CN108201116A - A kind of chafing dish bottom flavorings - Google Patents
A kind of chafing dish bottom flavorings Download PDFInfo
- Publication number
- CN108201116A CN108201116A CN201611172124.3A CN201611172124A CN108201116A CN 108201116 A CN108201116 A CN 108201116A CN 201611172124 A CN201611172124 A CN 201611172124A CN 108201116 A CN108201116 A CN 108201116A
- Authority
- CN
- China
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- 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 12
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 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
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 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
- 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
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum 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
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 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
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 239000001511 capsicum annuum Substances 0.000 claims 1
- 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 description 2
- 240000003889 Piper guineense Species 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 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
- 238000004332 deodorization Methods 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
- 235000013305 food Nutrition 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
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 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
- 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
- 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
- 208000026435 phlegm Diseases 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
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000002700 urine Anatomy 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, are made including the following raw material with stirring fry in oil：10~30 parts by weight of chilli section, 5~20 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, 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 honeysuckle, 2~10 parts by weight of tribute chrysanthemum, 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 of the present invention reduce the injury for eating spicy hot chafing dish to body, have 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.
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.
The technical solution adopted by the present invention to solve the technical problems is：A kind of chafing dish bottom flavorings, including the following raw material oil
Frying obtains：10~30 parts by weight of chilli section, 5~20 parts by weight of chilli face, 15~40 parts by weight of red oil bean cotyledon, Chinese prickly ash 5
~20 parts by weight, 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 weight of honeysuckle
Measure part, 2~10 parts by weight of tribute chrysanthemum, 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 weight of monosodium glutamate
Measure part.
Wherein, 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 are done peppery
10~15 parts by weight of green pepper face, 25~35 parts by weight of red oil bean cotyledon, 10~15 parts by weight of Chinese prickly ash, 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 are fragrant
4~7 parts by weight of leaf, 4~7 parts by weight of kaempferia galamga, 4~7 parts by weight of honeysuckle, 4~7 parts by weight of tribute chrysanthemum, 4~7 parts by weight of cassia bark, food
4~6 parts by weight of salt, 4~6 parts by weight of chickens' extract, 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 chafing dish bottom flavorings of the present invention, have employed largely fermented soya bean, garlic, ginger, Chinese prickly ash, beans
The condiment such as valve, illiciumverum, tsaoko, spiceleaf, tribute chrysanthemum, honeysuckle, cassia bark are made with stirring fry in oil, hot and savory, look good, smell good and taste good, simultaneously
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, essence, color are not contained
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 chafing dish bottom flavorings of the present invention, are made including the following raw material with stirring fry in oil：10~30 parts by weight of chilli section, chilli
5~20 parts by weight of face, 15~40 parts by weight of red oil bean cotyledon, 5~20 parts by weight of Chinese prickly ash, 2~10 parts by weight of pepper, 20~50 weight of ginger
Measure part, 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, spiceleaf 2
~10 parts by weight, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of honeysuckle, 2~10 parts by weight of tribute chrysanthemum, 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.
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, chilli
10~15 parts by weight of face, 25~35 parts by weight of red oil bean cotyledon, 10~15 parts by weight of Chinese prickly ash, 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, spiceleaf
4~7 parts by weight, 4~7 parts by weight of kaempferia galamga, 4~7 parts by weight of honeysuckle, 4~7 parts by weight of tribute chrysanthemum, 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.
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；Pepper is warm-natured, and Titian carries
Taste, 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 nutriments；Illiciumverum increases
It is fragrant 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 middle benefit gas, help digestion,
Analgesic, improves a poor appetite；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；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 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, it is characterised in that be made including the following raw material with stirring fry in oil：10~30 parts by weight of chilli section are done
5~20 parts by weight of paprika, 15~40 parts by weight of red oil bean cotyledon, 5~20 parts by weight of Chinese prickly ash, 2~10 parts by weight of pepper, ginger 20~
50 parts by weight, 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 are fragrant
2~10 parts by weight of leaf, 2~10 parts by weight of kaempferia galamga, 2~10 parts by weight of honeysuckle, 2~10 parts by weight of tribute chrysanthemum, 2~10 weight of cassia bark
Part, 3~8 parts by weight of salt, 3~8 parts by weight of chickens' extract, 2~6 parts by weight of monosodium glutamate.
2. a kind of chafing dish bottom flavorings according to claim 1, it is characterised in that be made including the following raw material with stirring fry in oil：It is dry peppery
Green pepper 20~25 parts by weight of section, 10~15 parts by weight of chilli face, 25~35 parts by weight of red oil bean cotyledon, 10~15 parts by weight of Chinese prickly ash,
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, octagonal 10~15 weights
Measure part, 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 honeysuckle, 4~7 weight of tribute chrysanthemum
Measure part, 4~7 parts by weight of cassia bark, 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 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 |
|---|---|---|---|
| CN201611172124.3A CN108201116A (en) | 2016-12-17 | 2016-12-17 | A kind of chafing dish bottom flavorings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611172124.3A CN108201116A (en) | 2016-12-17 | 2016-12-17 | A kind of chafing dish bottom flavorings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108201116A true CN108201116A (en) | 2018-06-26 |
Family
ID=62602280
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611172124.3A Pending CN108201116A (en) | 2016-12-17 | 2016-12-17 | A kind of chafing dish bottom flavorings |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108201116A (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 CN201611172124.3A patent/CN108201116A/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 |
Application publication date: 20180626 |
|
| WD01 | Invention patent application deemed withdrawn after publication |