 ~ 5 minutes, the frying of Shabu pot major ingredient completes;
The Shabu pot major ingredient of frying is cooled, pack;
Onion peeling is cut into block for subsequent use, apple is cleaned, stoning, cut into serving pieces;
Hawthorn, dateplum persimmon dust removal machine are removed dust, then are soaked in water 4 ~ 6 minutes, pulls control out dry,
By being cut into block onion, be cut into the apple of sheet, soak after hawthorn and dateplum persimmon, mix according to the amount of technological requirement and put into boiling integral pot, first steam 14 ~ 17 minutes, then add water and boil, boil 40 ~ 60 minutes, boil after each condiment has strong fragrance, Guan Huo, cooling, gets the soup juice packaging boiled, separates greasy batching and complete.
Preferably, the raw material of Shabu pot major ingredient and the weight portion of preferably raw material are: 50000 parts, animal oil, vegetable oil 20000 parts, 7000 parts, capsicum, bean cotyledon 15000 parts, 2500 parts, fermented soya bean, 2500 parts, garlic, ginger 4000 parts, white sugar 2000 parts, monosodium glutamate 600 parts, salt 1500 parts, zanthoxylum powder 3000 parts, fiber crops green pepper 2000 parts, anistree 2000 parts, cloves 200 parts, fructus amomi 1500 parts, tsaoko 2000 parts, 1500 parts, pepper, vanilla 950 parts, cumin 1500 parts, millet starch 1500 parts, potassium sorbate 20 parts.
Preferably, the weight portion of the raw material and raw material of separating greasy batching is: haw flakes 3000 parts, onion 1000 parts, apple 1000 parts, black pepper 800 parts, 4000 parts, garlic, dateplum persimmon 2000 parts.
The present invention is by hawthorn, apple, black pepper and dateplum persimmon are dissolved in Shabu pot material, not only mouthfeel is aromatic and do not have greasy feeling to make the Shabu pot material prepared, apple and hawthorn are the greasy food materials of a kind of well solution, apple and hawthorn directly do not join in Shabu pot major ingredient by the present invention, but the soup juice they boiled is packed separately, when edible Shabu pot, after Shabu pot major ingredient water is endured out, again by hawthorn, apple, onion, black pepper, namely the soup juice that garlic and dateplum persimmon boil separated greasy batching and joined in the Shabu pot major ingredient endured out, avoid pomace, the residue of hawthorn, the batching such as dateplum persimmon slag residue enters in pot, improve the mouthfeel of Shabu pot, also play and understand greasy effect.
Detailed description of the invention:
Separate greasy Shabu pot material, comprise Shabu pot major ingredient and conciliate greasy batching, Shabu pot major ingredient separates separately with the greasy batching of solution to be packed, the raw material of Shabu pot major ingredient and the weight portion of raw material are: 30000 ~ 60000 parts, animal oil, vegetable oil 10000 ~ 30000 parts, 6000 ~ 9000 parts, capsicum, bean cotyledon 100000 ~ 30000 parts, 2000 ~ 3000 parts, fermented soya bean, 2000 ~ 3000 parts, garlic, ginger 3000 ~ 5000 parts, white sugar 1000 ~ 3000 parts, monosodium glutamate 500 ~ 800 parts, salt 1000 ~ 3000 parts, zanthoxylum powder 2000 ~ 4000 parts, fiber crops green pepper 1000 ~ 4000 parts, anistree 1000 ~ 4000 parts, cloves 100 ~ 400 parts, fructus amomi 1000 ~ 3000 parts, tsaoko 1000 ~ 4000 parts, 1000 ~ 3000 parts, pepper, vanilla 900 ~ 1000 parts, cumin 1000 ~ 2000 parts, millet starch 1000 ~ 2000 parts, potassium sorbate 10 ~ 30 parts, the weight portion of the raw material and raw material of separating greasy batching is: haw flakes 2800 ~ 3200 parts, onion 800 ~ 1200 parts, apple 800 ~ 1200 parts, black pepper 800 ~ 1200 parts, 3800 ~ 4200 parts, garlic, dateplum persimmon 1800 ~ 2200 parts.
Animal oil used in Shabu pot major ingredient is butcher the butter of the ox that specification is butchered or the sheep oil for butchering the sheep that specification is butchered according to Islamic according to Islamic.
The greasy Shabu pot material of solution of the present invention is obtained by following steps:
Capsicum crushing is stand-by;
The animal oil of butchering the animal that specification is butchered according to Islamic is poured in frying pot and heats, heat 1 ~ 3 minute, then vegetable oil is poured in frying pot with animal oil Hybrid Heating, the miscella of animal oil and vegetable oil is heated to 220 degree ~ 250 degree Celsius;
After the oil temperature of miscella reaches 220 degree ~ 250 degree Celsius, thick broad-bean sauce is poured in oil cauldron and stir-fries, stir-fry 9 ~ 10 minutes;
Bean cotyledon frying after 9 ~ 10 minutes in oil cauldron, adds ginger, garlic proceeds the frying 3 ~ 5 minutes that stir-fries;
Add ginger, garlic frying after 3 ~ 5 minutes, add fermented soya bean and continue to stir-fry, frying 3 ~ 5 minutes;
Add fermented soya bean frying after 3 ~ 5 minutes, add capsicum and continue to stir-fry, frying 8 ~ 10 minutes;
After adding capsicum, frying is after 8 ~ 10 minutes, add zanthoxylum powder, numb green pepper, anise, cloves, fructus amomi, tsaoko, pepper, vanilla, cumin, millet starch and potassium sorbate again, frying 5 ~ 8 minutes, then add white sugar, monosodium glutamate, salt continues to stir-fry, frying 3 ~ 5 minutes;
Add white sugar, monosodium glutamate, salt frying after 3 ~ 5 minutes, the frying of Shabu pot major ingredient completes;
The Shabu pot major ingredient of frying is cooled, pack;
Onion peeling is cut into block for subsequent use, apple is cleaned, stoning, cut into serving pieces;
Hawthorn, dateplum persimmon dust removal machine are removed dust, then are soaked in water 4 ~ 6 minutes, pulls control out dry,
By being cut into block onion, be cut into the apple of sheet, soak after hawthorn and dateplum persimmon, mix according to the amount of technological requirement and put into boiling integral pot, first steam 14 ~ 17 minutes, then add water and boil, boil 40 ~ 60 minutes, boil after each condiment has strong fragrance, Guan Huo, cooling, gets the soup juice packaging boiled, separates greasy batching and complete.
The weight portion of the raw material of Shabu pot major ingredient and preferably raw material is: 50000 parts, animal oil, vegetable oil 20000 parts, 7000 parts, capsicum, bean cotyledon 15000 parts, 2500 parts, fermented soya bean, 2500 parts, garlic, ginger 4000 parts, white sugar 2000 parts, monosodium glutamate 600 parts, salt 1500 parts, zanthoxylum powder 3000 parts, numb green pepper 2000 parts, anistree 2000 parts, cloves 200 parts, fructus amomi 1500 parts, tsaoko 2000 parts, 1500 parts, pepper, vanilla 950 parts, cumin 1500 parts, millet starch 1500 parts, potassium sorbate 20 parts.The weight portion of the raw material and raw material of separating greasy batching is: haw flakes 3000 parts, onion 1000 parts, apple 1000 parts, black pepper 800 parts, 4000 parts, garlic, dateplum persimmon 2000 parts.
Dateplum persimmon taste warm in nature is sweet, is rich in protein, carbohydrate, organic acid, Cobastab and vitamin E, and the trace element such as phosphorus, calcium, iron, also has various nutrient, has effect of kidney tonifying and nourishing the stomach.And to delaying senility, enhanced machine vitality of subject, beautifying face and moistering lotion be all helpful.So dateplum persimmon is called as in " nutrition warehouse ", often edible effect that can help women's benefiting qi and nourishing blood, maintain epithelial cell tissues.And stomach can be warmed up, improving eyesight is invigorated blood circulation, promoting diuresis to remove toxic substance, be moist skin, crow must black good merchantable brand.
The present invention is by hawthorn, apple, black pepper and dateplum persimmon are dissolved in Shabu pot material, not only mouthfeel is aromatic and do not have greasy feeling to make the Shabu pot material prepared, apple and hawthorn are the greasy food materials of a kind of well solution, apple and hawthorn directly do not join in Shabu pot major ingredient by the present invention, but the soup juice they boiled is packed separately, when using the greasy Shabu pot of solution, after Shabu pot major ingredient water is endured out, again by hawthorn, apple, onion, black pepper, namely the soup juice that garlic and dateplum persimmon boil separated greasy batching and joined in the Shabu pot major ingredient endured out, avoid pomace, the residue of hawthorn, the batching such as dateplum persimmon slag residue enters in pot, improve the mouthfeel of Shabu pot, also play and understand greasy effect, dateplum persimmon in the greasy batching of solution in the present invention is rich in protein, carbohydrate, organic acid, Cobastab, vitamin E and phosphorus, calcium, the trace elements such as iron, also has various nutrient, there is effect of kidney tonifying and nourishing the stomach, and to delaying senility, enhanced machine vitality of subject, beautifying face and moistering lotion is all helpful.So the greasy Shabu pot material of solution provided by the invention not only has the giving off a strong fragrance of Shabu pot, edible do not have greasy sensation yet, and nutritive value is also very high.
Hawthorn used in the greasy batching of solution in the present invention, apple and dateplum persimmon, through dust removal, soak and make condiment free from admixture, discards to soak water soup juice can be made limpider without slag, and employing boiling integral pot, avoids the volatilization of condiment, makes that condiment taste is stronger flutters perfume (or spice).
Claims (6)
1. separate greasy Shabu pot material for one kind, it is characterized in that: separate greasy Shabu pot material and comprise Shabu pot major ingredient and conciliate greasy batching, Shabu pot major ingredient separates separately with the greasy batching of solution to be packed, the raw material of Shabu pot major ingredient and the weight portion of raw material are: 30000 ~ 60000 parts, animal oil, vegetable oil 10000 ~ 30000 parts, 6000 ~ 9000 parts, capsicum, bean cotyledon 100000 ~ 30000 parts, 2000 ~ 3000 parts, fermented soya bean, 2000 ~ 3000 parts, garlic, ginger 3000 ~ 5000 parts, white sugar 1000 ~ 3000 parts, monosodium glutamate 500 ~ 800 parts, salt 1000 ~ 3000 parts, zanthoxylum powder 2000 ~ 4000 parts, fiber crops green pepper 1000 ~ 4000 parts, anistree 1000 ~ 4000 parts, cloves 100 ~ 400 parts, fructus amomi 1000 ~ 3000 parts, tsaoko 1000 ~ 4000 parts, 1000 ~ 3000 parts, pepper, vanilla 900 ~ 1000 parts, cumin 1000 ~ 2000 parts, millet starch 1000 ~ 2000 parts, potassium sorbate 10 ~ 30 parts, the weight portion of the raw material and raw material of separating greasy batching is: haw flakes 2800 ~ 3200 parts, onion 800 ~ 1200 parts, apple 800 ~ 1200 parts, black pepper 800 ~ 1200 parts, 3800 ~ 4200 parts, garlic, dateplum persimmon 1800 ~ 2200 parts.
2. the greasy Shabu pot material of solution as claimed in claim 1, is characterized in that: animal oil used in Shabu pot major ingredient is the butter of butchering the ox that specification is butchered according to Islamic.
3. the greasy Shabu pot material of solution as claimed in claim 1, is characterized in that: animal oil used in Shabu pot major ingredient is the sheep oil of butchering the sheep that specification is butchered according to Islamic.
4. the greasy Shabu pot material of solution as claimed in claim 1, be is characterized in that: separate greasy Shabu pot material and obtained by following steps:
Capsicum crushing is stand-by;
The animal oil of butchering the animal that specification is butchered according to Islamic is poured in frying pot and heats, heat 1 ~ 3 minute, then vegetable oil is poured in frying pot with animal oil Hybrid Heating, the miscella of animal oil and vegetable oil is heated to 220 degree ~ 250 degree Celsius;
After the oil temperature of miscella reaches 220 degree ~ 250 degree Celsius, thick broad-bean sauce is poured in oil cauldron and stir-fries, stir-fry 9 ~ 10 minutes;
Bean cotyledon frying after 9 ~ 10 minutes in oil cauldron, adds ginger, garlic proceeds the frying 3 ~ 5 minutes that stir-fries;
Add ginger, garlic frying after 3 ~ 5 minutes, add fermented soya bean and continue to stir-fry, frying 3 ~ 5 minutes;
Add fermented soya bean frying after 3 ~ 5 minutes, add capsicum and continue to stir-fry, frying 8 ~ 10 minutes;
After adding capsicum, frying is after 8 ~ 10 minutes, add zanthoxylum powder, numb green pepper, anise, cloves, fructus amomi, tsaoko, pepper, vanilla, cumin, millet starch and potassium sorbate again, frying 5 ~ 8 minutes, then add white sugar, monosodium glutamate, salt continues to stir-fry, frying 3 ~ 5 minutes;
Add white sugar, monosodium glutamate, salt frying after 3 ~ 5 minutes, the frying of Shabu pot major ingredient completes;
The Shabu pot major ingredient of frying is cooled, pack;
Onion peeling is cut into block for subsequent use, apple is cleaned, stoning, cut into serving pieces;
Hawthorn, dateplum persimmon dust removal machine are removed dust, then are soaked in water 4 ~ 6 minutes, pulls control out dry,
By being cut into block onion, be cut into the apple of sheet, soak after hawthorn and dateplum persimmon, mix according to the amount of technological requirement and put into boiling integral pot, first steam 14 ~ 17 minutes, then add water and boil, boil 40 ~ 60 minutes, boil after each condiment has strong fragrance, Guan Huo, cooling, gets the soup juice packaging boiled, separates greasy batching and complete.
5. as claimed in claim 1 separate greasy Shabu pot material, it is characterized in that: the weight portion of the raw material of Shabu pot major ingredient and preferably raw material is: 50000 parts, animal oil, vegetable oil 20000 parts, 7000 parts, capsicum, bean cotyledon 15000 parts, 2500 parts, fermented soya bean, 2500 parts, garlic, ginger 4000 parts, white sugar 2000 parts, monosodium glutamate 600 parts, salt 1500 parts, zanthoxylum powder 3000 parts, numb green pepper 2000 parts, anistree 2000 parts, cloves 200 parts, fructus amomi 1500 parts, tsaoko 2000 parts, 1500 parts, pepper, vanilla 950 parts, cumin 1500 parts, millet starch 1500 parts, potassium sorbate 20 parts.
6. the greasy Shabu pot material of solution as claimed in claim 1, is characterized in that: the weight portion of the raw material and raw material of separating greasy batching is: haw flakes 3000 parts, onion 1000 parts, apple 1000 parts, black pepper 800 parts, 4000 parts, garlic, dateplum persimmon 2000 parts.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510555237.0A CN105166824A (en) | 2015-09-02 | 2015-09-02 | Instant-boiling seasoning capable of relieving greasy feeling |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510555237.0A CN105166824A (en) | 2015-09-02 | 2015-09-02 | Instant-boiling seasoning capable of relieving greasy feeling |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348459A (en) * | 2017-07-07 | 2017-11-17 | 宁夏宁杨清真食品有限公司 | Tomato chafing dish bottom flavorings |
| CN110800977A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Spicy hot pot seasoning 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 |
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| CN102835639A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Nourishing hotpot seasoning and preparation method thereof |
| CN103798733A (en) * | 2013-12-30 | 2014-05-21 | 青岛碧水蓝天生物技术有限公司 | Healthcare backing material and preparation method thereof |
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2015
- 2015-09-02 CN CN201510555237.0A patent/CN105166824A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1385107A (en) * | 2002-06-06 | 2002-12-18 | 李怀泉 | Method for preparing medicinal dietary soft-shelled turtle |
| CN1907129A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Method for preparing chafing dish fish |
| CN101720945A (en) * | 2009-12-31 | 2010-06-09 | 中国肉类食品综合研究中心 | Instant beef food and method for preparing same |
| CN102551011A (en) * | 2011-12-19 | 2012-07-11 | 大连创达技术交易市场有限公司 | Health base flavoring for hotpot |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348459A (en) * | 2017-07-07 | 2017-11-17 | 宁夏宁杨清真食品有限公司 | Tomato chafing dish bottom flavorings |
| CN110800977A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Spicy hot pot seasoning 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 |
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Application publication date: 20151223 |
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