CN106616823A - Hotpot condiment - Google Patents

Hotpot condiment Download PDF

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Publication number
CN106616823A
CN106616823A CN201611160614.1A CN201611160614A CN106616823A CN 106616823 A CN106616823 A CN 106616823A CN 201611160614 A CN201611160614 A CN 201611160614A CN 106616823 A CN106616823 A CN 106616823A
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CN
China
Prior art keywords
chafing dish
bottom flavorings
fructus
dish bottom
garlic
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Pending
Application number
CN201611160614.1A
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Chinese (zh)
Inventor
刘龙
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Guangxi University for Nationalities
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Guangxi University for Nationalities
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Application filed by Guangxi University for Nationalities filed Critical Guangxi University for Nationalities
Priority to CN201611160614.1A priority Critical patent/CN106616823A/en
Publication of CN106616823A publication Critical patent/CN106616823A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a hotpot condiment which is characterized by being prepared from the following ingredients in proportion by weight: 1200 to 1500g of beef tallow, 800 to 1000g of salad oil, 500 to 550g of halves of beans, 50 to 75g of baijiu, 20 to 30g of fermented glutinous rice, 900 to 1000g of pounded chili pepper, 50 to 60g of fresh ginger, 50 to 60g of garlic, 60 to 70g of Chinese prickly ash, 15 to 20g of fermented soya bean, 15 to 25g of sprout, 50 to 60g of rock candy, 80 to 100g of chili powder, 50 to 60g of green Chinese onion, 5 to 8g of cardamom, 5 to 10g of fructus tsaoko, 3 to 5g of rhizoma kaempferiae, 3 to 5g of flos caryophylli, 5 to 8g of fructus amomi, 5 to 8g of rhizoma chuanxiong, 5 to 8g of cumin, 5 to 8g of Chinese cinnamon, 5 to 8g of liqurice root, 5 to 8g of fructus gardenia, 5 to 8g of herba lysimachia sikokiana, 5 to 8g of fructus amomi rotundus, 5 to 8g of rhizoma nardostachyos, 5 to 8g of pericarpium citri reticulatae, 5 to 8g of fructus piperis longi, 5 to 8g of lemongrass, 5 to 8g of anise, 5 to 8g of myrcia, 5 to 8g of folium et cacumen murrayae, 8 to 10g of fennel and 5 to 8g of vanilla herb. The hotpot condiment has the effects of improving food taste and removing body eczema.

Description

A kind of chafing dish bottom flavorings
Technical field
The present invention relates to a kind of chafing dish bottom flavorings, are related to field of food.
Background technology
Chafing dish bottom flavorings are the important flavouring during we live, and delicious chafing dish bottom flavorings can not only meet enjoying in people's sense of taste By certain benefit can also be brought to human body.
The content of the invention
It is an object of the invention to give people to provide a kind of delicious chafing dish bottom flavorings, for the problems referred to above, the present invention is provided A kind of chafing dish bottom flavorings, the chafing dish bottom flavorings are made up of the ratio that following weight is constituted:1200-1500g of butter, salad oil 800- 1000g, 500-550g of bean cotyledon, 50-75g of white wine, 20-30g of fermented glutinour rice, grow cake 900-1000g of hot pepper, 50-60g of ginger, big 50-60g of garlic, 60-70g of Chinese prickly ash, 15-20g of fermented soya bean, tooth 15-25g of dish, 50-60g of rock sugar, 80-100g of paprika, shallot 50-60g, detain in vain 5-8g, 5-10g of tsaoko, 3-5g of zingiber kawagoii, 3-5g of cloves, 5-8g of fructus amomi, 5-8g of fragrant fruit, cumin 5- 8g, 5-8g of cassia bark, 5-8g of Radix Glycyrrhizae, 5-8g of branch, always 5-8g of Lysimachia sikokiana, 5-8g of button, 5-8g of rhizoma nardostachyos, 5-8g of dried orange peel, bamboo or wicker fence group 5-8g, 5-8g of lemon-grass, 5-8g of anise, 5-8g of spiceleaf, 5-8g of murraya paniculataJack, 8-10g of fennel seeds, 5-8g of vanilla.
Can be directly added into by clear water boils after chafing dish has reconciled and be put into.
Butter, the grease extracting from the adipose tissue of ox, similar to lard is refined from pig fat meat, people use The adipose tissue of ox is raw material, through heating, extracts grease.Butter are the abundant sources of vitamin A, and are easily absorbed. Butter are simultaneously containing other liposoluble vitamins (e, k and d);Rich in trace element, especially selenium, this is very strong antioxygen to butter Compound.Selenium contained by butter is than more than garlic.Butter also contain iodine, and this is the material needed for thyroid gland.(vitamin A is also first Needed for shape gland) aliphatic acid:Butter contain appreciable butyric acid, and it can be used as the energy of large intestine.This kind of aliphatic acid is also known Cancer-resisting substance.Another kind of medium chain fatty acid, laurate, with antibacterium and antimycotic effect.Butter are also sub- containing conjugation Oleic acid, has protective effect on cancer risk.Butter have the essential fatty acid omega-3 and omega-6 of a small amount of but balanced proportions.Candyization nerve Phosphatide:This is special aliphatic acid, with the effect for resisting gastrointestinal infection, especially in children and the elderly.Cholesterol:No matter You have how bad impression to cholesterol, but cholesterol is maintained necessary to intestinal health, brain and neurodevelopment.Breast milk But rich in saturated oils and cholesterol.
Salad oil, salad oil is typically first processed into crude oil from high-quality oil plant, and salad oil is vegetable oil through depickling, de- Edible oil made by after the techniques such as miscellaneous, dephosphorization, decolouring and deodorization, smell is light, and color and luster clarification is bright, heats nondiscolouring, nothing Foam, seldom there is oil smoke.
Fermented glutinour rice also known as rice wine, nutrient content is close with yellow rice wine, and ethanol content is low.But the heat ratio beer that can be provided for human body Wine, grape wine are all higher by many times;Rice wine contains ten several amino acids, wherein there is 8 kinds to be that human body can not synthesize and required. The content of lysine will be higher by several times than grape wine and beer in every liter of rice wine, by rare in other nutrition drinks in the world , therefore people are called " liquid cake ";Through brewing, nutrient content is easier to absorption of human body to glutinous rice, is the elderly, pregnant Puerpera and the good merchantable brand of person's benefiting qi and nourishing blood in poor health.The many places of China have edible to confined puerpera, the person of just recovering from a dangerous illness The custom of glutinous rice wine;Glutinous rice wine can promote appetite, help digest, the cold qi-restoratives of temperature, refreshes oneself and recover from fatigue, quench one's thirst and relieve summer heat, promote blood The effects such as circulation, moisturizing.
Hot pepper, the i.e. general designation of Solanaceae capsicum plants, Dicotyledoneae, eggplant mesh, Solanaceae, Capsicum.
Ginger is the new fresh quench stem of Zingiber herbaceos perennial ginger, and ginger has diverging, preventing or arresting vomiting in traditional Chinese medicine and pharmacy, stops The effects such as coughing.
Garlic has canescence or light brown film quality firecoat, peels off scale leaf in oblate spheroid or short cone, outside, inside have 6~ 10 garlic cloves, wheel is born in around scape, and basal part of stem plate-like has most fibrous roots.Each garlic clove outsourcing film, peels off film, See white, the scale of plump succulence.There is strong garlic odour, taste is pungent is peppery.Garlic has powerful sterilizing ability, can eliminate intrusion Internal germ.It also helps the absorption of vitamin B1, promotes the metabolism of carbohydrate to produce energy, and fatigue-relieving.Greatly Garlic another very important function is exactly to lift immunity, and lead selenide contained therein also has antioxidation.
Chinese prickly ash, another name:Luen, big green pepper, long and thin hot pepper, another name for Sichuan Province green pepper, pericarpium zanthoxyli or Chinese pepper.For Rutaceae, Zanthoxylum machaka or little Qiao Wood, can isolated planting can make protection thorn hedge again.Its pericarp as flavoring, and can extract aromatic oil, can be used as medicine, seed edible.
Fermented soya bean are China Han characteristic fermented bean products flavorings.Fermented soya bean with black soya bean or soya bean as primary raw material, using hair The effect of mould, aspergillus or bacterialprotease, decomposing soya-bean protein matter, when reaching to a certain degree, salt adding, with wine, drying etc. side Method, the vigor of inhibitory enzyme delays sweat and makes.
Shallot, is one kind of green onion, can be divided into common shallot, shallot, four types of Hu Conghe buildings green onion.Shallot taste is pungent, property is micro- Temperature, activates yang with delivering, and has removing toxic substances seasoning, the antibacterial and vasodilatory effect of sweating.It is mainly used in anemofrigid cold, aversion to cold to send out Heat, headache nasal obstruction, cold sensation of the genitalia stomachache, dysentery is had loose bowels, malnutrition due to parasitic infestation internal resistance, alactation, the symptom such as difficulty in urination and defecation.Shallot contains volatilization Oil, main component is allicin in oil, and containing base thioether, calcium oxalate in diene.In addition, also containing fat, carbohydrate, carrotene Deng, the composition such as Cobastab, vitamin C, nicotinic acid, calcium, magnesium, iron.For herbaceos perennial, leaf cylindrical shape is middle empty, crisp It is weak easy to break, in cyan.In East Asian countries and everywhere Chinese area, green onion is frequently as a kind of very universal spicing product or vegetable Vegetable edible is used, and in east is cooked important role is occupied.
White button, section's category:Zingiber.Perennial herb.Rhizome is sturdy, brownish red.Leaf two is arranged, and blade is long and narrow to drape over one's shoulders needle-like, leaf sheath Tool brown color pubescence.Cooking use:Make flavoring, peculiar smell can be removed, flavouring is pungent.For prepare various halogen soups and for brewed brine pork, Roast chicken is used.Also it is one of " curry powder " raw material.
Tsaoko, is Zingiber cardamom platymiscium, and the fruit of tsaoko calls SEMEN TSAOKO, SEMEN TSAOKO.Tsaoko is medicinal and edible Chinese medicine One of large kind of material, amount is more than survival dose.Tsaoko has drying damp and strengthening spleen, the function of eliminating phlegm preventing malaria.Cure mainly abdominal fullness and distention, The diseases such as gastric disorder causing nausea vomiting, dyspepsia malaria.
Zingiber kawagoii also makes husky ginger, mountain peppery, is root-like stock.For annual herb plant, the drought-enduring resistance to lean fearness leaching of its property.Mainly adjust Taste substance, is such as used to prepare thick gravy, or the dispensing for making " five spices ".
Cumin, also known as:Cumin, cumin, with cumin beef and mutton is processed, and the raw meat solution that can dispel is greasy, and meat can be made fresher U.S. fragrance, increases appetite, and cumin tool restoring consciouness is promoted blood circulation, the effects such as fall fire flat liver, can dispelling cold and dehumidification, qi-regulating appetizing, wind dispelling pain relieving is right Indigestion, just frequency is effective in cure for stomach cold pain, kidney deficiency, can also antisepsis and sterilization with cumin seasoning dish.
Fructus amomi, another name:Fructus amomi.Fructus amomi is a kind of distinctive plant of Perenniporia martius, and its fruit is that the traditional Chinese medical science is commonly used Aromaticity medicinal material simply.Dampness elimination appetizing, warming spleen and stopping diarrha, regulates the flow of vital energy antiabortive.
Radix Glycyrrhizae, is a kind of help Chinese herbal medicine.Indication is clearing heat and detoxicating, expelling phlegm and arresting coughing, gastral cavity abdomen etc..
Branch, also referred to as cape jasmine, Chinese medicine name is cured mainly:Vexed, irascibility hot eyes, headache, damp and hot yellow infantile malnutrition due to digestive disturbances or intestinalparasites, stranguria, bloody flux Hematuria, aphthae, sore swollen toxin, sprain and swell and ache.
Lysimachia sikokiana happiness is born in hill slope thick grass, dense woods side and sylvan life.It is distribution Sichuan, Hubei, Yunnan, Guizhou, wide The ground such as east, Fujian.Cure cold, cough and asthma, rheumatalgia, irregular menstruation.
Rhizoma nardostachyos, perennial herb, complete stool has strong rosin sample fragrance.Rhizoma nardostachyos is patrinia herb rhizoma nardostachyos and jatamansi Root and rhizome, the sweet fragrant pine of rhizoma nardostachyos another name, fragrant pine, rhizoma nardostachyos has functions that regulating qi-flowing for relieving pain, activating spleen and strengthening stomach, and rhizoma nardostachyos has treatment gastral cavity abdomen swollen Bitterly, the effect of do not feel like eating, toothache, tinea pedis.
Orange peel, is also called dried orange peel, is the ripe pericarp of rutaceae orange and its variety.1. fullness and oppression of chest and abdomen etc. is used for Disease.Orange peel spread of pungent taste helps to keep warm, fragrant odour is longer than qi-regulating, can enter spleen and lung, therefore can go in scattered sluggishness of lung-QI, and energy promoting the circulation of qi width, uses The diseases such as stagnant, chest diaphragm feeling of fullness and the taste stagnation of the circulation of vital energy, abdominal fullness and distention are gathered around in lung qi.Often with the compatibility application such as the banksia rose, Fructus Aurantii.For in dampness Jiao, gastral cavity abdomen ruffian is swollen, loose stool are had loose bowels, and the disease such as many coughs of phlegm.Orange peel dispelling dampness with bitter and warm-natured drugs and can invigorating the spleen promoting the circulation of qi, therefore be usually used in dampness The disease such as burnt, gastral cavity abdomen is swollen vexed, loose stool tongue is greasy, can compatibility rhizoma atractylodis, the bark of official magnolia is eliminating dampness and eliminating phlegm with being good at dried orange peel again, for control damp phlegm heap soil or fertilizer over and around the roots lung, The conventional key medicine of many coughs of phlegm, often with the tuber of pinellia, Poria cocos with use.For the reduction of insufficiency of the spleen diet, indigestion, and n and V etc. Disease.
Bamboo or wicker fence is dialled, and is the perennial liana of Piperaceae.Leaf is heart-shaped into ovate, dioecism, berry ovum type.Taste is pungent It is peppery, there is special fragrance.Stomach cold is suffered from abdominal pain, and vomiting, hiccup is had loose bowels.The pungent scattered temperature of this product is led to, and energy warming spleen and stomach for dispelling cold stops.
Anise, is a kind of fruit of plant of Illiciaceae Illicium also known as fennel, Chinese anise, aniseed and anise Real, its dry fruit of the same name is one of flavoring of Chinese dishes and south east asia culinary art.
Spiceleaf, the leaf of the sweet bay of basyleave Lauraceae evergreen tree.Welcome spices, with what is pickled or infusion of food, uses again What stew, stuff and fish etc..Taste fragrance, but slightly bitter taste.
Vanilla:Sometimes also for claim medicinal herbs, be the plant that can give out unique perfume, generally also have seasoning, make spices or The functions such as extraction essential oil.
The invention has the beneficial effects as follows:Compared with prior art, the beneficial effect of the chafing dish bottom flavorings is mainly manifested in:1st, color Fragrance is various 2, have certain mediation effect to human body.

Claims (2)

1. a kind of chafing dish bottom flavorings, it is characterised in that:The chafing dish bottom flavorings are made up of the ratio that following weight is constituted:Butter 1200- 1500g, 800-1000g of salad oil, 500-550g of bean cotyledon, 50-75g of white wine, 20-30g of fermented glutinour rice, taste cake hot pepper 900- 1000g, 50-60g of ginger, 50-60g of garlic, 60-70g of Chinese prickly ash, 15-20g of fermented soya bean, tooth 15-25g of dish, rock sugar 50- 60g, 80-100g of paprika, in vain 50-60g of shallot, 5-8g of button, 5-10g of tsaoko, 3-5g of zingiber kawagoii, 3-5g of cloves, fructus amomi 5-8g, 5-8g of fragrant fruit, 5-8g of cumin, 5-8g of cassia bark, 5-8g of Radix Glycyrrhizae, 5-8g of branch, 5-8g of Lysimachia sikokiana, detain always 5-8g, 5-8g of rhizoma nardostachyos, 5-8g of dried orange peel, bamboo or wicker fence dial 5-8g, 5-8g of lemon-grass, 5-8g of anise, 5-8g of spiceleaf, 5-8g of murraya paniculataJack, little 8-10g of fennel, 5-8g of vanilla.
2. a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that:The ratio being made up of following weight is made:One Chafing dish bottom flavorings are planted, the chafing dish bottom flavorings are constituted in the ratio of following components by weight percent:Butter 1200g, salad oil 800g, bean cotyledon 500g, White wine 50g, fermented glutinour rice 20g, grow cake hot pepper 900g, ginger 50g, garlic 50g, Chinese prickly ash 60g, fermented soya bean 15g, tooth dish 15g, rock sugar 50g, Paprika 80g, shallot 50g, 5g, tsaoko 5g, zingiber kawagoii 3g, cloves 3g, fructus amomi 5g, fragrant fruit 5g, cumin 5g, cassia bark 5g, sweet is detained in vain Careless 5g, branch 5g, always Lysimachia sikokiana 5g, button 5g, rhizoma nardostachyos 5g, dried orange peel 5g, bamboo or wicker fence group 5g, lemon-grass 5g, anise 5g, spiceleaf 5g, murraya paniculataJack 5g, fennel seeds 8g, vanilla 5g.
CN201611160614.1A 2016-12-15 2016-12-15 Hotpot condiment Pending CN106616823A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897394A (en) * 2017-10-21 2018-04-13 王麟禹 Boiling oil plant
CN108030051A (en) * 2017-12-22 2018-05-15 安徽王仁和米线食品有限公司 A kind of preparation method of chafing dish rice noodles
CN108030047A (en) * 2017-11-24 2018-05-15 武威霖沐科技发展有限公司 A kind of preparation method of chafing dish bottom flavorings and its chafing dish bottom flavorings of preparation
CN108142582A (en) * 2018-02-11 2018-06-12 重庆市三易食品有限公司 A kind of chafing dish butter and preparation method thereof
CN108835585A (en) * 2018-05-03 2018-11-20 王利杰 A kind of hotpot soup base material
CN108902873A (en) * 2018-04-27 2018-11-30 银川边塞人家食品有限公司 The formula and its frying production method of fresh chilli chafing dish bottom flavorings
CN110786494A (en) * 2019-11-19 2020-02-14 刘红民 Fresh, sweet and fragrant spice
CN110973559A (en) * 2019-12-24 2020-04-10 上海西贝浩驰餐饮管理有限公司 Sauce for mutton chafing dish and preparation method and application thereof

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107897394A (en) * 2017-10-21 2018-04-13 王麟禹 Boiling oil plant
CN108030047A (en) * 2017-11-24 2018-05-15 武威霖沐科技发展有限公司 A kind of preparation method of chafing dish bottom flavorings and its chafing dish bottom flavorings of preparation
CN108030051A (en) * 2017-12-22 2018-05-15 安徽王仁和米线食品有限公司 A kind of preparation method of chafing dish rice noodles
CN108142582A (en) * 2018-02-11 2018-06-12 重庆市三易食品有限公司 A kind of chafing dish butter and preparation method thereof
CN108902873A (en) * 2018-04-27 2018-11-30 银川边塞人家食品有限公司 The formula and its frying production method of fresh chilli chafing dish bottom flavorings
CN108835585A (en) * 2018-05-03 2018-11-20 王利杰 A kind of hotpot soup base material
CN110786494A (en) * 2019-11-19 2020-02-14 刘红民 Fresh, sweet and fragrant spice
CN110973559A (en) * 2019-12-24 2020-04-10 上海西贝浩驰餐饮管理有限公司 Sauce for mutton chafing dish and preparation method and application thereof

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