CN105285889A - Preparation method of soup base of clear soup hotpot - Google Patents

Preparation method of soup base of clear soup hotpot Download PDF

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Publication number
CN105285889A
CN105285889A CN201510808670.0A CN201510808670A CN105285889A CN 105285889 A CN105285889 A CN 105285889A CN 201510808670 A CN201510808670 A CN 201510808670A CN 105285889 A CN105285889 A CN 105285889A
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China
Prior art keywords
parts
soup
frying
spices
adds
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CN201510808670.0A
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Chinese (zh)
Inventor
张一帆
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Chengdu Jinhui Technology Co Ltd
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Chengdu Jinhui Technology Co Ltd
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Priority to CN201510808670.0A priority Critical patent/CN105285889A/en
Publication of CN105285889A publication Critical patent/CN105285889A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method of soup base of clear soup hotpot, and belongs to the technical field of food condiments. The preparation method comprises steps of chicken soup decoction, base soup preparation, spice frying, and soup base decoction. Compared with the conventional soup bases, the provided soup base has the advantages of rich fragrance and delicious taste, and people will not get inflamed.

Description

A kind of preparation method of clear soup hotpot seasoning
Technical field
The present invention relates to a kind of chafing dish bottom flavorings, particularly relate to a kind of preparation method of clear soup hotpot seasoning, belong to food seasoning technical field.
Background technology
Chafing dish has long history in China, be one of diet deeply popular to people, and spicy hot chafing dish uses a large amount of Chinese prickly ashes, hot pepper, grease to make its taste weight because of it, taste is fragrant, but comparatively large to the stimulation of human body, often there is digestive discomfort, the phenomenon of even suffering from diarrhea after groups of people are edible.
And clear soup chafing dish is more focused on is the aspect that takes care of health, avoid and add a large amount of heavy burder, be generally applicable to person in middle and old age, children and most of young man.But the taste of a lot of clear soup hotpot seasoning is too light on the market, and fragrance is not strong, can not meet the pursuit of people for taste.
It is CN101940288A that State Intellectual Property Office discloses a publication number on January 12nd, 2011, name is called the patent of invention of a kind of clear soup hotpot seasoning and preparation method thereof, and raw material disclosed in this patent comprises vegetable oil 15000-25000 part, dried radish 4000-5000 part, Radix Codonopsis 2000-2100 part, salt 8000-9000 part, matrimony vine 1900-2000 part, lily 1400-1500 part, sesame 1400-1500 part, red date 800-910 part, tsaoko 800-910 part, pepper 700-750 part, spice 500-800 part.Although this patent has obtained clear soup chafing dish, its fragrance is strong not enough, and especially also need in blocked shot process to add certain water, its taste is more boring.
Summary of the invention
The present invention is intended to the preparation method proposing a kind of clear soup hotpot seasoning, and solve clear soup hotpot seasoning taste in prior art boring and eat rear problem of easily getting angry, it is of high nutritive value, delicious, can not cause the problem of oral cavity and digestive discomfort.
In order to realize foregoing invention object, technical scheme of the present invention is as follows:
A preparation method for clear soup hotpot seasoning, is characterized in that: comprise the following steps:
A. chicken soup boils
Be that the ratio of 3 ~ 5:1 adds in pot and boils in mass ratio by water and soil chicken, the time of boiling is 2 ~ 2.5h;
Soup at the bottom of B makes
Take the chicken soup 50 ~ 70 parts prepared in steps A, and Radix Codonopsis 2 ~ 4 parts, 5 ~ 10 parts, mushroom, dictyophora phalloidea 4 ~ 8 parts, Chinese yam 1 ~ 4 part and cogongrass rhizome 1 ~ 4 part add in pot and carry out boiling 40 ~ 80min, when being then cooled to 50 ~ 60 DEG C, adding 2 ~ 4 portions of chrysanthemum concentrates, stir;
C, spices frying
Taking 5 ~ 10 parts of vegetable oil adds in frying pan, fires 150 ~ 190 DEG C, adds 6 ~ 10 parts of spices, 0.5 ~ 1.2 portion of sesame carries out stir-frying 3 ~ 6min, obtain frying spices;
D, chafing dish material boil
The end Tonga obtained by step B enters in the obtained frying spices of step C, adds ginger splices, garlic filters after boiling 10 ~ 20min, finally add 0.8 ~ 1.5 part of Sodium Benzoate, obtain clear soup hotpot seasoning through reduced pressure concentration.
In order to realize the present invention better, described mushroom is the dried thin mushroom of moisture≤5%.
Described Chinese yam is the dry yam slice of moisture≤5%.
Described vegetable oil is soybean oil.
Described chrysanthemum concentrate obtains after dry mother chrysanthemum boils 1 ~ 1.2h in the water of 8 ~ 10 times of volumes.
Described spice is anise, the root of Dahurain angelica, anise, cassia bark, tsaoko, orange peel, and mixed proportion is 4:3:1:1:1:1
The present invention compared with prior art, has following beneficial effect:
(1) the present invention is by adopting chicken soup to be the soup-stock of bed material, there is nutritious, that soup juice is strong advantage, boil additionally by interpolation Radix Codonopsis, mushroom, dictyophora phalloidea, make taste better full, mushroom and dictyophora phalloidea have proposes fresh effect, has more enriched the mouthfeel of end soup, simultaneously by adding Chinese yam, the cogongrass rhizome of special ratios, play and soup look is become milkyr white, there is effect of heat-clearing simultaneously, prevent the problem of getting angry after eating.
(2), in the present invention, the preferred dried thin mushroom of mushroom, dried thin mushroom is better fresh compared to fresh mushroom taste, helps larger to the lifting of end soup taste.
(3) in the present invention, Chinese yam is dry yam slice preferably, and dry yam slice is in and is easy to, outside preservation, fresh Chinese yam can also be avoided easily well-done, the problem of not easily filtering after well-done.
(4) in the present invention, vegetable oil is soybean oil, and the seed of soybean taken from by soybean oil, has effect of expelling parasite, ease constipation, in chafing dish bottom flavorings, can be reduced to the injury of stomach, improves the health care of chafing dish.
(5) also with the addition of the concentrate of mother chrysanthemum in the present invention especially, owing to having a large amount of little residue, therefore carry out independent infusion before use, be filtered into good, mother chrysanthemum has and falls fire action preferably, and can give chafing dish special delicate fragrance.
(6) spice that the present invention selects is anise, the root of Dahurain angelica, anise, cassia bark, tsaoko, orange peel, and mixed proportion is 4:3:1:1:1:1, and the collocation of this several spices uses, and has more enriched the fragrance of bed material, and after making people edible, aftertaste for a good while.
Detailed description of the invention
Embodiment 1
A preparation method for clear soup hotpot seasoning, comprises the following steps:
A. chicken soup boils
Boiled for the ratio of 3:1 adds in pot in mass ratio by water and soil chicken, the time of boiling is 2.5h;
Soup at the bottom of B makes
Take the chicken soup 50 parts prepared in steps A, and Radix Codonopsis 2 parts, 5 parts, mushroom, dictyophora phalloidea 4 parts, Chinese yam 1 part and cogongrass rhizome 1 part add in pot and carry out boiling 80min, when being then cooled to 50 DEG C, adding 2 portions of chrysanthemum concentrates, stir;
C, spices frying
Taking 5 parts of vegetable oil adds in frying pan, fires 190 DEG C, adds 6 parts of spices, 0.5 portion of sesame carries out stir-frying 3min, obtain frying spices;
D, chafing dish material boil
The end Tonga obtained by step B enters in the obtained frying spices of step C, adds ginger splices, garlic filters after boiling 10min, finally add 0.8 part of Sodium Benzoate, obtain clear soup hotpot seasoning through reduced pressure concentration.
Embodiment 2
A preparation method for clear soup hotpot seasoning, comprises the following steps:
A. chicken soup boils
Boiled for the ratio of 5:1 adds in pot in mass ratio by water and soil chicken, the time of boiling is 2h;
Soup at the bottom of B makes
Take the chicken soup 70 parts prepared in steps A, and Radix Codonopsis 4 parts, 10 parts, mushroom, dictyophora phalloidea 8 parts, Chinese yam 4 parts and cogongrass rhizome 4 parts add in pot and carry out boiling 40min, when being then cooled to 60 DEG C, adding 2 portions of chrysanthemum concentrates, stir;
C, spices frying
Taking 10 parts of vegetable oil adds in frying pan, fires 190 DEG C, adds 10 parts of spices, 1.2 portions of sesames carry out stir-frying 6min, obtain frying spices;
D, chafing dish material boil
The end Tonga obtained by step B enters in the obtained frying spices of step C, adds ginger splices, garlic filters after boiling 20min, finally add 1.5 parts of Sodium Benzoates, obtain clear soup hotpot seasoning through reduced pressure concentration.
Embodiment 3
A preparation method for clear soup hotpot seasoning, comprises the following steps:
A. chicken soup boils
Boiled for the ratio of 4:1 adds in pot in mass ratio by water and soil chicken, the time of boiling is 2.5h;
Soup at the bottom of B makes
Take the chicken soup 65 parts prepared in steps A, and Radix Codonopsis 3 parts, 7 parts, mushroom, dictyophora phalloidea 5 parts, Chinese yam 2 parts and cogongrass rhizome 2 parts add in pot and carry out boiling 60min, when being then cooled to 55 DEG C, adding 3 portions of chrysanthemum concentrates, stir;
C, spices frying
Taking 5 ~ 10 parts of vegetable oil adds in frying pan, fires 170 DEG C, adds 7 parts of spices, 0.8 portion of sesame carries out stir-frying 4min, obtain frying spices;
D, chafing dish material boil
The end Tonga obtained by step B enters in the obtained frying spices of step C, adds ginger splices, garlic filters after boiling 18min, finally add 0.9 part of Sodium Benzoate, obtain clear soup hotpot seasoning through reduced pressure concentration.
Embodiment 4
A preparation method for clear soup hotpot seasoning, is characterized in that: comprise the following steps:
A. chicken soup boils
Boiled for the ratio of 5:1 adds in pot in mass ratio by water and soil chicken, the time of boiling is 2.5h;
Soup at the bottom of B makes
Take the chicken soup 70 parts prepared in steps A, and Radix Codonopsis 3 parts, 9 parts, mushroom, dictyophora phalloidea 7 parts, Chinese yam 3 parts and cogongrass rhizome 4 parts add in pot and carry out boiling 80min, when being then cooled to 58 DEG C, adding 2.5 portions of chrysanthemum concentrates, stir;
C, spices frying
Taking 5 ~ 10 parts of vegetable oil adds in frying pan, fires 160 DEG C, adds 10 parts of spices, 0.5 portion of sesame carries out stir-frying 5min, obtain frying spices;
D, chafing dish material boil
The end Tonga obtained by step B enters in the obtained frying spices of step C, adds ginger splices, garlic filters after boiling 20min, finally add 1 part of Sodium Benzoate, obtain clear soup hotpot seasoning through reduced pressure concentration.
In the present embodiment, described mushroom is the dried thin mushroom of moisture≤5%; Described Chinese yam is the dry yam slice of moisture≤5%.
Embodiment 5
The difference of the present embodiment and embodiment 4 is, further, soybean oil selected by vegetable oil, and it is used in chafing dish bottom flavorings, plays a protective role to the stomach of eater.
Embodiment 6
The present embodiment is on the basis of embodiment 4, and described chrysanthemum concentrate obtains after dry mother chrysanthemum boils 1.2h in the water of 8 times of volumes.
Embodiment 7
A preparation method for clear soup hotpot seasoning, is characterized in that: comprise the following steps:
A. chicken soup boils
Boiled for the ratio of 3:1 adds in pot in mass ratio by water and soil chicken, the time of boiling is 2h;
Soup at the bottom of B makes
Take the chicken soup 55 parts prepared in steps A, and Radix Codonopsis 4 parts, 5 parts, mushroom, dictyophora phalloidea 8 parts, Chinese yam 2 parts and cogongrass rhizome 1 part add in pot and carry out boiling 60min, when being then cooled to 55 DEG C, adding 3 portions of chrysanthemum concentrates, stir;
C, spices frying
Taking 6 parts of vegetable oil adds in frying pan, fires 180 DEG C, adds 7 parts of spices, 1 portion of sesame carries out stir-frying 3 ~ 6min, obtain frying spices;
D, chafing dish material boil
The end Tonga obtained by step B enters in the obtained frying spices of step C, adds ginger splices, garlic filters after boiling 20min, finally add 1.5 parts of Sodium Benzoates, obtain clear soup hotpot seasoning through reduced pressure concentration.
In the present embodiment, described mushroom is the dried thin mushroom of moisture≤5%; Described Chinese yam is the dry yam slice of moisture≤5%; Described vegetable oil is soybean oil; Described chrysanthemum concentrate obtains after dry mother chrysanthemum boils 1h in the water of 10 times of volumes; Spice is anise, the root of Dahurain angelica, anise, cassia bark, tsaoko, orange peel, and mixed proportion is 4:3:1:1:1:1.

Claims (6)

1. a preparation method for clear soup hotpot seasoning, is characterized in that: comprise the following steps:
A. chicken soup boils
Be that the ratio of 3 ~ 5:1 adds in pot and boils in mass ratio by water and soil chicken, the time of boiling is 2 ~ 2.5h;
Soup at the bottom of B makes
Take the chicken soup 50 ~ 70 parts prepared in steps A, and Radix Codonopsis 2 ~ 4 parts, 5 ~ 10 parts, mushroom, dictyophora phalloidea 4 ~ 8 parts, Chinese yam 1 ~ 4 part and cogongrass rhizome 1 ~ 4 part add in pot and carry out boiling 40 ~ 80min, when being then cooled to 50 ~ 60 DEG C, adding 2 ~ 4 portions of chrysanthemum concentrates, stir;
C, spices frying
Taking 5 ~ 10 parts of vegetable oil adds in frying pan, fires 150 ~ 190 DEG C, adds 6 ~ 10 parts of spices, 0.5 ~ 1.2 portion of sesame carries out stir-frying 3 ~ 6min, obtain frying spices;
D, chafing dish material boil
The end Tonga obtained by step B enters in the obtained frying spices of step C, adds ginger splices, garlic filters after boiling 10 ~ 20min, finally add 0.8 ~ 1.5 part of Sodium Benzoate, obtain clear soup hotpot seasoning through reduced pressure concentration.
2. the preparation method of clear soup hotpot seasoning as claimed in claim 1, is characterized in that: described mushroom is the dried thin mushroom of moisture≤5%.
3. the preparation method of clear soup hotpot seasoning as claimed in claim 1, is characterized in that: described Chinese yam is the dry yam slice of moisture≤5%.
4. the preparation method of clear soup hotpot seasoning as claimed in claim 1, is characterized in that: described vegetable oil is soybean oil.
5. the preparation method of clear soup hotpot seasoning as claimed in claim 1, is characterized in that: described chrysanthemum concentrate obtains after dry mother chrysanthemum boils 1 ~ 1.2h in the water of 8 ~ 10 times of volumes.
6. the preparation method of the clear soup hotpot seasoning as described in any one of Claims 1 to 5, is characterized in that: described spice is anise, the root of Dahurain angelica, anise, cassia bark, tsaoko, orange peel, and mixed proportion is 4:3:1:1:1:1.
CN201510808670.0A 2015-11-23 2015-11-23 Preparation method of soup base of clear soup hotpot Pending CN105285889A (en)

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Application Number Priority Date Filing Date Title
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036524A (en) * 2016-05-31 2016-10-26 吴艳 Formula and production technology of bottom material of spring health-care charcoal pot grilled chicken
CN106307421A (en) * 2016-08-22 2017-01-11 潘湛 Mushroom hotpot soup base
CN106722716A (en) * 2016-12-23 2017-05-31 邓勇 A kind of clear soup hotpot seasoning of nutritious tonifying
CN107212351A (en) * 2017-05-27 2017-09-29 西南大学 Bamboo shoots clear soup hotpot seasoning and preparation method thereof
CN108208718A (en) * 2016-12-21 2018-06-29 山东乐家客食品有限公司 Dietotherapy Shabu pot seafood taste bottom material

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104247937A (en) * 2013-06-25 2014-12-31 闵建华 Making method for small goat medicated chafing dish
CN104273494A (en) * 2014-09-28 2015-01-14 曾佳 Clear soup hotpot condiment
CN104381954A (en) * 2014-11-26 2015-03-04 遵义医学院 Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment
CN104397652A (en) * 2014-11-26 2015-03-11 遵义医学院 Honeysuckle-containing clear soup hotpot condiment and manufacturing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104247937A (en) * 2013-06-25 2014-12-31 闵建华 Making method for small goat medicated chafing dish
CN104273494A (en) * 2014-09-28 2015-01-14 曾佳 Clear soup hotpot condiment
CN104381954A (en) * 2014-11-26 2015-03-04 遵义医学院 Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment
CN104397652A (en) * 2014-11-26 2015-03-11 遵义医学院 Honeysuckle-containing clear soup hotpot condiment and manufacturing method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106036524A (en) * 2016-05-31 2016-10-26 吴艳 Formula and production technology of bottom material of spring health-care charcoal pot grilled chicken
CN106307421A (en) * 2016-08-22 2017-01-11 潘湛 Mushroom hotpot soup base
CN108208718A (en) * 2016-12-21 2018-06-29 山东乐家客食品有限公司 Dietotherapy Shabu pot seafood taste bottom material
CN106722716A (en) * 2016-12-23 2017-05-31 邓勇 A kind of clear soup hotpot seasoning of nutritious tonifying
CN107212351A (en) * 2017-05-27 2017-09-29 西南大学 Bamboo shoots clear soup hotpot seasoning and preparation method thereof

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Application publication date: 20160203