CN107334121A - A kind of sour soup of fire pot bed material - Google Patents
A kind of sour soup of fire pot bed material Download PDFInfo
- Publication number
- CN107334121A CN107334121A CN201710690165.XA CN201710690165A CN107334121A CN 107334121 A CN107334121 A CN 107334121A CN 201710690165 A CN201710690165 A CN 201710690165A CN 107334121 A CN107334121 A CN 107334121A
- Authority
- CN
- China
- Prior art keywords
- parts
- sour soup
- fire pot
- bed material
- butter
- 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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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of sour soup of fire pot bed material, its component is in parts by weight：10~30 parts of tomato sour soup, 1~5 part of Jiang Mo, 2~6 parts of butter, 1~3 part of lard, 1~3 part of poor capsicum, 2~5 parts of rapeseed oil, 0.5~1 part of Mao Xiangcao, 0.5~1 part of purple perilla, 0.1~0.5 part of monosodium glutamate；The method that above-mentioned each raw material is prepared into sour soup of fire pot bed material is：First each raw material dosage as needed is got ready；Rapeseed oil is poured into iron pan again and heated, butter and lard is added after removing oil generation taste, after 30~50 degree are cooled to after mixing, sequentially adds Jiang Mo, poor capsicum frying 3~5 minutes；Then the tomato sour soup got ready, Mao Xiangcao are added, is boiled 10~20 minutes, produces sour soup of fire pot bed material.Butter and lard are added in the present invention, makes sour soup of fire pot bed material be easy to pack；The smell of mutton of butter can be suppressed by adding two kinds of spices of Mao Xiangcao and purple perilla simultaneously, make the mouthfeel of the chafing dish bottom flavorings more aromatic.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of sour soup of fire pot bed material.
Background technology
Sour soup of fire pot is the special food chafing dish of one kind in Guizhou, and its food materials mainly uses tomato to be sour made of raw material
Soup, the sour soup taste is dense, typically directly not edible, and is used as edible-flavouring, and the most time of storage can be 3~5 years.Therefore acid
Soup of fire pot bed material arises at the historic moment as the extension product of sour soup.
The content of the invention
It is an object of the invention to provide the refreshing sour soup of fire pot bed material of a kind of unique flavor, mouthfeel acid.
A kind of sour soup of fire pot bed material, its component are in parts by weight：10~30 parts of tomato sour soup, 1~5 part of Jiang Mo, ox
2~6 parts of oil, 1~3 part of lard, 1~3 part of poor capsicum, 2~5 parts of rapeseed oil, 0.5~1 part of Mao Xiangcao, 0.5~1 part of purple perilla, taste
0.1~0.5 part of essence；
The method that above-mentioned each raw material is prepared into sour soup of fire pot bed material is：First each raw material dosage as needed is got ready；Again by dish
Seed oil, which is poured into iron pan, to be heated, and removes and butter and lard are added after oil generation taste, and combination cooling sequentially adds ginger to after 30~50 degree
Foam, poor capsicum frying 3~5 minutes；Then the tomato sour soup got ready, Mao Xiangcao are added, boils 10~20 minutes, produces sour soup
Chafing dish bottom flavorings；Last cooling packing.
Further, the chafing dish bottom flavorings component is in parts by weight：20 parts of tomato sour soup, 3 parts of Jiang Mo, 5 parts of butter, pig
2 parts of oil, 2 parts of poor capsicum, 4 parts of rapeseed oil, 0.8 part of Mao Xiangcao, 0.8 portion of purple perilla, 0.3 part of monosodium glutamate.
The present invention is the improvement carried out on the basis of classical acid soup of fire pot, wherein adding butter and lard, can be utilized
Both cooled and solidified features, make sour soup of fire pot bed material be easy to pack；Adding two kinds of spices of Mao Xiangcao and purple perilla simultaneously can suppress
The smell of mutton of butter, make the mouthfeel of the chafing dish bottom flavorings more aromatic.
Embodiment
In order to deepen to understand that the present invention is described in further detail with reference to embodiment, the implementation to the present invention
Example is only used for explaining the present invention, is not intended to limit the scope of the present invention..
Embodiment 1
A kind of sour soup of fire pot bed material, its component are in parts by weight：10 parts of tomato sour soup, 1 part of Jiang Mo, 2 parts of butter, lard 1
Part, 1 part of poor capsicum, 2 parts of rapeseed oil, 0.5 part of Mao Xiangcao, 0.5 part of purple perilla, 0.1 part of monosodium glutamate.
The method that above-mentioned each raw material is prepared into sour soup of fire pot bed material is：First each raw material dosage as needed is got ready；Again
Rapeseed oil is poured into iron pan and heated, butter and lard is added after removing oil generation taste, 30~50 degree is cooled to after mixing, add successively
Enter Jiang Mo, poor capsicum frying 3~5 minutes；Then the tomato sour soup got ready, Mao Xiangcao are added, boils 10~20 minutes, produces
Sour soup of fire pot bed material；Last cooling packing.
Embodiment 2
A kind of sour soup of fire pot bed material, its component are in parts by weight：20 parts of tomato sour soup, 3 parts of Jiang Mo, 5 parts of butter, lard 2
Part, 2 parts of poor capsicum, 4 parts of rapeseed oil, 0.8 part of Mao Xiangcao, 0.8 portion of purple perilla, 0.3 part of monosodium glutamate.Preparation method is same as Example 1.
But by test of many times, match somebody with somebody soup of fire pot taste good using obtained by this proportioning.
Embodiment 3
A kind of sour soup of fire pot bed material, its component are in parts by weight：30 parts of tomato sour soup, 5 parts of Jiang Mo, 6 parts of butter, lard 3
Part, 3 parts of poor capsicum, 5 parts of rapeseed oil, 1 part of Mao Xiangcao, 1 part of purple perilla, 0.5 part of monosodium glutamate.Preparation method is same as Example 1.
Claims (2)
- A kind of 1. sour soup of fire pot bed material, it is characterised in that：The chafing dish bottom flavorings component is in parts by weight：Tomato sour soup 10~30 Part, 1~5 part of Jiang Mo, 2~6 parts of butter, 1~3 part of lard, 1~3 part of poor capsicum, 2~5 parts of rapeseed oil, 0.5~1 part of Mao Xiangcao, 0.5~1 part of purple perilla, 0.1~0.5 part of monosodium glutamate；The method that above-mentioned each raw material is prepared into sour soup of fire pot bed material is：First each raw material dosage as needed is got ready；Again by dish Seed oil, which is poured into iron pan, to be heated, and removes and butter and lard are added after oil generation taste, and combination cooling sequentially adds ginger to after 30~50 degree Foam, poor capsicum frying 3~5 minutes；Then the tomato sour soup got ready, Mao Xiangcao are added, boils 10~20 minutes, produces sour soup Chafing dish bottom flavorings；Last cooling packing.
- 2. sour soup of fire pot bed material according to claim 1, it is characterised in that：The chafing dish bottom flavorings component is in parts by weight： 20 parts of tomato sour soup, 3 parts of Jiang Mo, 5 parts of butter, 2 parts of lard, 2 parts of poor capsicum, 4 parts of rapeseed oil, 0.8 part of Mao Xiangcao, purple perilla 0.8 part, 0.3 part of monosodium glutamate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710690165.XA CN107334121A (en) | 2017-08-14 | 2017-08-14 | A kind of sour soup of fire pot bed material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710690165.XA CN107334121A (en) | 2017-08-14 | 2017-08-14 | A kind of sour soup of fire pot bed material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107334121A true CN107334121A (en) | 2017-11-10 |
Family
ID=60216948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710690165.XA Pending CN107334121A (en) | 2017-08-14 | 2017-08-14 | A kind of sour soup of fire pot bed material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107334121A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907647A (en) * | 2012-10-25 | 2013-02-06 | 遵义市刘胡子食品有限公司 | Sour soup duck hotpot condiment and making method thereof |
| CN102919786A (en) * | 2012-10-25 | 2013-02-13 | 遵义市刘胡子食品有限公司 | Hotpot seasoning with fermented beans and preparation method of hotpot seasoning |
| CN103393053A (en) * | 2013-08-16 | 2013-11-20 | 谢志立 | Chafing dish bottom material and preparation method thereof |
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
-
2017
- 2017-08-14 CN CN201710690165.XA patent/CN107334121A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102907647A (en) * | 2012-10-25 | 2013-02-06 | 遵义市刘胡子食品有限公司 | Sour soup duck hotpot condiment and making method thereof |
| CN102919786A (en) * | 2012-10-25 | 2013-02-13 | 遵义市刘胡子食品有限公司 | Hotpot seasoning with fermented beans and preparation method of hotpot seasoning |
| CN103393053A (en) * | 2013-08-16 | 2013-11-20 | 谢志立 | Chafing dish bottom material and preparation method thereof |
| CN104543906A (en) * | 2015-02-10 | 2015-04-29 | 遵义市刘胡子食品有限公司 | Sour-soup hot pot condiment and preparation method thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171110 |