CN105211816A - A kind of MEAT DUMPLING IN CHILI OIL flavoring - Google Patents
A kind of MEAT DUMPLING IN CHILI OIL flavoring Download PDFInfo
- Publication number
- CN105211816A CN105211816A CN201510712154.8A CN201510712154A CN105211816A CN 105211816 A CN105211816 A CN 105211816A CN 201510712154 A CN201510712154 A CN 201510712154A CN 105211816 A CN105211816 A CN 105211816A
- Authority
- CN
- China
- Prior art keywords
- chili oil
- chilli
- meat dumpling
- vinegar
- parts
- 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
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 22
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 21
- 235000021419 vinegar Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 12
- 235000005300 cardamomo Nutrition 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 11
- 240000004760 Pimpinella anisum Species 0.000 claims description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 11
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 244000062250 Kaempferia rotunda Species 0.000 claims description 10
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 10
- 244000018436 Coriandrum sativum Species 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 241000234282 Allium Species 0.000 abstract description 5
- 241000208308 Coriandrum Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013409 condiments Nutrition 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 240000006677 Vicia faba Species 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000021400 peanut butter Nutrition 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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)
Abstract
The present invention relates to a kind of flavouring, specifically, relate to a kind of MEAT DUMPLING IN CHILI OIL flavoring, it is characterized in that: comprise the raw material according to following weight parts: chilli oil 10-30 part; Thick chilli sauce 10-20 part; Chilli 5-15 part; Soy sauce 5-10 part; Chickens' extract 2-5 part; Mashed garlic 10-20 part; Pericarpium zanthoxyli schinifolii 2-5 part; Vinegar 2-5 part; Spices 5-8 part; Green onion end 5-10 part; Soup-stock 6-20 part.
Description
Technical field
The present invention relates to a kind of flavouring, specifically, relate to a kind of MEAT DUMPLING IN CHILI OIL flavoring, belong to production of condiments technical field.
Background technology
MEAT DUMPLING IN CHILI OIL is the famous Han nationality's snack in Sichuan.This kind of tender deliciousness of snack, the micro-peppery giving off a strong fragrance of soup juice.MEAT DUMPLING IN CHILI OIL is the address of people from Sichuan to won ton, and won ton all has making throughout the country, and MEAT DUMPLING IN CHILI OIL is one of the most famous kind, and MEAT DUMPLING IN CHILI OIL claims Wanton in Guangzhou, claims clear soup in Jiangxi, and mainly claims won ton in other place of China.Won ton just occurred in China before more than 2,000 years, and a lot of national and area is all very prevailing, so title, eating method are also not quite similar, except cooking, decoct, friedly all to have, local flavor is different.
It is CN101099559 that State Intellectual Property Office discloses a publication number in 2008.1.9, name is called the invention of " a kind of condiment and preparation method thereof ", this invention forms primarily of chilli, anise, tsaoko, cardamom, ginger, garlic, sesame, peanut butter, thick broad-bean sauce frying, it is characterized in that the weight fraction ratio of said components is: chilli 30-50 part, tsaoko 0.5-2 part, cardamom 0.5-1 part, anistree 0.5-2 part, ginger 1.5-4.5 part, sesame 4-10 part, garlic 0.5-4 part, peanut butter 5-30 part, thick broad-bean sauce 5-30 part; More than batching point three step fryings form, the fragrant peppery profit mouth of mouthfeel, extremely whet the appetite, can be directly used in mixing cold dish, cool braised noodle, do chafing dish bottom flavorings and dip in water, also can be used for frying meat, can not feel dry after edible.
Above-mentioned condiment of the prior art may be used for MEAT DUMPLING IN CHILI OIL, but it is also not exclusively suitable as the flavoring of MEAT DUMPLING IN CHILI OIL, can not combine reach perfect local flavor with all types of MEAT DUMPLING IN CHILI OIL.
Summary of the invention
In order to solve defect of the prior art, make prior art formula more reasonable, more perfect, local flavor is coordinated more, the invention provides a kind of MEAT DUMPLING IN CHILI OIL flavoring.
A kind of MEAT DUMPLING IN CHILI OIL flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10-30 part
Thick chilli sauce 10-20 part
Chilli 5-15 part
Soy sauce 5-10 part
Chickens' extract 2-5 part
Mashed garlic 10-20 part
Pericarpium zanthoxyli schinifolii 2-5 part
Vinegar 2-5 part
Spices 5-8 part
Green onion end 5-10 part
Soup-stock 6-20 part.
Described vinegar is light-coloured vinegar.
Described spices comprises: fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf.
The mixed proportion of described fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf is 2:2:2:3:2:1.
Beneficial effect of the present invention:
The invention solves in prior art, MEAT DUMPLING IN CHILI OIL flavoring formula is not quite reasonable, cannot give prominence to the problem of the delicate flavour of fillings itself, in flavoring, suitably add light-coloured vinegar, more can excite the delicate flavour of fillings of folding arms further, make the more smooth coordination of mouthfeel simultaneously.
Detailed description of the invention
embodiment 1
A kind of MEAT DUMPLING IN CHILI OIL flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10-30 part
Thick chilli sauce 10-20 part
Chilli 5-15 part
Soy sauce 5-10 part
Chickens' extract 2-5 part
Mashed garlic 10-20 part
Pericarpium zanthoxyli schinifolii 2-5 part
Vinegar 2-5 part
Spices 5-8 part
Green onion end 5-10 part
Soup-stock 6-20 part.
Described vinegar is light-coloured vinegar.
Described spices comprises: fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf.
The mixed proportion of described fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf is 2:2:2:3:2:1.
embodiment 2
A kind of MEAT DUMPLING IN CHILI OIL flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10 parts
Thick chilli sauce 10 parts
Chilli 5 parts
5 parts, soy sauce
Chickens' extract 2 parts
10 parts, mashed garlic
Pericarpium zanthoxyli schinifolii 2 parts
Vinegar 2 parts
Spices 5 parts
5 parts, green onion end
6 parts, soup-stock.
Described vinegar is light-coloured vinegar.
Described spices comprises: fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf.
The mixed proportion of described fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf is 2:2:2:3:2:1.
embodiment 3
A kind of MEAT DUMPLING IN CHILI OIL flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 30 parts
Thick chilli sauce 20 parts
Chilli 15 parts
10 parts, soy sauce
Chickens' extract 5 parts
20 parts, mashed garlic
Pericarpium zanthoxyli schinifolii 5 parts
Vinegar 5 parts
Spices 8 parts
10 parts, green onion end
20 parts, soup-stock.
Described vinegar is light-coloured vinegar.
Described spices comprises: fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf.
The mixed proportion of described fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf is 2:2:2:3:2:1.
Claims (4)
1. a MEAT DUMPLING IN CHILI OIL flavoring, is characterized in that: comprise the raw material according to following weight parts:
Chilli oil 10-30 part
Thick chilli sauce 10-20 part
Chilli 5-15 part
Soy sauce 5-10 part
Chickens' extract 2-5 part
Mashed garlic 10-20 part
Pericarpium zanthoxyli schinifolii 2-5 part
Vinegar 2-5 part
Spices 5-8 part
Green onion end 5-10 part
Soup-stock 6-20 part.
2. a kind of MEAT DUMPLING IN CHILI OIL flavoring according to claim 1, is characterized in that: described vinegar is light-coloured vinegar.
3. a kind of MEAT DUMPLING IN CHILI OIL flavoring according to claim 1, is characterized in that: described spices comprises: fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf.
4. a kind of MEAT DUMPLING IN CHILI OIL flavoring according to claim 3, is characterized in that: the mixed proportion of described fennel, anise, kaempferia galamga, coriander, cardamom and spiceleaf is 2:2:2:3:2:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712154.8A CN105211816A (en) | 2015-10-28 | 2015-10-28 | A kind of MEAT DUMPLING IN CHILI OIL flavoring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510712154.8A CN105211816A (en) | 2015-10-28 | 2015-10-28 | A kind of MEAT DUMPLING IN CHILI OIL flavoring |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105211816A true CN105211816A (en) | 2016-01-06 |
Family
ID=54981429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510712154.8A Pending CN105211816A (en) | 2015-10-28 | 2015-10-28 | A kind of MEAT DUMPLING IN CHILI OIL flavoring |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105211816A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799418A (en) * | 2005-11-15 | 2006-07-12 | 陈义 | Method for preparing instant ravioli |
| CN103211131A (en) * | 2013-05-10 | 2013-07-24 | 苏州工业园区苏润食品厂 | Transparent skin wonton and process thereof |
-
2015
- 2015-10-28 CN CN201510712154.8A patent/CN105211816A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1799418A (en) * | 2005-11-15 | 2006-07-12 | 陈义 | Method for preparing instant ravioli |
| CN103211131A (en) * | 2013-05-10 | 2013-07-24 | 苏州工业园区苏润食品厂 | Transparent skin wonton and process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 箪食: "《精选家常菜大全》", 31 May 2013, 中国华侨出版社 * |
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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: 20160106 |