CN106343501A - Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof - Google Patents
Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof Download PDFInfo
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- CN106343501A CN106343501A CN201610755246.9A CN201610755246A CN106343501A CN 106343501 A CN106343501 A CN 106343501A CN 201610755246 A CN201610755246 A CN 201610755246A CN 106343501 A CN106343501 A CN 106343501A
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- fish oil
- fructus
- expelling wind
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- 239000000463 material Substances 0.000 claims description 48
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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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof. The hotpot seasoning is prepared from, by weight, 90-120 parts of fish oil, 10, 10-20 parts of chili bean sauce, 10-30 parts of pepper, 8-10 parts of Chinese prickly ash, 3-5 parts of ginger, 2-3 garlic, 0.3-0.5 parts of star anise, 0.2-0.3 parts of cinnamon, 0.2-0.3 parts of bay leaf, 0.1-0.2 parts of allspice, 0.2-0.3 parts of rhizoma kaempferiae, 0.3-0.8 parts of fennel, 0.2-0.3 parts of nutmeg, 0.3-0.8 parts of amomum tsao-ko, 0.3-0.8 parts of clove, 0.3-0.8 parts of fructus amomi, 0.2-0.5 parts of cape jasmine, 0.4-0.6parts of liquorice root, 0.2-0.5 parts of dried tangerine peel, 0.5-1 parts of liquor, 0.5-1 parts of crystal sugar, 1-3 parts of fermented soyabean, 1-2 parts of radix angelicae tuhuo, 1-2 parts of incised notopterygium, 0.5-1 parts of herba selaginellae doederleinii, 0.3-0.8 parts of wintergreens, 0.2-0.5 parts of divaricate saposhnikovia root and 0.2-0.3 parts of cassia twig. The fish oil hotpot seasoning for expelling wind and clearing away cold has the efficacy of expelling wind and clearing away cold, dehumidification and is consistent with the public taste.
Description
Technical field
The present invention relates to field of food, in particular, it is related to a kind of expelling wind and cold fish oil bottom material of chafing dish and its preparation side
Method.
Background technology
Chaffy dish, is important in Chinese dietetic culture, has very long history in China.In order to improve the meat rinsed out,
The mouthfeel of dish and its nutritional labeling of increase, typically all add common by decoction, several flavor product and nutrient substance in advance in pot
The bed material of composition.China is vast in territory, and the taste that various places people are liked there is also difference, therefore occurs in that local flavor on market
Different chaffy dish.With the continuous improvement of people's living standard, the also more and more higher of the requirement to bottom material of chafing dish, pursuing taste
Meanwhile, also more focus on to health and nutrition requirement, existing bottom material of chafing dish with allow can rise people eat when play scattered
Cold effect, but only so it is impossible to enough further play the purpose preferably reaching expelling wind and cold, and people's blocked shot
Purpose be can expelling wind and cold, the ailment said due to cold or exposure in human body and cold are driven away, and present chaffy dish are for unilateral reinforcement cold expelling
Effect substantial amounts of interpolation Fructus Capsici and spice, surface looks that effect enhances, but side effect also goes out therewith, gives people to carry
Carry out the appearance of the undesirable conditions such as oral ulcer, constipation and diarrhoea, destroyed the healthy of human body, therefore how chaffy dish has been reached
Reduce undesirable condition while acting on to expelling wind and cold to occur, become the place of people's more emphasis.
Mainly there are Adeps Bovis seu Bubali and edible vegetable oil chaffy dish etc. at present, but traditional chaffy dish all has the shortcomings that easily to get angry, to throat after eating, and intestinal
The stimulation of stomach is very big, and particularly beef tallow hot pot is also easy to the problems such as cause diarrhoea.But vegetable oil chaffy dish fragrance mouthfeel deficiency exists
All it is weak on taste, do not reach fragrance and the mouthfeel of animal oil.
Content of the invention
In order to make up above deficiency, the invention provides a kind of expelling wind and cold fish oil bottom material of chafing dish and preparation method thereof, with
Solve the problems, such as in above-mentioned background technology.
The solution of the present invention is:
A kind of expelling wind and cold fish oil bottom material of chafing dish, including raw material, makes according to following weight parts:
Fish oil 90-120；
Broad bean paste 10-20；
Fructus Capsici 10-30；
Pericarpium Zanthoxyli 8-10；
Rhizoma Zingiberis Recenss 3-5；
Bulbus Allii 2-3；
Anistree 0.3-0.5；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2-0.3；
Herba Pelargonii Graveolentiss 0.2-0.3；
Oleum Linderae 0.1-0.2；
Rhizoma Kaempferiae 0.2-0.3；
Fructus Foeniculi 0.3-0.8；
Fructus Amomi Rotunduss 0.2-0.3；
Fructus Tsaoko 0.3-0.8；
Flos Caryophylli 0.3-0.8；
Fructus Amomi 0.3-0.8；
Fructus Gardeniae 0.2-0.5；
Radix Glycyrrhizae 0.4-0.6；
Pericarpium Citri Reticulatae 0.2-0.5；
Chinese liquor 0.5-1；
Crystal sugar 0.5-1；
Semen Sojae Preparatum 13；
Radix Angelicae Pubescentiss 1-2；
Rhizoma Et Radix Notopterygii 1-2；
Herba Selaginellae Doederleinii 0.5-1；
Herba pyrolae japonicae 0.3-0.8；
Radix Saposhnikoviae 0.2-0.5；
Ramulus Cinnamomi 0.2-0.3.
As preferred scheme, fish oil 100；
Broad bean paste 15；
Fructus Capsici 17；
Pericarpium Zanthoxyli 9；
Rhizoma Zingiberis Recenss 4；
Bulbus Allii 2；
Anistree 0.5；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2；
Herba Pelargonii Graveolentiss 0.2；
Oleum Linderae 0.2；
Rhizoma Kaempferiae 0.3；
Fructus Foeniculi 0.5；
Fructus Amomi Rotunduss 0.3；
Fructus Tsaoko 0.6；
Flos Caryophylli 0.4；
Fructus Amomi 0.5；
Fructus Gardeniae 0.3；
Radix Glycyrrhizae 0.5；
Pericarpium Citri Reticulatae 0.4；
Chinese liquor 0.9；
Crystal sugar 0.8；
Semen Sojae Preparatum 2；
Radix Angelicae Pubescentiss 1.5；
Rhizoma Et Radix Notopterygii 1.5；
Herba Selaginellae Doederleinii 0.8；
Herba pyrolae japonicae 0.4；
Radix Saposhnikoviae 0.3；
Ramulus Cinnamomi 0.2.
As preferred scheme, described broad bean paste is Pixian watercress.
As preferred scheme, also include adjuvant, described adjuvant is made according to following weight parts:
Yeast extract 0.1-0.2；
Chicken essence 0.2-0.3；
Minced meat 5-10；
Meat extract 0.2-0.3；
Bone marrow extract 2-3；
Spice 1-3；
Salt 3-6；
Sugared 2-4.
As preferred scheme, described minced meat can be one of Carnis Sus domestica, beef and Carnis Gallus domesticus or multiple groups
Conjunction forms.
As preferred scheme, described meat extract can be one of Carnis Sus domestica, beef and Carnis Gallus domesticus or multiple groups
Close extraction to form.
As preferred scheme, described bone marrow extract can be Os Sus domestica and a kind of Os Bovis seu Bubali extraction therein forms.
As preferred scheme, described spice can be anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentiss, Oleum Linderae, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Amomi Rotunduss,
One of Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Gardeniae, Radix Glycyrrhizae and Pericarpium Citri Reticulatae or multiple combination form.
Present invention also offers one kind prepares expelling wind and cold fish oil bottom material of chafing dish method, the method for the present invention is:
1) by the Fructus Tsaoko remove seed of the Oleum Linderae of 0.1-0.2 weight portion and 0.3-0.8 weight portion stay after shell with 0.3-0.5 weight portion
Anise, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 0.2-0.3 weight portion, the Herba Pelargonii Graveolentiss of 0.2-0.3 weight portion, the Rhizoma Kaempferiae of 0.2-0.3 weight portion, 0.3-0.8 weight
The Fructus Foeniculi of amount part, the Fructus Amomi Rotunduss of 0.2-0.3 weight portion, the Flos Caryophylli of 0.3-0.8 weight portion, the Fructus Amomi of 0.3-0.8 weight portion, 0.2-
The Fructus Gardeniae of 0.5 weight portion, the Radix Glycyrrhizae of 0.4-0.6 weight portion, the Pericarpium Citri Reticulatae of 0.2-0.5 weight portion, the Ramulus Cinnamomi of 0.2-0.3 weight portion enter
Row is pulverized, and is then put into sealing container, and the water of 90-100 DEG C of injection soaks 0.5-1.5 hour, and taking-up drains, and wait makes
With；
2) Pericarpium Zanthoxyli taking 3-5 weight portion from the Pericarpium Zanthoxyli of 8-10 weight portion puts into sealing container, and the water of 100 DEG C of injection soaks
Pull out after 1-2 hour and drain, standby；
3) Rhizoma Zingiberis Recenss taking 3-5 weight portion are cut into slices, and take the Bulbus Allii of 2-3 weight portion to clap broken, standby；
4) fish oil taking 90-120 weight portion is poured in container and is heated, and temperature reaches 140-160 DEG C, by step 3) in
Rhizoma Zingiberis Recenss and Bulbus Allii put into, Rhizoma Zingiberis Recenss and Bulbus Allii are pulled out when being changed into light yellow in fish oil, drain standby, continue heating fish oil and arrive
170-185℃；
5) take step 1) in mixture and step 4) lurid Rhizoma Zingiberis Recenss and Bulbus Allii put in No. two containers, then by 1-
The Radix Angelicae Pubescentiss of 2 weight portions, the Rhizoma Et Radix Notopterygii of 1-2 weight portion, the Herba Selaginellae Doederleinii of 0.5-1 weight portion, the Herba pyrolae japonicae of 0.3-0.8 weight portion, 0.2-
The Radix Saposhnikoviae of 0.5 weight portion, the Semen Sojae Preparatum of the broad bean paste of 10-20 weight portion, the crystal sugar of 0.5-1 weight portion and 1-3 weight portion put into two
In number container, take the Chinese liquor wherein half of 0.5-1 weight portion to pour in No. two containers, carry out uniform stirring；
6) by step 4) in heating fish oil to step 5) mixture in No. two containers sprays, stirs in spray
Mix, all proceed in No. two containers to fish oil, fish oil spray continues to boil 8-15 minute after finishing；
7) taking the Fructus Capsici of 5-20 weight portion to twist floss after being soaked two hours with boiling water from the Fructus Capsici of 10-30 weight portion becomes Ci
Cake Fructus Capsici pours step 6 into) in the container that boiled, heat and stir-fry after 3-8 minute, boil 5-15 minute, take step 5) in remaining
Chinese liquor pour into and continue raw material 8-9 in parch container in container and become dry, take step 2) drain after Pericarpium Zanthoxyli put in container and continue
Parch 5-10 minute, fill becomes bag；
8) by the yeast extract of 0.1-0.2 weight portion, the chicken essence of 0.2-0.3 weight portion, the minced meat of 5-10 weight portion,
The meat extract of 0.2-0.3 weight portion, the bone marrow extract of 2-3 weight portion, the spice of 1-3 weight portion, 3-6 weight portion
The sugar of salt and 2-4 weight portion carries out mix homogeneously, is packaged into adjuvant bag；
9) remaining untapped Fructus Capsici and remaining untapped Pericarpium Zanthoxyli are loaded in another adjuvant bag；
10) by step 7) bed material bag and step 8) adjuvant bag and step 9) in another adjuvant bag jointly pack,
Both obtained expelling wind and cold fish oil bottom material of chafing dish.
As preferred scheme, described step 7) in fill become bag be stir evenly even fill become bag or filter fill become bag
Due to employing technique scheme, a kind of spicy fish oil ashes after a fire material, including step: 1) by 0.1-0.2 weight portion
Oleum Linderae and the Fructus Tsaoko remove seed of 0.3-0.8 weight portion stay the osmanthus with the anise of 0.3-0.5 weight portion, 0.2-0.3 weight portion after shell
Skin, the Herba Pelargonii Graveolentiss of 0.2-0.3 weight portion, the Rhizoma Kaempferiae of 0.2-0.3 weight portion, the Fructus Foeniculi of 0.3-0.8 weight portion, 0.2-0.3 weight
The Fructus Amomi Rotunduss of part, the Flos Caryophylli of 0.3-0.8 weight portion, the Fructus Amomi of 0.3-0.8 weight portion, the Fructus Gardeniae of 0.2-0.5 weight portion, 0.4-0.6
The Radix Glycyrrhizae of weight portion, the Pericarpium Citri Reticulatae of 0.2-0.5 weight portion, the Ramulus Cinnamomi of 0.2-0.3 weight portion are pulverized, and are then put into sealing
Container, the water of 90-100 DEG C of injection soaks 0.5-1.5 hour, and taking-up drains, and waits to be used；2) from the Pericarpium Zanthoxyli of 8-10 weight portion
The Pericarpium Zanthoxyli taking 3-5 weight portion puts into sealing container, and the water of 100 DEG C of injection is pulled out after soaking 1-2 hour and drained, standby；3) take 3-5
The Rhizoma Zingiberis Recenss section of weight portion, takes the Bulbus Allii of 2-3 weight portion to clap broken, standby；4) fish oil taking 90-120 weight portion is poured in container
Heated, temperature reaches 140-160 DEG C, by step 3) in Rhizoma Zingiberis Recenss and Bulbus Allii put into, Rhizoma Zingiberis Recenss and Bulbus Allii are changed in fish oil
Pull out when light yellow, drain standby, continue heating fish oil to 170-185 DEG C；5) take step 1) in mixture and step 4) shallow
The Rhizoma Zingiberis Recenss of yellow and Bulbus Allii are put in No. two containers, then will be heavy to the Radix Angelicae Pubescentiss of 1-2 weight portion, the Rhizoma Et Radix Notopterygii of 1-2 weight portion, 0.5-1
The amount Herba Selaginellae Doederleinii of part, the Herba pyrolae japonicae of 0.3-0.8 weight portion, the Radix Saposhnikoviae of 0.2-0.5 weight portion, the broad bean paste of 10-20 weight portion,
The Semen Sojae Preparatum of the crystal sugar of 0.5-1 weight portion and 1-3 weight portion are put in No. two containers, take the Chinese liquor wherein half of 0.5-1 weight portion
Pour in No. two containers, carry out uniform stirring；6) by step 4) in heating fish oil to step 5) mixture in No. two containers
Sprayed, stirred in spray, all proceeded in No. two containers to fish oil, fish oil spray is continued to boil 8-15 after finishing and divides
Clock；7) taking the Fructus Capsici of 5-20 weight portion boiling water to twist floss after soaking two hours from the Fructus Capsici of 10-30 weight portion, to become glutinous rice cake peppery
Green pepper pours step 6 into) in the container that boiled, heat and stir-fry after 3-8 minute, boil 5-15 minute, take step 5) in remaining white
Wine is poured into and is continued raw material 8-9 in parch container in container and become dry, takes step 2) drain after Pericarpium Zanthoxyli put into and in container, continue parch
5-10 minute, fill becomes bag；8) by the yeast extract of 0.1-0.2 weight portion, the chicken essence of 0.2-0.3 weight portion, 5-10 weight
The minced meat of part, the meat extract of 0.2-0.3 weight portion, the bone marrow extract of 2-3 weight portion, the spice of 1-3 weight portion, 3-
The sugar of the salt of 6 weight portions and 2-4 weight portion carries out mix homogeneously, is packaged into adjuvant bag；9) by remaining untapped Fructus Capsici and surplus
Remaining untapped Pericarpium Zanthoxyli loads in another adjuvant bag；10) by step 7) bed material bag and step 8) adjuvant bag and step 9)
In another adjuvant bag jointly pack, both expelling wind and cold fish oil bottom material of chafing dish.
Edible way: open adjuvant bag in 6 8% ratio call in fresh boiled water chaffy dish bottom soup, according to happiness after allowing
Good spicy degree is different to put into suitable bed material amount in bed material bag.
Advantages of the present invention: make chaffy dish by adding Radix Angelicae Pubescentiss, Rhizoma Et Radix Notopterygii, Herba Selaginellae Doederleinii, Herba pyrolae japonicae, Radix Saposhnikoviae and Ramulus Cinnamomi rational proportion
Reached effect of expelling wind and cold, simultaneously do not lose chaffy dish itself give people with excitement and while mouthfeel, fall
Low should send out the probability got angry, in the present invention, Radix Angelicae Pubescentiss and Rhizoma Et Radix Notopterygii are used in conjunction with, and Rhizoma Et Radix Notopterygii and Radix Angelicae Pubescentiss can wind-damp dispelling pain relieving, diaphoresis solutions
Table, with controlling arthralgia due to wind-cold-dampness disease and effect of the wet exterior syndrome of affection of exogenous wind-cold.Rhizoma Et Radix Notopterygii abnormal smells from the patient hero is strong, and master enters bladder warp, dissipates and induces sweat power by force,
Mountain peak top, row limb arm can directly be gone up, be apt to control top ailment said due to cold or exposure；Radix Angelicae Pubescentiss abnormal smells from the patient is thin, and property is also gentler, and master enters kidney channel, and row on the lower side enters
In, be longer than rheumatism between waist and knee muscles and bones of dispelling, kind control under in inner rheumatic arthralgia, and wind-damp dispelling power is strong, is that dispelling the wind and dampness pathogens arthralgia pain is often
With key medicine, this two tastes medicine is used in conjunction with, can either reach expeling the upper rheumatic arthralgia in table again can under in inner rheumatism
Arthralgia pain, makes the present invention in wind-dispelling effect having reached to people's entirety truly；Using Herba Selaginellae Doederleinii in the present invention, Herba Selaginellae Doederleinii
Sweet in the mouth, cool in nature, there is heat-clearing and toxic substances removing, effect of expelling wind and removing dampness, not only enhance in the present invention expelling wind and removing dampness effect, and
And reduce in the present invention and carried scorching property using spice, make bottom material of chafing dish effect milder of this invention, preferably each
Class crowd's is edible, adds Herba pyrolae japonicae in the present invention, and Herba pyrolae japonicae is mild-natured, and taste is micro-, can expelling wind and cold, promoting blood circulation, promote human body
Blood circulation, improve the physical basis metabolism power of people, effectively having nursed one's health people's deficiency of YIN, wind and cold deposits human body, thus improving
The body constitution of people；Radix Saposhnikoviae acrid in the mouth, sweet, slightly warm in nature, have expelling pathogenic wind from the body surface, effect of removing dampness to relieve pain, are mainly used in diseases caused by exogenous pathogenic factor
Exterior syndrome, rubella itch, rheumatic arthralgia, tetanus just, insufficiency of the spleen leading to overabundance of dampness, reduce all pyretic toxicity in chaffy dish；Adopt in the present invention
Ramulus Cinnamomi and Cortex cinnamomi japonici (Ramulus Cinnamomi) are used in conjunction with although belonging to the product of xylocinnamomum, but because respective medicinal part is different, its nature,taste and action
Also different, Cortex cinnamomi japonici (Ramulus Cinnamomi) refers to for its bark to remove the trunk bark after outermost layer cork, is the Lao Pi of cassia tree, by its shape
As referred to as " Cortex cinnamomi japonici (Ramulus Cinnamomi) "；And Ramulus Cinnamomi uses, then only take its twig with the wooden heart, though the two equal acrid in the mouth, sweet, all can play supporing yang scattered
Cold, effect of warming the meridian and promoting blood circulation, but but both are distinguishing, that is, the strength incremented by successively of warming YANG.Ramulus Cinnamomi is gently walked
On, under Cortex Cinnamomi property is sunk and entered, so cold in lower-JIAO disease takes Cortex cinnamomi japonici (Ramulus Cinnamomi) to sink and enter Liver and kidney in relieving exterior syndrome and dispelling cold Ramulus Cinnamomi, treatment.Cortex cinnamomi japonici (Ramulus Cinnamomi)
Property heat, GUIXIN, liver,kidney,spleen warp, power is strong and in work(specially walks, be preferably used for controlling sun and decline and interior cold serious symptom, mend gate of vitality's fire, control colic of cold type abdomen
The diseases such as pain.And Ramulus Cinnamomi is then warm in nature, GUIXIN, lung, bladder warp, power is delayed and had both been walked in table walks, and controls that sun declines and interior cold mild is preferably used, and
Energy relieving the exterior syndrome by diaphoresis, controlling anemofrigid cold has antiperspirant or lossless, and both can serve as the bittern material seasoning in daily life, therefore originally
In invention, Ramulus Cinnamomi and Cortex cinnamomi japonici (Ramulus Cinnamomi) proportioning are used, play the fragrance adjusting chaffy dish by Cortex cinnamomi japonici (Ramulus Cinnamomi) and Ramulus Cinnamomi, expel the fishy smell of fish oil, and
Ramulus Cinnamomi can be passed through, play effect of expelling wind and cold, and Ramulus Cinnamomi power is delayed and walked table, forms good complementation with Cortex cinnamomi japonici (Ramulus Cinnamomi), it is right to reach
Effect of the common expelling wind and cold of human body the exterior and the interior；Used in the present invention, Radix Angelicae Pubescentiss, Rhizoma Et Radix Notopterygii, Herba Selaginellae Doederleinii, Herba pyrolae japonicae, Radix Saposhnikoviae and Ramulus Cinnamomi is no
Abnormal flavour, no violent bitterness, thus without the mouthfeel of impact this province of chaffy dish, will not destroy the fragrance of chaffy dish；In invention, by fish oil
Spray temperature, the operation such as control of time, make Fructus Capsici crispy in taste, aromatic flavor, and Fructus Canarii has no bitterness simultaneously, does not interfere with
Mouthfeel in bottom material of chafing dish；Compared with prior art, in the present invention, by fish oil, Ramulus Cinnamomi, broad bean paste, Fructus Capsici, Pericarpium Zanthoxyli, Rhizoma Zingiberis Recenss,
Bulbus Allii, anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentiss, Oleum Linderae, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Amomi Rotunduss, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Gardeniae, Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Chinese liquor,
Crystal sugar and the proportioning of Semen Sojae Preparatum, cooperate between raw material, make prepared spicy fish oil bottom material of chafing dish when using, soup look color and luster is satisfied
Full, rich in taste, entrance local flavor is full, has strong fragrance, thoroughly Fructus Capsici sweet-smelling, unique local flavor, left a lingering fragrance in one's mouth, aftertaste is no
Thoroughly, meet the demand to mouthfeel for the present people, and in manufacture method, soup and bed material are packed respectively, solve soup and bottom
Material stores the problem that should not preserve for a long time jointly, extends use time, can add bed material and soup according to personal preference again
Proportioning, thus suitable all kinds of difference mouthfeel crowds' is edible.
Specific embodiment
In order to make up above deficiency, the invention provides a kind of expelling wind and cold fish oil bottom material of chafing dish, to solve above-mentioned background
Problem in technology.A kind of expelling wind and cold fish oil bottom material of chafing dish, including raw material, makes according to following weight parts:
Fish oil 90-120；
Broad bean paste 10-20；
Fructus Capsici 10-30；
Pericarpium Zanthoxyli 8-10；
Rhizoma Zingiberis Recenss 3-5；
Bulbus Allii 2-3；
Anistree 0.3-0.5；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2-0.3；
Herba Pelargonii Graveolentiss 0.2-0.3；
Oleum Linderae 0.1-0.2；
Rhizoma Kaempferiae 0.2-0.3；
Fructus Foeniculi 0.3-0.8；
Fructus Amomi Rotunduss 0.2-0.3；
Fructus Tsaoko 0.3-0.8；
Flos Caryophylli 0.3-0.8；
Fructus Amomi 0.3-0.8；
Fructus Gardeniae 0.2-0.5；
Radix Glycyrrhizae 0.4-0.6；
Pericarpium Citri Reticulatae 0.2-0.5；
Chinese liquor 0.5-1；
Crystal sugar 0.5-1；
Semen Sojae Preparatum 13；
Radix Angelicae Pubescentiss 1-2；
Rhizoma Et Radix Notopterygii 1-2；
Herba Selaginellae Doederleinii 0.5-1；
Herba pyrolae japonicae 0.3-0.8；
Radix Saposhnikoviae 0.2-0.5；
Ramulus Cinnamomi 0.2-0.3.
As preferred scheme, fish oil 100；
Broad bean paste 15；
Fructus Capsici 17；
Pericarpium Zanthoxyli 9；
Rhizoma Zingiberis Recenss 4；
Bulbus Allii 2；
Anistree 0.5；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2；
Herba Pelargonii Graveolentiss 0.2；
Oleum Linderae 0.2；
Rhizoma Kaempferiae 0.3；
Fructus Foeniculi 0.5；
Fructus Amomi Rotunduss 0.3；
Fructus Tsaoko 0.6；
Flos Caryophylli 0.4；
Fructus Amomi 0.5；
Fructus Gardeniae 0.3；
Radix Glycyrrhizae 0.5；
Pericarpium Citri Reticulatae 0.4；
Chinese liquor 0.9；
Crystal sugar 0.8；
Semen Sojae Preparatum 2；
Radix Angelicae Pubescentiss 1.5；
Rhizoma Et Radix Notopterygii 1.5；
Herba Selaginellae Doederleinii 0.8；
Herba pyrolae japonicae 0.4；
Radix Saposhnikoviae 0.3；
Ramulus Cinnamomi 0.2.
As preferred scheme, described broad bean paste is Pixian watercress.
As preferred scheme, also include adjuvant, described adjuvant is made according to following weight parts:
Yeast extract 0.1-0.2；
Chicken essence 0.2-0.3；
Minced meat 5-10；
Meat extract 0.2-0.3；
Bone marrow extract 2-3；
Spice 1-3；
Salt 3-6；
Sugared 2-4.
As preferred scheme, described minced meat can be one of Carnis Sus domestica, beef and Carnis Gallus domesticus or multiple groups
Conjunction forms.
As preferred scheme, described meat extract can be one of Carnis Sus domestica, beef and Carnis Gallus domesticus or multiple groups
Close extraction to form.
As preferred scheme, described bone marrow extract can be Os Sus domestica and a kind of Os Bovis seu Bubali extraction therein forms.
As preferred scheme, described spice can be anise, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentiss, Oleum Linderae, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Amomi Rotunduss,
One of Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Gardeniae, Radix Glycyrrhizae and Pericarpium Citri Reticulatae or multiple combination form.
Present invention also offers one kind prepares expelling wind and cold fish oil bottom material of chafing dish method, the method for the present invention is:
1) by the Fructus Tsaoko remove seed of the Oleum Linderae of 0.1-0.2 weight portion and 0.3-0.8 weight portion stay after shell with 0.3-0.5 weight portion
Anise, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 0.2-0.3 weight portion, the Herba Pelargonii Graveolentiss of 0.2-0.3 weight portion, the Rhizoma Kaempferiae of 0.2-0.3 weight portion, 0.3-0.8 weight
The Fructus Foeniculi of amount part, the Fructus Amomi Rotunduss of 0.2-0.3 weight portion, the Flos Caryophylli of 0.3-0.8 weight portion, the Fructus Amomi of 0.3-0.8 weight portion, 0.2-
The Fructus Gardeniae of 0.5 weight portion, the Radix Glycyrrhizae of 0.4-0.6 weight portion, the Pericarpium Citri Reticulatae of 0.2-0.5 weight portion, the Ramulus Cinnamomi of 0.2-0.3 weight portion enter
Row is pulverized, and is then put into sealing container, and the water of 90-100 DEG C of injection soaks 0.5-1.5 hour, and taking-up drains, and wait makes
With；
2) Pericarpium Zanthoxyli taking 3-5 weight portion from the Pericarpium Zanthoxyli of 8-10 weight portion puts into sealing container, and the water of 100 DEG C of injection soaks
Pull out after 1-2 hour and drain, standby；
3) Rhizoma Zingiberis Recenss taking 3-5 weight portion are cut into slices, and take the Bulbus Allii of 2-3 weight portion to clap broken, standby；
4) fish oil taking 90-120 weight portion is poured in container and is heated, and temperature reaches 140-160 DEG C, by step 3) in
Rhizoma Zingiberis Recenss and Bulbus Allii put into, Rhizoma Zingiberis Recenss and Bulbus Allii are pulled out when being changed into light yellow in fish oil, drain standby, continue heating fish oil and arrive
170-185℃；
5) take step 1) in mixture and step 4) lurid Rhizoma Zingiberis Recenss and Bulbus Allii put in No. two containers, then by 1-
The Radix Angelicae Pubescentiss of 2 weight portions, the Rhizoma Et Radix Notopterygii of 1-2 weight portion, the Herba Selaginellae Doederleinii of 0.5-1 weight portion, the Herba pyrolae japonicae of 0.3-0.8 weight portion, 0.2-
The Radix Saposhnikoviae of 0.5 weight portion, the Semen Sojae Preparatum of the broad bean paste of 10-20 weight portion, the crystal sugar of 0.5-1 weight portion and 1-3 weight portion put into two
In number container, take the Chinese liquor wherein half of 0.5-1 weight portion to pour in No. two containers, carry out uniform stirring；
6) by step 4) in heating fish oil to step 5) mixture in No. two containers sprays, stirs in spray
Mix, all proceed in No. two containers to fish oil, fish oil spray continues to boil 8-15 minute after finishing；
7) taking the Fructus Capsici of 5-20 weight portion to twist floss after being soaked two hours with boiling water from the Fructus Capsici of 10-30 weight portion becomes Ci
Cake Fructus Capsici pours step 6 into) in the container that boiled, heat and stir-fry after 3-8 minute, boil 5-15 minute, take step 5) in remaining
Chinese liquor pour into and continue raw material 8-9 in parch container in container and become dry, take step 2) drain after Pericarpium Zanthoxyli put in container and continue
Parch 5-10 minute, fill becomes bag；
8) by the yeast extract of 0.1-0.2 weight portion, the chicken essence of 0.2-0.3 weight portion, the minced meat of 5-10 weight portion,
The meat extract of 0.2-0.3 weight portion, the bone marrow extract of 2-3 weight portion, the spice of 1-3 weight portion, 3-6 weight portion
The sugar of salt and 2-4 weight portion carries out mix homogeneously, is packaged into adjuvant bag；
9) remaining untapped Fructus Capsici and remaining untapped Pericarpium Zanthoxyli are loaded in another adjuvant bag；
10) by step 7) bed material bag and step 8) adjuvant bag and step 9) in another adjuvant bag jointly pack,
Both obtained expelling wind and cold fish oil bottom material of chafing dish.
Described step 7) in fill become bag be stir evenly even fill become bag or filter fill become bag
In order that technological means, creation characteristic, reached purpose and effect that the present invention realizes are easy to understand, tie below
Close specific embodiment, the present invention is expanded on further.
Embodiment one:
1) the Fructus Tsaoko remove seed of the Oleum Linderae of 0.2 weight portion and 0.6 weight portion is stayed anise, 0.2 weight with 0.5 weight portion after shell
The amount Cortex cinnamomi japonici (Ramulus Cinnamomi) of part, the Herba Pelargonii Graveolentiss of 0.2 weight portion, the Rhizoma Kaempferiae of 0.3 weight portion, the Fructus Foeniculi of 0.5 weight portion, the Fructus Amomi Rotunduss of 0.3 weight portion,
The Flos Caryophylli of 0.4 weight portion, the Fructus Amomi of 0.5 weight portion, the Fructus Gardeniae of 0.3 weight portion, the Radix Glycyrrhizae of 0.5 weight portion, 0.4 weight portion old
Skin, the Ramulus Cinnamomi of 0.2 weight portion are pulverized, and are then put into sealing container, the water of 100 DEG C of injection soaks 1 hour, takes out drip
Dry, wait to be used；
2) Pericarpium Zanthoxyli taking 4 weight portions from the Pericarpium Zanthoxyli of 9 weight portions puts into sealing container, and the water of 100 DEG C of injection soaks 2 hours
After pull out and drain, standby；
3) Rhizoma Zingiberis Recenss taking 4 weight portions are cut into slices, and take the Bulbus Allii of 2 weight portions to clap broken, standby；
4) fish oil taking 100 weight portions is poured in container and is heated, and temperature reaches 155 DEG C, by step 3) in Rhizoma Zingiberis Recenss
Put into Bulbus Allii, Rhizoma Zingiberis Recenss and Bulbus Allii are pulled out when being changed into light yellow in fish oil, drain standby, continue heating fish oil to 175 DEG C；
5) take step 1) in mixture and step 4) lurid Rhizoma Zingiberis Recenss and Bulbus Allii put in No. two containers, then will
The Radix Angelicae Pubescentiss of 1.5 weight portions, the Rhizoma Et Radix Notopterygii of 1.5 weight portions, the Herba Selaginellae Doederleinii of 0.8 weight portion, the Herba pyrolae japonicae of 0.4 weight portion, 0.3 weight portion
Radix Saposhnikoviae, the Semen Sojae Preparatum of the broad bean paste of 15 weight portions, the crystal sugar of 0.8 weight portion and 2 weight portions put in No. two containers, take 0.9 weight
The Chinese liquor wherein half of amount part is poured in No. two containers, carries out uniform stirring；
6) by step 4) in heating fish oil to step 5) mixture in No. two containers sprays, stirs in spray
Mix, all proceed in No. two containers to fish oil, fish oil spray continues to boil 10 minutes after finishing；
7) taking the Fructus Capsici of 12 weight portions boiling water to twist floss after soaking two hours from the Fructus Capsici of 17 weight portions, to become glutinous rice cake peppery
Green pepper pours step 6 into) in the container that boiled, heat after stir-frying 5 minutes, boil 10 minutes, take step 5) in remaining Chinese liquor fall
Enter to continue 9 one-tenths of raw material in parch container in container to do, take step 2) drain after Pericarpium Zanthoxyli put into continuation parch 10 minutes in container,
The fill that stirs becomes bag；
8) by the yeast extract of 0.2 weight portion, the chicken essence of 0.2 weight portion, the minced meat of 8 weight portions, 0.2 weight portion meat
Class extract, the bone marrow extract of 2 weight portions, the sugar of the spice of 2 weight portions, the salt of 5 weight portions and 3 weight portions are mixed
Uniformly, it is packaged into adjuvant bag；
9) remaining untapped Fructus Capsici and remaining untapped Pericarpium Zanthoxyli are loaded in another adjuvant bag；
10) by step 7) bed material bag and step 8) adjuvant bag and step 9) in another adjuvant bag jointly pack,
Both obtained expelling wind and cold fish oil bottom material of chafing dish.
Embodiment two:
1) the Fructus Tsaoko remove seed of the Oleum Linderae of 0.1 weight portion and 0.3 weight portion is stayed anise, 0.2 weight with 0.3 weight portion after shell
The amount Cortex cinnamomi japonici (Ramulus Cinnamomi) of part, the Herba Pelargonii Graveolentiss of 0.2 weight portion, the Rhizoma Kaempferiae of 0.2 weight portion, the Fructus Foeniculi of 0.3 weight portion, the Fructus Amomi Rotunduss of 0.2 weight portion,
The Flos Caryophylli of 0.3 weight portion, the Fructus Amomi of 0.3 weight portion, the Fructus Gardeniae of 0.2 weight portion, the Radix Glycyrrhizae of 0.4 weight portion, 0.2 weight portion old
Skin, the Ramulus Cinnamomi of 0.2 weight portion are pulverized, and are then put into sealing container, the water of 90 DEG C of injection soaks 0.5 hour, takes out
Drain, wait to be used；
2) Pericarpium Zanthoxyli taking 3 weight portions from the Pericarpium Zanthoxyli of 8 weight portions puts into sealing container, and the water of 100 DEG C of injection soaks 1 hour
After pull out and drain, standby；
3) Rhizoma Zingiberis Recenss taking 3 weight portions are cut into slices, and take the Bulbus Allii of 2 weight portions to clap broken, standby；
4) fish oil taking 90 weight portions is poured in container and is heated, and temperature reaches 140 DEG C, by step 3) in Rhizoma Zingiberis Recenss and
Bulbus Allii puts into, and Rhizoma Zingiberis Recenss and Bulbus Allii are pulled out when being changed into light yellow in fish oil, drain standby, continues heating fish oil to 170 DEG C；
5) take step 1) in mixture and step 4) lurid Rhizoma Zingiberis Recenss and Bulbus Allii put in No. two containers, then by 1
The Radix Angelicae Pubescentiss of weight portion, the Rhizoma Et Radix Notopterygii of 1 weight portion, the Herba Selaginellae Doederleinii of 0.5 weight portion, the Herba pyrolae japonicae of 0.3 weight portion, 0.2 weight portion anti-
Wind, the Semen Sojae Preparatum of the broad bean paste of 10 weight portions, the crystal sugar of 0.5 weight portion and 1 weight portion are put in No. two containers, take 0.5 weight portion
Chinese liquor wherein half pour in No. two containers, carry out uniform stirring；
6) by step 4) in heating fish oil to step 5) mixture in No. two containers sprays, stirs in spray
Mix, all proceed in No. two containers to fish oil, fish oil spray continues to boil 8 minutes after finishing；
7) taking the Fructus Capsici of 5 weight portions to twist floss after being soaked two hours with boiling water from the Fructus Capsici of 10 weight portions becomes zi ba pepper
Pour step 6 into) in the container that boiled, heat after stir-frying 3 minutes, boil 5 minutes, take step 5) in remaining Chinese liquor pour appearance into
Continue 8 one-tenths of raw material in parch container in device to do, take step 2) drain after Pericarpium Zanthoxyli put into and in container, continue parch 5 minutes, filtration
Fill becomes bag；
8) by the yeast extract of 0.1 weight portion, the chicken essence of 0.2 weight portion, the minced meat of 5 weight portions, 0.2 weight portion meat
Class extract, the bone marrow extract of 2 weight portions, the sugar of the spice of 1 weight portion, the salt of 3 weight portions and 2 weight portions are mixed
Uniformly, it is packaged into adjuvant bag；
9) remaining untapped Fructus Capsici and remaining untapped Pericarpium Zanthoxyli are loaded in another adjuvant bag；
10) by step 7) bed material bag and step 8) adjuvant bag and step 9) in another adjuvant bag jointly pack,
Both obtained expelling wind and cold fish oil bottom material of chafing dish.
Embodiment three:
1) the Fructus Tsaoko remove seed of the Oleum Linderae of 0.2 weight portion and 0.8 weight portion is stayed anise, 0.3 weight with 0.5 weight portion after shell
The amount Cortex cinnamomi japonici (Ramulus Cinnamomi) of part, the Herba Pelargonii Graveolentiss of 0.3 weight portion, the Rhizoma Kaempferiae of 0.3 weight portion, the Fructus Foeniculi of 0.8 weight portion, the Fructus Amomi Rotunduss of 0.3 weight portion,
The Flos Caryophylli of 0.8 weight portion, the Fructus Amomi of 0.8 weight portion, the Fructus Gardeniae of 0.5 weight portion, the Radix Glycyrrhizae of 0.6 weight portion, 0.5 weight portion old
Skin, the Ramulus Cinnamomi of 0.3 weight portion are pulverized, and are then put into sealing container, the water of 100 DEG C of injection soaks 1.5 hours, takes out
Drain, wait to be used；
2) Pericarpium Zanthoxyli taking 5 weight portions from the Pericarpium Zanthoxyli of 10 weight portions puts into sealing container, and the water immersion 2 of 100 DEG C of injection is little
When after pull out and drain, standby；
3) Rhizoma Zingiberis Recenss taking 5 weight portions are cut into slices, and take the Bulbus Allii of 3 weight portions to clap broken, standby；
4) fish oil taking 120 weight portions is poured in container and is heated, and temperature reaches 160 DEG C, by step 3) in Rhizoma Zingiberis Recenss
Put into Bulbus Allii, Rhizoma Zingiberis Recenss and Bulbus Allii are pulled out when being changed into light yellow in fish oil, drain standby, continue heating fish oil to 185 DEG C；
5) take step 1) in mixture and step 4) lurid Rhizoma Zingiberis Recenss and Bulbus Allii put No. two and enter in container, then by 2
The Radix Angelicae Pubescentiss of weight portion, the Rhizoma Et Radix Notopterygii of 2 weight portions, the Herba Selaginellae Doederleinii of 1 weight portion, the Herba pyrolae japonicae of 0.8 weight portion, the Radix Saposhnikoviae of 0.5 weight portion,
The Semen Sojae Preparatum of the broad bean paste of 20 weight portions, the crystal sugar of 1 weight portion and 3 weight portions are put in No. two containers, take 1 weight portion Chinese liquor its
Middle half is poured in No. two containers, carries out uniform stirring；
6) by step 4) in heating fish oil to step 5) mixture in No. two containers sprays, stirs in spray
Mix, all proceed in No. two containers to fish oil, fish oil spray continues to boil 15 minutes after finishing；
7) taking the Fructus Capsici of 20 weight portions boiling water to twist floss after soaking two hours from the Fructus Capsici of 30 weight portions, to become glutinous rice cake peppery
Green pepper pours step 6 into) in the container that boiled, heat after stir-frying 8 minutes, boil 15 minutes, take step 5) in remaining Chinese liquor fall
Enter to continue 9 one-tenths of raw material in parch container in container to do, take step 2) drain after Pericarpium Zanthoxyli put into continuation parch 10 minutes in container,
The fill that stirs becomes bag；
8) by the yeast extract of 0.2 weight portion, the chicken essence of 0.3 weight portion, the minced meat of 10 weight portions, 0.3 weight portion
Meat extract, the bone marrow extract of 3 weight portions, the sugar of the spice of 3 weight portions, the salt of 6 weight portions and 4 weight portions are mixed
Close uniformly, be packaged into adjuvant bag；
9) remaining untapped Fructus Capsici and remaining untapped Pericarpium Zanthoxyli are loaded in another adjuvant bag；
10) by step 7) bed material bag and step 8) adjuvant bag and step 9) in another adjuvant bag jointly pack,
Both obtained expelling wind and cold fish oil bottom material of chafing dish.
The solution of the present invention is: the present embodiment gained expelling wind and cold fish oil bottom material of chafing dish bed material is carried out with taste scoring experiment
There are 75 people to represent mouthfeel and the taste liking the present embodiment through the evaluation of 80 people's mouthfeels and taste, have 2 people to represent and do not like this
The mouthfeel of embodiment and taste, remaining 3 people represents the present embodiment mouthfeel and taste typically it is seen then that masses are to its mouth of the present embodiment
Sense is high with taste acceptance level, has boundless market potential again.
Ultimate principle, principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
, it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and description is originally for personnel
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and its
Equivalent circle..
Claims (10)
1. a kind of expelling wind and cold fish oil bottom material of chafing dish, it is characterised in that including raw material, is made according to following weight parts:
Fish oil 90-120；
Broad bean paste 10-20；
Fructus Capsici 10-30；
Pericarpium Zanthoxyli 8-10；
Rhizoma Zingiberis Recenss 3-5；
Bulbus Allii 2-3；
Anistree 0.3-0.5；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1-0.2；
Herba Pelargonii Graveolentiss 0.2-0.3；
Oleum Linderae 0.1-0.2；
Rhizoma Kaempferiae 0.2-0.3；
Fructus Foeniculi 0.3-0.8；
Fructus Amomi Rotunduss 0.2-0.3；
Fructus Tsaoko 0.3-0.8；
Flos Caryophylli 0.3-0.8；
Fructus Amomi 0.3-0.8；
Fructus Gardeniae 0.2-0.5；
Radix Glycyrrhizae 0.4-0.6；
Pericarpium Citri Reticulatae 0.2-0.5；
Chinese liquor 0.5-1；
Crystal sugar 0.5-1；
Semen Sojae Preparatum 13；
Radix Angelicae Pubescentiss 1-2；
Rhizoma Et Radix Notopterygii 1-2；
Herba Selaginellae Doederleinii 0.5-1；
Herba pyrolae japonicae 0.3-0.8；
Radix Saposhnikoviae 0.2-0.5；
Ramulus Cinnamomi 0.2-0.3.
2. as claimed in claim 1 a kind of expelling wind and cold fish oil bottom material of chafing dish it is characterised in that:
Fish oil 100；
Broad bean paste 15；
Fructus Capsici 17；
Pericarpium Zanthoxyli 9；
Rhizoma Zingiberis Recenss 4；
Bulbus Allii 2；
Anistree 0.5；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1；
Herba Pelargonii Graveolentiss 0.2；
Oleum Linderae 0.2；
Rhizoma Kaempferiae 0.3；
Fructus Foeniculi 0.5；
Fructus Amomi Rotunduss 0.3；
Fructus Tsaoko 0.6；
Flos Caryophylli 0.4；
Fructus Amomi 0.5；
Fructus Gardeniae 0.3；
Radix Glycyrrhizae 0.5；
Pericarpium Citri Reticulatae 0.4；
Chinese liquor 0.9；
Crystal sugar 0.8；
Semen Sojae Preparatum 2；
Radix Angelicae Pubescentiss 1.5；
Rhizoma Et Radix Notopterygii 1.5；
Herba Selaginellae Doederleinii 0.8；
Herba pyrolae japonicae 0.4；
Radix Saposhnikoviae 0.3；
Ramulus Cinnamomi 0.2.
3. a kind of expelling wind and cold fish oil bottom material of chafing dish as described in claim 1 and 2 it is characterised in that: described broad bean paste is Pi
County's Semen Sojae Preparatum.
4. as claimed in claim 1 a kind of expelling wind and cold fish oil bottom material of chafing dish it is characterised in that: also include adjuvant, described auxiliary
Material is made according to following weight parts:
Yeast extract 0.1-0.2；
Chicken essence 0.2-0.3；
Minced meat 5-10；
Meat extract 0.2-0.3；
Bone marrow extract 2-3；
Spice 1-3；
Salt 3-6；
Sugared 2-4.
5. as claimed in claim 4 a kind of expelling wind and cold fish oil bottom material of chafing dish it is characterised in that: described minced meat can be pig
One of meat, beef and Carnis Gallus domesticus or multiple combination form.
6. as claimed in claim 4 a kind of expelling wind and cold fish oil bottom material of chafing dish it is characterised in that: described meat extract is permissible
It is that one of Carnis Sus domestica, beef and Carnis Gallus domesticus or multiple combination extract and form.
7. as claimed in claim 4 a kind of expelling wind and cold fish oil bottom material of chafing dish it is characterised in that: described bone marrow extract is permissible
It is Os Sus domestica and a kind of Os Bovis seu Bubali extraction therein forms.
8. as claimed in claim 4 a kind of expelling wind and cold fish oil bottom material of chafing dish it is characterised in that: described spice can be eight
One of angle, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentiss, Oleum Linderae, Rhizoma Kaempferiae, Fructus Foeniculi, Fructus Amomi Rotunduss, Fructus Tsaoko, Flos Caryophylli, Fructus Amomi, Fructus Gardeniae, Radix Glycyrrhizae and Pericarpium Citri Reticulatae or
Multiple combination forms.
9. a kind of expelling wind and cold fish oil bottom material of chafing dish method prepared as described in claim 1 to 8 any claim, its feature
It is, including step:
1) the Fructus Tsaoko remove seed of the Oleum Linderae of 0.1-0.2 weight portion and 0.3-0.8 weight portion is stayed after shell eight with 0.3-0.5 weight portion
Angle, the Cortex cinnamomi japonici (Ramulus Cinnamomi) of 0.1-0.2 weight portion, the Herba Pelargonii Graveolentiss of 0.2-0.3 weight portion, the Rhizoma Kaempferiae of 0.2-0.3 weight portion, 0.3-0.8 weight portion
Fructus Foeniculi, the Fructus Amomi Rotunduss of 0.2-0.3 weight portion, the Flos Caryophylli of 0.3-0.8 weight portion, the Fructus Amomi of 0.3-0.8 weight portion, 0.2-0.5
The Fructus Gardeniae of weight portion, the Radix Glycyrrhizae of 0.4-0.6 weight portion, the Pericarpium Citri Reticulatae of 0.2-0.5 weight portion, the Ramulus Cinnamomi of 0.2-0.3 weight portion are carried out
Pulverize, then put into sealing container, the water of 90-100 DEG C of injection soaks 0.5-1.5 hour, and taking-up drains, and waits to be used；
2) Pericarpium Zanthoxyli taking 3-5 weight portion from the Pericarpium Zanthoxyli of 8-10 weight portion puts into sealing container, and the water of 100 DEG C of injection soaks 1-2
Pull out after hour and drain, standby；
3) Rhizoma Zingiberis Recenss taking 3-5 weight portion are cut into slices, and take the Bulbus Allii of 2-3 weight portion to clap broken, standby；
4) fish oil taking 90-120 weight portion is poured in container and is heated, and temperature reaches 140-160 DEG C, by step 3) in life
Rhizoma Zingiberis Recens and Bulbus Allii put into, and Rhizoma Zingiberis Recenss and Bulbus Allii are pulled out when being changed into light yellow in fish oil, drain standby, continuation heating fish oil to 170-
185℃；
5) take step 1) in mixture and step 4) lurid Rhizoma Zingiberis Recenss and Bulbus Allii put in No. two containers, then by 1-2 weight
The Radix Angelicae Pubescentiss of amount part, the Rhizoma Et Radix Notopterygii of 1-2 weight portion, the Herba Selaginellae Doederleinii of 0.5-1 weight portion, the Herba pyrolae japonicae of 0.3-0.8 weight portion, 0.2-0.5
No. two appearances put into by the Radix Saposhnikoviae of weight portion, the Semen Sojae Preparatum of the broad bean paste of 10-20 weight portion, the crystal sugar of 0.5-1 weight portion and 1-3 weight portion
In device, take the Chinese liquor wherein half of 0.5-1 weight portion to pour in No. two containers, carry out uniform stirring；
6) by step 4) in heating fish oil to step 5) mixture in No. two containers sprays, stirs in spray, extremely
Fish oil all proceeds in No. two containers, and fish oil spray continues to boil 8-15 minute after finishing；
7) taking the Fructus Capsici of 5-20 weight portion boiling water to twist floss after soaking two hours from the Fructus Capsici of 10-30 weight portion, to become glutinous rice cake peppery
Green pepper pours step 6 into) in the container that boiled, heat and stir-fry after 3-8 minute, boil 5-15 minute, take step 5) in remaining white
Wine is poured into and is continued raw material 8-9 in parch container in container and become dry, takes step 2) drain after Pericarpium Zanthoxyli put into and in container, continue parch
5-10 minute, fill becomes bag；
8) by the yeast extract of 0.1-0.2 weight portion, the chicken essence of 0.2-0.3 weight portion, the minced meat of 5-10 weight portion, 0.2-
The meat extract of 0.3 weight portion, the bone marrow extract of 2-3 weight portion, the spice of 1-3 weight portion, the salt of 3-6 weight portion and
The sugar of 2-4 weight portion carries out mix homogeneously, is packaged into adjuvant bag；
9) remaining untapped Fructus Capsici and remaining untapped Pericarpium Zanthoxyli are loaded in another adjuvant bag；
10) by step 7) bed material bag and step 8) adjuvant bag and step 9) in another adjuvant bag jointly pack, both
Expelling wind and cold fish oil bottom material of chafing dish.
10. expelling wind and cold fish oil bottom material of chafing dish method as claimed in claim 9 it is characterised in that: described step 7) in fill
Bag is become to be to stir evenly even fill to become bag or filtration fill to become bag.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610755246.9A CN106343501A (en) | 2016-08-29 | 2016-08-29 | Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610755246.9A CN106343501A (en) | 2016-08-29 | 2016-08-29 | Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof |
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| Application Number | Title | Priority Date | Filing Date |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109170787A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of oil plant separation chafing dish bottom flavorings and its preparation process |
| CN112167595A (en) * | 2020-09-29 | 2021-01-05 | 成都市程夫子餐饮管理有限公司 | Fish oil hotpot condiment and preparation method thereof |
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| CN109170787A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of oil plant separation chafing dish bottom flavorings and its preparation process |
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