CN106509806A - Hotpot soup base containing rhizoma gastrodiae - Google Patents
Hotpot soup base containing rhizoma gastrodiae Download PDFInfo
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- CN106509806A CN106509806A CN201610893747.3A CN201610893747A CN106509806A CN 106509806 A CN106509806 A CN 106509806A CN 201610893747 A CN201610893747 A CN 201610893747A CN 106509806 A CN106509806 A CN 106509806A
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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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a hotpot soup base containing rhizoma gastrodiae. The hotpot soup base containing rhizoma gastrodiae is prepared from the following raw materials in parts by weight: 10-20 parts of rhizoma gastrodiae, 15-30 parts of salad oil, 10-20 parts of a soybean paste, 5-8 parts of dahurian angelica root, 10-20 parts of Chinese wolfberry, 5-10 parts of capsicum, 3-6 parts of kaempferia galamga, 0.5-1 part of white pepper, 0.5-1 part of aniseed, 0.5-1 part of Chinese prickly ash, 0.5-1 part of fennel, 0.1-0.2 part of cassia bark, 0.1-0.2 part of licorice root, 0.5-1 part of dried ginger, 0.5-1 part of myrcia, 0.5-1 part of tsaoko cardamon, 1-3 parts of litsea pungens, 1-2 parts of lobster sauce, 1-2 parts of monosodium glutamate and 10-30 parts of essence of chicken. The hotpot soup base is prepared according to the medicine and food homology theory; by virtue of fully utilizing the nourishing effects of various Chinese medicinal herbs, the hotpot soup base has a favorable nutritional value, and is fresh and delicious, and durable in fragrance when serving as a hotpot seasoning during cooking.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of rhizoma Gastrodiae soup for chafing dish.
Background technology
Chafing dish is people's cooking method loved by all, and particularly when severe winter, group sits around by chafing dish
While glutting oneself with delicacies, it is the pleasure of life really.Typical chafing dish food materials include various meats, seafood, greengrocery, bean product
Class, mushroom, egg products etc., put it into the clear water boiled or eat after the special soup-stock the bottom of a pan is cooked by scalding.Some eating methods are also
Flavoring can be dipped in eat together.
At present, the chafing dish bottom flavorings of different formulations have larger difference on taste, and mouthfeel is each has something to recommend him.But it is many in terms of nutrition
It is weak.There are the chafing dish bottom flavorings for much adding Chinese herbal medicine in prior art, people is sampled while edible chafing dish
Cuisines obtain the nutriment that some are difficult in food obtain at ordinary times again, so, with the Chinese herbal medicine of integration of drinking and medicinal herbs as raw material
The chafing dish bottom flavorings market demand is very huge.
The content of the invention
In view of this, it is an object of the invention to provide a kind of fresh fragrant, the rhizoma Gastrodiae chafing dish soup of physical fitness of abundant, taste of filling a prescription
Material.
The purpose of the present invention is achieved through the following technical solutions：
This kind of rhizoma Gastrodiae soup for chafing dish, by weight, including the following raw material：
Rhizoma Gastrodiae 10-20 parts；Salad oil 15-30 parts；Thick broad-bean sauce 10-20 parts；Root of Dahurain angelica 5-8 parts；Matrimony vine 10-20 parts；Capsicum 5-
10 parts；Kaempferia galamga 3-6 parts；White pepper 0.5-1 parts；Anistree 0.5-1 parts；Chinese prickly ash 0.5-1 parts；Fennel 0.5-1 parts；Cassia bark 0.1-0.2
Part；Radix Glycyrrhizae 0.1-0.2 parts；Rhizoma zingiberis 0.5-1 parts；Spiceleaf 0.5-1 parts；Tsaoko 0.5-1 parts；Litsea pungens 1-3 parts；Fermented soya bean 1-2 parts；Taste
Smart 1-2 parts；Chickens' extract 10-30 parts.
Especially, by weight, including the following raw material：15 parts of rhizoma Gastrodiae；20 parts of salad oil；15 parts of thick broad-bean sauce；The root of Dahurain angelica 6
Part；15 parts of matrimony vine；7 parts of capsicum；4 parts of kaempferia galamga；0.8 part of white pepper；It is anistree 0.8 part；0.8 part of Chinese prickly ash；0.8 part of fennel；Cassia bark
0.15 part；0.15 part of Radix Glycyrrhizae；2 parts of rhizoma zingiberis；0.7 part of spiceleaf；0.7 part of tsaoko；0.15 part of Litsea pungens；1.5 parts of fermented soya bean；Monosodium glutamate 1.5
Part；20 parts of chickens' extract.
Main medicinal herb componentses and pharmacology in the present invention are as follows：
1. rhizoma Gastrodiae：It is sweet；It is pungent；It is flat；It is nontoxic.Enter Liver Channel；Effect：Inflammation Zhijing；Pinggan Yang；Dispelling wind and removing obstruction in the meridians.Main anxious chronic infantile convulsion；
Tic contraction；Dizziness；Headache；Hemiplegia；Limb fiber crops；Arthralgia due to wind-dampness.Control dizziness pupil, head wind headache, extremity numbness, half body is not
Then, aphasia, pediatric epilepsy scared move wind.
2. the root of Dahurain angelica：Toil, it is cool.Return liver, courage, kidney, bladder warp.For the herb of Ofthe Primulaceae Lysimachia christinae.Promoting diuresis for stranguria；
It is clearing heat and detoxicating；Eliminating stasis to subdue swelling.Main liver and gall and stone in urinary system；Heat gonorrhea；Nephritic dropsy；Jaundice with damp-heat pathogen；Sore carbuncle swells；Poisonous snake stings
Wound；Traumatic injury.
3. matrimony vine：It is sweet；It is mild-natured.Enter liver and kidney channel.Nourishing the liver；Nourshing kidney；Moistening lung.Main caused by liver and kidney deficiency；Have a dizzy spell；Visual one
Clearly；Soreness and weakness of waist and knees；The expensive essence of impotence；Cough due to consumptive disease；Quench one's thirst and draw drink.For consumption consumptive loss, soreness of waist and knee joint, dizziness and tinnitus, interior heat disappear
Yearningly, blood deficiency chlorosis, blurred vision.
4. Radix Glycyrrhizae：It is sweet, put down.Enter spleen, stomach, lung channel.For weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum, gastral cavity
Abdomen, four limbs contraction, carbuncle sore tumefacting virus alleviate drug toxicity, strong.
5. Litsea pungens：Nature and flavor：It is pungent；It is bitter；It is warm in nature；Return through：Spleen；Stomach；Indication：Middle benefit gas promoting qi circulation and relieving pain；It is drying damp and strengthening spleen
Help digestion；Removing toxicity for detumescence.Main stomach cold stomachache；Summer-heat and damp is vomited and diarrhoea；Food stagnation is glutted；Dysmenorrhoea；Colic；Malaria；Sore swell and ache curative.
6. kaempferia galamga：Taste is pungent；It is warm in nature.Enter stomach.Middle benefit gas dehumidify；Promoting the circulation of qi helps digestion；Pain relieving.Main coldness and pain in the epigastrium；Cold-dampness is vomited and diarrhoea；Suddenly
Disorderly；Fullness and oppression of chest and abdomen, diet do not disappear, toothache；Arthralgia due to wind-dampness.
The invention has the beneficial effects as follows：
The soup for chafing dish of the present invention is made according to the theory of integration of drinking and medicinal herbs, takes full advantage of the nourishing effect of all kinds of Chinese herbal medicines
Really, with good nutritive value, tasty when being cooked as chafing dish bottom flavorings, fragrance is long.With nourishing, health,
The effect of anti-aging.
Other advantages of the present invention, target and feature will be illustrated to a certain extent in the following description, and
And to a certain extent, based on being will be apparent to investigating hereafter to those skilled in the art, Huo Zheke
To be instructed from the practice of the present invention.The present invention target and other advantages can be realized by description below and
Obtain.
Specific embodiment
Hereinafter the preferred embodiments of the present invention will be described in detail.It should be appreciated that preferred embodiment is only for saying
The bright present invention, rather than in order to limit the scope of the invention.
Embodiment one
By weight, including the following raw material：
15 parts of rhizoma Gastrodiae；20 parts of salad oil；15 parts of thick broad-bean sauce；6 parts of the root of Dahurain angelica；15 parts of matrimony vine；7 parts of capsicum；8 parts of kaempferia galamga；White Hu
0.8 part of green pepper；It is anistree 0.8 part；0.8 part of Chinese prickly ash；0.8 part of fennel；0.15 part of cassia bark；0.15 part of Radix Glycyrrhizae；0.7 part of rhizoma zingiberis；Spiceleaf 0.7
Part；0.7 part of tsaoko；2 parts of Litsea pungens；1.5 parts of fermented soya bean；1.5 parts of monosodium glutamate；20 parts of chickens' extract.
Embodiment two
By weight, including the following raw material：
10 parts of rhizoma Gastrodiae；15 parts of salad oil；10 parts of thick broad-bean sauce；5 parts of the root of Dahurain angelica；10 parts of matrimony vine；5 parts of capsicum；3 parts of kaempferia galamga；White Hu
Green pepper 0.5-1 parts；It is anistree 0.5 part；0.5 part of Chinese prickly ash；0.5 part of fennel；0.1 part of cassia bark；0.1 part of Radix Glycyrrhizae；0.5 part of rhizoma zingiberis；Spiceleaf 0.5
Part；0.5 part of tsaoko；1 part of Litsea pungens；1 part of fermented soya bean；1 part of monosodium glutamate；10 parts of chickens' extract.
Embodiment three
By weight, including the following raw material：
20 parts of rhizoma Gastrodiae；30 parts of salad oil；20 parts of thick broad-bean sauce；8 parts of the root of Dahurain angelica；20 parts of matrimony vine；10 parts of capsicum；6 parts of kaempferia galamga；White Hu
1 part of green pepper；It is anistree 1 part；1 part of Chinese prickly ash；1 part of fennel；0.2 part of cassia bark；0.2 part of Radix Glycyrrhizae；1 part of rhizoma zingiberis；1 part of spiceleaf；1 part of tsaoko；Wood
3 parts of Jiang Zi；2 parts of fermented soya bean；2 parts of monosodium glutamate；30 parts of chickens' extract.
In the present invention, the frying production method of soup stock is identical with routine, probably comprises the following steps：
1st, sorting：Select chilli, kaempferia galamga, the root of Dahurain angelica in advance, cleaned and dried, then by spice (white pepper, anise,
Chinese prickly ash, fennel, cassia bark, Radix Glycyrrhizae, rhizoma zingiberis, spiceleaf, tsaoko, Litsea pungens) proportionally prepare stand-by；
2nd, frying：Salad oil is poured in frying pot and is heated, after oil temperature reaches 170-180 DEG C, pour thick broad-bean sauce into oil cauldron
In stir-fried, frying 10-12 minutes, add fermented soya bean, capsicum and continue to stir-fry, frying 10-15 minutes, then add Xin Xiang
Material continues to stir-fry, frying 8-12 minutes.
3rd, flavour enhancing：Monosodium glutamate and chickens' extract are melted with 55～65 DEG C of hot water, is added in frying pot, treat that kettle temperature reaches
Cook end for more than 90 DEG C, obtain final product semi-finished product soup stock.
4th, sterilization filling：Semi-finished product soup stock is carried out, after totally-enclosed sterilizing, entering into full-automatic sterile filling；
5th, packing and storing：Finished product soup stock and rhizoma Gastrodiae, the root of Dahurain angelica, matrimony vine, root of Dahurain angelica condiment are packaged into same packaging bag and are wrapped
Dress, sealing, and store.
Finally illustrate, above example is only unrestricted to illustrate technical scheme, although with reference to compared with
Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to the skill of the present invention
Art scheme is modified or equivalent, and without deviating from the objective and scope of the technical program, which all should be covered in the present invention
Right in the middle of.
Claims (2)
1. rhizoma Gastrodiae soup for chafing dish, it is characterised in that：By weight, including the following raw material：
Rhizoma Gastrodiae 10-20 parts；Salad oil 15-30 parts；Thick broad-bean sauce 10-20 parts；Root of Dahurain angelica 5-8 parts；Matrimony vine 10-20 parts；Capsicum 5-10 parts；
Kaempferia galamga 3-6 parts；White pepper 0.5-1 parts；Anistree 0.5-1 parts；Chinese prickly ash 0.5-1 parts；Fennel 0.5-1 parts；Cassia bark 0.1-0.2 parts；It is sweet
Careless 0.1-0.2 parts；Rhizoma zingiberis 0.5-1 parts；Spiceleaf 0.5-1 parts；Tsaoko 0.5-1 parts；Litsea pungens 1-3 parts；Fermented soya bean 1-2 parts；Monosodium glutamate 1-2
Part；Chickens' extract 10-30 parts.
2. rhizoma Gastrodiae soup for chafing dish according to claim 1, it is characterised in that：By weight, including the following raw material：
15 parts of rhizoma Gastrodiae；20 parts of salad oil；15 parts of thick broad-bean sauce；6 parts of the root of Dahurain angelica；15 parts of matrimony vine；7 parts of capsicum；4 parts of kaempferia galamga；White pepper 0.8
Part；It is anistree 0.8 part；0.8 part of Chinese prickly ash；0.8 part of fennel；0.15 part of cassia bark；0.15 part of Radix Glycyrrhizae；2 parts of rhizoma zingiberis；0.7 part of spiceleaf；Tsaoko
0.7 part；0.15 part of Litsea pungens；1.5 parts of fermented soya bean；1.5 parts of monosodium glutamate；20 parts of chickens' extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610893747.3A CN106509806A (en) | 2016-10-13 | 2016-10-13 | Hotpot soup base containing rhizoma gastrodiae |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610893747.3A CN106509806A (en) | 2016-10-13 | 2016-10-13 | Hotpot soup base containing rhizoma gastrodiae |
Publications (1)
| Publication Number | Publication Date |
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| CN106509806A true CN106509806A (en) | 2017-03-22 |
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| CN201610893747.3A Withdrawn CN106509806A (en) | 2016-10-13 | 2016-10-13 | Hotpot soup base containing rhizoma gastrodiae |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993796A (en) * | 2017-05-27 | 2017-08-01 | 重庆硒旺华宝生物科技有限公司 | A kind of gastrodia tuber health flavoring and preparation method thereof |
| CN110140939A (en) * | 2019-05-17 | 2019-08-20 | 长江大学 | A kind of day sesame paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101427765A (en) * | 2007-11-07 | 2009-05-13 | 熊丽 | Nourishing chafing dish soup formula |
| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
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2016
- 2016-10-13 CN CN201610893747.3A patent/CN106509806A/en not_active Withdrawn
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| CN101427765A (en) * | 2007-11-07 | 2009-05-13 | 熊丽 | Nourishing chafing dish soup formula |
| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993796A (en) * | 2017-05-27 | 2017-08-01 | 重庆硒旺华宝生物科技有限公司 | A kind of gastrodia tuber health flavoring and preparation method thereof |
| CN110140939A (en) * | 2019-05-17 | 2019-08-20 | 长江大学 | A kind of day sesame paste and preparation method thereof |
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