CN106616816A - Thailand-style sour and hot hot-pot condiment and preparation method thereof - Google Patents
Thailand-style sour and hot hot-pot condiment and preparation method thereof Download PDFInfo
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- CN106616816A CN106616816A CN201710078393.1A CN201710078393A CN106616816A CN 106616816 A CN106616816 A CN 106616816A CN 201710078393 A CN201710078393 A CN 201710078393A CN 106616816 A CN106616816 A CN 106616816A
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Abstract
The invention discloses a Thailand-style sour and hot hot-pot condiment. The Thailand-style sour and hot hot-pot condiment contains lemon leaves, lemon grass, alpinia galanga, fish gravy, Tom Yam paste, tree tomatoes, lemon juice, palm oil, table vinegar, coriander seeds and white sugar. The Tom Yam paste is added and contains fresh prawns, fresh straw mushrooms, the alpinia galanga, the lemon grass, green lemons, mint leaves, bay leaves, red peppers, the fish gravy, olive oil and the like, so that the Thailand-style sour and hot hot-pot condiment has a Thailand-style flavor and delicate lemon fragrance and is tasty in sourness and hotness; tallow oil is replaced with the palm oil, so that the hot-pot condiment is free of the fishy smell of the tallow oil and is not greasy, and the characteristic, i.e., fresh and fragrant taste of hot pot is maintained; meanwhile, the hot-pot condiment prepared by the method is hot but not dry and is moderate in taste, thereby being suitable for people with different dietary habits of various places.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, and in particular to a kind of safe formula sour and peppery chafing dish bottom flavoring and preparation method thereof.
Background technology
Chafing dish has instant, the characteristics of nutritious, and it is possible to according to different crowd, Different climate, be modulated into
Various tastes, therefore, a kind of diet style being loved by the people has very long history in China.
The quality of chafing dish is decided by the chafing dish bottom flavorings i.e. formula of flavoring, because China region is wide, the weather of various places, practises
The difference of the aspects such as custom, therefore occur in that the different chafing dish bottom flavorings of local flavor.With the improvement of people's living standards, people are to chafing dish
The requirement of bed material also more and more higher, therefore constantly have the appearance of the bed material of new chafing dish.For example, Publication No. CN1136407A
Chinese patent literature reports a kind of chafing dish bottom flavorings and preparation method thereof, its main formula be tomato, pimiento, vegetable oil,
Ginger etc.；The Chinese patent literature of Publication No. CN1101514A reports a kind of Daming chafing dish bottom condiment, and its main formula is plant
Thing oil, rock sugar, thick broad-bean sauce, Chinese prickly ash, chilli, anise, cassia bark, cardamom, tsaoko, cloves, galingal, mountain naphthalene, water and salt etc..Shen
Number a kind of chafing dish bottom flavorings and preparation method thereof please be reported for 2 01140300.4 Chinese patent literature, its main formula is Chinese holly
The multi-functional special taste king that matrimony vine, Radix Codonopsis, little jujube, Chinese yam, Radix Chuanminshen, rock sugar, factor international investment group company of the U.S. develop adjusts
The taste substance SFK factors, chickens' extract, monosodium glutamate, salt and pepper etc..The chafing dish bottom flavorings of the different formulations of above-mentioned report have larger on taste
Difference.
The content of the invention
The present invention proposes a kind of with safe formula local flavor, lemon delicate fragrance, vinegar-pepper appetizing, aromatic flavour, the moderate Thailand of mouthfeel
Formula sour and peppery chafing dish bottom flavoring and preparation method thereof.
To achieve these goals, the present invention is achieved through the following technical solutions：
A kind of safe formula sour and peppery chafing dish bottom flavoring, including the raw material of following weight portion：Lemonlike citrus leaf 10-20 parts, lemongrass 100-150
Part, southern ginger 50-100 parts, fish sauce 20-50 parts, winter good deeds done in secret sauce 120-150 parts, tree tomato 30-50 parts, lemon juice 20-40 parts, palm fibre
Palmitic acid oil 200-250 parts, vinegar 10-30 parts, caraway seeds 5-15 part, white sugar 1-10 parts.
Preferably, safe formula sour and peppery chafing dish bottom flavoring, including the raw material of following weight portion：Lemonlike citrus leaf 12-16 parts, lemongrass 100-
150 parts, southern ginger 50-80 parts, fish sauce 20-40 parts, winter good deeds done in secret sauce 120-150 parts, tree tomato 30-40 parts, lemon juice 20-30 parts,
Palm oil 200-250 parts, vinegar 10-20 parts, caraway seeds 5-10 part, white sugar 1-5 parts.
Preferably, safe formula sour and peppery chafing dish bottom flavoring, including the raw material of following weight portion：Lemonlike citrus leaf 12-16 parts, lemongrass 120-
140 parts, southern ginger 55-65 parts, fish sauce 20-30 parts, winter good deeds done in secret sauce 120-150 parts, tree tomato 30-40 parts, lemon juice 20-25 parts,
Palm oil 200-250 parts, vinegar 10-20 parts, caraway seeds 5-8 part, white sugar 3-5 parts.
The preparation method of safe formula sour and peppery chafing dish bottom flavoring, comprises the following steps：
(1) palm oil is heated into 80-100 DEG C, obtains deep fat, to the deep fat kind lemongrass, Nan Jiang and caraway seeds are added,
Stir-fried with moderate heat and pull out after 8-10min, obtain the first product；
(2) add lemonlike citrus leaf and white sugar, small fire to stir-fry after 3-8min in first product, obtain the second product；
(3) add winter good deeds done in secret sauce and vinegar, small fire to stir-fry after 3-8min in second product, obtain the 3rd product；
(4) tree tomato, fish sauce and lemon juice are added in the 3rd product, is well mixed in small fire, that is, obtain Thailand
Formula is vinegar-pepper local flavor chafing dish bottom flavorings.
Preferably, small fire stir-fries as 5-6min in step (2) described above and step (3).
Thailand's formula sour and peppery chafing dish bottom flavoring of the invention and preparation method thereof, its advantage is：
(1) winter good deeds done in secret sauce is added, fresh prawn, fresh grass mushroom, Nan Jiang, lemongrass, green lemon, peppermint is contained in winter good deeds done in secret sauce
Leaf, spiceleaf, hot red pepper, fish sauce and olive oil etc. are safe formula local flavor, lemon delicate fragrance, vinegar-pepper tasty and refreshing.
(2) present invention replaces butter with palm oil, the fishy smell without butter, non-greasy, and it is fresh to maintain the taste of chafing dish
Fragrant the characteristics of, while chafing dish bottom flavorings prepared by the present invention are peppery and not dry, mouthfeel is moderate, suitable various places with different eating habits
People eat.
(3) each component of the present invention can either make chafing dish bottom flavorings strengthening spleen and nourishing stomach by accurate proportioning, not get angry.
Specific embodiment
The present invention is further described with reference to specific embodiment.
Embodiment 1
A kind of safe formula sour and peppery chafing dish bottom flavoring, including the raw material of following weight portion：20 parts of lemonlike citrus leaf, 150 parts of lemongrass, Nan Jiang
100 parts, 20 parts of fish sauce, 120 parts of winter good deeds done in secret sauce, 30 parts of tree tomato, 40 parts of lemon juice, 200 parts of palm oil, 10 parts of vinegar, caraway
5 parts of seed, 10 parts of white sugar.
The preparation method of safe formula sour and peppery chafing dish bottom flavoring, comprises the following steps：
(1) palm oil is heated into 80 DEG C, obtains deep fat, lemongrass, Nan Jiang and caraway seeds are added to the deep fat kind, in use
Fire stir-fries and pull out after 10min, obtains the first product；
(2) add lemonlike citrus leaf and white sugar, small fire to stir-fry after 5min in first product, obtain the second product；
(3) add winter good deeds done in secret sauce and vinegar, small fire to stir-fry after 5min in second product, obtain the 3rd product；
(4) tree tomato, fish sauce and lemon juice are added in the 3rd product, is well mixed in small fire, that is, obtain Thailand
Formula is vinegar-pepper local flavor chafing dish bottom flavorings.
Embodiment 2
A kind of safe formula sour and peppery chafing dish bottom flavoring, including the raw material of following weight portion：12 parts of lemonlike citrus leaf, 100 parts of lemongrass, southern ginger 80
Part, 40 parts of fish sauce, 150 parts of winter good deeds done in secret sauce, 40 parts of tree tomato, 30 parts of lemon juice, 250 parts of palm oil, 20 parts of vinegar, caraway seeds 10
Part, 5 parts of white sugar.
The preparation method of safe formula sour and peppery chafing dish bottom flavoring, comprises the following steps：
(1) palm oil is heated into 80 DEG C, obtains deep fat, lemongrass, Nan Jiang and caraway seeds are added to the deep fat kind, in use
Fire stir-fries and pull out after 10min, obtains the first product；
(2) add lemonlike citrus leaf and white sugar, small fire to stir-fry after 6min in first product, obtain the second product；
(3) add winter good deeds done in secret sauce and vinegar, small fire to stir-fry after 5min in second product, obtain the 3rd product；
(4) tree tomato, fish sauce and lemon juice are added in the 3rd product, is well mixed in small fire, that is, obtain Thailand
Formula is vinegar-pepper local flavor chafing dish bottom flavorings.
Embodiment 3
A kind of safe formula sour and peppery chafing dish bottom flavoring, including the raw material of following weight portion：16 parts of lemonlike citrus leaf, 120 parts of lemongrass, southern ginger 65
Part, 30 parts of fish sauce, 130 parts of winter good deeds done in secret sauce, 30 parts of tree tomato, 25 parts of lemon juice, 220 parts of palm oil, 15 parts of vinegar, caraway seeds 5
Part, 5 parts of white sugar.
The preparation method of safe formula sour and peppery chafing dish bottom flavoring, comprises the following steps：
(1) palm oil is heated into 80 DEG C, obtains deep fat, lemongrass, Nan Jiang and caraway seeds are added to the deep fat kind, in use
Fire stir-fries and pull out after 10min, obtains the first product；
(2) add lemonlike citrus leaf and white sugar, small fire to stir-fry after 6min in first product, obtain the second product；
(3) add winter good deeds done in secret sauce and vinegar, small fire to stir-fry after 5min in second product, obtain the 3rd product；
(4) tree tomato, fish sauce and lemon juice are added in the 3rd product, is well mixed in small fire, that is, obtain Thailand
Formula is vinegar-pepper local flavor chafing dish bottom flavorings.
Embodiment 4
A kind of safe formula sour and peppery chafing dish bottom flavoring, including the raw material of following weight portion：16 parts of lemonlike citrus leaf, 120 parts of lemongrass, southern ginger 55
Part, 20 parts of fish sauce, 140 parts of winter good deeds done in secret sauce, 20 parts of tree tomato, 20 parts of lemon juice, 240 parts of palm oil, 10 parts of vinegar, caraway seeds 8
Part, 3 parts of white sugar.
The preparation method of safe formula sour and peppery chafing dish bottom flavoring, comprises the following steps：
(1) palm oil is heated into 80 DEG C, obtains deep fat, lemongrass, Nan Jiang and caraway seeds are added to the deep fat kind, in use
Fire stir-fries and pull out after 10min, obtains the first product；
(2) add lemonlike citrus leaf and white sugar, small fire to stir-fry after 6min in first product, obtain the second product；
(3) add winter good deeds done in secret sauce and vinegar, small fire to stir-fry after 5min in second product, obtain the 3rd product；
(4) tree tomato, fish sauce and lemon juice are added in the 3rd product, is well mixed in small fire, that is, obtain Thailand
Formula is vinegar-pepper local flavor chafing dish bottom flavorings.
The technical scheme for being provided the embodiment of the present invention above is described in detail, specific case used herein
The principle and embodiment of the embodiment of the present invention are set forth, the explanation of above example is only applicable to help and understands this
The principle of inventive embodiments；Simultaneously for one of ordinary skill in the art, according to the embodiment of the present invention, in specific embodiment party
Will change in formula and range of application, in sum, this specification content should not be construed as limiting the invention.
Claims (5)
1. a kind of safe formula sour and peppery chafing dish bottom flavoring, it is characterised in that：Including the raw material of following weight portion：Lemonlike citrus leaf 10-20 parts, lemongrass
100-150 parts, southern ginger 50-100 parts, fish sauce 20-50 parts, winter good deeds done in secret sauce 120-150 parts, tree tomato 30-50 parts, lemon juice 20-
40 parts, palm oil 200-250 parts, vinegar 10-30 parts, caraway seeds 5-15 part, white sugar 1-10 parts.
2. safe formula sour and peppery chafing dish bottom flavoring according to claim 1, it is characterised in that：Including the raw material of following weight portion：Lemon
Leaf 12-16 parts, lemongrass 100-150 parts, southern ginger 50-80 parts, fish sauce 20-40 parts, winter good deeds done in secret sauce 120-150 parts, tree tomato 30-40
Part, lemon juice 20-30 parts, palm oil 200-250 parts, vinegar 10-20 parts, caraway seeds 5-10 part, white sugar 1-5 parts.
3. safe formula sour and peppery chafing dish bottom flavoring according to claim 1, it is characterised in that：Including the raw material of following weight portion：Lemon
Leaf 12-16 parts, lemongrass 120-140 parts, southern ginger 55-65 parts, fish sauce 20-30 parts, winter good deeds done in secret sauce 120-150 parts, tree tomato 30-40
Part, lemon juice 20-25 parts, palm oil 200-250 parts, vinegar 10-20 parts, caraway seeds 5-8 part, white sugar 3-5 parts.
4. a kind of preparation method of formula sour and peppery chafing dish bottom flavoring safe according to claim 1-3 Arbitrary Term, it is characterised in that：Including
Following steps：
(1) palm oil is heated into 80-100 DEG C, obtains deep fat, lemongrass, Nan Jiang and caraway seeds are added to the deep fat kind, in use
Fire stir-fries and pull out after 8-10min, obtains the first product；
(2) add lemonlike citrus leaf and white sugar, small fire to stir-fry after 3-8min in first product, obtain the second product；
(3) add winter good deeds done in secret sauce and vinegar, small fire to stir-fry after 3-8min in second product, obtain the 3rd product；
(4) tree tomato, fish sauce and lemon juice are added in the 3rd product, is well mixed in small fire, that is, obtain safe formula acid
Peppery local flavor chafing dish bottom flavorings.
5. according to claim 4, it is characterised in that：Small fire stir-fries as 5-6min in the step (2) and step (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710078393.1A CN106616816A (en) | 2017-02-13 | 2017-02-13 | Thailand-style sour and hot hot-pot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710078393.1A CN106616816A (en) | 2017-02-13 | 2017-02-13 | Thailand-style sour and hot hot-pot condiment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106616816A true CN106616816A (en) | 2017-05-10 |
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ID=58846345
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710078393.1A Pending CN106616816A (en) | 2017-02-13 | 2017-02-13 | Thailand-style sour and hot hot-pot condiment and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319477A (en) * | 2017-07-12 | 2017-11-07 | 必斐艾食品有限公司 | A kind of processing method of Tai Shidong good deeds done in secret chafing dish bottom flavorings |
| CN107625105A (en) * | 2017-09-26 | 2018-01-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of winter good deeds done in secret soup taste convenient chafing dish backing material formula and preparation method thereof |
| CN112167592A (en) * | 2020-09-10 | 2021-01-05 | 襄阳职业技术学院 | Formula and preparation method of convenient hotpot condiment with soup flavor of Dongyinggong |
| CN112790350A (en) * | 2021-01-26 | 2021-05-14 | 陈泳峤 | Preparation process of Tai type Dongyinggong soup |
| CN113068814A (en) * | 2021-04-28 | 2021-07-06 | 四川天味食品集团股份有限公司 | Red palm oil hotpot condiment and preparation method thereof |
-
2017
- 2017-02-13 CN CN201710078393.1A patent/CN106616816A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 潘潘猫: "泰式冬阴功汤火锅", 《HTTP://WWW.XIACHUFANG.COM/RECIPE/1042176/》 * |
| 甘智荣: "《在家做火锅》", 30 November 2014, 江西科学技术出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319477A (en) * | 2017-07-12 | 2017-11-07 | 必斐艾食品有限公司 | A kind of processing method of Tai Shidong good deeds done in secret chafing dish bottom flavorings |
| CN107625105A (en) * | 2017-09-26 | 2018-01-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of winter good deeds done in secret soup taste convenient chafing dish backing material formula and preparation method thereof |
| CN112167592A (en) * | 2020-09-10 | 2021-01-05 | 襄阳职业技术学院 | Formula and preparation method of convenient hotpot condiment with soup flavor of Dongyinggong |
| CN112790350A (en) * | 2021-01-26 | 2021-05-14 | 陈泳峤 | Preparation process of Tai type Dongyinggong soup |
| CN113068814A (en) * | 2021-04-28 | 2021-07-06 | 四川天味食品集团股份有限公司 | Red palm oil hotpot condiment and preparation method thereof |
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Application publication date: 20170510 |