CN106605889A - Hot pot bottom materials - Google Patents
Hot pot bottom materials Download PDFInfo
- Publication number
- CN106605889A CN106605889A CN201510686357.4A CN201510686357A CN106605889A CN 106605889 A CN106605889 A CN 106605889A CN 201510686357 A CN201510686357 A CN 201510686357A CN 106605889 A CN106605889 A CN 106605889A
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- pot bottom
- hot pot
- bottom materials
- nourishing
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- 239000000463 material Substances 0.000 title abstract description 11
- 239000003814 drug Substances 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 235000014347 soups Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 5
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 6
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 6
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 241000432824 Asparagus densiflorus Species 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 240000004638 Dendrobium nobile Species 0.000 claims description 6
- 241000233866 Fungi Species 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 235000013717 Houttuynia Nutrition 0.000 claims description 6
- 240000000691 Houttuynia cordata Species 0.000 claims description 6
- 241000234435 Lilium Species 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 239000003053 toxin Substances 0.000 abstract description 4
- 231100000765 toxin Toxicity 0.000 abstract description 4
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 230000004438 eyesight Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000237502 Ostreidae Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 235000020636 oyster Nutrition 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 4
- 230000003796 beauty Effects 0.000 description 3
- 230000001256 tonic effect Effects 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000010349 pulsation Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to the field of foods, and especially relates to hot pot bottom materials. The hot pot bottom materials are prepared from the following raw materials in parts by weight: 200-300 parts of chicken soup, 200-250 parts of beef tallow, 100-150 parts of rapeseed oil, 15-20 parts of Chinese prickly ash, 10-15 parts of distilled liquor, 10-15 parts of thick broad-bean paste, 10-15 parts of big gingers, 10-15 parts of garlic, 3-5 parts of star anises, 3-5 parts of Chinese cinnamon, 80-100 parts of hot peppers, 100-150 parts of edible mushrooms, 10-20 parts of monosodium glutamate, 40-50 parts of edible salt, 40-50 parts of white granulated sugar, 30-40 parts of edible vinegar, 20-30 parts of soy sauce, 10-15 parts of oyster sauce, 15-20 parts of tomatoes, 10-15 parts of carrots, 50-60 parts of vegetables, and 50-80 parts of a traditional Chinese medicine extract. The hot pot bottom materials disclosed by the invention preserve the characteristics of common hot pot bottom materials, namely hot, spicy, delicious and aromatic taste; moreover, the hot pot bottom materials are also capable of avoiding occurrence of hypertension and hyperlipemia. The hot pot bottom materials satisfy the demands on delicious foods, and have nourishing effects on the body. The hot pot bottom materials are capable of nourishing the kidney, improving eyesight, protecting the liver, beautifying, eliminating toxin, nourishing Yin, nourishing the blood, nourishing the heart, calming the nerves, as well as tonifying the spleen and the stomach; thus, the hot pot bottom materials are suitable for various groups of people to eat, and are healthy and safe.
Description
Technical field
The present invention relates to field of food, specifically a kind of chafing dish bottom flavorings.
Background technology
Chafing dish, in the existing long history of China, is traditional cuisines of the Chinese nation, is loved by the people always over the past thousands of years, no
With taste, mode, the content slightly difference of people's blocked shot in area, but whether somewhere, chafing dish is all with its making side
Just, the characteristics of aromatic flavour, taste are abundant, receives the favor of people, it is well known that, whether chafing dish is fond of eating, most important
Be chafing dish bottom flavorings, many chafing dish bottom flavorings are excessively greasy, allow many people seeking beauties and hyperpietic to hang back, and have very
To needing to rinse several times clear water ability entrances, general chafing dish bottom flavorings excessively pay attention to taste, but have ignored nutrient content, some bottoms more
Material even contains micro toxin.
The content of the invention
In order to solve the above problems, the invention provides a kind of taste is strong, chafing dish bottom flavorings that are nutritious, having tonic effect.
The technical scheme that the present invention is provided is as follows：
A kind of chafing dish bottom flavorings, are obtained by the raw material of following components by weight percent：Chicken soup 200-300 parts, butter 200-250 parts, dish
Seed oil 100-150 parts, Chinese prickly ash 15-20 parts, liquor 10-15 parts, thick broad-bean sauce 10-15 parts, great Jiang 10-15 parts, garlic 10-15
Part, anise 3-5 parts, cassia bark 3-5 parts, capsicum 80-100 parts, edible mushroom 100-150 parts, monosodium glutamate 10-20 parts, edible salt
40-50 parts, white granulated sugar 40-50 parts, vinegar 30-40 parts, soy sauce 20-30 parts, oil consumption 10-15 part, tomato 15-20
Part, carrot 10-15 parts, vegetables 50-60 parts, Chinese medicine extract 50-80 parts.
Above-mentioned chafing dish bottom flavorings, vegetables fermented soya bean 10-15 parts, red date 20-30 parts, matrimony vine 25-30 parts, caraway 5-10 parts, onion
5-10 parts, moyashi 15-20 parts, celery 15-20 parts, gumbo 10-15 parts, cordate houttuynia 10-20 parts.
Above-mentioned chafing dish bottom flavorings, Chinese medicine extract includes fleece-flower root 3-5 parts, Radix Codonopsis 3-5 parts, Radix Angelicae Sinensis 3-5 parts, prepared rhizome of rehmannia 3-5
Part, root of herbaceous peony 3-5 parts, donkey-hide gelatin 5-8 parts, tuber of dwarf lilyturf 5-8 part, asparagus fern 3-5 parts, stem of noble dendrobium 3-5 parts, radix polygonati officinalis 3-5 parts, cloves
8-10 parts, lily 8-10 parts, agaric 15-20 parts, white fungus 15-20 parts.
Cordate houttuynia, celery, matrimony vine in the present invention, gumbo, agaric, white fungus, lily can be effectively reduced because chafing dish mistake
The drawbacks of the greasy hypertension brought, high fat of blood, can be with kidney tonifying, improving eyesight, liver protection, beauty treatment, toxin expelling.
Red date, the fleece-flower root in the present invention, Radix Angelicae Sinensis, prepared rhizome of rehmannia, the root of herbaceous peony, donkey-hide gelatin, pulsation, asparagus fern, Radix Codonopsis, the stem of noble dendrobium, jade
Bamboo can with nourishing yin and supplementing blood, mental-tranquilization, strengthen the spleen and stomach, for eater has good tonic effect.
Beneficial effects of the present invention：
Compared with prior art, the present invention provide chafing dish bottom flavorings, not only preserve coil for common chafing dish bed material it is spicy fresh fragrant the characteristics of,
The generation of hypertension, high fat of blood can also be effectively prevented from, while meeting delicious, moreover it is possible to have tonic effect to body, can
With kidney tonifying, improving eyesight, liver protection, beauty treatment, toxin expelling, nourishing yin and supplementing blood, mental-tranquilization, strengthen the spleen and stomach, be adapted to various crowds and eat,
It is healthy and safe.
Specific embodiment
Embodiment 1
A kind of chafing dish bottom flavorings, are obtained by the raw material of following components by weight percent：200 parts of chicken soup, 200 parts of butter, rapeseed oil 100
Part, 15 parts of Chinese prickly ash, 10 parts of liquor, 10 parts of thick broad-bean sauce, 10 parts of great Jiang, 10 parts of garlic, anistree 3 parts, 3 parts of cassia bark,
80 parts of capsicum, 100 parts of edible mushroom, 10 parts of monosodium glutamate, 40 parts of edible salt, 40 parts of white granulated sugar, 30 parts of vinegar, soy sauce
20 parts, 10 parts of oil consumption, 15 parts of tomato, 10 parts of carrot, 50 parts of vegetables, 50 parts of Chinese medicine extract.
Above-mentioned chafing dish bottom flavorings, vegetables include 10 parts of fermented soya bean, 20 parts of red date, 25 parts of matrimony vine, 5 parts of caraway, 5 parts of onion, Huang
15 parts of bean sprouts, 15 parts of celery, 10 parts of gumbo, 10 parts of cordate houttuynia.
Above-mentioned chafing dish bottom flavorings, Chinese medicine extract includes 3 parts of the fleece-flower root, 3 parts of Radix Codonopsis, 3 parts of Radix Angelicae Sinensis, 3 parts of prepared rhizome of rehmannia, the root of herbaceous peony
3 parts, 5 parts of donkey-hide gelatin, 5 parts of the tuber of dwarf lilyturf, 3 parts of asparagus fern, 3 parts of the stem of noble dendrobium, 3 parts of radix polygonati officinalis, 8 parts of cloves, 8 parts of lily, agaric
15 parts, 15 parts of white fungus.
Embodiment 2
A kind of chafing dish bottom flavorings, are obtained by the raw material of following components by weight percent：300 parts of chicken soup, 250 parts of butter, rapeseed oil 150
Part, 20 parts of Chinese prickly ash, 15 parts of liquor, 15 parts of thick broad-bean sauce, 15 parts of great Jiang, 15 parts of garlic, anistree 5 parts, 5 parts of cassia bark,
100 parts of capsicum, 150 parts of edible mushroom, 20 parts of monosodium glutamate, 50 parts of edible salt, 50 parts of white granulated sugar, 40 parts of vinegar, soy sauce
30 parts, 15 parts of oil consumption, 20 parts of tomato, 15 parts of carrot, vegetables 50-60 parts, Chinese medicine extract 50-80 parts.
Above-mentioned chafing dish bottom flavorings, vegetables include 15 parts of fermented soya bean, 30 parts of red date, 30 parts of matrimony vine, 10 parts of caraway, 10 parts of onion,
20 parts of moyashi, 20 parts of celery, 15 parts of gumbo, 20 parts of cordate houttuynia.
Above-mentioned chafing dish bottom flavorings, Chinese medicine extract includes 5 parts of the fleece-flower root, 5 parts of Radix Codonopsis, 5 parts of Radix Angelicae Sinensis, 5 parts of prepared rhizome of rehmannia, the root of herbaceous peony
5 parts, 8 parts of donkey-hide gelatin, 8 parts of the tuber of dwarf lilyturf, 5 parts of asparagus fern, 5 parts of the stem of noble dendrobium, 5 parts of radix polygonati officinalis, 10 parts of cloves, 10 parts of lily, wood
20 parts of ear, 20 parts of white fungus.
Embodiment 3
A kind of chafing dish bottom flavorings, are obtained by the raw material of following components by weight percent：250 parts of chicken soup, 220 parts of butter, rapeseed oil 120
Part, 18 parts of Chinese prickly ash, 12 parts of liquor, 12 parts of thick broad-bean sauce, 12 parts of great Jiang, 12 parts of garlic, anistree 4 parts, 4 parts of cassia bark,
90 parts of capsicum, 120 parts of edible mushroom, 15 parts of monosodium glutamate, 45 parts of edible salt, 45 parts of white granulated sugar, 35 parts of vinegar, soy sauce
25 parts, 12 parts of oil consumption, 18 parts of tomato, 12 parts of carrot, vegetables 50-60 parts, Chinese medicine extract 50-80 parts.
Above-mentioned chafing dish bottom flavorings, vegetables include 12 parts of fermented soya bean, 25 parts of red date, 28 parts of matrimony vine, 8 parts of caraway, 8 parts of onion, Huang
16 parts of bean sprouts, 16 parts of celery, 16 parts of gumbo, 15 parts of cordate houttuynia.
Above-mentioned chafing dish bottom flavorings, Chinese medicine extract includes 4 parts of the fleece-flower root, 4 parts of Radix Codonopsis, 4 parts of Radix Angelicae Sinensis, 4 parts of prepared rhizome of rehmannia, the root of herbaceous peony
4 parts, 6 parts of donkey-hide gelatin, 6 parts of the tuber of dwarf lilyturf, 4 parts of asparagus fern, 4 parts of the stem of noble dendrobium, 4 parts of radix polygonati officinalis, 9 parts of cloves, 9 parts of lily, agaric
18 parts, 18 parts of white fungus.
Claims (3)
1. a kind of chafing dish bottom flavorings, it is characterised in that be obtained by the raw material of following components by weight percent：Chicken soup 200-300 parts, butter
200-250 parts, rapeseed oil 100-150 parts, Chinese prickly ash 15-20 parts, liquor 10-15 parts, thick broad-bean sauce 10-15 parts, great Jiang 10-15
Part, garlic 10-15 parts, anise 3-5 parts, cassia bark 3-5 parts, capsicum 80-100 parts, edible mushroom 100-150 parts, monosodium glutamate
10-20 parts, edible salt 40-50 parts, white granulated sugar 40-50 parts, vinegar 30-40 parts, soy sauce 20-30 parts, oil consumption 10-15
Part, tomato 15-20 parts, carrot 10-15 parts, vegetables 50-60 parts, Chinese medicine extract 50-80 parts.
2. as claimed in claim 1, a kind of chafing dish bottom flavorings, it is characterised in that the vegetables include the raw material of following components by weight percent
Fermented soya bean 10-15 parts, red date 20-30 parts, matrimony vine 25-30 parts, caraway 5-10 parts, onion 5-10 parts, moyashi 15-20
Part, celery 15-20 parts, gumbo 10-15 parts, cordate houttuynia 10-20 parts.
3. as claimed in claim 1, a kind of chafing dish bottom flavorings, it is characterised in that the Chinese medicine extract includes following components by weight percent
Raw material:Fleece-flower root 3-5 parts, Radix Codonopsis 3-5 parts, Radix Angelicae Sinensis 3-5 parts, prepared rhizome of rehmannia 3-5 parts, root of herbaceous peony 3-5 parts, donkey-hide gelatin 5-8 parts,
Tuber of dwarf lilyturf 5-8 part, asparagus fern 3-5 parts, stem of noble dendrobium 3-5 parts, radix polygonati officinalis 3-5 parts, cloves 8-10 parts, lily 8-10 parts, agaric 15-20
Part, white fungus 15-20 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510686357.4A CN106605889A (en) | 2015-10-20 | 2015-10-20 | Hot pot bottom materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510686357.4A CN106605889A (en) | 2015-10-20 | 2015-10-20 | Hot pot bottom materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106605889A true CN106605889A (en) | 2017-05-03 |
Family
ID=58611803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510686357.4A Pending CN106605889A (en) | 2015-10-20 | 2015-10-20 | Hot pot bottom materials |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106605889A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
-
2015
- 2015-10-20 CN CN201510686357.4A patent/CN106605889A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170503 |