CN105231396A - Fruit and vegetable flavor hotpot base flavouring and preparing method thereof - Google Patents
Fruit and vegetable flavor hotpot base flavouring and preparing method thereof Download PDFInfo
- Publication number
- CN105231396A CN105231396A CN201510820828.6A CN201510820828A CN105231396A CN 105231396 A CN105231396 A CN 105231396A CN 201510820828 A CN201510820828 A CN 201510820828A CN 105231396 A CN105231396 A CN 105231396A
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- China
- Prior art keywords
- parts
- vegetables
- fruits
- chafing dish
- bed material
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- Pending
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 35
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 20
- 239000008158 vegetable oil Substances 0.000 claims abstract description 20
- 239000010775 animal oil Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 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 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 34
- 239000011435 rock Substances 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 11
- 235000013330 chicken meat Nutrition 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 10
- 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 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 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
- 235000019640 taste Nutrition 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000000509 Chenopodium ambrosioides Nutrition 0.000 description 1
- 244000098897 Chenopodium botrys Species 0.000 description 1
- 235000005490 Chenopodium botrys Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 125000005843 halogen group Chemical group 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 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 belongs to the technical field of food seasoning, and discloses fruit and vegetable flavor hotpot base flavouring. The fruit and vegetable flavor hotpot base flavouring is prepared from, by weight, 50-70 parts of tomato sauce, 5-10 parts of white sugar or rock candy, 8-15 parts of salt and 8-15 parts of vegetable oil, or animal oil or mixtures obtained by mixing vegetable oil and animal oil by any ratio. The invention further discloses a preparing method of the fruit and vegetable flavor hotpot base flavouring. The preparing method includes the following steps that the vegetable oil or the animal oil is poured into a pot, and then the other raw material ingredients are put into the pot and stir-fried to boiling, and the boiling state is kept for 4-5 min. A new hotpot base flavouring which has a fruit and vegetable flavor and is sour, sweet, delicious and healthy is provided for traditional spicy and hot or clear soup hotpot base flavouring varieties. The raw materials are rich in nutrition and healthy, and the hotpot base flavouring is suitable for most people groups and wide in marketing range and will not increase body metabolism burdens after being eaten for a long time.
Description
Technical field
The invention belongs to food seasoning technical field, specifically, relate to a kind of fruits and vegetables flavour chafing dish bed material and preparation method thereof.
Background technology
Chafing dish is one of China's characteristic cooking methods, extensively likes by masses.Current chafing dish bottom flavorings is divided into trouble and clear soup taste usually, but the batching more complicated of chafing dish, and technical difficulty is large, wants have the good to eat chafing dish of ambrosia and be not easy.Containing the condiment that the excitant such as capsicum, Chinese prickly ash is stronger in the chafing dish bottom flavorings of spicy, and a lot of people can not eat the food containing capsicum, the colony such as old man, children can not eat peppery, and due to the difference of region eating habit, the restricted application of the chafing dish bottom flavorings of spicy.The chafing dish bottom flavorings of clear soup taste is halogen soup with soup-stock usually, then adds some other condiment, and taste is comparatively light, without intense stimulus.Current chafing dish bottom flavorings taste is comparatively single, selective less.
Summary of the invention
Object of the present invention provides a kind of sweet and sour taste, delicious fresh perfume (or spice), healthy fruits and vegetables flavour chafing dish bed material and preparation method thereof for above problem.
The object of the present invention is achieved like this: a kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 5 ~ 10 parts, catsup 50 ~ 70 parts, white sugar or rock sugar, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixtures in any proportion.
Further, described white sugar or rock sugar maltose or glucose replace, and the weight portion of described maltose is 10 ~ 20 parts, and the weight portion of described glucose is 12 ~ 25 parts.
Further, described fruits and vegetables flavour chafing dish bed material is also containing monosodium glutamate or chickens' extract 1 ~ 5 part.
Further, described fruits and vegetables flavour chafing dish bed material is also containing 10 ~ 20 parts, water.
Further, described fruits and vegetables flavour chafing dish bed material is also containing ginger 3 ~ 8 parts.
A preparation method for fruits and vegetables flavour chafing dish bed material, comprise the steps: first by vegetable oil or animal oil down in pot, then by other material composition down in pot, fry to boiling 4 ~ 5 minutes and get final product.
The invention has the beneficial effects as follows: fruits and vegetables flavour chafing dish bed material of the present invention is that traditional spicy or clear soup hotpot seasoning kind provides a kind of sweet and sour taste with fruits and vegetables taste, deliciousness, healthy novel taste newly.Its raw material are nutritious, healthy, are suitable for crowd wide, and long-term eating also can not increase body metabolism burden, and market sale is wide.And its preparation method is simple, raw material is easy to get, and is applicable to factory's batch production, the economic benefit that can produce.
Detailed description of the invention
Embodiment 1:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 5 ~ 10 parts, catsup 50 ~ 70 parts, white sugar or rock sugar, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixtures in any proportion.Described catsup is provided by COFCO, and described animal oil is one or more mixtures in lard, butter, sheep oil, chicken fat, butter.
Embodiment 2:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: catsup 50 ~ 70 parts, maltose 10 ~ 20 parts, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixtures in any proportion.
Embodiment 3:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: catsup 50 ~ 70 parts, glucose 12 ~ 25 parts, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixtures in any proportion.
Embodiment 4:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 5 ~ 10 parts, catsup 50 ~ 70 parts, white sugar or rock sugar, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixture, monosodium glutamate or chickens' extracts 1 ~ 5 part in any proportion.
Embodiment 5:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 5 ~ 10 parts, catsup 50 ~ 70 parts, white sugar or rock sugar, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixture, monosodium glutamate or chickens' extract 1 ~ 5 part, 10 ~ 20 parts, water in any proportion.
Embodiment 6:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 5 ~ 10 parts, catsup 50 ~ 70 parts, white sugar or rock sugar, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixture, monosodium glutamate or chickens' extracts 1 ~ 5 part in any proportion, 10 ~ 20 parts, water, ginger 3 ~ 8 parts.
Embodiment 7:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: catsup 50 parts, white sugar 5 parts, salt 8 parts, vegetable oil 8 parts, monosodium glutamate 1 part, 10 parts, water, ginger 3 parts.
Embodiment 8:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: catsup 70 parts, 10 parts, rock sugar, salt 15 parts, vegetable oil 15 parts, chickens' extract 5 parts, 20 parts, water, ginger 8 parts.
Embodiment 9:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 11 parts, mixture, monosodium glutamate or the chickens' extract 3 parts that 8 parts, catsup 60 parts, white sugar or rock sugar, salt 11 parts, vegetable oil and animal oil mix in any proportion, 15 parts, water, ginger 5 parts.
Embodiment 10:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 10 ~ 13 parts, mixture, monosodium glutamate or the chickens' extract 2 ~ 4 parts that 6 ~ 9 parts, catsup 53 ~ 65 parts, white sugar or rock sugar, salt 10 ~ 13 parts, vegetable oil and animal oil mix in any proportion, 12 ~ 18 parts, water, ginger 4 ~ 7 parts.
Embodiment 11:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 10 ~ 13 parts, mixture, monosodium glutamate or the chickens' extract 2 ~ 4 parts that 6 ~ 9 parts, catsup 53 ~ 65 parts, white sugar or rock sugar, salt 10 ~ 13 parts, vegetable oil and animal oil mix in any proportion, 12 ~ 18 parts, water, ginger 4 ~ 7 parts.
Embodiment 12:
A kind of fruits and vegetables flavour chafing dish bed material, formulated by weight by following composition: 10 parts, mixture, monosodium glutamate or the chickens' extract 3 parts that catsup 62 parts, glucose 20 parts, salt 11 parts, vegetable oil and butter mix in any proportion, 13 parts, water, ginger 5 parts.
Embodiment 13:
A preparation method for fruits and vegetables flavour chafing dish bed material, operates: in accordance with the following steps in embodiment 1-12, first by vegetable oil or animal oil down in pot, then by other material composition down in pot, fry to boiling 4 ~ 5 minutes, cooling forming, to obtain final product.
Claims (6)
1. a fruits and vegetables flavour chafing dish bed material, is characterized in that, formulated by weight by following composition: 5 ~ 10 parts, catsup 50 ~ 70 parts, white sugar or rock sugar, salt 8 ~ 15 parts, vegetable oil or animal oil or both 8 ~ 15 parts, mixtures in any proportion.
2. fruits and vegetables flavour chafing dish bed material as claimed in claim 1, is characterized in that, described white sugar or rock sugar maltose or glucose replace, and the weight portion of described maltose is 10 ~ 20 parts, and the weight portion of described glucose is 12 ~ 25 parts.
3. fruits and vegetables flavour chafing dish bed material as claimed in claim 1, is characterized in that, described fruits and vegetables flavour chafing dish bed material is also containing monosodium glutamate or chickens' extract 1 ~ 5 part.
4. fruits and vegetables flavour chafing dish bed material as claimed in claim 1, is characterized in that, described fruits and vegetables flavour chafing dish bed material is also containing 10 ~ 20 parts, water.
5. fruits and vegetables flavour chafing dish bed material as claimed in claim 1, is characterized in that, described fruits and vegetables flavour chafing dish bed material is also containing ginger 3 ~ 8 parts.
6. the preparation method as the fruits and vegetables flavour chafing dish bed material as described in arbitrary in claim 1 to 5, it is characterized in that, comprise the steps: first by vegetable oil or animal oil down in pot, then by other material composition down in pot, fry to boiling 4 ~ 5 minutes and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510820828.6A CN105231396A (en) | 2015-11-24 | 2015-11-24 | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510820828.6A CN105231396A (en) | 2015-11-24 | 2015-11-24 | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231396A true CN105231396A (en) | 2016-01-13 |
Family
ID=55029458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510820828.6A Pending CN105231396A (en) | 2015-11-24 | 2015-11-24 | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231396A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815740A (en) * | 2016-03-25 | 2016-08-03 | 青岛柏兰集团有限公司 | Tomato hotpot soup base and preparation method thereof |
| CN106072360A (en) * | 2016-06-15 | 2016-11-09 | 河南大汉食品产业园有限公司 | A kind of Fructus Lycopersici esculenti multidimensional bottom material of chafing dish and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431351A (en) * | 2013-08-28 | 2013-12-11 | 刘峙汶 | Sour soup vegetarian hotpot condiment and preparation method thereof |
| CN103829218A (en) * | 2012-11-21 | 2014-06-04 | 王玉仙 | Formula of cool and refreshing hotpot condiment and preparation method thereof |
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
-
2015
- 2015-11-24 CN CN201510820828.6A patent/CN105231396A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829218A (en) * | 2012-11-21 | 2014-06-04 | 王玉仙 | Formula of cool and refreshing hotpot condiment and preparation method thereof |
| CN103431351A (en) * | 2013-08-28 | 2013-12-11 | 刘峙汶 | Sour soup vegetarian hotpot condiment and preparation method thereof |
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 吴敬涛: "《火锅调味料》", 28 February 2011 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815740A (en) * | 2016-03-25 | 2016-08-03 | 青岛柏兰集团有限公司 | Tomato hotpot soup base and preparation method thereof |
| CN106072360A (en) * | 2016-06-15 | 2016-11-09 | 河南大汉食品产业园有限公司 | A kind of Fructus Lycopersici esculenti multidimensional bottom material of chafing dish and preparation method thereof |
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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 | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20161111 Address after: 400050 Chongqing Jiulongpo forward branch No. 4 1 unit 7-2 Applicant after: Zhou Yingming Address before: 16 No. 400052 Chongqing Jiulongpo Hualong Avenue Kowloon Park Applicant before: Chongqing Zhoujunji Hotpot Food Co., Ltd. |
|
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |
|
| RJ01 | Rejection of invention patent application after publication |