CN107822069A - 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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- CN107822069A CN107822069A CN201711016703.3A CN201711016703A CN107822069A CN 107822069 A CN107822069 A CN 107822069A CN 201711016703 A CN201711016703 A CN 201711016703A CN 107822069 A CN107822069 A CN 107822069A
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- chafing dish
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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
-
- 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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- 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)
- Seasonings (AREA)
Abstract
The invention belongs to agricultural byproducts condiment field, a kind of more particularly to chafing dish bottom flavorings and preparation method thereof, 300 500 parts of animal oil, 200 300 parts of vegetable oil, 100 300 parts of thick broad-bean sauce, 10 30 parts of mushroom, 30 50 parts of pepper, 5 10 parts of sesame oil, spiced 15 parts, 20 30 parts of garlic, 30 50 parts of ginger, 5 10 parts of fermented soya bean, 5 10 parts of Chinese prickly ash, 15 parts of monosodium glutamate, 15 parts of spice, its obtained chafing dish bottom flavorings while have the characteristics of numb, peppery, fresh, fragrant concurrently, aromatic flavour, mouthfeel are moderate.
Description
Technical field
The invention belongs to agricultural byproducts condiment field, more particularly to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technology
Chafing dish has long history in China, is the diet style that a kind of depth is welcome by name, has instant, nutrition
The characteristics of abundant, and it is possible to according to different crowd, Different climate, it is modulated into various tastes.
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 regions, practises
The difference of custom etc., therefore there are the different chafing dish bottom flavorings of flavor.As 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.
The Chinese patent literature of Application No. 200910151076.3 reports a kind of clear soup hotpot seasoning and its preparation side
Method, raw material include vegetable oil, dried radish, Radix Codonopsis, salt, matrimony vine, lily, sesame, jujube, tsaoko, pepper, spice.Application No.
201110385390.5 Chinese patent literature reports a kind of formula of hot pot soup base, and 5 kilograms of water or soup are for bed material, butter 250
Gram, 100 grams of rape oil, 150 grams of bean paste, 50 grams of Yongchuan Salt black bean, 10 grams of rock sugar, 5 grams of Chinese prickly ash, 2 grams of pepper, 30 grams of chilli,
20 grams of Shaoxing rice wine, 10 grams of ginger rice, 100 grams of refined salt, 10 grams of tsaoko, 10 grams of cassia bark, 10 grams of white bacterium, 250 grams of paprika, 10 grams of white bandit,
10 grams of fennel seeds, 15 grams of cumin, 1 gram of cloves, 15 grams of spiceleaf, 10 grams of cool ginger.
With the continuous improvement of people's quality of life, chafing dish bottom flavorings are difficult to the taste for meeting people at present.
The content of the invention
In order to solve the above-mentioned technical problem the present invention provides a kind of chafing dish bottom flavorings and preparation method thereof, its obtained chafing dish bottom
Material has the characteristics of numb, peppery, fresh, fragrant concurrently simultaneously, aromatic flavour, and mouthfeel is moderate.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of chafing dish bottom flavorings, by following raw material system
Into：Animal oil 300-500 parts, vegetable oil 200-300 parts, thick broad-bean sauce 100-300 parts, mushroom 10-30 parts, pepper 30-50 parts, perfume (or spice)
Oily 5-10 parts, spiced 1-5 parts, garlic 20-30 parts, ginger 30-50 parts, fermented soya bean 5-10 parts, Chinese prickly ash 5-10 parts, monosodium glutamate 1-5 parts, perfume are pungent
Expect 1-5 parts.
Preferably, chafing dish bottom flavorings, it is made up of following raw material：300 parts of animal oil, 200 parts of vegetable oil, thick broad-bean sauce
100 parts, 10 parts of mushroom, 30 parts of pepper, 5 parts of sesame oil, spiced 1 part, 20 parts of garlic, 30 parts of ginger, 5 parts of fermented soya bean, 5 parts of Chinese prickly ash, monosodium glutamate 1
Part, 1 part of spice.
Preferably, chafing dish bottom flavorings, it is made up of following raw material：400 parts of animal oil, 250 parts of vegetable oil, thick broad-bean sauce
200 parts, 20 parts of mushroom, 40 parts of pepper, 8 parts of sesame oil, spiced 3 parts, 25 parts of garlic, 40 parts of ginger, 8 parts of fermented soya bean, 8 parts of Chinese prickly ash, monosodium glutamate 3
Part, 3 parts of spice.
Preferably, chafing dish bottom flavorings, it is made up of following raw material：500 parts of animal oil, 300 parts of vegetable oil, thick broad-bean sauce
300 parts, 30 parts of mushroom, 50 parts of pepper, 10 parts of sesame oil, spiced 5 parts, 30 parts of garlic, 50 parts of ginger, 10 parts of fermented soya bean, 10 parts of Chinese prickly ash, taste
Smart 5 parts, 5 parts of spice.
Method prepared by a kind of chafing dish bottom flavorings of the present invention, comprises the following steps：
A, in parts by weight, animal oil 300-500 parts and vegetable oil 200-300 parts are put into iron pan, temperature rises to
100-200 DEG C, obtain miscella；
B, garlic 20-30 parts, ginger 30-50 parts, fermented soya bean 5-10 part fryings 5- are added in the miscella obtained in step
10min, after frying, temperature adds thick broad-bean sauce 100-300 parts, mushroom 10-30 part frying 5-10min when rising to 200-250 DEG C, obtains
To frying material；
C, in the frying material obtained in stepb, pepper 30-50 parts, sesame oil 5-10 parts, spiced 1-5 parts, Chinese prickly ash 5- are added
10 parts, monosodium glutamate 1-5 parts, spice 1-5 parts continue frying 10-20min, produce this product.
The beneficial effects of the invention are as follows：Chafing dish bottom flavorings that the present invention obtains while have the characteristics of numb, peppery, fresh, fragrant, fragrance concurrently
Strong, mouthfeel is moderate.
Embodiment
The principles and features of the present invention are described below, and the given examples are served only to explain the present invention, is not intended to limit
Determine the scope of the present invention.
Embodiment 1
A, animal oil 300kg and vegetable oil 200kg are put into iron pan, temperature rises to 100 DEG C, obtains miscella；
B, garlic 20kg, ginger 30kg, fermented soya bean 5kg frying 5min are added in the miscella obtained in step, after frying,
Temperature adds thick broad-bean sauce 100kg, mushroom 10kg frying 5min when rising to 200 DEG C, obtains frying material；
C, in the frying material obtained in stepb, pepper 30kg, sesame oil 5kg, spiced 1kg, Chinese prickly ash 5kg, monosodium glutamate are added
1kg, spice 1kg continue frying 10min, produce this product.
Tested by 100 people, its taste satisfaction is 96%, and color and luster satisfaction is 98%.
Embodiment 2
A, animal oil 400kg and vegetable oil 250kg are put into iron pan, temperature rises to 150 DEG C, obtains miscella；
B, garlic 25kg, ginger 40kg, fermented soya bean 8kg frying 8min are added in the miscella obtained in step, after frying,
Temperature adds thick broad-bean sauce 200kg, mushroom 20kg frying 8min when rising to 220 DEG C, obtains frying material；
C, in the frying material obtained in stepb, pepper 40kg, sesame oil 8kg, spiced 3kg, Chinese prickly ash 8kg, monosodium glutamate are added
3kg, spice 3kg continue frying 15min, produce this product.
Tested by 100 people, its taste satisfaction is 98%, and color and luster satisfaction is 97%.
Embodiment 3
A, animal oil 500kg and vegetable oil 300kg are put into iron pan, temperature rises to 200 DEG C, obtains miscella；
B, garlic 30kg, ginger 50kg, fermented soya bean 10kg frying 10min, frying are added in the miscella obtained in step
Afterwards, thick broad-bean sauce 300kg, mushroom 30kg frying 10min are added when temperature rises to 250 DEG C, obtains frying material；
C, in the frying material obtained in stepb, pepper 50kg, sesame oil 10kg, spiced 5kg, Chinese prickly ash 10kg, monosodium glutamate are added
5kg, spice 5kg continue frying 20min, produce this product.
Tested by 100 people, its taste satisfaction is 99%, and color and luster satisfaction is 98%.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (5)
1. a kind of chafing dish bottom flavorings, it is characterised in that be made up of following raw material：Animal oil 300-500 parts, vegetable oil 200-
300 parts, thick broad-bean sauce 100-300 parts, mushroom 10-30 parts, pepper 30-50 parts, sesame oil 5-10 parts, spiced 1-5 parts, garlic 20-30
Part, ginger 30-50 parts, fermented soya bean 5-10 parts, Chinese prickly ash 5-10 parts, monosodium glutamate 1-5 parts, spice 1-5 parts.
2. a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that be made up of following raw material：Animal oil 300
Part, 200 parts of vegetable oil, 100 parts of thick broad-bean sauce, 10 parts of mushroom, 30 parts of pepper, 5 parts of sesame oil, spiced 1 part, 20 parts of garlic, 30 parts of ginger,
5 parts of fermented soya bean, 5 parts of Chinese prickly ash, 1 part of monosodium glutamate, 1 part of spice.
3. a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that be made up of following raw material：Animal oil 400
Part, 250 parts of vegetable oil, 200 parts of thick broad-bean sauce, 20 parts of mushroom, 40 parts of pepper, 8 parts of sesame oil, spiced 3 parts, 25 parts of garlic, 40 parts of ginger,
8 parts of fermented soya bean, 8 parts of Chinese prickly ash, 3 parts of monosodium glutamate, 3 parts of spice.
4. a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that be made up of following raw material：Animal oil 500
Part, 300 parts of vegetable oil, 300 parts of thick broad-bean sauce, 30 parts of mushroom, 50 parts of pepper, 10 parts of sesame oil, spiced 5 parts, 30 parts of garlic, ginger 50
Part, 10 parts of fermented soya bean, 10 parts of Chinese prickly ash, 5 parts of monosodium glutamate, 5 parts of spice.
5. a kind of method prepared by chafing dish bottom flavorings, it is characterised in that comprise the following steps：
A, in parts by weight, animal oil 300-500 parts and vegetable oil 200-300 parts are put into iron pan, temperature rises to 100-
200 DEG C, obtain miscella；
B, garlic 20-30 parts, ginger 30-50 parts, fermented soya bean 5-10 part frying 5-10min are added in the miscella obtained in step,
After frying, temperature adds thick broad-bean sauce 100-300 parts, mushroom 10-30 part frying 5-10min when rising to 200-250 DEG C, obtains frying
Material；
C, in the frying material obtained in stepb, pepper 30-50 parts, sesame oil 5-10 parts, spiced 1-5 parts, Chinese prickly ash 5-10 are added
Part, monosodium glutamate 1-5 parts, spice 1-5 parts continue frying 10-20min, produce this product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711016703.3A CN107822069A (en) | 2017-10-26 | 2017-10-26 | A kind of chafing dish bottom flavorings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711016703.3A CN107822069A (en) | 2017-10-26 | 2017-10-26 | A kind of chafing dish bottom flavorings and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN107822069A true CN107822069A (en) | 2018-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201711016703.3A Withdrawn CN107822069A (en) | 2017-10-26 | 2017-10-26 | A kind of chafing dish bottom flavorings and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740935A (en) * | 2018-06-12 | 2018-11-06 | 马卫东 | A kind of backing material formula |
| CN109170787A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of oil plant separation chafing dish bottom flavorings and its preparation process |
| CN109288017A (en) * | 2018-11-16 | 2019-02-01 | 重庆德庄农产品开发有限公司 | A kind of black pepper chafing dish bottom flavorings and its preparation process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141798A (en) * | 2013-03-24 | 2013-06-12 | 钟伟 | Oilless chafing dish condiment and making method thereof |
| CN105614352A (en) * | 2014-11-19 | 2016-06-01 | 重庆周君记火锅食品有限公司 | Chafing dish seasoning keeping people being free from excessive internal heat and preparation method of chafing dish seasoning |
| CN105639579A (en) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | Vegetable oil hotpot condiment and preparation process |
| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
-
2017
- 2017-10-26 CN CN201711016703.3A patent/CN107822069A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141798A (en) * | 2013-03-24 | 2013-06-12 | 钟伟 | Oilless chafing dish condiment and making method thereof |
| CN105614352A (en) * | 2014-11-19 | 2016-06-01 | 重庆周君记火锅食品有限公司 | Chafing dish seasoning keeping people being free from excessive internal heat and preparation method of chafing dish seasoning |
| CN105639579A (en) * | 2016-02-01 | 2016-06-08 | 银川边塞人家食品有限公司 | Vegetable oil hotpot condiment and preparation process |
| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740935A (en) * | 2018-06-12 | 2018-11-06 | 马卫东 | A kind of backing material formula |
| CN109170787A (en) * | 2018-10-08 | 2019-01-11 | 宁夏草原阿妈食品有限公司 | A kind of oil plant separation chafing dish bottom flavorings and its preparation process |
| CN109288017A (en) * | 2018-11-16 | 2019-02-01 | 重庆德庄农产品开发有限公司 | A kind of black pepper chafing dish bottom flavorings and its preparation process |
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| PB01 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20180323 |