CN108201107A - A kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish - Google Patents
A kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish Download PDFInfo
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- CN108201107A CN108201107A CN201611172136.6A CN201611172136A CN108201107A CN 108201107 A CN108201107 A CN 108201107A CN 201611172136 A CN201611172136 A CN 201611172136A CN 108201107 A CN108201107 A CN 108201107A
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- pericarpium zanthoxyli
- zanthoxyli schinifolii
- oil
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Abstract
The invention discloses a kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish, are made including the following raw material with stirring fry in oil：10~30 parts by weight of chilli section, 15~40 parts by weight of red oil bean cotyledon, 5~15 parts by weight of dried pepper, 10~30 parts by weight of pericarpium zanthoxyli schinifolii, 2~10 parts by weight of pepper, 20~50 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 cassia bark, 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 pericarpium zanthoxyli schinifolii of the present invention is highly seasoned, looks good, smell good and taste good, and not only reduces the injury for eating spicy hot chafing dish to body, also has opsonic action to human body.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of bottom flavorings of spicy chaffy dish.
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 favourite pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish of people from Sichuan.
The technical solution adopted by the present invention to solve the technical problems is：A kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish, including such as
Lower raw material oil frying obtains：10~30 parts by weight of chilli section, 15~40 parts by weight of red oil bean cotyledon, 5~15 weight of dried pepper
Part, 10~30 parts by weight of pericarpium zanthoxyli schinifolii, 2~10 parts by weight of pepper, 20~50 parts by weight of ginger, 20~50 parts by weight of garlic, fermented soya bean 10
~30 parts by weight, 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, osmanthus
2~10 parts by weight of skin, 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 bottom flavorings of spicy chaffy dish is made including the following raw material with stirring fry in oil：20~25 parts by weight of chilli section,
25~35 parts by weight of red oil bean cotyledon, 8~12 parts by weight of dried pepper, 15~25 parts by weight of pericarpium zanthoxyli schinifolii, 4~6 parts by weight of pepper, ginger 25
~35 parts by weight, 30~40 parts by weight of garlic, 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, 4~7 parts by weight of kaempferia galamga, 4~7 parts by weight of cassia bark, 4~6 parts by weight of salt, 4~6 parts by weight of chickens' extract, taste
Smart 3~5 parts by weight.
Wherein, in above-mentioned bottom flavorings of spicy chaffy dish, the oil is vegetable oil or/and butter.
The beneficial effects of the invention are as follows：The bottom flavorings of spicy chaffy dish of the present invention has employed largely fermented soya bean, garlic, ginger, blue and white
The condiment such as green pepper, bean cotyledon, illiciumverum, tsaoko, spiceleaf, kaempferia galamga, cassia bark are made with stirring fry in oil, hot and savory, and pericarpium zanthoxyli schinifolii is highly seasoned, color, smell and taste
It is various, while with contained condiment essence, color are not contained with strengthening the spleen and stomach, clearing damp, qi-regulating, analgesia, wind-dispelling, dredging collateral and other effects
The substances such as element reduce the injury for eating spicy hot chafing dish to body, have opsonic action to human body instead.
Specific embodiment
The present invention is further described with specific effect With reference to embodiment.
The pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish of the present invention, is made including the following raw material with stirring fry in oil：10~30 weight of chilli section
Measure part, 15~40 parts by weight of red oil bean cotyledon, 5~15 parts by weight of dried pepper, 10~30 parts by weight of pericarpium zanthoxyli schinifolii, 2~10 weight of pepper
Part, 20~50 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, tsaoko 2~10
Parts by weight, 2~10 parts by weight of spiceleaf, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of cassia bark, 3~8 parts by weight of salt, chickens' extract 3~
8 parts by weight, 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：20~25 parts by weight of chilli section, red oil beans
25~35 parts by weight of valve, 8~12 parts by weight of dried pepper, 15~25 parts by weight of pericarpium zanthoxyli schinifolii, 4~6 parts by weight of pepper, 25~35 weight of ginger
Measure part, 30~40 parts by weight of garlic, 15~20 parts by weight of fermented soya bean, octagonal 10~15 parts by weight, 4~7 parts by weight of tsaoko, spiceleaf 4
~7 parts by weight, 4~7 parts by weight of kaempferia galamga, 4~7 parts by weight of cassia bark, 4~6 parts by weight of salt, 4~6 parts by weight of chickens' extract, monosodium glutamate 3~
5 parts by weight.
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, has invigorating the spleen effect, pericarpium zanthoxyli schinifolii is highly seasoned；Pepper property
Temperature, Titian render palatable, the deodorization pressure smell of urine；Jiang Tixian renders palatable；Garlic disinfection is rendered palatable；Fermented soya bean render palatable deodorization, and containing there are many nutrients
Matter；Octagonal flavouring is antibacterial；Tsaoko eliminating dampness is except trembling with fear, and eliminating the phlegm preventing malaria, help digestion helping digestion；Spiceleaf flavouring controls rheumatism, hernia；Kaempferia galamga promoting the circulation of qi temperature
In, help digestion, relieve pain, improve a poor appetite；Cassia bark heat, have the function of dim stomach dispelling cold activate blood and relax tendons, coronary circulation-promoting pain-relieving and antidiarrheal.
The production method of bottom flavorings of spicy chaffy dish of the present invention directly with suitable rusting heat, then pours into other raw materials, slowly
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 pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish, it is characterised in that be made including the following raw material with stirring fry in oil：Chilli section 10~
30 parts by weight, 15~40 parts by weight of red oil bean cotyledon, 5~15 parts by weight of dried pepper, 10~30 parts by weight of pericarpium zanthoxyli schinifolii, pepper 2~10
Parts by weight, 20~50 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, tsaoko 2
~10 parts by weight, 2~10 parts by weight of spiceleaf, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of cassia bark, 3~8 parts by weight of salt, chicken
Smart 3~8 parts by weight, 2~6 parts by weight of monosodium glutamate.
2. a kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish according to claim 1, it is characterised in that including the following raw material with stirring fry in oil
It is made：20~25 parts by weight of chilli section, 25~35 parts by weight of red oil bean cotyledon, 8~12 parts by weight of dried pepper, pericarpium zanthoxyli schinifolii 15~
25 parts by weight, 4~6 parts by weight of pepper, 25~35 parts by weight of ginger, 30~40 parts by weight of garlic, 15~20 parts by weight of fermented soya bean are octagonal
10~15 parts by weight, 4~7 parts by weight of tsaoko, 4~7 parts by weight of spiceleaf, 4~7 parts by weight of kaempferia galamga, 4~7 parts by weight of cassia bark, salt
4~6 parts by weight, 4~6 parts by weight of chickens' extract, 3~5 parts by weight of monosodium glutamate.
3. a kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish according to claim 1 or 2, it is characterised in that：The oil is vegetable oil
Or/and butter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172136.6A CN108201107A (en) | 2016-12-17 | 2016-12-17 | A kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172136.6A CN108201107A (en) | 2016-12-17 | 2016-12-17 | A kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish |
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| Publication Number | Publication Date |
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| CN108201107A true CN108201107A (en) | 2018-06-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611172136.6A Pending CN108201107A (en) | 2016-12-17 | 2016-12-17 | A kind of pericarpium zanthoxyli schinifolii bottom flavorings of spicy chaffy dish |
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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 CN201611172136.6A patent/CN108201107A/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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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180626 |