CN105211812A - A kind of plain soup chafing dish bottom flavorings with nourishing function and preparation method thereof - Google Patents
A kind of plain soup chafing dish bottom flavorings with nourishing function and preparation method thereof Download PDFInfo
- Publication number
- CN105211812A CN105211812A CN201510709283.1A CN201510709283A CN105211812A CN 105211812 A CN105211812 A CN 105211812A CN 201510709283 A CN201510709283 A CN 201510709283A CN 105211812 A CN105211812 A CN 105211812A
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- CN
- China
- Prior art keywords
- parts
- fleece
- angelicae sinensis
- radix angelicae
- flower root
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- 235000014347 soups Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000001341 Reynoutria japonica Species 0.000 claims abstract description 24
- 235000018167 Reynoutria japonica Nutrition 0.000 claims abstract description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 17
- 239000008159 sesame oil Substances 0.000 claims abstract description 17
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 17
- 241000756943 Codonopsis Species 0.000 claims abstract description 16
- 108010010803 Gelatin Proteins 0.000 claims abstract description 15
- 229920000159 gelatin Polymers 0.000 claims abstract description 15
- 239000008273 gelatin Substances 0.000 claims abstract description 15
- 235000019322 gelatine Nutrition 0.000 claims abstract description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 15
- 244000241872 Lycium chinense Species 0.000 claims abstract description 13
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract 5
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 241000220259 Raphanus Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 4
- 244000241838 Lycium barbarum Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 244000028550 Auricularia auricula Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 description 1
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021217 cabbage soup Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 229920001285 xanthan gum Polymers 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of plain soup chafing dish bottom flavorings with nourishing function, comprise following weight component composition: ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fleece-flower root 5-10 part, donkey-hide gelatin 20-30 part, fruit of Chinese wolfberry 5-20 part, date 5-20 part, salt 10-20 part, and preparation method of the present invention, this invention ensures that the original local flavor of flavoring, add Radix Angelicae Sinensis, the fleece-flower root, and be aided with donkey-hide gelatin, the fruit of Chinese wolfberry, by the preparation method of uniqueness, not only can keep original nutritional labeling, people eat for a long time simultaneously, there is the effect of enriching blood.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of plain soup chafing dish bottom flavorings with nourishing function and preparation method thereof.
Background technology
Generally speaking chafing dish, is take pot as utensil, with water or soup boiled, rinse the cooking method of cooking food, simultaneously also can refer to the pan that this cooking method is used.Its characteristic is boil while eat, or pot itself has heat insulation effect, and when eating, food is still steaming hot, and soup thing is unified.Chafing dish is now eaten and is now scalded, peppery salty fresh, oily but not greasy, sudden and violent dropping sweat, merry and lively pole, and Xie Yu dehumidifies, and be suitable for the weather in mountains and rivers, the present develops into dual-broth hot pot, spicy distinctly light, and each takes what he needs, suitable for all ages, to the good merchantable brand in winter.
End soup in soup for chafing dish and pot, with the most use is red soup juice, is secondly plain soup juice (comprising sour cabbage soup).The bottom of a pan by heating, the various characteristics of flavouring is given full play of.Mix up the taste of chafing dish soup halogen, fat-soluble and water-soluble when must fully use flavouring to be heated, just can reach " five tastes are harmonious ".This just requires correctly to grasp the duration and degree of heating, the precedence that feeds intake and boil the time during operation, and ratio is appropriate.Hot pot seasoning product are organic assembling of various flavouring, five flavor harmony is wherein accumulated with the shifting subtle relations of culvert one, certain flavouring is excessive, the local flavor of other flavouring can be covered, simultaneously along with the quickening of modern's rhythm of life, how while edible chafing dish, improve health-care effect, tunes benefit is carried out to the qi and blood of human body and negative and positive.
Summary of the invention
In order to overcome the defect of above-mentioned prior art, the invention provides a kind of plain soup chafing dish bottom flavorings with nourishing function and preparation method thereof, people use this clear soup chafing dish material scalding the food that boils, ediblely can reach the effect nourished the body.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is:
There is a plain soup chafing dish bottom flavorings for nourishing function, it is characterized in that: comprise following weight component composition:
Ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fleece-flower root 5-10 part, donkey-hide gelatin 20-30 part, fruit of Chinese wolfberry 5-20 part, date 5-20 part, salt 10-20 part.
There is a plain soup chafing dish bottom flavorings for nourishing function, comprise following weight component composition:
Ginger 15 parts, sesame oil 30 parts, dried radish 200 parts, Radix Codonopsis 15 parts, Radix Angelicae Sinensis 15 parts, the fleece-flower root 5 parts, 20 parts, donkey-hide gelatin, the fruit of Chinese wolfberry 20 parts, 10 parts, date, salt 15 parts.
There is a preparation method for the plain soup chafing dish bottom flavorings of nourishing function, it is characterized in that: comprise the steps:
(1) mark takes raw material by weight, ginger is ground to 300 orders; Radix Angelicae Sinensis, Radix Codonopsis, the fleece-flower root are cut into slices;
(2) get 300 parts of water and be heated to 90 DEG C-100 DEG C, and add Radix Angelicae Sinensis, Radix Codonopsis, the fleece-flower root, continuous heating 30-60 minute, gets juice;
(3) sesame oil is heated to 60 DEG C-80 DEG C, puts into ginger and dried radish and to stir-fry 3-5 minute;
(4) sesame oil prepared by step (3), ginger and dried radish, put into the juice that step (2) obtains, and add donkey-hide gelatin, the fruit of Chinese wolfberry, date, salt and anticorrisive agent, be heated to 85 DEG C-90 DEG C, continue 20 minutes, be then cooled to 30 DEG C of tinnings.
Radix Angelicae Sinensis in described step (2), the fleece-flower root are encapsulated in gauze bag, and after heating, Radix Angelicae Sinensis, Radix Codonopsis, the fleece-flower root are pulled out by gauze bag.
Described thickener is xanthans, described potassium sorbate preservative.
The present invention has the following advantages:
1, plain soup chafing dish bottom flavorings of the present invention with ginger, sesame oil and dried radish (or root-mustard, auricularia auriculajudae etc.) for primary raw material, ensure that original local flavor, taste is aromatic thick, add Radix Angelicae Sinensis, the fleece-flower root, and be aided with donkey-hide gelatin, the fruit of Chinese wolfberry, by the preparation method of uniqueness, not only original nutritional labeling can be kept, people eat for a long time simultaneously, have the effect of enriching blood.
2, preparation method of the present invention is simple, utilize gauze by Radix Codonopsis, Radix Glycyrrhizae encapsulation, pulled out after poach, ensure that the mouthfeel of flavoring, donkey-hide gelatin, the fruit of Chinese wolfberry are joined in flavoring simultaneously, not only there is health care, and add the fillings of flavoring, improve flavoring as the function of going with rice.
Detailed description of the invention
Below by embodiment, the present invention is described further:
Embodiment 1
There is a plain soup chafing dish bottom flavorings for nourishing function, comprise following weight component composition:
Ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fleece-flower root 5-10 part, donkey-hide gelatin 20-30 part, fruit of Chinese wolfberry 5-20 part, date 5-20 part, salt 10-20 part.
Its preparation method:
(1) mark takes raw material by weight, ginger is ground to 300 orders; Radix Angelicae Sinensis, Radix Codonopsis, the fleece-flower root are cut into slices;
(2) get 300 parts of water and be heated to 90 DEG C-100 DEG C, and add Radix Angelicae Sinensis, Radix Codonopsis, the fleece-flower root, continuous heating 30-60 minute, gets juice; Radix Angelicae Sinensis, the fleece-flower root are encapsulated in gauze bag, and after heating, Radix Angelicae Sinensis, the fleece-flower root are pulled out by gauze bag, and abandon;
(3) sesame oil is heated to 60 DEG C-80 DEG C, puts into ginger and dried radish and to stir-fry 3-5 minute;
(4) sesame oil prepared by step (3), ginger and dried radish, put into the juice that step (2) obtains, and add donkey-hide gelatin, the fruit of Chinese wolfberry, salt, date and anticorrisive agent, be heated to 85 DEG C-90 DEG C, continue 20 minutes, be then cooled to 30 DEG C of tinnings.
The potassium sorbate preservative of above-mentioned use.
Embodiment 2
A kind of plain soup chafing dish bottom flavorings with nourishing function of the present invention is made up of following weight component:
Ginger 15 parts, sesame oil 30 parts, dried radish 200 parts, Radix Codonopsis 15 parts, Radix Angelicae Sinensis 15 parts, the fleece-flower root 5 parts, 20 parts, donkey-hide gelatin, the fruit of Chinese wolfberry 20 parts, 10 parts, date, salt 15 parts.
Its preparation method is with embodiment 1.
Embodiment 3
A kind of plain soup chafing dish bottom flavorings with nourishing function of the present invention is made up of following weight component:
Ginger 15 parts, sesame oil 15 parts, dried radish 200 parts, Radix Angelicae Sinensis 20 parts, Radix Codonopsis 18 parts, the fleece-flower root 5 parts, 30 parts, donkey-hide gelatin, matrimony vine 20 parts, 15 parts, date, salt 20 parts.
Its preparation method is with embodiment 1.
Embodiment 4
A kind of plain soup chafing dish bottom flavorings with nourishing function of the present invention is made up of following weight component:
Ginger 20 parts, sesame oil 10 parts, dried radish 150 parts, Radix Angelicae Sinensis 15 parts, Radix Codonopsis 20 parts, the fleece-flower root 5 parts, 20 parts, donkey-hide gelatin, matrimony vine 5 parts, 5 parts, date, salt 10 parts.
Its preparation method is with embodiment 1.
Embodiment 5
A kind of plain soup chafing dish bottom flavorings with nourishing function of the present invention is made up of following weight component:
Ginger 20 parts, sesame oil 20 parts, dried radish 200 parts, Radix Angelicae Sinensis 20 parts, Radix Codonopsis 10 parts, the fleece-flower root 10 parts, what 30 parts, glue, matrimony vine 20 parts, 8 parts, date, salt 20 parts.
Claims (4)
1. there is a plain soup chafing dish bottom flavorings for nourishing function, it is characterized in that: comprise following weight component composition:
Ginger 10-20 part, sesame oil 20-30 part, dried radish 100-200 part, Radix Codonopsis 10-20 part, Radix Angelicae Sinensis 10-20 part, fleece-flower root 5-10 part, donkey-hide gelatin 20-30 part, fruit of Chinese wolfberry 5-20 part, date 5-20 part, salt 10-20 part.
2. a kind of plain soup chafing dish bottom flavorings with nourishing function according to claim 1, is characterized in that: comprise following weight component composition:
Ginger 15 parts, sesame oil 30 parts, dried radish 200 parts, Radix Codonopsis 15 parts, Radix Angelicae Sinensis 15 parts, the fleece-flower root 5 parts, 20 parts, donkey-hide gelatin, the fruit of Chinese wolfberry 20 parts, 10 parts, date, salt 15 parts.
3. a kind of preparation method with the plain soup chafing dish bottom flavorings of nourishing function according to claim 1, is characterized in that: comprise the steps:
(1) mark takes raw material by weight, ginger is ground to 300 orders; Radix Angelicae Sinensis, the fleece-flower root are cut into slices;
(2) get 300 parts of water and be heated to 90 DEG C-100 DEG C, and add Radix Angelicae Sinensis, the fleece-flower root, continuous heating 30-60 minute, gets juice;
(3) sesame oil is heated to 60 DEG C-80 DEG C, puts into ginger and dried radish and to stir-fry 3-5 minute;
(4) sesame oil prepared by step (3), ginger and dried radish, put into the juice that step (2) obtains, and add donkey-hide gelatin, the fruit of Chinese wolfberry, salt, thickener and anticorrisive agent, be heated to 85 DEG C-90 DEG C, continue 20 minutes, be then cooled to 30 DEG C of tinnings.
4. a kind of preparation method with the plain soup chafing dish bottom flavorings of nourishing function according to claim 3, it is characterized in that: the Radix Angelicae Sinensis in described step (2), the fleece-flower root are encapsulated in gauze bag, after heating, Radix Angelicae Sinensis, the fleece-flower root are pulled out by gauze bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709283.1A CN105211812A (en) | 2015-10-28 | 2015-10-28 | A kind of plain soup chafing dish bottom flavorings with nourishing function and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510709283.1A CN105211812A (en) | 2015-10-28 | 2015-10-28 | A kind of plain soup chafing dish bottom flavorings with nourishing function and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105211812A true CN105211812A (en) | 2016-01-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510709283.1A Pending CN105211812A (en) | 2015-10-28 | 2015-10-28 | A kind of plain soup chafing dish bottom flavorings with nourishing function and preparation method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981311A (en) * | 2017-11-27 | 2018-05-04 | 四川成都建华食品有限公司 | A kind of sesame oil chafing dish bottom flavorings and preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940288A (en) * | 2009-07-09 | 2011-01-12 | 甘丘平 | Clear soup hotpot seasoning and preparation method thereof |
-
2015
- 2015-10-28 CN CN201510709283.1A patent/CN105211812A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940288A (en) * | 2009-07-09 | 2011-01-12 | 甘丘平 | Clear soup hotpot seasoning and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李乐清: "《药膳火锅》", 30 December 1996 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107981311A (en) * | 2017-11-27 | 2018-05-04 | 四川成都建华食品有限公司 | A kind of sesame oil chafing dish bottom flavorings and preparation method |
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| 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: 20160106 |