CN106616792A - Hotpot condiment with curry flavor - Google Patents
Hotpot condiment with curry flavor Download PDFInfo
- Publication number
- CN106616792A CN106616792A CN201611181229.5A CN201611181229A CN106616792A CN 106616792 A CN106616792 A CN 106616792A CN 201611181229 A CN201611181229 A CN 201611181229A CN 106616792 A CN106616792 A CN 106616792A
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- CN
- China
- Prior art keywords
- parts
- curried
- chafing dish
- material according
- essence
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 235000019634 flavors Nutrition 0.000 title claims abstract description 19
- 235000013409 condiments Nutrition 0.000 title abstract 4
- 235000021438 curry Nutrition 0.000 title abstract 4
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 12
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 12
- 235000019503 curry powder Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 239000000312 peanut oil Substances 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
- 244000241872 Lycium chinense Species 0.000 claims description 11
- 235000015468 Lycium chinense Nutrition 0.000 claims description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 11
- 235000013330 chicken meat Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 241000894007 species Species 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses hotpot condiment with curry flavor. The hotpot condiment is characterized by comprising, by weight, 20-25 parts of vegetable oil, 30-40 parts of curry powder, 1-3 parts of curry essence, 1-3 parts of cinnamon, 0.1-0.5 part of fructus lycii, 2-5 parts of flos caryophylli, 2-6 parts of bay leaves, 3-6 parts of pericarpium citri reticulatae, 2-4 parts of garlic, 2-4 parts of spring onion, 0.5-1.5 parts of chicken essence and 15-20 parts of peanut oil. The hotpot condiment with the curry flavor has the advantages of delicious taste, nutrition and healthfulness.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of curried flavour chafing dish bed material.
Background technology
Conveniently Popular Characteristic is esthetically acceptable to the consumers and likes chafing dining, and especially northern area cold is dried
Weather is very big by chafing dish market potential, and the management style industry of chafing dish species is constantly brought forth new ideas, and has famous with " numb, peppery, boiling hot "
Chongqing chafing dish is that chafing dish is sent in south, and chafing dish and New School's chafing dish are sent in the north with the instant-boiled mutton as main representative.With people's living standard
Improve constantly, the also more and more higher of the requirement to chafing dish bottom flavorings, while taste is pursued, also more focus on to health and nutrition
Require.
The content of the invention
It is fresh with taste it is an object of the invention to overcome the deficiencies in the prior art, there is provided a kind of curried flavour chafing dish bed material
The characteristics of U.S., nutrient health.
For achieving the above object, technical scheme provided by the present invention is：A kind of curried flavour chafing dish bed material, by it is following according to
The raw material composition of weight portion：Vegetable oil 20-25 parts, curry powder 30-40 parts, curried essence 1-3 parts, cassia bark 1-3 parts, the fruit of Chinese wolfberry
0.1-0.5 parts, cloves 2-5 parts, spiceleaf 2-6 parts, dried orange peel 3-6 parts, garlic 2-4 parts, green onion 2-4 parts, chickens' extract 0.5-1.5 parts, peanut oil
15-20 parts.
Preferably, the curried flavour chafing dish bed material is made up of the following raw material according to weight portion：20 parts of vegetable oil, curry powder
30 parts, curried 1 part of essence, 1 part of cassia bark, 0.1 part of the fruit of Chinese wolfberry, 2 parts of cloves, 2 parts of spiceleaf, 3 parts of dried orange peel, 2 parts of garlic, 2 parts of green onion, chickens' extract
0.5 part, 15 parts of peanut oil.
Preferably, the curried flavour chafing dish bed material is made up of the following raw material according to weight portion：25 parts of vegetable oil, curry powder
40 parts, curried 3 parts of essence, 3 parts of cassia bark, 0.5 part of the fruit of Chinese wolfberry, 5 parts of cloves, 6 parts of spiceleaf, 6 parts of dried orange peel, 4 parts of garlic, 4 parts of green onion, chickens' extract
1.5 parts, 20 parts of peanut oil.
Preferably, the curried flavour chafing dish bed material is made up of the following raw material according to weight portion：23 parts of vegetable oil, curry powder
35 parts, curried 2 parts of essence, 2 parts of cassia bark, 0.3 part of the fruit of Chinese wolfberry, 4 parts of cloves, 4 parts of spiceleaf, 5 parts of dried orange peel, 3 parts of garlic, 3 parts of green onion, chickens' extract
1 part, 18 parts of peanut oil.
The present invention has the advantages that compared with prior art：
A kind of curried flavour chafing dish bed material that the present invention is provided, the characteristics of with delicious flavour, nutrient health.
Specific embodiment
With reference to specific embodiment, the invention will be further described：
Embodiment 1：
A kind of curried flavour chafing dish bed material, is made up of the following raw material according to weight portion：20 parts of vegetable oil, 30 parts of curry powder,
1 part of curried essence, 1 part of cassia bark, 0.1 part of the fruit of Chinese wolfberry, 2 parts of cloves, 2 parts of spiceleaf, 3 parts of dried orange peel, 2 parts of garlic, 2 parts of green onion, chickens' extract 0.5
Part, 15 parts of peanut oil.
Embodiment 2：
A kind of curried flavour chafing dish bed material, is made up of the following raw material according to weight portion：25 parts of vegetable oil, 40 parts of curry powder,
3 parts of curried essence, 3 parts of cassia bark, 0.5 part of the fruit of Chinese wolfberry, 5 parts of cloves, 6 parts of spiceleaf, 6 parts of dried orange peel, 4 parts of garlic, 4 parts of green onion, chickens' extract 1.5
Part, 20 parts of peanut oil.
Embodiment 3：
A kind of curried flavour chafing dish bed material, is made up of the following raw material according to weight portion：23 parts of vegetable oil, 35 parts of curry powder,
2 parts of curried essence, 2 parts of cassia bark, 0.3 part of the fruit of Chinese wolfberry, 4 parts of cloves, 4 parts of spiceleaf, 5 parts of dried orange peel, 3 parts of garlic, 3 parts of green onion, 1 part of chickens' extract,
18 parts of peanut oil.
Invention is not limited to above-mentioned preferred forms, and anyone can draw other various shapes under the enlightenment of the present invention
The product of formula, however, make any change in its shape or structure, it is every with technology identical or similar to the present application
Scheme, is within the scope of the present invention.
Claims (4)
1. a kind of curried flavour chafing dish bed material, it is characterised in that be made up of the following raw material according to weight portion：Vegetable oil 20-25 parts,
It is curry powder 30-40 parts, curried essence 1-3 parts, cassia bark 1-3 parts, fruit of Chinese wolfberry 0.1-0.5 parts, cloves 2-5 parts, spiceleaf 2-6 parts, old
Skin 3-6 parts, garlic 2-4 parts, green onion 2-4 parts, chickens' extract 0.5-1.5 parts, peanut oil 15-20 parts.
2. a kind of curried flavour chafing dish bed material according to claim 1, it is characterised in that by the following raw material according to weight portion
Composition：It is 20 parts of vegetable oil, 30 parts of curry powder, curried 1 part of essence, 1 part of cassia bark, 0.1 part of the fruit of Chinese wolfberry, 2 parts of cloves, 2 parts of spiceleaf, old
3 parts of skin, 2 parts of garlic, 2 parts of green onion, 0.5 part of chickens' extract, 15 parts of peanut oil.
3. a kind of curried flavour chafing dish bed material according to claim 1, it is characterised in that by the following raw material according to weight portion
Composition：It is 25 parts of vegetable oil, 40 parts of curry powder, curried 3 parts of essence, 3 parts of cassia bark, 0.5 part of the fruit of Chinese wolfberry, 5 parts of cloves, 6 parts of spiceleaf, old
6 parts of skin, 4 parts of garlic, 4 parts of green onion, 1.5 parts of chickens' extract, 20 parts of peanut oil.
4. a kind of curried flavour chafing dish bed material according to claim 1, it is characterised in that by the following raw material according to weight portion
Composition：It is 23 parts of vegetable oil, 35 parts of curry powder, curried 2 parts of essence, 2 parts of cassia bark, 0.3 part of the fruit of Chinese wolfberry, 4 parts of cloves, 4 parts of spiceleaf, old
5 parts of skin, 3 parts of garlic, 3 parts of green onion, 1 part of chickens' extract, 18 parts of peanut oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181229.5A CN106616792A (en) | 2016-12-20 | 2016-12-20 | Hotpot condiment with curry flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611181229.5A CN106616792A (en) | 2016-12-20 | 2016-12-20 | Hotpot condiment with curry flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616792A true CN106616792A (en) | 2017-05-10 |
Family
ID=58833490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611181229.5A Withdrawn CN106616792A (en) | 2016-12-20 | 2016-12-20 | Hotpot condiment with curry flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616792A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349592A (en) * | 2018-11-29 | 2019-02-19 | 合肥华恒生物工程有限公司 | A kind of preparation method of the low monosodium glutamate health curry of less salt |
-
2016
- 2016-12-20 CN CN201611181229.5A patent/CN106616792A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349592A (en) * | 2018-11-29 | 2019-02-19 | 合肥华恒生物工程有限公司 | A kind of preparation method of the low monosodium glutamate health curry of less salt |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170510 |