CN107041538A - A kind of Hericium erinaceus chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of Hericium erinaceus chafing dish bottom flavorings and preparation method thereof Download PDFInfo
- Publication number
- CN107041538A CN107041538A CN201710013022.5A CN201710013022A CN107041538A CN 107041538 A CN107041538 A CN 107041538A CN 201710013022 A CN201710013022 A CN 201710013022A CN 107041538 A CN107041538 A CN 107041538A
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- CN
- China
- Prior art keywords
- chafing dish
- hericium erinaceus
- dish bottom
- bottom flavorings
- soup
- 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.)
- Pending
Links
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 67
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 44
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 22
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 20
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 19
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 11
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 11
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 240000000467 Carum carvi Species 0.000 claims abstract description 6
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 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 abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 239000004006 olive oil Substances 0.000 claims abstract description 6
- 235000008390 olive oil Nutrition 0.000 claims abstract description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 244000290333 Vanilla fragrans Species 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 7
- 241000404030 Anacyclus clavatus Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 210000002784 stomach Anatomy 0.000 abstract description 14
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002304 perfume Substances 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 3
- 208000007882 Gastritis Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 208000023652 chronic gastritis Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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
Abstract
The invention discloses a kind of Hericium erinaceus chafing dish bottom flavorings and preparation method thereof, it is related to food seasoning manufacture field.The chafing dish bottom flavorings include following component：60~65 parts of edible oil, 20~25 parts of Hericium erinaceus, 3~5 parts of vanilla, 3~5 parts of fennel seeds, Bi dial 1~2 part, in vain 1~1.5 part of button, 1~1.5 part of caraway seeds, 1 part of tsaoko, anistree 1 part, 2~3 parts of spirit grass, 3~5 parts of olive oil, 0~2 part of Chinese prickly ash, 0~3 part of hot pepper.Preparation method selectively adds Chinese prickly ash and hot pepper according to red soup or clear soup, and when making red soup, Chinese prickly ash and hot pepper are added during the frying of bed material, and when making clear soup, Chinese prickly ash and hot pepper are added without during the frying of bed material.The Hericium erinaceus chafing dish bottom flavorings of the present invention have the health-care efficacies such as stomach invigorating nourishing the stomach, edible not get angry, do not injure one's stomach, while ensure that the pure mouthfeel and fresh perfume of chafing dish are spicy.
Description
Technical field
The present invention relates to food seasoning manufacture field, and in particular to a kind of Hericium erinaceus chafing dish bottom flavorings and preparation method thereof.
Background technology
Traditional bottom flavorings of spicy chaffy dish is the flavoring for cooking name special vegetable meat and fish dishes Chongqing mountain city chafing dish.It has spicy perfume fresh
Flavour and the health-care effect except wind dispelling cold, but the capsicum in bottom flavorings of spicy chaffy dish, Chinese prickly ash etc. have dry in traditional Chinese medicine
Easily got angry after the medicine of a warm nature, thus the edible spicy hot chafing dish dish of people, occur long acne, oral cavity and throat and dry, have sore throat, stomach and intestine
The adverse reactions such as discomfort, are unfavorable for people healthy.Hericium erinaceus, as food materials, is delicious dish.Meanwhile, Hericium erinaceus is also medicine
Material, can treat the diseases such as indigestion, gastric ulcer, antral gastritis, stomachache, gasteremphraxis and neurasthenia.《The People's Republic of China (PRC) defends
The life portion drug standards》15th page 207 on the books：" this product is the processed tablet being made of Hericium erinaceus, the work(with nourishing the stomach with
Effect, the treatment for taste-blindness rate and chronic gastritis." modern medicine and it is pharmacological it is many research it is many to Hericium erinaceus
The medicinal efficacy of sugar is summarised as improving the different physiological roles such as immunity, antitumor, anti-aging, reducing blood lipid.
The content of the invention
There is the health-care efficacies such as stomach invigorating nourishing the stomach, the edible Hericium erinaceus chafing dish do not got angry, do not injured one's stomach the invention provides one kind
Bed material, and the Hericium erinaceus chafing dish bottom flavorings preparation method.
The present invention realize technical scheme that above-mentioned technique effect used for：
A kind of Hericium erinaceus chafing dish bottom flavorings, by weight including following component：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of red soup includes such as the following group by weight
Point：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of clear soup includes such as the following group by weight
Point：
A kind of preparation method of Hericium erinaceus chafing dish bottom flavorings, comprises the following steps：
1) get the raw materials ready, dry Hericium erinaceus is dipped in warm water and felt like jelly, drainage is then pulled out and dices；
2) deep fat enamelware pot, iron pan big fire is heated, and is subsequently poured into edible oil and is heated to oily boiling；
3) blanking, fennel seeds, Bi is dialled, white button, caraway seeds, tsaoko, anise are poured into heat oil pot and stir-fried 1~3 point together
Clock；
4) olive oil is added, according to the different demands for making red soup or clear soup, Chinese prickly ash and hot pepper is selectively added, made
During red soup, add Chinese prickly ash and hot pepper stir-fries, finally, the chafing dish bottom flavorings surface after off the pot is sprinkled with vanilla and spirit grass, is used for
Make the Hericium erinaceus chafing dish bottom flavorings of red soup；When making clear soup, Chinese prickly ash and hot pepper are not added with, finally, the chafing dish bottom flavorings after off the pot
Surface is sprinkled with vanilla and spirit grass, obtains the Hericium erinaceus chafing dish bottom flavorings for making clear soup.
Beneficial effects of the present invention are：The Hericium erinaceus chafing dish bottom flavorings of the present invention are by adding Hericium erinaceus so that chafing dish bottom flavorings
With health-care efficacies such as stomach invigorating nourishing the stomach, the medicinal ingredient of Hericium erinaceus has been neutralized in the pungent fiber crops of chafing dish material, bed material without capsicum, Hericium erinaceus
With reference to remaining each component so that chafing dish bottom flavorings edible is not got angry, do not injured one's stomach, while ensure that the pure mouthfeel and fresh perfume (or spice) of chafing dish
It is spicy.Meanwhile, the preparation method of Hericium erinaceus chafing dish bottom flavorings is simple, and each component raw material is easy to get, convenient to make.
Embodiment
In order to which technical characteristic, purpose and effect to the present invention are more clearly understood from, now with specific embodiment to this
Invention is described in detail.
Embodiment 1：
A kind of Hericium erinaceus chafing dish bottom flavorings, by weight including following component：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of red soup includes such as the following group by weight
Point：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of clear soup includes such as the following group by weight
Point：
A kind of preparation method of Hericium erinaceus chafing dish bottom flavorings, comprises the following steps：
1) get the raw materials ready, dry Hericium erinaceus is dipped in warm water and felt like jelly, drainage is then pulled out and dices；
2) deep fat enamelware pot, iron pan big fire is heated, and is subsequently poured into edible oil and is heated to oily boiling；
3) blanking, fennel seeds, Bi is dialled, white button, caraway seeds, tsaoko, anise are poured into heat oil pot and stir-fried 1~3 point together
Clock；
4) olive oil is added, according to the different demands for making red soup or clear soup, Chinese prickly ash and hot pepper is selectively added, made
During red soup, add Chinese prickly ash and hot pepper stir-fries, finally, the chafing dish bottom flavorings surface after off the pot is sprinkled with vanilla and spirit grass, is used for
Make the Hericium erinaceus chafing dish bottom flavorings of red soup；When making clear soup, Chinese prickly ash and hot pepper are not added with, finally, the chafing dish bottom flavorings after off the pot
Surface is sprinkled with vanilla and spirit grass, obtains the Hericium erinaceus chafing dish bottom flavorings for making clear soup.
Embodiment 2：
A kind of Hericium erinaceus chafing dish bottom flavorings, by weight including following component：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of red soup includes such as the following group by weight
Point：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of clear soup includes such as the following group by weight
Point：
A kind of preparation method of Hericium erinaceus chafing dish bottom flavorings, comprises the following steps：
1) get the raw materials ready, dry Hericium erinaceus is dipped in warm water and felt like jelly, drainage is then pulled out and dices；
2) deep fat enamelware pot, iron pan big fire is heated, and is subsequently poured into edible oil and is heated to oily boiling；
3) blanking, fennel seeds, Bi is dialled, white button, caraway seeds, tsaoko, anise are poured into heat oil pot and stir-fried 1~3 point together
Clock；
4) olive oil is added, according to the different demands for making red soup or clear soup, Chinese prickly ash and hot pepper is selectively added, made
During red soup, add Chinese prickly ash and hot pepper stir-fries, finally, the chafing dish bottom flavorings surface after off the pot is sprinkled with vanilla and spirit grass, is used for
Make the Hericium erinaceus chafing dish bottom flavorings of red soup；When making clear soup, Chinese prickly ash and hot pepper are not added with, finally, the chafing dish bottom flavorings after off the pot
Surface is sprinkled with vanilla and spirit grass, obtains the Hericium erinaceus chafing dish bottom flavorings for making clear soup.
Embodiment 3：
A kind of Hericium erinaceus chafing dish bottom flavorings, by weight including following component：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of red soup includes such as the following group by weight
Point：
A kind of above-mentioned Hericium erinaceus chafing dish bottom flavorings, make the Hericium erinaceus chafing dish bottom flavorings of clear soup includes such as the following group by weight
Point：
A kind of preparation method of Hericium erinaceus chafing dish bottom flavorings, comprises the following steps：
1) get the raw materials ready, dry Hericium erinaceus is dipped in warm water and felt like jelly, drainage is then pulled out and dices；
2) deep fat enamelware pot, iron pan big fire is heated, and is subsequently poured into edible oil and is heated to oily boiling；
3) blanking, fennel seeds, Bi is dialled, white button, caraway seeds, tsaoko, anise are poured into heat oil pot and stir-fried 1~3 point together
Clock；
4) olive oil is added, according to the different demands for making red soup or clear soup, Chinese prickly ash and hot pepper is selectively added, made
During red soup, add Chinese prickly ash and hot pepper stir-fries, finally, the chafing dish bottom flavorings surface after off the pot is sprinkled with vanilla and spirit grass, is used for
Make the Hericium erinaceus chafing dish bottom flavorings of red soup；When making clear soup, Chinese prickly ash and hot pepper are not added with, finally, the chafing dish bottom flavorings after off the pot
Surface is sprinkled with vanilla and spirit grass, obtains the Hericium erinaceus chafing dish bottom flavorings for making clear soup.
The Hericium erinaceus chafing dish bottom flavorings of the present invention are by adding Hericium erinaceus so that chafing dish bottom flavorings have the health care work(such as stomach invigorating nourishing the stomach
Effect, the medicinal ingredient of Hericium erinaceus has been neutralized without capsicum in the pungent fiber crops of chafing dish material, bed material, and Hericium erinaceus combines remaining each component so that
Chafing dish bottom flavorings edible is not got angry, not injured one's stomach, while ensure that the pure mouthfeel and fresh perfume of chafing dish are spicy.Meanwhile, Hericium erinaceus fire
The preparation method of flavoring food is simple, and each component raw material is easy to get, convenient to make.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and that described in above-described embodiment and specification is the present invention
Principle, various changes and modifications of the present invention are possible without departing from the spirit and scope of the present invention, these change and
Improvement is both fallen within the range of claimed invention, the protection domains of application claims by appended claims and its
Equivalent is defined.
Claims (4)
1. a kind of Hericium erinaceus chafing dish bottom flavorings, it is characterised in that by weight including following component：
2. a kind of Hericium erinaceus chafing dish bottom flavorings according to claim 1, it is characterised in that make the Hericium erinaceus chafing dish bottom of red soup
Material includes following component by weight：
3. a kind of Hericium erinaceus chafing dish bottom flavorings according to claim 1, it is characterised in that make the Hericium erinaceus chafing dish bottom of clear soup
Material includes following component by weight：
4. a kind of preparation method of Hericium erinaceus chafing dish bottom flavorings, it is characterised in that comprise the following steps：
1) get the raw materials ready, dry Hericium erinaceus is dipped in warm water and felt like jelly, drainage is then pulled out and dices；
2) deep fat enamelware pot, iron pan big fire is heated, and is subsequently poured into edible oil and is heated to oily boiling；
3) blanking, fennel seeds, Bi is dialled, white button, caraway seeds, tsaoko, anise are poured into heat oil pot and stir-fried 1~3 minute together；
4) olive oil is added, according to the different demands for making red soup or clear soup, Chinese prickly ash and hot pepper is selectively added, red soup is being made
When, add Chinese prickly ash and hot pepper stir-fries, finally, the chafing dish bottom flavorings surface after off the pot is sprinkled with vanilla and spirit grass, obtain being used to make
The Hericium erinaceus chafing dish bottom flavorings of red soup；When making clear soup, Chinese prickly ash and hot pepper are not added with, finally, the chafing dish bottom flavorings surface after off the pot
Vanilla and spirit grass are sprinkled with, the Hericium erinaceus chafing dish bottom flavorings for making clear soup are obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710013022.5A CN107041538A (en) | 2017-01-09 | 2017-01-09 | A kind of Hericium erinaceus chafing dish bottom flavorings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710013022.5A CN107041538A (en) | 2017-01-09 | 2017-01-09 | A kind of Hericium erinaceus chafing dish bottom flavorings and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107041538A true CN107041538A (en) | 2017-08-15 |
Family
ID=59542856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710013022.5A Pending CN107041538A (en) | 2017-01-09 | 2017-01-09 | A kind of Hericium erinaceus chafing dish bottom flavorings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107041538A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259171A (en) * | 2018-11-01 | 2019-01-25 | 成都耍爷餐饮有限公司 | A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029324A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Red bean paste clear soup hotpot condiment |
| CN106235254A (en) * | 2016-08-18 | 2016-12-21 | 胡向荣 | A kind of bottom material of chafing dish and preparation method thereof |
-
2017
- 2017-01-09 CN CN201710013022.5A patent/CN107041538A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029324A (en) * | 2015-06-30 | 2015-11-11 | 安徽鸿泰食品有限公司 | Red bean paste clear soup hotpot condiment |
| CN106235254A (en) * | 2016-08-18 | 2016-12-21 | 胡向荣 | A kind of bottom material of chafing dish and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李朝霞: "《中国烹饪技法辞典》", 31 May 2014, 山西科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259171A (en) * | 2018-11-01 | 2019-01-25 | 成都耍爷餐饮有限公司 | A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry |
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