CN108201106A - A kind of chafing dish bottom flavorings do not got angry - Google Patents
A kind of chafing dish bottom flavorings do not got angry Download PDFInfo
- Publication number
- CN108201106A CN108201106A CN201611172090.8A CN201611172090A CN108201106A CN 108201106 A CN108201106 A CN 108201106A CN 201611172090 A CN201611172090 A CN 201611172090A CN 108201106 A CN108201106 A CN 108201106A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- chafing dish
- oil
- bottom flavorings
- 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.)
- Pending
Links
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 230000006378 damage Effects 0.000 abstract description 4
- 208000027418 Wounds and injury Diseases 0.000 abstract description 3
- 208000014674 injury Diseases 0.000 abstract description 3
- 230000001662 opsonic effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010019909 Hernia Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000004438 eyesight 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
- 230000023597 hemostasis Effects 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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 invention discloses a kind of chafing dish bottom flavorings do not got angry, and are made including the following raw material with stirring fry in oil：5~20 parts by weight of chilli section, 2~10 parts by weight of chilli face, 15~40 parts by weight of red oil bean cotyledon, 5~20 parts by weight of Chinese prickly ash, 10~20 parts by weight of ginger, 20~50 parts by weight of garlic, 10~30 parts by weight of fermented soya bean, octagonal 5~20 parts by weight, 2~10 parts by weight of tsaoko, 2~10 parts by weight of spiceleaf, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of lotus leaf, 2~10 parts by weight of honeysuckle, 2~10 parts by weight of tribute chrysanthemum, 3~8 parts by weight of salt, 3~8 parts by weight of chickens' extract, 2~6 parts by weight of monosodium glutamate.Chafing dish bottom flavorings clearing heat and removing internal heat of the present invention reduces the injury for eating spicy hot chafing dish to body, has opsonic action to human body instead.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of chafing dish bottom flavorings do not got angry.
Background technology
Chafing dish is popular diet or diet style in Sichuan, Chongqing, Sichuan, Chongqing chafing dish be spicy mostly
Taste, vinegar-pepper taste.With the propagation of cooking culture, current all flow blocked shots in all parts of the country, but still based on spicy and vinegar-pepper.People
The chafing dish pursued, mainly see color early period, with attention of the people to health, also to see whether have to body
The injury of benefit or reduction to body or stomach.Therefore, it in the case where ensureing that color is various, pursues beneficial to body
Or reduction is the direction of chafing dish development to actual bodily harm.
Invention content
The technical problems to be solved by the invention are to provide a kind of chafing dish bottom flavorings do not got angry.
The technical solution adopted by the present invention to solve the technical problems is：A kind of chafing dish bottom flavorings do not got angry, including as follows
Raw material oil frying obtains：5~20 parts by weight of chilli section, 2~10 parts by weight of chilli face, 15~40 weight of red oil bean cotyledon
Part, 5~20 parts by weight of Chinese prickly ash, 10~20 parts by weight of ginger, 20~50 parts by weight of garlic, 10~30 parts by weight of fermented soya bean, illiciumverum 5~20
Parts by weight, 2~10 parts by weight of tsaoko, 2~10 parts by weight of spiceleaf, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of lotus leaf, honeysuckle
2~10 parts by weight, 2~10 parts by weight of tribute chrysanthemum, 3~8 parts by weight of salt, 3~8 parts by weight of chickens' extract, 2~6 parts by weight of monosodium glutamate.
Wherein, above-mentioned chafing dish bottom flavorings are made including the following raw material with stirring fry in oil：8~12 parts by weight of chilli section, chilli
3~6 parts by weight of face, 25~35 parts by weight of red oil bean cotyledon, 10~15 parts by weight of Chinese prickly ash, 12~16 parts by weight of ginger, garlic 30~40
Parts by weight, 15~20 parts by weight of fermented soya bean, octagonal 10~15 parts by weight, 4~7 parts by weight of tsaoko, 4~7 parts by weight of spiceleaf, kaempferia galamga 4
~7 parts by weight, 4~7 parts by weight of lotus leaf, 4~7 parts by weight of honeysuckle, 4~7 parts by weight of tribute chrysanthemum, 4~6 parts by weight of salt, chickens' extract 4
~6 parts by weight, 3~5 parts by weight of monosodium glutamate.
Wherein, in above-mentioned chafing dish bottom flavorings, the oil is vegetable oil or/and butter.
The beneficial effects of the invention are as follows：The present invention the chafing dish bottom flavorings do not got angry, employed largely fermented soya bean, garlic, ginger,
The condiment such as Chinese prickly ash, bean cotyledon, illiciumverum, tsaoko, spiceleaf are made with stirring fry in oil, not only spicy also containing lotus leaf, tribute chrysanthemum, honeysuckle etc.
It is tasty, it looks good, smell good and taste good, while with contained condiment with strengthening the spleen and stomach, clearing damp, qi-regulating, analgesia, wind-dispelling, dredging collateral, clearing heat and removing internal heat
And other effects, the substances such as essence, pigment are not contained, reduce the injury for eating spicy hot chafing dish to body, have conditioning to make to human body instead
With.
Specific embodiment
The present invention is further described with specific effect With reference to embodiment.
The chafing dish bottom flavorings do not got angry of the present invention, are made including the following raw material with stirring fry in oil：5~20 weight of chilli section
Part, 2~10 parts by weight of chilli face, 15~40 parts by weight of red oil bean cotyledon, 5~20 parts by weight of Chinese prickly ash, 10~20 parts by weight of ginger, greatly
20~50 parts by weight of garlic, 10~30 parts by weight of fermented soya bean, octagonal 5~20 parts by weight, 2~10 parts by weight of tsaoko, 2~10 weight of spiceleaf
Part, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of lotus leaf, 2~10 parts by weight of honeysuckle, 2~10 parts by weight of tribute chrysanthemum, salt 3~8
Parts by weight, 3~8 parts by weight of chickens' extract, 2~6 parts by weight of monosodium glutamate.
It is preferred that above-mentioned chafing dish bottom flavorings are made including the following raw material with stirring fry in oil：8~12 parts by weight of chilli section, chilli face
3~6 parts by weight, 25~35 parts by weight of red oil bean cotyledon, 10~15 parts by weight of Chinese prickly ash, 12~16 parts by weight of ginger, 30~40 weight of garlic
Measure part, 15~20 parts by weight of fermented soya bean, octagonal 10~15 parts by weight, 4~7 parts by weight of tsaoko, 4~7 parts by weight of spiceleaf, kaempferia galamga 4~7
Parts by weight, 4~7 parts by weight of lotus leaf, 4~7 parts by weight of honeysuckle, 4~7 parts by weight of tribute chrysanthemum, 4~6 parts by weight of salt, chickens' extract 4~6
Parts by weight, 3~5 parts by weight of monosodium glutamate.
It is preferred that above-mentioned oil is vegetable oil or/and butter.Further preferred half butter, half vegetable oil, vegetable oil can be used
Rapeseed oil, corn oil, soybean oil etc..
In above-mentioned raw materials, red oil bean cotyledon being capable of hyperchromic Titian；Chinese prickly ash heat, there is invigorating the spleen effect；Jiang Tixian renders palatable；Garlic disappears
Poison renders palatable；Fermented soya bean render palatable deodorization, and containing there are many nutriments；Octagonal flavouring is antibacterial；Tsaoko eliminating dampness removes cold, eliminating the phlegm preventing malaria,
Help digestion helping digestion；Spiceleaf flavouring controls rheumatism, hernia；Kaempferia galamga promoting the circulation of qi middle benefit gas helps digestion, relieves pain, and improves a poor appetite；Lotus leaf is clearing summer-heat and damp, rises
The sliding sun of hair, hemostasis；The sweet cold air fragrance of honeysuckle property, for clear heat with drugs of sweet flavour and cold nature without injuring one's stomach, fragrance reaches thoroughly again can eliminating evil；Tribute chrysanthemum evacuates wind
Heat, flat liver improving eyesight are clearing heat and detoxicating.
The production method of chafing dish bottom flavorings of the present invention directly with suitable rusting heat, then pours into other raw materials, slow fire,
Small fire frying, have strong scent after close fire, it is naturally cool it is cold after be obtain.
Claims (3)
1. a kind of chafing dish bottom flavorings do not got angry, it is characterised in that be made including the following raw material with stirring fry in oil：5~20 weight of chilli section
Amount part, 2~10 parts by weight of chilli face, 15~40 parts by weight of red oil bean cotyledon, 5~20 parts by weight of Chinese prickly ash, 10~20 parts by weight of ginger,
20~50 parts by weight of garlic, 10~30 parts by weight of fermented soya bean, octagonal 5~20 parts by weight, 2~10 parts by weight of tsaoko, 2~10 weight of spiceleaf
Measure part, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of lotus leaf, 2~10 parts by weight of honeysuckle, 2~10 parts by weight of tribute chrysanthemum, salt 3
~8 parts by weight, 3~8 parts by weight of chickens' extract, 2~6 parts by weight of monosodium glutamate.
2. a kind of chafing dish bottom flavorings do not got angry according to claim 1, it is characterised in that including the following raw material system of stirring fry in oil
It obtains：8~12 parts by weight of chilli section, 3~6 parts by weight of chilli face, 25~35 parts by weight of red oil bean cotyledon, 10~15 weight of Chinese prickly ash
Measure part, 12~16 parts by weight of ginger, 30~40 parts by weight of garlic, 15~20 parts by weight of fermented soya bean, octagonal 10~15 parts by weight, tsaoko 4
~7 parts by weight, 4~7 parts by weight of spiceleaf, 4~7 parts by weight of kaempferia galamga, 4~7 parts by weight of lotus leaf, 4~7 parts by weight of honeysuckle, tribute chrysanthemum 4
~7 parts by weight, 4~6 parts by weight of salt, 4~6 parts by weight of chickens' extract, 3~5 parts by weight of monosodium glutamate.
3. a kind of chafing dish bottom flavorings do not got angry according to claim 1 or 2, it is characterised in that：The oil be vegetable oil or/
And butter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172090.8A CN108201106A (en) | 2016-12-17 | 2016-12-17 | A kind of chafing dish bottom flavorings do not got angry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172090.8A CN108201106A (en) | 2016-12-17 | 2016-12-17 | A kind of chafing dish bottom flavorings do not got angry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108201106A true CN108201106A (en) | 2018-06-26 |
Family
ID=62602680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611172090.8A Pending CN108201106A (en) | 2016-12-17 | 2016-12-17 | A kind of chafing dish bottom flavorings do not got angry |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108201106A (en) |
Cited By (1)
| 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 |
-
2016
- 2016-12-17 CN CN201611172090.8A patent/CN108201106A/en active Pending
Cited By (1)
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180626 |