CN107890070A - A kind of compound method of ecological health-care chafing dish bottom flavorings preparation method - Google Patents

A kind of compound method of ecological health-care chafing dish bottom flavorings preparation method Download PDF

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Publication number
CN107890070A
CN107890070A CN201711410125.1A CN201711410125A CN107890070A CN 107890070 A CN107890070 A CN 107890070A CN 201711410125 A CN201711410125 A CN 201711410125A CN 107890070 A CN107890070 A CN 107890070A
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China
Prior art keywords
chafing dish
dish bottom
bottom flavorings
fire
bean cotyledon
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CN201711410125.1A
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Chinese (zh)
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谢汶伯
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Individual
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Priority to CN201711410125.1A priority Critical patent/CN107890070A/en
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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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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 present invention relates to a kind of ecological health-care chafing dish bottom flavorings preparation method, formula of hot pot soup base is the g of chrysanthemum 3, the g of sweet Pueraria lobota 3, the g of heartleaf houttuynia 1, the g of dandelion 0.5, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, the g of butter 1 500, the g of bean cotyledon 1 500, the g of chilli 250, the g of ginger 100, the g of garlic 200, shallot 300g, the g of rock sugar 150, the g of fermented glutinous wine 500,100 g of anise, the g of zingiber kawagoii 50, the g of cassia bark 50, the g of fennel fruit 50, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, the g of vanilla 10, the g of flos caryophylli 5.The inventive method is simple, and cost is cheap, have the unique taste, it is salubrious it is tasty, do not get angry, quality better.

Description

A kind of compound method of ecological health-care chafing dish bottom flavorings preparation method
Technical field
The present invention relates to a kind of chafing dish bottom flavorings compound method, more particularly to a kind of ecological health-care chafing dish bottom flavorings preparation method Compound method.
Background technology
Chafing dish is a kind of popular, not only facilitates but also has the diet form of the semi-self-service formula of enjoyment, is all disappeared deeply in various regions Expense person likes.Chafing dish bottom flavorings are very commercioganic special condiment, but competition in recent years, so only adopt new technology, New formula, new modeling, and in nutrition health and development that more characteristic etc. progress innovative ability has had.In view of many people Take blocked shot, especially summer blocked shot into account easily to get angry this problem, developing " the cool chafing dish bottom flavorings of mouth " just has positive meaning Justice.
The content of the invention
The technical problems to be solved by the invention are to provide that a kind of method is simple, and cost is cheap, have the unique taste, clearly may be used Mouth, quality better, do not get angry, high efficiency.
The technical scheme that the present invention solves above-mentioned technical problem is as follows：A kind of ecological health-care chafing dish bottom flavorings preparation method, fire The bottom of a pan material formula is the g of chrysanthemum 3, the g of sweet Pueraria lobota 3, the g of heartleaf houttuynia 1, the g of dandelion 0.5, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, ox 1 500 g of oil, the g of bean cotyledon 1 500, the g of chilli 250, the g of ginger 100, the g of garlic 200, shallot 300g, the g of rock sugar 150, fermented glutinour rice The g of juice 500,100 g of anise, the g of zingiber kawagoii 50, the g of cassia bark 50, the g of fennel fruit 50, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, vanilla 10 G, the g of flos caryophylli 5.
A kind of ecological health-care chafing dish bottom flavorings preparation method compound method, comprises the following steps：First, vegetable oil is first cooked, Butter are cut into small pieces, and bean cotyledon chops carefully, and chilli, which enters to boil in boiling water pot to pull out after few minutes, is twisted into Rong, ginger, garlic, big Green onion, rock sugar, anise, zingiber kawagoii, cassia bark, tsaoko etc. are prefabricated into Rong's shape；Second, frying pan, moderate heat, put people's enduring of butter, throw people's ginger, The quick-fried perfume (or spice) of garlic, green onion, servant's bean cotyledon and capsicum Rong, small fire fry to bean cotyledon aqueous vapor gradually do, capsicum it is micro- white；Third, add anise, zingiber kawagoii, Cassia bark, fennel fruit, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., when frying into pot spices color and luster with small fire and deepening, servant's rock sugar, Fermented glutinous wine, the moisture evaporating completely into fermented glutinous wine is slowly endured with small fire, is cooled from fire.
Further, it is described one be vegetable oil will first it is cooked, butter are cut into small pieces, and bean cotyledon chops carefully, and chilli enters boiling water pot In boil to pull out after few minutes and be twisted into Rong, ginger, garlic, shallot, rock sugar, anise, zingiber kawagoii, cassia bark, tsaoko etc. are prefabricated into Rong Shape；Second, frying pan, moderate heat, put people's enduring of butter, throw people's ginger, garlic, the quick-fried perfume (or spice) of green onion, servant's bean cotyledon and capsicum Rong, small fire fry to Bean cotyledon aqueous vapor is gradually done, capsicum is micro- white；Third, add anise, zingiber kawagoii, cassia bark, fennel fruit, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli Deng when frying into pot spices color and luster with small fire and deepening, servant's rock sugar, fermented glutinous wine, the moisture into fermented glutinous wine slowly being endured with small fire Evaporating completely, the particular technique main points that step is cooled from fire are as follows：
As further research and development, preferably using more reliable heat-clearing, fall fire, anti-inflammatory, wet one's whistle, the thing of sharp throat and modern times Refrigerant chafing dish bottom flavorings are researched and developed and produced to technology, according to the combination of Chinese tradiational and Western medicine theoretical and actual, prevents that dry, tongue be dry, lip Withered, pimples, sore rash and heat-clearing, fall fire, anti-inflammatory, wet one's whistle, the thing of sharp throat effect also has Hu trailing plants b elements, lycopene, lutein, Cape jasmine Son category and red pigments, anthocyanidin, xanthin, vitamin C, vitamin B in safron platymiscium flower core2, folic acid, persimmon sugar, virtue It is aromatic, day lily is plain, allicin, lotus nut, chrysanthemum core, bean curd, honeysuckle, in above-mentioned formula drink select these articles to strengthen its fall fire Effect, can develop the higher refrigerant chafing dish bottom flavorings product of class, wherein with Hu trailing plants b elements, lycopene, lutein, gardenia red Element, persimmon sugar, chrysanthemum core, vitamin c, vitamin B2, there is larger application value vitamin C to greatly increase lycopene, leaf yellow The effect of rope, cape jasmine red pigment, combine their reasonable compatibilities and with dandelion etc. and be used for novel cooling chafing dish bottom flavorings product.
The beneficial effects of the invention are as follows：1. method is simple, cost is cheap, has the unique taste；It is 2. health, good for health；3. warp Ji value is higher.
Embodiment
The principle and feature of the present invention are described with reference to embodiments, the given examples are served only to explain the present invention, It is not intended to limit the scope of the present invention.
A kind of ecological health-care chafing dish bottom flavorings preparation method, formula of hot pot soup base be the g of chrysanthemum 3, the g of sweet Pueraria lobota 3, the g of heartleaf houttuynia 1, The g of dandelion 0.5, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, the g of butter 1 500, the g of bean cotyledon 1 500, the g of chilli 250, life The g of ginger 100, the g of garlic 200, shallot 300g, the g of rock sugar 150, the g of fermented glutinous wine 500,100 g of anise, the g of zingiber kawagoii 50, the g of cassia bark 50, The g of fennel fruit 50, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, the g of vanilla 10, the g of flos caryophylli 5.
A kind of ecological health-care chafing dish bottom flavorings preparation method compound method, comprises the following steps：First, vegetable oil is first cooked, Butter are cut into small pieces, and bean cotyledon chops carefully, and chilli, which enters to boil in boiling water pot to pull out after few minutes, is twisted into Rong, ginger, garlic, big Green onion, rock sugar, anise, zingiber kawagoii, cassia bark, tsaoko etc. are prefabricated into Rong's shape；Second, frying pan, moderate heat, put people's enduring of butter, throw people's ginger, The quick-fried perfume (or spice) of garlic, green onion, servant's bean cotyledon and capsicum Rong, small fire fry to bean cotyledon aqueous vapor gradually do, capsicum it is micro- white；Third, add anise, zingiber kawagoii, Cassia bark, fennel fruit, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., when frying into pot spices color and luster with small fire and deepening, servant's rock sugar, Fermented glutinous wine, the moisture evaporating completely into fermented glutinous wine is slowly endured with small fire, is cooled from fire.
Embodiment 1：
A kind of ecological health-care chafing dish bottom flavorings preparation method, formula of hot pot soup base are the g of chrysanthemum 3, the g of sweet Pueraria lobota 3, the g of heartleaf houttuynia 1, dandelion 0.5 g, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, the g of butter 1 500, the g of bean cotyledon 1 500, the g of chilli 250, ginger 100 G, the g of garlic 200, shallot 300g, the g of rock sugar 150, the g of fermented glutinous wine 500,100 g of anise, the g of zingiber kawagoii 50, the g of cassia bark 50, fennel fruit 50 G, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, the g of vanilla 10, the g of flos caryophylli 5.
Embodiment 2：
A kind of ecological health-care chafing dish bottom flavorings preparation method, formula of hot pot soup base are the g of mulberry leaf 3, the g of sweet Pueraria lobota 3, the g of heartleaf houttuynia 1, dandelion 0.5 g, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, the g of butter 1 500, the g of bean cotyledon 1 500, the g of chilli 250, ginger 100 G, the g of garlic 200, shallot 300g, the g of rock sugar 150, the g of fermented glutinous wine 500,100 g of anise, the g of zingiber kawagoii 50, the g of cassia bark 50, fennel fruit 50 G, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, the g of vanilla 10, the g of flos caryophylli 5.
Embodiment 3：
A kind of ecological health-care chafing dish bottom flavorings preparation method, formula of hot pot soup base are the g of the root of kudzu vine 3, the g of sweet Pueraria lobota 3, the g of heartleaf houttuynia 1, dandelion 0.5 g, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, the g of butter 1 500, the g of bean cotyledon 1 500, the g of chilli 250, ginger 100 G, the g of garlic 200, shallot 300g, the g of rock sugar 150, the g of fermented glutinous wine 500,100 g of anise, the g of zingiber kawagoii 50, the g of cassia bark 50, fennel fruit 50 G, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, the g of vanilla 10, the g of flos caryophylli 5.
Embodiment 4：
A kind of ecological health-care chafing dish bottom flavorings preparation method, formula of hot pot soup base are the g of dandelion 3, the g of sweet Pueraria lobota 3, heartleaf houttuynia 1 g, Pu Gong The g of English 0.5, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, the g of butter 1 500, the g of bean cotyledon 1 500, the g of chilli 250, ginger It is 100 g, the g of garlic 200, shallot 300g, the g of rock sugar 150, the g of fermented glutinous wine 500,100 g of anise, the g of zingiber kawagoii 50, the g of cassia bark 50, small The g of fennel 50, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, the g of vanilla 10, the g of flos caryophylli 5.
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 (3)

  1. A kind of 1. ecological health-care chafing dish bottom flavorings preparation method, it is characterised in that formula of hot pot soup base be the g of chrysanthemum 3, the g of sweet Pueraria lobota 3, The g of heartleaf houttuynia 1, the g of dandelion 0.5, the g of peppermint 0.3, the 500g of specialty vegetable oil 2, the g of butter 1 500, the g of bean cotyledon 1 500, chilli 250 g, the g of ginger 100, the g of garlic 200, shallot 300g, the g of rock sugar 150, the g of fermented glutinous wine 500,100 g of anise, the g of zingiber kawagoii 50, The g of cassia bark 50, the g of fennel fruit 50, tsaoko 25g, the g of Asian puccoon 25, the g of spiceleaf 10, the g of vanilla 10, the g of flos caryophylli 5.
  2. 2. a kind of ecological health-care chafing dish bottom flavorings preparation method compound method, it is characterised in that comprise the following steps：First, vegetable oil First cooked, butter are cut into small pieces, and bean cotyledon chops carefully, and chilli, which enters to boil in boiling water pot to pull out after few minutes, is twisted into Rong, ginger, Garlic, shallot, rock sugar, anise, zingiber kawagoii, cassia bark, tsaoko etc. are prefabricated into Rong's shape；Second, frying pan, moderate heat, put people's enduring of butter, throw The quick-fried perfume (or spice) of people's ginger, garlic, green onion, servant's bean cotyledon and capsicum Rong, small fire fry to bean cotyledon aqueous vapor gradually do, capsicum it is micro- white；Third, addition eight Angle, zingiber kawagoii, cassia bark, fennel fruit, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., when frying into pot spices color and luster with small fire and deepening, Servant's rock sugar, fermented glutinous wine, the moisture evaporating completely into fermented glutinous wine is slowly endured with small fire, is cooled from fire.
  3. 3. a kind of compound method of ecological health-care chafing dish bottom flavorings preparation method according to claim 2, it is characterised in that described It is that vegetable oil is first cooked one, butter are cut into small pieces, and bean cotyledon chops carefully, and chilli pulls strand out after entering to boil few minutes in boiling water pot Cheng Rong, ginger, garlic, shallot, rock sugar, anise, zingiber kawagoii, cassia bark, tsaoko etc. are prefabricated into Rong's shape；Second, frying pan, moderate heat, puts people Enduring of butter, throws people ginger, garlic, the quick-fried perfume (or spice) of green onion, servant's bean cotyledon and capsicum Rong, small fire fry to bean cotyledon aqueous vapor gradually do, capsicum it is micro- white； Third, adding anise, zingiber kawagoii, cassia bark, fennel fruit, tsaoko, Asian puccoon, spiceleaf, vanilla, flos caryophylli etc., spices color is fried into pot with small fire When pool deepens, servant's rock sugar, fermented glutinous wine slowly endure the moisture evaporating completely into fermented glutinous wine with small fire, and step is cooled from fire Rapid particular technique main points are as follows：
    As further research and development, preferably using more reliable heat-clearing, fall fire, anti-inflammatory, wet one's whistle, the thing of sharp throat and modern times Refrigerant chafing dish bottom flavorings are researched and developed and produced to technology, according to the combination of Chinese tradiational and Western medicine theoretical and actual, prevents that dry, tongue be dry, lip Withered, pimples, sore rash and heat-clearing, fall fire, anti-inflammatory, wet one's whistle, the thing of sharp throat effect also has Hu trailing plants b elements, lycopene, lutein, Cape jasmine Son category and red pigments, anthocyanidin, xanthin, vitamin C, vitamin B in safron platymiscium flower core2, folic acid, persimmon sugar, virtue It is aromatic, day lily is plain, allicin, lotus nut, chrysanthemum core, bean curd, honeysuckle, in above-mentioned formula drink select these articles to strengthen its fall fire Effect, can develop the higher refrigerant chafing dish bottom flavorings product of class, wherein with Hu trailing plants b elements, lycopene, lutein, gardenia red Element, persimmon sugar, chrysanthemum core, vitamin c, vitamin B2, there is larger application value vitamin C to greatly increase lycopene, leaf yellow The effect of rope, cape jasmine red pigment, combine their reasonable compatibilities and with dandelion etc. and be used for novel cooling chafing dish bottom flavorings product.
CN201711410125.1A 2017-12-23 2017-12-23 A kind of compound method of ecological health-care chafing dish bottom flavorings preparation method Withdrawn CN107890070A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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