CN105919009A - Chafing dish bottom material for nourishing bodies and preparation method of chafing dish bottom material - Google Patents
Chafing dish bottom material for nourishing bodies and preparation method of chafing dish bottom material Download PDFInfo
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- CN105919009A CN105919009A CN201610259355.1A CN201610259355A CN105919009A CN 105919009 A CN105919009 A CN 105919009A CN 201610259355 A CN201610259355 A CN 201610259355A CN 105919009 A CN105919009 A CN 105919009A
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Abstract
The invention discloses a chafing dish bottom material for nourishing bodies. The chafing dish bottom material is prepared from the following raw materials in parts by weight: 2-10 parts of longan aril, 1-3 parts of glossy ganoderma, 1-3 parts of radix rehmanniae preparata, 1-3 parts of semen cuscutae, 1-3 parts of wild chrysanthemums, 50-150 parts of pork bones, 2-10 parts of spices, 1-5 parts of a thick broad-bean sauce, 300-500 parts of apple juice, 300-500 parts of pomegranate juice, 5-20 parts of peanut oil, 5-10 parts of natural chicken meat powder, 2-10 parts of dry red peppers, 1-3 parts of garlic, 1-3 parts of scallions, 1-3 parts of onions, and 1-5 parts of edible salt. According to the chafing dish bottom material disclosed by the invention, the longan aril, the glossy ganoderma, the radix rehmanniae preparata, the semen cuscutae, the wild chrysanthemums, the pork bones, the apple juice and the pomegranate juice in a specific proportion are added, and are matched with other raw materials, so that the chafing dish bottom material is guaranteed to be delicious in taste, good in mouth feel, and rich in nutrition, and can nourish bodies.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of bottom flavorings of nourishing chaffy dish and preparation thereof
Method.
Background technology
Chaffy dish, in the existing long history of China, is a kind of edible side by numerous consumers welcomeds
Just catering mode.It is known that the quality of chaffy dish and taste depend primarily on bottom material of chafing dish
Quality and mouth.Therefore it is the demand meeting people, market occurs in that at the bottom of the chaffy dish of different taste
Material.Along with improving constantly of people's quality of life, people while pursuing bottom material of chafing dish taste,
The most more focus on healthy requirement.Added at present Chinese herbal medicine bottom material of chafing dish, make people
Some nutrients being difficult in food at ordinary times obtain can be obtained again while edible chaffy dish delicious food
Matter, so, the bottom material of chafing dish with the Chinese herbal medicine of integration of edible and medicinal herbs as raw material, market demand is huge.
Summary of the invention
For above-mentioned, it is an object of the invention to provide one and there is nourishing the liver and kidney, quiet lung QI invigorating etc.
Effect, and bottom material of chafing dish nutritious, in good taste.
The present invention adopts the technical scheme that:
A kind of bottom flavorings of nourishing chaffy dish, is prepared from by following raw material: 2-10 part Arillus Longan
Meat, 1-3 part Ganoderma, 1-3 part Radix Rehmanniae Preparata, 1-3 part Semen Cuscutae, 1-3 part Flos Chrysanthemi Indici, 50-150
Part pig cylinder bone, 2-10 part spice, 1-5 part broad bean paste, 300-500 part Sucus Mali pumilae, 300-500
Part Sucus Granati, 5-20 part Oleum Arachidis hypogaeae semen, 5-10 part natural chicken meat powder, 2-10 part chilli,
1-3 part Bulbus Allii, 1-3 part Herba Alii fistulosi, 1-3 part Bulbus Allii Cepae, 1-5 part edible salt.
Preferably, described bottom flavorings of nourishing chaffy dish, following raw material it is prepared from: 6
Part Arillus Longan, 2 portions of Ganodermas, 2 portions of Radix Rehmanniaes Preparata, 2 portions of Semen Cuscutae, 2 portions of Flos Chrysanthemi Indicis, 100 portions of pigs
Cylinder bone, 6 parts of spices, 3 portions of broad bean paste, 400 parts of Sucus Mali pumilae, 400 parts of Sucus Granati, 12.5
Portion Oleum Arachidis hypogaeae semen, 7.5 parts of natural chicken meat powder, 6 parts of chillis, 2 portions of Bulbus Alliis, 2 portions of Herba Alii fistulosis,
2 portions of Bulbus Allii Cepaes, 3 portions of edible salts.
Preferably, described spice is made up of following raw material:
Fructus Tsaoko, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Amomi, anise.
Wherein, Arillus Longan, also known as Arillus Longan, has following effect: have Yellow Gentian Extract, can mend
Heart-spleen boosting, the disease such as the insomnia of damage insufficiency of the spleen to the heart, palpitation with fear, severe palpitation has certain effect；Can mend
QI of the spleen and stomach, can mend again nutrient QI and blood being insufficient, can control the disease of the weak blood deficiency of gas；
Ganoderma sweet-bitter flavor, property are flat, GUIXIN, lung, liver, spleen channel；Can tranquilizing by nourishing the heart, quiet lung benefit
Gas, regulating the flow of vital energy is become silted up, liver nourishing spleen invigorating；
Radix Rehmanniae Preparata sweet in the mouth tepor matter is moistened, and YIN nourishing of both having enriched blood again can vital essence replenishing and marrow benifiting；
Semen Cuscutae is sweet, warm, returns kidney, liver, warp, have nourishing the liver and kidney, controlling nocturnal emission with astringent drugs reducing urination, antiabortive,
Improving eyesight, effect of antidiarrheal；
Flos Chrysanthemi Indici bitter in the mouth, pungent, cool in nature.Effect: heat-clearing and toxic substances removing, dispelling wind suppressing the hyperactive liver.
Sucus Mali pumilae, Sucus Granati are the important component in the bottom material of chafing dish that the present invention provides.The present invention
By adding appropriate mulberry juice, Sucus Vitis viniferae, not only increase the health value of bottom material of chafing dish,
The mouthfeel of this bottom material of chafing dish can also be regulated so that it is while peppery, fresh, also there is perfume (or spice) and mouthfeel
Good feature.
The preparation method of the bottom flavorings of nourishing chaffy dish of the present invention, comprises the following steps:
(1) it is cooled to 100-110 degree after Oleum Arachidis hypogaeae semen being heated to 185-195 degree, obtains deep fat；
(2) spice is added in deep fat and carry out parch, obtain the first parched medicinal material；
(3) in the first described parched medicinal material, broad bean paste, natural chicken meat powder, extra dry red wine are added peppery
Green pepper, Bulbus Allii, Herba Alii fistulosi, Bulbus Allii Cepae carry out parch, obtain the second parched medicinal material；
(4) in described second parched medicinal material add Arillus Longan, Ganoderma, Radix Rehmanniae Preparata, Semen Cuscutae,
Flos Chrysanthemi Indici, pig cylinder bone, Sucus Mali pumilae, Sucus Granati boil, and are eventually adding edible salt and adjust
Taste, obtains bottom material of chafing dish.
Preferably, the parch time of step (2) is 5-8 minute；
Preferably, the parch time of step (3) is 20-30 minute；
Preferably, the time that boils of step (4) is 30-50 minute.
Compared with prior art, the present invention is by adding the Arillus Longan of special ratios, Ganoderma, ripe
Ground, Semen Cuscutae, Flos Chrysanthemi Indici, pig cylinder bone, Sucus Mali pumilae and Sucus Granati, and with other raw material phases
Coordinate, it is ensured that this bottom material of chafing dish not only delicious and fragrant taste, in good taste, and nourish health, battalion
Support abundant.
Detailed description of the invention
In order to be further appreciated by the present invention, below in conjunction with embodiment to the preferred embodiment of the invention
It is described, but it is to be understood that these describe simply as further illustrating inventive feature
With advantage rather than limiting to the claimed invention.
Embodiment 1
A kind of bottom flavorings of nourishing chaffy dish, is prepared from by following raw material: 2 grams of Arillus Longans,
1 kairine sesame, 1 gram of Radix Rehmanniae Preparata, 1 gram of Semen Cuscutae, 1 gram of Flos Chrysanthemi Indici, 50 grams of pig cylinder bones, 2 grams of perfume (or spice)
Pungent material, 1 gram of broad bean paste, 300 grams of Sucus Mali pumilae, 300 grams of Sucus Granati, 5 grams of Oleum Arachidis hypogaeae semen, 5 grams
Natural chicken meat powder, 2 grams of chillis, 1 gram of Bulbus Allii, 1 gram of Herba Alii fistulosi, 1 gram of Bulbus Allii Cepae, 1 gram of food
Use salt.
Embodiment 2
A kind of bottom flavorings of nourishing chaffy dish, is prepared from by following raw material: 6 grams of Arillus Longans,
2 kairine sesames, 2 grams of Radix Rehmanniaes Preparata, 2 grams of Semen Cuscutae, 2 grams of Flos Chrysanthemi Indicis, 100 grams of pig cylinder bones, 6 grams
Spice, 3 grams of broad bean paste, 400 grams of Sucus Mali pumilae, 400 grams of Sucus Granati, 12.5 grams of Oleum Arachidis hypogaeae semen,
7.5 grams of natural chicken meat powder, 6 grams of chillis, 2 grams of Bulbus Alliis, 2 grams of Herba Alii fistulosis, 2 grams of Bulbus Allii Cepaes,
3 grams of edible salts.
Embodiment 3
A kind of bottom flavorings of nourishing chaffy dish, is prepared from by following raw material: 10 grams of Arillus Longans,
3 kairine sesames, 3 grams of Radix Rehmanniaes Preparata, 3 grams of Semen Cuscutae, 3 grams of Flos Chrysanthemi Indicis, 150 grams of pig cylinder bones, 10 grams
Spice, 5 grams of broad bean paste, 500 grams of Sucus Mali pumilae, 500 grams of Sucus Granati, 20 grams of Oleum Arachidis hypogaeae semen,
10 grams of natural chicken meat powder, 10 grams of chillis, 3 grams of Bulbus Alliis, 3 grams of Herba Alii fistulosis, 3 grams of Bulbus Allii Cepaes,
5 grams of edible salts.
Claims (7)
1. a bottom flavorings of nourishing chaffy dish, it is characterised in that be prepared from by following raw material:
2-10 part Arillus Longan, 1-3 part Ganoderma, 1-3 part Radix Rehmanniae Preparata, 1-3 part Semen Cuscutae, 1-3 part open country
Flos Chrysanthemi, 50-150 part pig cylinder bone, 2-10 part spice, 1-5 part broad bean paste, 300-500 part
Sucus Mali pumilae, 300-500 part Sucus Granati, 5-20 part Oleum Arachidis hypogaeae semen, 5-10 part natural chicken meat powder,
2-10 part chilli, 1-3 part Bulbus Allii, 1-3 part Herba Alii fistulosi, 1-3 part Bulbus Allii Cepae, 1-5 part food
Use salt.
Bottom flavorings of nourishing chaffy dish the most according to claim 1, it is characterised in that by following heavy
Amount part raw material is prepared from: 6 portions of Arillus Longans, 2 portions of Ganodermas, 2 parts of Radix Rehmanniaes Preparata, 2 parts of Semen Cuscutae,
2 parts of Flos Chrysanthemi Indicis, 100 parts of pig cylinder bones, 6 parts of spices, 3 portions of broad bean paste, 400 parts of Sucus Mali pumilae,
400 parts of Sucus Granati, 12.5 portions of Oleum Arachidis hypogaeae semen, 7.5 parts of natural chicken meat powder, 6 parts of chillis, 2
Part Bulbus Allii, 2 portions of Herba Alii fistulosis, 2 portions of Bulbus Allii Cepaes, 3 portions of edible salts.
Bottom flavorings of nourishing chaffy dish the most according to claim 1 and 2, it is characterised in that described
Spice be made up of following raw material:
Fructus Tsaoko, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Amomi, anise.
The preparation method of bottom flavorings of nourishing chaffy dish the most according to claim 1 and 2, it is special
Levy and be to comprise the following steps:
(1) it is cooled to 100-110 degree after Oleum Arachidis hypogaeae semen being heated to 185-195 degree, obtains deep fat；
(2) spice is added in deep fat and carry out parch, obtain the first parched medicinal material；
(3) in the first described parched medicinal material, broad bean paste, natural chicken meat powder, extra dry red wine are added peppery
Green pepper, Bulbus Allii, Herba Alii fistulosi, Bulbus Allii Cepae carry out parch, obtain the second parched medicinal material；
(4) in described second parched medicinal material add Arillus Longan, Ganoderma, Radix Rehmanniae Preparata, Semen Cuscutae,
Flos Chrysanthemi Indici, pig cylinder bone, Sucus Mali pumilae, Sucus Granati boil, and are eventually adding edible salt and adjust
Taste, obtains bottom material of chafing dish.
The preparation method of bottom flavorings of nourishing chaffy dish the most according to claim 4, its feature exists
It it is 5-8 minute in the parch time of step (2).
The preparation method of bottom flavorings of nourishing chaffy dish the most according to claim 4, its feature exists
It it is 20-30 minute in the parch time of step (3).
The preparation method of bottom flavorings of nourishing chaffy dish the most according to claim 4, its feature exists
It it is 30-50 minute in the time that boils of step (4).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259355.1A CN105919009A (en) | 2016-04-25 | 2016-04-25 | Chafing dish bottom material for nourishing bodies and preparation method of chafing dish bottom material |
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| CN201610259355.1A CN105919009A (en) | 2016-04-25 | 2016-04-25 | Chafing dish bottom material for nourishing bodies and preparation method of chafing dish bottom material |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393053A (en) * | 2013-08-16 | 2013-11-20 | 谢志立 | Chafing dish bottom material and preparation method thereof |
| CN104222986A (en) * | 2014-09-01 | 2014-12-24 | 唐海玲 | Hotpot condiment and preparation method thereof |
-
2016
- 2016-04-25 CN CN201610259355.1A patent/CN105919009A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393053A (en) * | 2013-08-16 | 2013-11-20 | 谢志立 | Chafing dish bottom material and preparation method thereof |
| CN104222986A (en) * | 2014-09-01 | 2014-12-24 | 唐海玲 | Hotpot condiment and preparation method thereof |
Non-Patent Citations (5)
| Title |
|---|
| 《健康大讲堂》编委会: "《老年人吃什么？禁什么？》", 31 December 2014, 黑龙江科学技术出版社 * |
| 张仁俊等: "《实用眼科药物学》", 30 September 2015, 人民军医出版社 * |
| 牛阳: "《中国回药志》", 31 December 2015, 阳光出版社 * |
| 谭兴贵等: "《更年期综合征家常食谱》", 30 April 2005, 天津科学技术出版社 * |
| 靳士英: "《新编中医学》", 30 November 1997, 人民军医出版社 * |
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Application publication date: 20160907 |
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