CN107751931A - A kind of chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN107751931A CN107751931A CN201711004016.XA CN201711004016A CN107751931A CN 107751931 A CN107751931 A CN 107751931A CN 201711004016 A CN201711004016 A CN 201711004016A CN 107751931 A CN107751931 A CN 107751931A
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- 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
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- 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
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Abstract
The invention provides a kind of chafing dish bottom flavorings and preparation method thereof, tens kinds of food materials could be fried out its unique flavor by this method by specific sequencing, have the advantages that it is convenient, simple, be readily produced.In the making in the bottom of a pan, the selection of material and proportioning, the sequencing cooked, time control and control of heating duration are all worthy of careful study very much.The formula of chafing dish bottom flavorings all uses pure natural raw material, does not add the materials such as essence, British plain spirits are remained on clothing, but the fragrance of raw material in itself just allows people to have a very good appetite enough simultaneously." the three green pepper thes bottom of a pan " provided herein, arranged in pairs or groups by the specific proportioning of Chinese prickly ash, numb green pepper, rattan green pepper, and the cooperation by other condiment and the frying by certain working procedure, with regard to that can reach unique flavor, a person sponging on an aristocrat, which eats up, while the sense of taste is improved does not get angry also.
Description
Technical field
The present invention relates to food technology field, in particular to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technology
Chafing dish is popular in all parts of the country as cuisines among the people.Chafing dish bottom flavorings, refer in the case where being added without soup or water
Various dispensings and dispensing are put into the bed material that can be configured to soup for chafing dish that frying in grease goes out fragrance specific to chafing dish.Fire
Whether pot is fond of eating, and key is in its bottom of a pan.Primary raw material is based on capsicum and Chinese prickly ash, and seldom by rattan in existing chafing dish bottom flavorings
Green pepper also serves as major ingredient and makes chafing dish bottom flavorings.Traditional chafing dish is less to attract customer based on fiber crops mostly based on peppery, more it is peppery more
Stomach easily is hurt, so as to have influence on digestion, and then causes excessive internal heat.Also, many businessmans add in bed material in existing industry
Many fumet and fragrant agent, that is, caused by the essence being commonly called as, such additives are offered for sale in Condiment Market, kind
Class is up to hundreds of.Various essence are used so that fragrance easily remains on person sponging on an aristocrat's clothing it is difficult to which elimination, is constantly added by chafing dish
Warm-served food is also unfavorable for health after using.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of chafing dish bottom flavorings, and to solve the above problems, described chafing dish bottom flavorings are complete
Portion uses pure natural raw material, does not add the materials such as essence, and British plain spirits are remained on clothing, but raw material is in itself simultaneously
Fragrance just allow people to have a very good appetite enough." the three green pepper thes bottom of a pan " is arranged in pairs or groups by the specific proportioning of Chinese prickly ash, numb green pepper, rattan green pepper, and passes through it
The cooperation of its condiment and the frying by certain working procedure, with regard to that can reach unique flavor, a person sponging on an aristocrat eats up while the sense of taste is improved
Do not get angry also.
The second object of the present invention is to provide a kind of preparation method of described chafing dish bottom flavorings, and this method is by tens kinds
Food materials could fry out its unique flavor by specific sequencing, have the advantages that it is convenient, simple, be readily produced.In pot
In the making at bottom, the selection of material and proportioning, the sequencing cooked, time control and control of heating duration are all said very much
Study carefully.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of preparation method of " the three green pepper thes bottom of a pan " chafing dish bottom flavorings, comprises the following steps：
(1) bed material is handled：Butter are heated to 120-140 DEG C, then add Chinese prickly ash, rattan green pepper, numb green pepper, thick broad-bean sauce, peppery
Green pepper, ginger, garlic, bean sprout, white wine, vinasse, chickens' extract, fermented soya bean, rock sugar, cloves, cassia bark, gingko, fennel seeds and anise, then
Use slow fire frying instead, stewing system, the bed material after being processed are sealed after truce；
(2) chilli oil is processed：Butter and salad oil are heated to 120-140 DEG C, the bottom added after the processing that step (1) obtains
Material, stewing system is sealed after slow fire frying, then obtains chilli oil part；
(3) soup-stock preliminary working：By pig bone, old chicken, Jinhua ham, dried scallop, chicken feet, pig pawl, pig keel boiling water boiling, go
Watery blood is stand-by；White pepper grain, chive, old ginger is fragrant with oily stir-frying, then add water and remove the raw material after watery blood, add yellow rice wine,
Boiled, slow fire boils, and obtains long-used soup；
Preferably, the time that the slow fire boils is 4-8 hours；
(4) soup-stock circulation reprocessing：The long-used soup obtained in old chicken, Jinhua ham, dried scallop, pig bone and step (3) is adopted
Boiled with slow fire, close fire filtering, obtain soup-stock；
Preferably, the time that the slow fire boils is 4-6 hours；
(5) soup-stock in the chilli oil and step (6) in combining step (2), obtains the chafing dish bottom flavorings.
Formula of hot pot soup base provided herein all uses pure natural raw material, does not add the things such as essence
Matter, British plain spirits are remained on clothing, but the fragrance of raw material in itself just allows people to have a very good appetite enough simultaneously.By Chinese prickly ash, numb green pepper,
The specific proportioning collocation of rattan green pepper, and the cooperation by other condiment and the frying by certain working procedure, with regard to unique wind can be reached
Taste, a person sponging on an aristocrat, which eats up, while the sense of taste is improved does not get angry also.
Preferably, the temperature of the slow fire is 70-85 DEG C.
Preferably, in step (1), including the following component according to mass fraction meter：
Chinese prickly ash 35-55 parts, rattan green pepper 25-45 parts, numb green pepper 20-40 parts, thick broad-bean sauce 8-12 parts, capsicum 20-25 parts, ginger 8-
12 parts, garlic 4-12 parts, bean sprout 40-60 parts, white wine 8-12 parts, vinasse 4-8 parts, chickens' extract 10-20 parts, fermented soya bean 6-10 parts, rock sugar
5-8 parts, cloves 4-8 parts, cassia bark 25-35 parts, gingko 4-6 parts, fennel seeds 10-20 parts and anistree 4-8 parts；
It is furthermore preferred that including：45 parts of Chinese prickly ash, 35 parts of rattan green pepper, 30 parts of numb green pepper, 10 parts of thick broad-bean sauce, 20 parts of capsicum, ginger 10
Part, 12 parts of garlic, 50 parts of bean sprout, 10 parts of white wine, 6 parts of vinasse, 15 parts of chickens' extract, fermented soya bean 6-10 parts, 7 parts of rock sugar, 6 parts of cloves, osmanthus
6 parts of 30 parts of skin, 5 parts of gingko, 15 parts of fennel seeds and anise.
Preferably, in step (1) and step (2), the time of the slow fire frying is 4-6 hours.
Preferably, in step (1) and step (2), time of the stewing system of sealing is 14-18 hours, preferably 16-
18 hours, more preferably 16 hours.
Preferably, in step (2), in described the step of heating butter and salad oil, in terms of mass fraction, the ox
Oil is 80-100 parts, and the salad oil is 80-100 parts；It is furthermore preferred that the butter are 90 parts, the salad oil is 90 parts.
Preferably, in step (3), including the following component according to mass fraction meter：
Pig bone 20000-25000 parts, old chicken 1500-2000 parts, Jinhua ham 1500-2000 parts, dried scallop 150-200 parts,
Chicken feet 4000-5000 parts, pig's feet 4000-5000 parts, pig keel 4000-5000 parts, pig's feet 4000-5000 parts, white pepper grain
50-100 parts, yellow rice wine 500-800 parts, chive 500-800 parts and old ginger 500-800 parts；
It is furthermore preferred that including：20000 parts of pig bone, old 1500 parts of chicken, 1500 parts of Jinhua ham, 150 parts of dried scallop, chicken feet
4000 parts, 4000 parts of pig's feet, 4000 parts of pig keel, 4000 parts of pig's feet, 50 parts of white pepper grain, 500 parts of yellow rice wine, 500 parts of chive and
500 parts of old ginger.
Preferably, in step (4), including the following component according to mass fraction meter：Old chicken 1500-2000 parts, Jinhua
Ham 1500-2000 parts, dried scallop 150-200 parts, pig bone 10000-12000 parts and long-used soup 25000-30000 parts.
Chafing dish bottom flavorings prepared by the preparation method of described chafing dish bottom flavorings.
Compared with prior art, beneficial effects of the present invention are：
(1) chafing dish bottom flavorings provided herein, pure natural raw material being used, soup-stock and chilli oil complement each other,
The materials such as essence are not added, and British plain spirits are remained on clothing, but the fragrance of raw material in itself just allows people to have a very good appetite enough simultaneously.
(2) " the three green pepper thes bottom of a pan " chafing dish bottom flavorings provided herein, are taken by the specific proportioning of Chinese prickly ash, numb green pepper, rattan green pepper
Match somebody with somebody, and the cooperation by other condiment and the frying by certain working procedure, with regard to unique flavor can be reached, improving the sense of taste
A person sponging on an aristocrat, which eats up, simultaneously does not get angry also.
(3) preparation method of chafing dish bottom flavorings provided herein, have the advantages that it is convenient, simple, be readily produced.
Embodiment
Technical scheme is clearly and completely described below in conjunction with embodiment, but ability
Field technique personnel will be understood that following described embodiment is part of the embodiment of the present invention, rather than whole implementation
Example, is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is general based on the embodiment in the present invention, this area
The every other embodiment that logical technical staff is obtained under the premise of creative work is not made, belongs to protection of the present invention
Scope.Unreceipted actual conditions person in embodiment, the condition suggested according to normal condition or manufacturer are carried out.Agents useful for same
Or the unreceipted production firm person of instrument, it is the conventional products that can be obtained by commercially available purchase.
A kind of preparation method of chafing dish bottom flavorings, comprises the following steps：
(1) bed material is handled：Butter are heated to 120-140 DEG C, then add Chinese prickly ash, rattan green pepper, numb green pepper, thick broad-bean sauce, peppery
Green pepper, ginger, garlic, bean sprout, white wine, vinasse, chickens' extract, fermented soya bean, rock sugar, cloves, cassia bark, gingko, fennel seeds and anise, then
Use slow fire frying instead, stewing system, the bed material after being processed are sealed after truce；
(2) chilli oil is processed：Butter and salad oil are heated to 120-140 DEG C, the bottom added after the processing that step (1) obtains
Material, stewing system is sealed after slow fire frying, then obtains chilli oil part；
(3) soup-stock preliminary working：By pig bone, old chicken, Jinhua ham, dried scallop, chicken feet, pig pawl, pig keel boiling water boiling, go
Watery blood is stand-by；White pepper grain, chive, old ginger is fragrant with oily stir-frying, then add water and remove the raw material after watery blood, add yellow rice wine,
Boiled, slow fire boils, and obtains long-used soup；
Preferably, the time that the slow fire boils is 4-8 hours；
(4) soup-stock circulation reprocessing：The long-used soup obtained in old chicken, Jinhua ham, dried scallop, pig bone and step (3) is adopted
Boiled with slow fire, close fire filtering, obtain soup-stock；
Preferably, the time that the slow fire boils is 4-6 hours；
(5) soup-stock in the chilli oil and step (6) in combining step (2), obtains the chafing dish bottom flavorings.
Chafing dish bottom flavorings provided herein are to give full play of the various characteristics of flavouring by heating.Only
The taste of chafing dish soup halogen is mixed up, it is fat-soluble and water-soluble when being fully heated with flavouring, it can be only achieved " five tastes are harmonious ".This
Require correctly to grasp the duration and degree of heating during operation, the precedence that feeds intake and boil the time." the three green pepper thes bottom of a pan " refers to the Chinese prickly ash, expensive in Shaanxi
The numb green pepper in state, the rattan green pepper of Mount Emei, a variety of other raw material are in addition also added into create delicious and merry and lively pot
Bottom.In the making in the bottom of a pan, the selection of material and proportioning, the sequencing cooked, time control and control of heating duration are all non-
Often it is worthy of careful study.
Peppery sense is lifted by the way that capsicum and Chinese prickly ash are main food materials mostly in existing chafing dish formula, improves the sense of taste, this patent
Formula be mainly primary raw material by Chinese prickly ash, numb green pepper and rattan green pepper, pass through the specific blend proportion of three and cook sequencing
To lift numb taste, increase mouthfeel, clearing damp profit spleen, nutrient health, one will not be eaten such as ordinary pan bottom to get angry several days.
The chemical composition of Zanthoxylum Chinese medicine and natural plants, mainly containing volatile oil, terpene, (linalool and limonene are
It is main), amino acid, mineral matter and protein etc., main pharmacodynamics effect is hypotensive and reducing blood lipid, antibacterial, anti-inflammatory, antiulcer, kills
Worm, there is the effect of certain to many diseases of the mankind.Rattan green pepper is also one kind of Chinese prickly ash, and the rattan green pepper processed by traditional handicraft is fragrant
Taste is strong, and numb taste is long, and Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》Middle theory：" rattan pepper flavor is not so strong like another name for Sichuan Province green pepper, applies state original inhabitants and occupies
The people often fry chicken, duck with it ".A kind of homely characteristic flavouring of the rattan green pepper as mountain area ecosystem, has little by little walked out mountain, has walked
City is entered, increasing people gradually receive and likeed its unique delicate fragrance mouthfeel.Numb green pepper is the distinctive perfume (or spice) of China
Material, positioned at condiment " first of Thirteen Spice ", the fishy smell of various meats can be removed, promotes gastric secretion so as to increase appetite, simultaneously
Also containing abundant carbohydrate, amino acid, electrolytes and minerals etc., research shows, numb green pepper can promote blood vessel to expand
, so as to play a part of reducing blood pressure.
Formula of hot pot soup base provided herein all uses pure natural raw material, does not add the things such as essence
Matter, British plain spirits are remained on clothing, but the fragrance of raw material in itself just allows people to have a very good appetite enough simultaneously.By Chinese prickly ash, numb green pepper,
The specific proportioning collocation of rattan green pepper, and the cooperation by other condiment and the frying by certain working procedure, with regard to unique wind can be reached
Taste, a person sponging on an aristocrat, which eats up, while the sense of taste is improved does not get angry also.
Preferably, the temperature of the slow fire is 70-85 DEG C.
Preferably, in step (1), including the following component according to mass fraction meter：
Chinese prickly ash 35-55 parts, rattan green pepper 25-45 parts, numb green pepper 20-40 parts, thick broad-bean sauce 8-12 parts, capsicum 20-25 parts, ginger 8-
12 parts, garlic 4-12 parts, bean sprout 40-60 parts, white wine 8-12 parts, vinasse 4-8 parts, chickens' extract 10-20 parts, fermented soya bean 6-10 parts, rock sugar
5-8 parts, cloves 4-8 parts, cassia bark 25-35 parts, gingko 4-6 parts, fennel seeds 10-20 parts and anistree 4-8 parts；
It is furthermore preferred that including：45 parts of Chinese prickly ash, 35 parts of rattan green pepper, 30 parts of numb green pepper, 10 parts of thick broad-bean sauce, 20 parts of capsicum, ginger 10
Part, 12 parts of garlic, 50 parts of bean sprout, 10 parts of white wine, 6 parts of vinasse, 15 parts of chickens' extract, fermented soya bean 6-10 parts, 7 parts of rock sugar, 6 parts of cloves, osmanthus
6 parts of 30 parts of skin, 5 parts of gingko, 15 parts of fennel seeds and anise.
Preferably, in step (1) and step (2), the time of the slow fire frying is 4-6 hours.
Preferably, in step (1) and step (2), time of the stewing system of sealing is 14-18 hours, preferably 16-
18 hours, more preferably 16 hours.
Preferably, in step (2), in described the step of heating butter and salad oil, in terms of mass fraction, the ox
Oil is 80-100 parts, and the salad oil is 80-100 parts；It is furthermore preferred that the butter are 90 parts, the salad oil is 90 parts.
Preferably, in step (3), including the following component according to mass fraction meter：
Pig bone 20000-25000 parts, old chicken 1500-2000 parts, Jinhua ham 1500-2000 parts, dried scallop 150-200 parts,
Chicken feet 4000-5000 parts, pig's feet 4000-5000 parts, pig keel 4000-5000 parts, pig's feet 4000-5000 parts, white pepper grain
50-100 parts, yellow rice wine 500-800 parts, chive 500-800 parts and old ginger 500-800 parts；
It is furthermore preferred that including：20000 parts of pig bone, old 1500 parts of chicken, 1500 parts of Jinhua ham, 150 parts of dried scallop, chicken feet
4000 parts, 4000 parts of pig's feet, 4000 parts of pig keel, 4000 parts of pig's feet, 50 parts of white pepper grain, 500 parts of yellow rice wine, 500 parts of chive and
500 parts of old ginger.
Preferably, in step (4), including the following component according to mass fraction meter：Old chicken 1500-2000 parts, Jinhua
Ham 1500-2000 parts, dried scallop 150-200 parts, pig bone 10000-12000 parts and long-used soup 25000-30000 parts.
Chafing dish bottom flavorings prepared by the preparation method of described chafing dish bottom flavorings.
Embodiment 1
The preparation method for the chafing dish bottom flavorings that the present embodiment is provided, comprises the following steps：
(1) bed material is handled：Butter are heated to 140 DEG C, then add Chinese prickly ash 55g, rattan green pepper 45g, numb green pepper 40g, thick broad-bean sauce
12g, capsicum 25g, ginger 12g, garlic 12g, bean sprout 60g, white wine 12g, vinasse 8g, chickens' extract 20g, fermented soya bean 8g, rock sugar 8g, fourth
Fragrant 8g, cassia bark 35g, gingko 6g, fennel seeds 20g and anistree 8g, then use slow fire frying instead 6 hours, and stewing system is sealed after truce
18 hours, the bed material after being processed；
(2) chilli oil is processed：Butter 100g and salad oil 1000g to 140 DEG C are heated, after adding the processing that step (1) obtains
Bed material, stewing system is sealed after slow fire frying 5 hours 18 hours, then obtains chilli oil part；
(3) soup-stock preliminary working：By 42 jin of pig bone, old chicken 3,2.5 jin of Jinhua ham, dried scallop 180g, 7 jin of chicken feet, pig's feet
7 jin, 7 jin of pig keel, 7 jin of pig's feet go watery blood stand-by；
White pepper grain 60g, chive 600g, old ginger 600g is fragrant with oily stir-frying, then add water and remove the raw material after watery blood,
Yellow rice wine 600g is added, boiled, slow fire boils 5 hours, obtains long-used soup；
(4) soup-stock circulation reprocessing：By old chicken 3,3 jin of Jinhua ham, dried scallop 50g, 20 jin of pig bone and step (3)
In 50 jin of obtained long-used soup boiled 6 hours using slow fire, close fire filtering, obtain soup-stock；
(5) soup-stock in the chilli oil and step (6) in combining step (2), obtains the chafing dish bottom flavorings.
Embodiment 2
The preparation method for the chafing dish bottom flavorings that the present embodiment is provided, comprises the following steps：
(1) bed material is handled：Butter are heated to 120 DEG C, then add Chinese prickly ash 35g, rattan green pepper 25g, numb green pepper 20g, thick broad-bean sauce
8g, capsicum 20g, ginger 8g, garlic 4g, bean sprout 40g, white wine 8g, vinasse 4g, chickens' extract 10g, fermented soya bean 8g, rock sugar 5g, cloves 4g,
Cassia bark 25-35g, gingko 4-6g, fennel seeds 10g and anistree 4g, then use slow fire frying instead 4 hours, and stewing system 14 is sealed after truce
Hour, the bed material after being processed；
(2) chilli oil is processed：Butter 80g and salad oil 80g to 120 DEG C are heated, after adding the processing that step (1) obtains
Bed material, slow fire frying seal stewing system 14 hours after 4 hours, then obtain chilli oil part；
(3) soup-stock preliminary working：By 38 jin of pig bone, old chicken 2,2 jin of Jinhua ham, dried scallop 200g, 9 jin of chicken feet, pig's feet 9
Jin, 9 jin of pig keel, 9 jin of pig's feet go watery blood stand-by；
White pepper grain 80g, chive 800g, old ginger 800g is fragrant with oily stir-frying, then add water and remove the raw material after watery blood,
Yellow rice wine 800g is added, boiled, slow fire boils 4 hours, obtains long-used soup；
(4) soup-stock circulation reprocessing：By old chicken 2,2 jin of Jinhua ham, dried scallop 80g, 72 jin of pig bone and step (3)
In 45 jin of obtained long-used soup boiled 4 hours using slow fire, close fire filtering, obtain soup-stock；
(5) soup-stock in the chilli oil and step (6) in combining step (2), obtains the chafing dish bottom flavorings.
Embodiment 3
The preparation method for the chafing dish bottom flavorings that the present embodiment is provided, comprises the following steps：
(1) bed material is handled：Butter are heated to 140 DEG C, then add Chinese prickly ash 45g, rattan green pepper 35g, numb green pepper 30g, thick broad-bean sauce
10g, capsicum 20g, ginger 10g, garlic 12g, bean sprout 50g, white wine 10g, vinasse 6g, chickens' extract 15g, fermented soya bean 8g, rock sugar 7g, fourth
Fragrant 6g, cassia bark 30g, gingko 5g, fennel seeds 15g and anistree 6g, then use slow fire frying instead 6 hours, and stewing system is sealed after truce
16 hours, the bed material after being processed；
(2) chilli oil is processed：Butter 90g and salad oil 90g to 140 DEG C are heated, after adding the processing that step (1) obtains
Bed material, slow fire frying seal stewing system 16 hours after 4 hours, then obtain chilli oil part；
(3) soup-stock preliminary working：By 40 jin of pig bone, old chicken 3,3 jin of Jinhua ham, dried scallop 150g, 8 jin of chicken feet, pig's feet 8
Jin, 8 jin of pig keel, 8 jin of pig's feet go watery blood stand-by；
White pepper grain 50g, chive 500g, old ginger 500g is fragrant with oily stir-frying, then add water and remove the raw material after watery blood,
Yellow rice wine 500g is added, boiled, slow fire boils 8 hours, obtains long-used soup；
(4) soup-stock circulation reprocessing：By old chicken 3,3 jin of Jinhua ham, dried scallop 50g, 20 jin of pig bone and step (3)
In 50 jin of obtained long-used soup boiled 4 hours using slow fire, close fire filtering, obtain soup-stock；
(5) soup-stock in the chilli oil and step (6) in combining step (2), obtains the chafing dish bottom flavorings.
Comparative example 1 is substantially the same manner as Example 3, but does not add rattan green pepper.
Comparative example 2 is substantially the same manner as Example 3, but use etc. quality soup-stock replace the obtained soup-stock of step (4) with
Chilli oil mixes.
Experimental example chafing dish bottom flavorings sensory evaluation
The chafing dish bottom flavorings provided embodiment 1-3 carry out sensory evaluation, and the chafing dish bottom provided with comparative example 1-2
Material is contrasted.Sensory evaluation standard is as shown in table 1, and feeling evaluation result is as shown in table 2.
Sensory evaluation method：Evaluation group is by 10 member compositions, and they are according to the standards of grading of table 1 to composite beverage
Color and luster, fragrance, quality and rinse the mouthfeel of food after prepared food thing and carry out independent marking, to add up the average value of total score as producing
The sensory evaluation scores of product.Food includes：Beef, shrimp and seasonal vegetable.
The chafing dish bottom flavorings official's standards of grading of table 1
The embodiment 1-4 Analyses Methods for Sensory Evaluation Results of table 2
From Table 2, it can be seen that chafing dish bottom flavorings provided by the invention, color and luster is scarlet, quality is homogeneous, rinses ripe food mouth
Feel exquisiteness, without residue, pungent is mellow, and numb taste chewy, food is delicious, long times of aftertaste.Better than the chafing dish bottom of produced in conventional processes
Material.Wherein, embodiment 3 is optimum embodiment, and compared with contrast, lifting of the rattan green pepper for taste serves vital work
With, and soup-stock is also beneficial to the fresh adding of bed material.
Although illustrate and describing the present invention with specific embodiment, but it will be appreciated that various embodiments above is only used
To illustrate technical scheme, rather than its limitations；It will be understood by those within the art that：Without departing substantially from this
In the case of the spirit and scope of invention, the technical scheme described in foregoing embodiments can be modified, or to it
Middle part or all technical characteristic carry out equivalent substitution；And these are changed or are replaced, the sheet of appropriate technical solution is not made
Matter departs from the scope of various embodiments of the present invention technical scheme；It is, therefore, intended that include belonging to this in the following claims
All these substitutions and modifications in invention scope.
Claims (9)
1. a kind of preparation method of chafing dish bottom flavorings, it is characterised in that comprise the following steps：
(1) bed material is handled：Butter are heated to 120-140 DEG C, then add Chinese prickly ash, rattan green pepper, numb green pepper, thick broad-bean sauce, capsicum, life
Ginger, garlic, bean sprout, white wine, vinasse, chickens' extract, fermented soya bean, rock sugar, cloves, cassia bark, gingko, fennel seeds and anise, then use text instead
Fiery frying, stewing system, the bed material after being processed are sealed after truce；
(2) chilli oil is processed：Butter and salad oil are heated to 120-140 DEG C, the bed material added after the processing that step (1) obtains, text
Stewing system is sealed after fiery frying, then obtains chilli oil part；
(3) soup-stock preliminary working：By pig bone, old chicken, Jinhua ham, dried scallop, chicken feet, pig pawl, pig keel boiling water boiling, watery blood is gone to treat
With；White pepper grain, chive, old ginger is fragrant with oily stir-frying, then add water and remove the raw material after watery blood, add yellow rice wine, boiled, text
Fire boils, and obtains long-used soup；
Preferably, the time that the slow fire boils is 4-8 hours；
(4) soup-stock circulation reprocessing：By the long-used soup obtained in old chicken, Jinhua ham, dried scallop, pig bone and step (3) using text
Fire boils, and closes fire filtering, obtains soup-stock；
Preferably, the time that the slow fire boils is 4-6 hours；
(5) soup-stock in the chilli oil and step (6) in combining step (2), obtains the chafing dish bottom flavorings.
2. the preparation method of chafing dish bottom flavorings according to claim 1, it is characterised in that the temperature of the slow fire is 70-85
℃。
3. the preparation method of chafing dish bottom flavorings according to claim 1, it is characterised in that in step (1), including according to matter
Measure the following component of number meter：
Chinese prickly ash 35-55 parts, rattan green pepper 25-45 parts, numb green pepper 20-40 parts, thick broad-bean sauce 8-12 parts, capsicum 20-25 parts, ginger 8-12 parts,
Garlic 4-12 parts, bean sprout 40-60 parts, white wine 8-12 parts, vinasse 4-8 parts, chickens' extract 10-20 parts, fermented soya bean 6-10 parts, rock sugar 5-8 parts,
Cloves 4-8 parts, cassia bark 25-35 parts, gingko 4-6 parts, fennel seeds 10-20 parts and anistree 4-8 parts；
Preferably, including：45 parts of Chinese prickly ash, 35 parts of rattan green pepper, 30 parts of numb green pepper, 10 parts of thick broad-bean sauce, 20 parts of capsicum, 10 parts of ginger, garlic
12 parts, 50 parts of bean sprout, 10 parts of white wine, 6 parts of vinasse, 15 parts of chickens' extract, fermented soya bean 6-10 parts, 7 parts of rock sugar, 6 parts of cloves, 30 parts of cassia bark,
6 parts of 5 parts of gingko, 15 parts of fennel seeds and anise.
4. the preparation method of chafing dish bottom flavorings according to claim 1, it is characterised in that in step (1) and step (2),
The time of the slow fire frying is 4-6 hours.
5. the preparation method of chafing dish bottom flavorings according to claim 1, it is characterised in that in step (1) and step (2),
The time of the stewing system of sealing is 14-18 hours, preferably 16-18 hours, more preferably 16 hours.
6. the preparation method of chafing dish bottom flavorings according to claim 1, it is characterised in that in step (2), the heating ox
In the step of oil and salad oil, in terms of mass fraction, the butter are 80-100 parts, and the salad oil is 80-100 parts；It is preferred that
, the butter are 90 parts, and the salad oil is 90 parts.
7. the preparation method of chafing dish bottom flavorings according to claim 1, it is characterised in that in step (3), including according to matter
Measure the following component of number meter：
Pig bone 20000-25000 parts, old chicken 1500-2000 parts, Jinhua ham 1500-2000 parts, dried scallop 150-200 parts, chicken feet
4000-5000 parts, pig's feet 4000-5000 parts, pig keel 4000-5000 parts, pig's feet 4000-5000 parts, white pepper grain 50-100
Part, yellow rice wine 500-800 parts, chive 500-800 parts and old ginger 500-800 parts；
Preferably, including：20000 parts of pig bone, old 1500 parts of chicken, 1500 parts of Jinhua ham, 150 parts of dried scallop, 4000 parts of chicken feet, pig
500 parts of 4000 parts of pin, 4000 parts of pig keel, 4000 parts of pig's feet, 50 parts of white pepper grain, 500 parts of yellow rice wine, 500 parts of chive and old ginger.
8. the preparation method of chafing dish bottom flavorings according to claim 1, it is characterised in that in step (4), including according to matter
Measure the following component of number meter：Old chicken 1500-2000 parts, Jinhua ham 1500-2000 parts, dried scallop 150-200 parts, pig bone
10000-12000 parts and long-used soup 25000-30000 parts.
9. the chafing dish bottom flavorings prepared by the preparation method of the chafing dish bottom flavorings according to claim any one of 1-8.
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