CN107950974A - A kind of health base flavoring for hotpot and preparation method thereof - Google Patents
A kind of health base flavoring for hotpot and preparation method thereof Download PDFInfo
- Publication number
- CN107950974A CN107950974A CN201711085867.1A CN201711085867A CN107950974A CN 107950974 A CN107950974 A CN 107950974A CN 201711085867 A CN201711085867 A CN 201711085867A CN 107950974 A CN107950974 A CN 107950974A
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- CN
- China
- Prior art keywords
- weight
- parts
- hotpot
- health base
- base flavoring
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- 238000002360 preparation method Methods 0.000 title claims description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 10
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 10
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 10
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 10
- 244000294611 Punica granatum Species 0.000 claims abstract description 10
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 10
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 10
- 240000008042 Zea mays Species 0.000 claims abstract description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 244000291564 Allium cepa Species 0.000 claims abstract description 9
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 9
- 244000157790 Buglossoides arvense Species 0.000 claims abstract description 9
- 235000004256 Buglossoides arvense Nutrition 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 9
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 9
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 9
- 235000004347 Perilla Nutrition 0.000 claims abstract description 9
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000015197 apple juice Nutrition 0.000 claims abstract description 9
- 235000007215 black sesame Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 239000003921 oil Substances 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 9
- 239000000312 peanut oil Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 239000001387 apium graveolens Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims 2
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 240000005250 Chrysanthemum indicum Species 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
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
- 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
- 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
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of health base flavoring for hotpot, is prepared by the raw material of following parts by weight：15 parts by weight dried longan pulps, 37 parts by weight chrysanthemums, 15 parts by weight pueraria lobatas, 15 parts by weight Corn must, 20 80 parts by weight Os Sus domesticas, 30 50 parts by weight ox bones, 15 parts by weight Asian puccoons, 15 parts by weight gingkoes, 15 parts by weight spices, 15 parts by weight black sesame powders, 300 400 parts by weight juices of my pomegranate, 300 400 parts by weight of apple juice, 5 15 parts by weight peanut oil, 2 10 parts by weight perilla oils, 2 10 parts by weight capsicums, 13 parts by weight gingers, 13 parts by weight shallots, 15 parts by weight edible salts.The chafing dish bottom flavorings dispelling wind and heat from the body, clearing heat and detoxicating of the present invention, it is full of nutrition, it is in good taste.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of health base flavoring for hotpot and preparation method thereof.
Background technology
It is well known that the quality of chafing dish is more mainly decided by the condiment of chafing dish, as social economy and culture is increasingly flourishing,
The Diet concept of people also improves therewith, and modern personage will not only taste the demand of chafing dish delicious flavour, more importantly
Health and beauty are eaten, traditional chafing dish seasoning has been unable to meet the requirement of people.
The content of the invention
It is dispelling wind and heat from the body, clear present invention solves the technical problem that be to provide a kind of health base flavoring for hotpot and preparation method thereof
Thermal detoxification, it is full of nutrition, it is in good taste.
In view of this, the present invention provides a kind of health base flavoring for hotpot, prepared by the raw material of following parts by weight：1-5 weight
Part dried longan pulp, 3-7 parts by weight chrysanthemum, 1-5 parts by weight pueraria lobata, 1-5 parts by weight Corn palpus, 20-80 parts by weight Os Sus domestica, 30-50
Parts by weight ox bone, 1-5 parts by weight Asian puccoon, 1-5 parts by weight gingko, 1-5 parts by weight spice, 1-5 parts by weight black sesame powder, 300-
400 parts by weight juices of my pomegranate, 300-400 parts by weight of apple juice, 5-15 parts by weight peanut oil, 2-10 parts by weight perilla oil, 2-10 weights
Measure part capsicum, 1-3 parts by weight ginger, 1-3 parts by weight shallot, 1-5 parts by weight edible salts.
Further, the spice is made of following raw material：Nutmeg, Chinese prickly ash, cloves, radix glycyrrhizae, celery seed.
Present invention also offers a kind of preparation method of health base flavoring for hotpot, comprise the following steps：1-5 parts by weight are purple
Grass, 1-5 parts by weight gingko, 1-5 parts by weight spice, 1-5 parts by weight black sesame powder, 5-15 parts by weight peanut oil, 2-10 parts by weight
Perilla oil, 2-10 parts by weight capsicum, 1-3 parts by weight ginger, 1-3 parts by weight shallot mix frying 5-25 minutes, then add 1-5
Parts by weight dried longan pulp, 3-7 parts by weight chrysanthemum, 1-5 parts by weight pueraria lobata, 1-5 parts by weight Corn palpus, 20-80 parts by weight Os Sus domestica,
30-50 parts by weight ox bone, 300-400 parts by weight juice of my pomegranate, 300-400 parts by weight of apple juice, 1-5 parts by weight edible salts boil
20-80 minutes, up to health base flavoring for hotpot.
Preferably, the frying time is 10-15 minutes.
Preferably, the time that boils is 30-60 minutes.
It is an advantage of the invention that：The present invention by add the dried longan pulps of special ratios, chrysanthemum, pueraria lobata, corn stigma, Asian puccoon,
Gingko, Os Sus domestica, ox bone, juice of my pomegranate and cider, and be engaged with other raw materials, it ensure that the chafing dish bottom flavorings not only taste
Fresh perfume (or spice), in good taste and dispelling wind and heat from the body, clearing heat and detoxicating, suitable for people of all ages, the fresh perfume (or spice) of mouthfeel, is eaten for a long time without side-effects to body.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that so as to make a clearer definition of the protection scope of the present invention.
Embodiment 1
A kind of preparation method of health base flavoring for hotpot, comprises the following steps：By 1 parts by weight Asian puccoon, 1 parts by weight gingko, 1 weight
Measure part spice, 1 parts by weight black sesame powder, 5 parts by weight peanut oil, 2 parts by weight perilla oils, 2 parts by weight capsicums, 1 parts by weight ginger,
1 parts by weight shallot mixing frying 5 minutes, then adds 1 parts by weight dried longan pulp, 3 parts by weight chrysanthemums, 1 parts by weight pueraria lobata, 1 weight
Part corn stigma, 20 parts by weight Os Sus domesticas, 30 parts by weight ox bones, 300 parts by weight juices of my pomegranate, 300 parts by weight of apple juice, 1 parts by weight
Edible salt boils 20 minutes, up to health base flavoring for hotpot.
Embodiment 2
A kind of preparation method of health base flavoring for hotpot, comprises the following steps：By 2 parts by weight Asian puccoons, 2 parts by weight gingkoes, 2 weights
Measure part spice, 2 parts by weight black sesame powders, 7 parts by weight peanut oil, 4 parts by weight perilla oils, 4 parts by weight capsicums, the life of 1.5 parts by weight
Ginger, the mixing frying 10 minutes of 1.5 parts by weight shallots, then add 2 parts by weight dried longan pulps, 4 parts by weight chrysanthemums, 2 parts by weight pueraria lobatas,
2 parts by weight Corn palpus, 40 parts by weight Os Sus domesticas, 35 parts by weight ox bones, 330 parts by weight juices of my pomegranate, 330 parts by weight of apple juice, 2 weights
Amount part edible salt boils 40 minutes, up to health base flavoring for hotpot.
Embodiment 3
A kind of preparation method of health base flavoring for hotpot, comprises the following steps：By 4 parts by weight Asian puccoons, 4 parts by weight gingkoes, 4 weights
Measure part spice, 4 parts by weight black sesame powders, 12 parts by weight peanut oil, 8 parts by weight perilla oils, 8 parts by weight capsicums, the life of 2.5 parts by weight
Ginger, the mixing frying 20 minutes of 2.5 parts by weight shallots, then add 4 parts by weight dried longan pulps, 6 parts by weight chrysanthemums, 4 parts by weight pueraria lobatas,
4 parts by weight Corn palpus, 60 parts by weight Os Sus domesticas, 45 parts by weight ox bones, 380 parts by weight juices of my pomegranate, 380 parts by weight of apple juice, 4 weights
Amount part edible salt boils 70 minutes, up to health base flavoring for hotpot.
Embodiment 4
A kind of preparation method of health base flavoring for hotpot, comprises the following steps：By 5 parts by weight Asian puccoons, 5 parts by weight gingkoes, 5 weights
Measure part spice, 5 parts by weight black sesame powders, 15 parts by weight peanut oil, 10 parts by weight perilla oils, 10 parts by weight capsicums, the life of 3 parts by weight
Ginger, 3 parts by weight shallots mixing frying 25 minutes, then add 5 parts by weight dried longan pulps, 7 parts by weight chrysanthemums, 5 parts by weight pueraria lobatas, 5
Parts by weight Corn palpus, 80 parts by weight Os Sus domesticas, 50 parts by weight ox bones, 400 parts by weight juices of my pomegranate, 400 parts by weight of apple juice, 5 weights
Amount part edible salt boils 80 minutes, up to health base flavoring for hotpot.
Claims (5)
1. a kind of health base flavoring for hotpot, it is characterised in that prepared by the raw material of following parts by weight：1-5 parts by weight dried longan pulp, 3-7 weights
Measure part chrysanthemum, 1-5 parts by weight pueraria lobata, 1-5 parts by weight Corn palpus, 20-80 parts by weight Os Sus domestica, 30-50 parts by weight ox bone, 1-5
Parts by weight Asian puccoon, 1-5 parts by weight gingko, 1-5 parts by weight spice, 1-5 parts by weight black sesame powder, 300-400 parts by weight juice of my pomegranate,
300-400 parts by weight of apple juice, 5-15 parts by weight peanut oil, 2-10 parts by weight perilla oil, 2-10 parts by weight capsicum, 1-3 weight
Part ginger, 1-3 parts by weight shallot, 1-5 parts by weight edible salts.
2. health base flavoring for hotpot according to claim 1, it is characterised in that the spice is made of following raw material：Meat
Cool, Chinese prickly ash, cloves, radix glycyrrhizae, celery seed.
3. a kind of preparation method of health base flavoring for hotpot, it is characterised in that comprise the following steps：By 1-5 parts by weight Asian puccoon, 1-5 weights
Measure part gingko, 1-5 parts by weight spice, 1-5 parts by weight black sesame powder, 5-15 parts by weight peanut oil, 2-10 parts by weight perilla oil, 2-
10 parts by weight capsicums, 1-3 parts by weight ginger, 1-3 parts by weight shallot mix frying 5-25 minutes, then add 1-5 parts by weight osmanthus
Circle meat, 3-7 parts by weight chrysanthemum, 1-5 parts by weight pueraria lobata, 1-5 parts by weight Corn palpus, 20-80 parts by weight Os Sus domestica, 30-50 weight
Part ox bone, 300-400 parts by weight juice of my pomegranate, 300-400 parts by weight of apple juice, 1-5 parts by weight edible salts boil 20-80 minutes,
Up to health base flavoring for hotpot.
4. the preparation method of health base flavoring for hotpot according to claim 3, it is characterised in that the frying time is 10-
15 minutes.
5. the preparation method of health base flavoring for hotpot according to claim 3, it is characterised in that the time that boils is 30-
60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711085867.1A CN107950974A (en) | 2017-11-07 | 2017-11-07 | A kind of health base flavoring for hotpot and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711085867.1A CN107950974A (en) | 2017-11-07 | 2017-11-07 | A kind of health base flavoring for hotpot and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950974A true CN107950974A (en) | 2018-04-24 |
Family
ID=61963559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711085867.1A Withdrawn CN107950974A (en) | 2017-11-07 | 2017-11-07 | A kind of health base flavoring for hotpot and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107950974A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269231A (en) * | 2019-08-01 | 2019-09-24 | 重庆富葛实业有限公司 | A kind of pueraria lobata chafing dish bottom flavorings and its production method |
-
2017
- 2017-11-07 CN CN201711085867.1A patent/CN107950974A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269231A (en) * | 2019-08-01 | 2019-09-24 | 重庆富葛实业有限公司 | A kind of pueraria lobata chafing dish bottom flavorings and its production method |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180424 |
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| WW01 | Invention patent application withdrawn after publication |