CN108244591A - A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof, includes the raw material of following parts by weight：200~300 parts of butter, 100~150 parts of zi ba pepper, 15~20 parts of ginger, 10~20 parts of garlic, 15~20 parts of shallot, 3~6 parts of fermented soya bean, 15~20 parts of Chinese prickly ash, 10~18 parts of salt, 2~5 parts of rock sugar, 8~15 parts of white wine, 20~40 parts of rapeseed oil, 10~15 parts of oyster sauce, 5~15 parts of celery, 4~7 parts of monosodium glutamate, 15~25 parts of fragrance, 10~15 parts of Chinese medicine, wherein Chinese medicine changes according to the difference in season.The chafing dish bottom flavorings can effectively neutralize the scorching property of chafing dish, reduce stimulation of the pungent chafing dish bottom flavorings to stomach and intestine, digesting and assimilating conducive to chafing dish food materials, avoid the symptom for causing harmful health such as excessive internal heat, diarrhea.
Description
Technical field
The present invention relates to food dressing technical fields, and in particular to a kind of to contain the chafing dish bottom flavorings of Chinese medicine and its preparation side
Method.
Background technology
Chafing dish has long history in China, is a kind of convenient catering mode welcome by numerous consumers.
It is well known that chafing dish bottom flavorings determine the taste and mouthfeel of chafing dish.Therefore to meet the needs of people, occurs difference in the market
The chafing dish bottom flavorings of taste.With the continuous improvement of people's quality of life, people also more note while chafing dish bottom flavorings taste is pursued
Again to the requirement of health.The chafing dish bottom flavorings for adding in Chinese herbal medicine existing at present, make people that can be obtained again while edible chafing dish deliciousness
The nutriment that some is taken usually to be difficult in food, so, using the Chinese herbal medicine of integration of drinking and medicinal herbs as the chafing dish bottom flavorings of raw material, city
Field demand is huge.
But existing chafing dish bottom flavorings continue traditional chafing dish bottom flavorings style, with warm-natured, hot, acrid flavour, peppery spice tune more
Taste is made, easy stimulation gastric mucosa after eating, and causes having a stomach-ache with constipation etc., can also cause the symptoms such as excessive internal heat, not meet modern
Requirement to health, nutrition dietary.
Invention content
In view of this, the application provides a kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof, and the chafing dish bottom flavorings are not only
There is numb, peppery, fresh, fragrant, aromatic flavour, and different Chinese medicines is added to according to the difference of weather simultaneously, it can be with
It effectively neutralizes the scorching property of chafing dish, reduce stimulation of the pungent chafing dish bottom flavorings to stomach and intestine, digesting and assimilating conducive to chafing dish food materials, keep away
Exempt from the symptom for causing harmful health such as excessive internal heat, diarrhea.
For solution more than technical problem, technical solution provided by the invention is a kind of chafing dish bottom flavorings containing Chinese medicine, special
Sign is, includes the raw material of following parts by weight：It is 200~300 parts of butter, 100~150 parts of zi ba pepper, 15~20 parts of ginger, big
10~20 parts of garlic, 15~20 parts of shallot, 3~6 parts of fermented soya bean, 15~20 parts of Chinese prickly ash, 10~18 parts of salt, 2~5 parts of rock sugar, white wine 8
~15 parts, 20~40 parts of rapeseed oil, 10~15 parts of oyster sauce, 5~15 parts of celery, 4~7 parts of monosodium glutamate, 15~25 parts of fragrance, Chinese medicine
10~15 parts.
Preferably, the fragrance includes the raw material of following parts by weight：0.5~1.5 part of vanilla, 0.2~0.5 part of cumin, Hu
0.5~0.8 part of green pepper, 0.2~0.5 part of lemon-grass, 0.5~0.8 part of Lysimachia sikokiana, 1~2 part of tsaoko, 1~2 part of fennel, red bandit 0.2~
0.5 part, 0.5~0.8 part octagonal, 0.2~0.5 part of spirit grass, 0.2~0.5 part of galingal, 1~2 part of white bandit, 1~2 part of spiceleaf, cassia bark
0.5~0.8 part, 0.2~0.5 part of Lao Kou, 0.5~0.8 part of fructus amomi, 0.2~0.5 part of murraya paniculataJack, 0.2~0.5 part of cloves, fragrant fruit
1~2 part.
Preferably, the Chinese medicine is according to season difference, and composition is different, and spring and summer includes 4~6 parts of Radix Isatidis, chrysanthemum 2
~5 parts, 1~2 part of rheum officinale, 6~10 parts of peppermint, 8~10 parts of dried orange peel, 3~5 parts of cassia seed, 3~5 parts of hawthorn, 3~5 parts of jujube,
3~5 parts of lily；Autumn and winter include：3~5 parts of jujube, 2~5 parts of matrimony vine, 3~8 parts of Radix Codonopsis, 2~5 parts of dried shrimp, Chinese yam 5~
10, Radix Angelicae Sinensis 2~5.
Preferably, the Chinese prickly ash is the weight of pericarpium zanthoxyli schinifolii and the composition of pericarpium zanthoxyli bungeani, the pericarpium zanthoxyli schinifolii and the pericarpium zanthoxyli bungeani
Than being 6~8:4~5.
Mainly using butter in chafing dish bottom flavorings of the present invention, butter play the role of Titian and add taste, and can allow chafing dish
It is peppery without dry, mildly without get angry, make the glow of chafing dish soup look, taste dense excessive fragrant, mellow, fragrant and oiliness.The butter weight
Preferably 200~300 parts, more preferably 220~250 parts of part.
Include the Chinese medicine according to seasonal variations in chafing dish bottom flavorings of the present invention, spring and summer temperature is higher, easily
It gets angry, the Chinese medicine of selection includes 4~6 parts of Radix Isatidis, 2~5 parts of chrysanthemum, 1~2 part of rheum officinale, 6~10 parts of peppermint, dried orange peel 8~10
Part, 3~5 parts of cassia seed, 3~5 parts of hawthorn, 3~5 parts of jujube, 3~5 parts of lily.
Wherein, Radix Isatidis：With clearing heat and detoxicating, the effect of cool blood relieving sore-throat；
Chrysanthemum：With relieve heat heat-clearing, flat liver improving eyesight, it is clearing heat and detoxicating the effect of；
Rheum officinale：With attack stagnant, clearing away damp-heat, purging intense heat, cool blood, dissolving stasis, removing toxic substances and other effects；
Peppermint：Dispelling wind and heat from the body, head clearing, relieving sore-throat promoting eruption, soothing the liver promoting the circulation of qi, and the unique fragrance of peppermint can also be fire
Pot increases the taste of faint scent；
Dried orange peel：Regulating qi-flowing for strengthening spleen, it is eliminating dampness and eliminating phlegm, the greasy feeling for eating up chafing dish can be reduced, increases the fragrance of chafing dish；
Cassia seed：It clears liver and improve vision, sharp water defaecation has laxative action, and reducing blood pressure and blood fat can effectively prevent people to eat
After stimulate gastric mucosa, cause the symptom having a stomach-ache with constipation；
Hawthorn：For meat stagnation, rush down dysentery is not well, and meat is more during due to blocked shot, through often having digestion not after eating up
The symptoms such as good, and hawthorn has the function of food digesting stomach fortifying, it is possible to prevente effectively from dyspeptic generation；
Jujube：Have blood-enrich, strengthening the spleen and stomach, wind effect, also there is to mitigate toxicant to liver damage；
Lily：With Yin nourishing and lung moistening, the effect of clearing away the heart fire and tranquillizing；
The extract of above-mentioned Chinese medicine is added in the chafing dish bottom flavorings of spring and summer, can effectively neutralize the scorching property of chafing dish
Matter reduces stimulation of the pungent chafing dish bottom flavorings to stomach and intestine, digesting and assimilating conducive to chafing dish food materials, avoids that excessive internal heat, diarrhea etc. is caused to have
The symptom of evil health.
And autumn and winter very cold is dried, then needs to add in the Chinese medicine of following Yin-nourishing and Qi-supplementing, mainly includes jujube 3~5
Part, 2~5 parts of matrimony vine, 3~8 parts of Radix Codonopsis, 2~5 parts of dried shrimp, Chinese yam 5~10,2~5 parts of Radix Angelicae Sinensis.
Wherein, Chinese yam：Nourish it is strong, it is aid digestion, hold back abnormal sweating, the effect of antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, sugar
Urine disease is quenched one's thirst, oliguria frequency, pass out semen, women is with lower and dyspeptic chronic enteritis；
Radix Angelicae Sinensis：With benefiting blood and regulating blood circulation, menstruction regulating and pain relieving, moisturize laxation, anticancer, anti-ageing the effect of preventing always, is immune；
Matrimony vine：With nourishing the liver, the effect of nourshing kidney, moistening lung, and the immunity of human body can be enhanced；
Radix Codonopsis：There is tonifying middle-Jiao and Qi, quench the thirst, strengthening spleen and tonifying lung, it is edible suitable for nourishing in the autumn and winter the effect of nourishes blood and promotes the production of body fluid；
Dried shrimp：Dried shrimp is sweet in flavor, salty, warm-natured；The effect of with tonifying kidney and strengthening yang, qi-regulating appetizing；
The extract of above-mentioned Chinese medicine is added in the chafing dish bottom flavorings of autumn and winter, can effectively meet what people nourished in winter
Demand goes back intake a large amount of nutriment while blocked shot, has not only experienced deliciousness, more body health benefits.
Zi ba pepper is further included in chafing dish bottom flavorings of the present invention, the zi ba pepper is peppery without violent, aromatic flavour, is peppery
The main source of taste, the zi ba pepper parts by weight are preferably 100~150 parts, more preferably 120~130 parts.
Chinese prickly ash is further included in chafing dish bottom flavorings provided by the invention, the Chinese prickly ash preferably includes pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii, described
Pericarpium zanthoxyli bungeani and pericarpium zanthoxyli schinifolii provide numb taste.The pericarpium zanthoxyli schinifolii is preferably the pericarpium zanthoxyli schinifolii grain by roasting and being crushed by 3mm sieves.
Ginger, garlic and shallot are further included in chafing dish bottom flavorings of the present invention, is first carried out in the present invention with shallot and ginger
Oil refining can fully extract the fragrance of green onion perfume (or spice) and ginger, and ginger and garlic effectively deodorization can press the smell of urine, Titian seasoning,
The ginger is preferably the ginger grain after the crushing of 3mm~5mm sieves, and the garlic is preferably after the crushing of 3mm~5mm sieves
Garlic pearls.
Salt, rock sugar and monosodium glutamate are further included in chafing dish bottom flavorings of the present invention.Salt is that taste, seasoning are determined in chafing dish bottom flavorings
Main material has and proposes the fresh greasy deodorization effect of solution.Rock sugar can make the mellow Hui Tian of soup, have the function of to alleviate pungent stimulation.Taste
Essence be from soybean, wheat, kelp and other containing extracting in protein material, delicious flavour, carried in chafing dish bottom flavorings it is fresh help it is fragrant, increase
The effect of taste.The salt parts by weight are preferably 10~18 parts, and the monosodium glutamate parts by weight are preferably 4~7 parts.
White wine, oyster sauce and celery are further included in chafing dish bottom flavorings of the present invention, wherein white wine can remove the fishy smell of butter,
And it can tart up, oyster sauce can expect the effect of fresh adding, and celery can be the work that entire chafing dish bottom flavorings play Titian
With.
In order to improve the fragrance of chafing dish bottom flavorings, fragrance is further included in chafing dish bottom flavorings of the present invention, it is preferred that the fragrance
Including 0.5~1.5 part of vanilla, 0.2~0.5 part of cumin, 0.5~0.8 part of pepper, 0.2~0.5 part of lemon-grass, Lysimachia sikokiana 0.5~
0.8 part, 1~2 part of tsaoko, 1~2 part of fennel, 0.2~0.5 part of red bandit, 0.5~0.8 part octagonal, spirit careless 0.2~0.5 part, galingal
0.2~0.5 part, 1~2 part of white bandit, 1~2 part of spiceleaf, 0.5~0.8 part of cassia bark, 0.2~0.5 part of Lao Kou, fructus amomi 0.5~0.8
Part, 0.2~0.5 part of murraya paniculataJack, 0.2~0.5 part of cloves, fragrant 1~2 part of fruit.
In chafing dish bottom flavorings provided by the invention each ingredient according to after certain sequence frying to get chafing dish bottom flavorings.
The present invention also provides a kind of preparation methods of the chafing dish bottom flavorings containing Chinese medicine, which is characterized in that including following step
Suddenly：
(1) rapeseed oil is heated to 60~80 DEG C, adds in shallot and ginger, cooling is filtered after tanning, is obtained
First product；
(2) raw butter are heated to 100~150 DEG C, obtain deep fat, add in zi ba pepper frying, then sequentially added big
Garlic, Chinese prickly ash, fermented soya bean continue to stir-fry, and obtain the second product；
(3) fragrance is sequentially added in second product to be stir-fried to obtain third product；
(4) rock sugar, salt, oyster sauce, monosodium glutamate, white wine are added in third product and carries out frying, celery is eventually adding, obtains
4th product；
(5) Chinese medicinal material extract is added in the 4th product, obtains the 5th product；
(6) first product is added in the 5th product after mixing, boils in a covered pot over a slow fire system 3~4 hours, then by it
40~50 DEG C are cooled to, is filtered, chafing dish bottom flavorings finished product is obtained after filtering.
Preferably, the preparation method of the Chinese medicinal material extract is：All Chinese medicines are crushed, is uniformly mixed, is placed in
Sealed envelope in 200-250 mesh filter clothes, must extract packet；By extracting, the water that each 20-25 times of raw material gross weight is measured in packet is boiled, is put into
Extraction packet, it is middle to burn to water residue 1/4, extraction packet is taken out to get Chinese medical extract.
Various fragrance extract fragrance with graininess in the application, on the one hand can largely extract fragrance
In fragrance, if fragrance be larger bulk, fragrance extraction it is insufficient, if it is it is powdered by high temperature frying when hold very much
Mutability paste makes have bitter taste in oil, therefore, will not only become paste in a short time using granular fragrance but also can fill
Divide and extract fragrance therein.In addition, the zi ba pepper in the application, after frying, the oil-soluble fragrance in capsicum melts completely
Entering into butter, and capsicum acid is relatively light, only extraction flavor component, the colloid composition in chilli seed will not dissolve out,
Make bottom material obtained will not be excessively greasy.
Preferably, the tanning time is 15~20 minutes in the step (1).
Preferably, it is 110~130 DEG C that zi ba pepper frying temperature is added in the step (2), and the frying time is small for 1~2
When.
Preferably, stir-frying temperature is 110~130 DEG C in the step (3), and the stir-frying time is 15~30 minutes.
Preferably, frying temperature is 120~140 DEG C in the step (4), and the frying time is 10~15 minutes.
Capsicum in the application and other fragrance and seasoning carry out prolonged frying at a lower temperature, can be with
The fragrance of various fragrance is fully inspired, and can fully be merged, makes chafing dish bottom flavorings aromatic flavour obtained, mouthfeel is moderate,
Meet most requirement.
Chafing dish bottom flavorings provided by the invention are carried out with physical and chemical index detection, leading indicator includes salt, moisture, amino-acid state
Nitrogen, total acid, acid value and peroxide value, are satisfied by requirements of the national standard.Market survey shows that most people is liked or extremely liked
Chafing dish bottom flavorings provided by the invention.
The application compared with prior art, has the advantages that：The present invention provides a kind of chafing dishes containing Chinese medicine
Bottom material and preparation method thereof, the chafing dish bottom flavorings are with butter, zi ba pepper, Chinese prickly ash, fragrance, rock sugar, white wine, shallot, old ginger and big
Garlic etc. is raw material, adds in different Chinese medicines according to the difference of weather on this basis, therefore, which has simultaneously
The characteristics of numb, peppery, fresh, mouthfeel is moderate, and is eaten in Various Seasonal, is all not easy to stimulate gastric mucosa, causes having a stomach-ache and constipation
Deng simultaneously because add the Chinese medicine for relieving inflammation or internal heat or nourishing, the effect of drop that can relieve inflammation or internal heat in summer is dry, winter has nourishing
It is the effect of health care, full of nutrition, the people with different eating habits of each place is suitble to eat, also meets modern for U.S.
The common demand of food and health.
Specific embodiment
In order to which those skilled in the art is made to more fully understand technical scheme of the present invention, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
A kind of micro- peppery type chafing dish bottom flavorings eaten suitable for summer include the raw material of following parts by weight：250 parts of butter, Ci
100 parts of cake capsicum, 15 parts of ginger, 15 parts of garlic, 15 parts of shallot, 5 parts of fermented soya bean, 8 parts of pericarpium zanthoxyli schinifolii, 6 parts of pericarpium zanthoxyli bungeani, 13 parts of salt,
5 parts of rock sugar, 10 parts of white wine, 30 parts of rapeseed oil, 15 parts of oyster sauce, 10 parts of celery, 4 parts of monosodium glutamate, 20 parts of fragrance, 10 parts of Chinese medicine, institute
Fragrance is stated to include：0.5 part of vanilla, 0.2 part of cumin, 0.5 part of pepper, 0.2 part of lemon-grass, 0.5 part of Lysimachia sikokiana, 1 part of tsaoko, fennel 1
Part, 0.2 part of red bandit, 0.5 part octagonal, 0.2 part of spirit grass, 0.2 part of galingal, 1 part of white bandit, 1 part of spiceleaf, 0.5 part of cassia bark, Lao Kou 0.2
Part, 0.5 part of fructus amomi, 0.2 part of murraya paniculataJack, 0.2 part of cloves, fragrant 1 part of fruit；The Chinese medicine includes：4 parts of Radix Isatidis, 5 parts of chrysanthemum,
2 parts of rheum officinale, 6 parts of peppermint, 10 parts of dried orange peel, 4 parts of cassia seed, 4 parts of hawthorn, 3 parts of jujube, 4 parts of lily.
Preparation method specifically includes following steps：
(1) rapeseed oil is heated to 70 DEG C, sequentially adds shallot and ginger, the fragrance of shallot and ginger after tanning 15 minutes
Fully be refined in rapeseed oil, be then filtered cooling it is spare, obtain the first product；
(2) will raw butter be heated to 100~150 DEG C to butter become clear when, add in zi ba pepper and carry out frying, at this time oil temperature
Between 110~130 DEG C, frying 1 hour is carried out, garlic, Chinese prickly ash, fermented soya bean is then sequentially added and continues stir-frying 5~10 minutes, obtain
To the second product；
(3) it is sequentially added in second product and is ground into granular perfume particle and is constantly stir-fried, it is warm at this time
It is 110~130 DEG C to spend, and the stir-frying time is 20 minutes, obtains third product；
(4) rock sugar, salt, oyster sauce, monosodium glutamate, white wine are added in third product and carries out frying, is seasoned at this time, frying
Temperature is controlled at 120 DEG C, when frying to all seasonings is thoroughly mixed and is melted in butter for 10 minutes, is added in celery, is obtained
4th product；
(5) Chinese medical extract is added in the 4th product, obtains the 5th product；The wherein preparation method tool of Chinese medical extract
Body is：Above-mentioned all Chinese medicines are crushed, is uniformly mixed, is placed in sealed envelope in 200 mesh filter clothes, packet must be extracted；It will extraction
The water of 20 times of amounts of each raw material gross weight are boiled in packet, are put into extraction packet, middle to burn to water residue 1/4, take out extraction packet to get
Chinese medical extract；
(6) first product is added in the 5th product after mixing, boils in a covered pot over a slow fire system 3~4 hours, then by it
40~50 DEG C are cooled to, is then filtered removing slag charge, the micro- peppery type chafing dish bottom eaten suitable for summer is obtained after filtering
Expect finished product.
Embodiment 2
It is a kind of suitable for spring eat peppery type chafing dish bottom flavorings, include the raw materials of following parts by weight：260 parts of butter, Ci
130 parts of cake capsicum, 15 parts of ginger, 15 parts of garlic, 20 parts of shallot, 6 parts of fermented soya bean, 8 parts of pericarpium zanthoxyli schinifolii, 6 parts of pericarpium zanthoxyli bungeani, 16 parts of salt,
4 parts of rock sugar, 8 parts of white wine, 40 parts of rapeseed oil, 12 parts of oyster sauce, 15 parts of celery, 22 parts of fragrance, 12 parts of Chinese medicine, 5 parts of monosodium glutamate, it is described
Fragrance includes：1 part of vanilla, 0.3 part of cumin, 0.8 part of pepper, 0.3 part of lemon-grass, 0.6 part of Lysimachia sikokiana, 1.5 parts of tsaoko, fennel 1.5
Part, 0.3 part of red bandit, 0.6 part octagonal, 0.3 part of spirit grass, 0.3 part of galingal, 1 part of white bandit, 1 part of spiceleaf, 0.5 part of cassia bark, Lao Kou 0.3
Part, 0.8 part of fructus amomi, 0.3 part of murraya paniculataJack, 0.3 part of cloves, fragrant 1.5 parts of fruit；The Chinese medicine includes：4 parts of Radix Isatidis, chrysanthemum 4
Part, 1 part of rheum officinale, 10 parts of peppermint, 8 parts of dried orange peel, 3 parts of cassia seed, 3 parts of hawthorn, 5 parts of jujube, 5 parts of lily.
Preparation method specifically includes following steps：
(1) rapeseed oil is heated to 70 DEG C, sequentially adds shallot and ginger, the fragrance of shallot and ginger after tanning 15 minutes
Fully be refined in rapeseed oil, be then filtered cooling it is spare, obtain the first product；
(2) will raw butter be heated to 100~150 DEG C to butter become clear when, add in zi ba pepper and carry out frying, at this time oil temperature
Between 110~130 DEG C, frying 1 hour is carried out, garlic, Chinese prickly ash, fermented soya bean is then sequentially added and continues stir-frying 5~10 minutes, obtain
To the second product；
(3) it is sequentially added in second product and is ground into granular perfume particle and is constantly stir-fried, it is warm at this time
It is 110~130 DEG C to spend, and the stir-frying time is 20 minutes, obtains third product；
(4) rock sugar, salt, oyster sauce, monosodium glutamate, white wine are added in third product and carries out frying, is seasoned at this time, frying
Temperature is controlled at 120 DEG C, when frying to all seasonings is thoroughly mixed and is melted in butter for 10 minutes, is added in celery, is obtained
4th product；
(5) Chinese medical extract is added in the 4th product, obtains the 5th product；The wherein preparation method tool of Chinese medical extract
Body is：Above-mentioned all Chinese medicines are crushed, is uniformly mixed, is placed in sealed envelope in 220 mesh filter clothes, packet must be extracted；It will extraction
The water of 22 times of amounts of each raw material gross weight are boiled in packet, are put into extraction packet, middle to burn to water residue 1/4, take out extraction packet to get
Chinese medical extract；
(6) first product is added in the 5th product after mixing, boils in a covered pot over a slow fire system 3~4 hours, then by it
Be cooled to 40~50 DEG C, be then filtered removing slag charge, after filtering i.e. obtain suitable for spring eat peppery type chafing dish bottom
Expect finished product.
Embodiment 3
It is a kind of suitable for autumn eat peppery type chafing dish bottom flavorings, include the raw materials of following parts by weight：260 parts of butter, Ci
130 parts of cake capsicum, 15 parts of ginger, 15 parts of garlic, 20 parts of shallot, 6 parts of fermented soya bean, 8 parts of pericarpium zanthoxyli schinifolii, 6 parts of pericarpium zanthoxyli bungeani, 16 parts of salt,
4 parts of rock sugar, 8 parts of white wine, 40 parts of rapeseed oil, 12 parts of oyster sauce, 15 parts of celery, 22 parts of fragrance, 12 parts of Chinese medicine, 5 parts of monosodium glutamate, it is described
Fragrance includes：1 part of vanilla, 0.3 part of cumin, 0.8 part of pepper, 0.3 part of lemon-grass, 0.6 part of Lysimachia sikokiana, 1.5 parts of tsaoko, fennel 1.5
Part, 0.3 part of red bandit, 0.6 part octagonal, 0.3 part of spirit grass, 0.3 part of galingal, 1 part of white bandit, 1 part of spiceleaf, 0.5 part of cassia bark, Lao Kou 0.3
Part, 0.8 part of fructus amomi, 0.3 part of murraya paniculataJack, 0.3 part of cloves, fragrant 1.5 parts of fruit；The Chinese medicine includes：4 parts of jujube, 4 parts of matrimony vine,
8 parts of Radix Codonopsis, 5 parts of dried shrimp, Chinese yam 10, Radix Angelicae Sinensis 3.
Preparation method specifically includes following steps：
(1) rapeseed oil is heated to 60 DEG C, sequentially adds shallot and ginger, the fragrance of shallot and ginger after tanning 15 minutes
Fully be refined in rapeseed oil, be then filtered cooling it is spare, obtain the first product；
(2) will raw butter be heated to 100~150 DEG C to butter become clear when, add in zi ba pepper and carry out frying, at this time oil temperature
Between 110~130 DEG C, frying 2 hours is carried out, garlic, Chinese prickly ash, fermented soya bean is then sequentially added and continues stir-frying 5~10 minutes, obtain
To the second product；
(3) it is sequentially added in second product and is ground into granular perfume particle and is constantly stir-fried, it is warm at this time
It is 110~130 DEG C to spend, and the stir-frying time is 20 minutes, obtains third product；
(4) rock sugar, salt, oyster sauce, monosodium glutamate, white wine are added in third product and carries out frying, is seasoned at this time, frying
Temperature is controlled at 120 DEG C, when frying to all seasonings is thoroughly mixed and is melted in butter for 15 minutes, is added in celery, is obtained
4th product；
(5) Chinese medical extract is added in the 4th product, obtains the 5th product；The wherein preparation method tool of Chinese medical extract
Body is：Above-mentioned all Chinese medicines are crushed, is uniformly mixed, is placed in sealed envelope in 220 mesh filter clothes, packet must be extracted；It will extraction
The water of 25 times of amounts of each raw material gross weight are boiled in packet, are put into extraction packet, middle to burn to water residue 1/4, take out extraction packet to get
Chinese medical extract；
(6) first product is added in the 5th product after mixing, boils in a covered pot over a slow fire system 3~4 hours, then by it
Be cooled to 40~50 DEG C, be then filtered removing slag charge, after filtering i.e. obtain suitable for autumn eat peppery type chafing dish bottom
Expect finished product.
Embodiment 4
A kind of spicy type chafing dish bottom flavorings eaten suitable for winter include the raw material of following parts by weight：270 parts of butter, Ci
150 parts of cake capsicum, 20 parts of ginger, 20 parts of garlic, 20 parts of shallot, 6 parts of fermented soya bean, 8 parts of pericarpium zanthoxyli schinifolii, 6 parts of pericarpium zanthoxyli bungeani, 18 parts of salt,
5 parts of rock sugar, 15 parts of white wine, 40 parts of rapeseed oil, 15 parts of oyster sauce, 15 parts of celery, 25 parts of fragrance, 15 parts of Chinese medicine, 6 parts of monosodium glutamate, institute
Fragrance is stated to include：1.5 parts of vanilla, 0.5 part of cumin, 0.5 part of pepper, 0.5 part of lemon-grass, 0.8 part of Lysimachia sikokiana, 2 parts of tsaoko, fennel 2
Part, 0.5 part of red bandit, 0.8 part octagonal, 0.5 part of spirit grass, 0.5 part of galingal, 2 parts of white bandit, 2 parts of spiceleaf, 0.8 part of cassia bark, Lao Kou 0.2
~0.5 part, 0.8 part of fructus amomi, 0.5 part of murraya paniculataJack, 0.5 part of cloves, fragrant 2 parts of fruit；The Chinese medicine includes：3 parts of jujube, matrimony vine 5
Part, 3 parts of Radix Codonopsis, 4 parts of dried shrimp, Chinese yam 8, Radix Angelicae Sinensis 5.
Preparation method specifically includes following steps：
(1) rapeseed oil is heated to 70 DEG C, sequentially adds shallot and ginger, the fragrance of shallot and ginger after tanning 15 minutes
Fully be refined in rapeseed oil, be then filtered cooling it is spare, obtain the first product；
(2) will raw butter be heated to 100~150 DEG C to butter become clear when, add in zi ba pepper and carry out frying, at this time oil temperature
Between 110~130 DEG C, frying 2 hours is carried out, garlic, Chinese prickly ash, fermented soya bean is then sequentially added and continues stir-frying 5~10 minutes, obtain
To the second product；
(3) it is sequentially added in second product and is ground into granular perfume particle and is constantly stir-fried, it is warm at this time
It is 110~130 DEG C to spend, and the stir-frying time is 20 minutes, obtains third product；
(4) rock sugar, salt, oyster sauce, monosodium glutamate, white wine are added in third product and carries out frying, is seasoned at this time, frying
Temperature is controlled at 120 DEG C, when frying to all seasonings is thoroughly mixed and is melted in butter for 10 minutes, is added in celery, is obtained
4th product；
(5) Chinese medical extract is added in the 4th product, obtains the 5th product；The wherein preparation method tool of Chinese medical extract
Body is：Above-mentioned all Chinese medicines are crushed, is uniformly mixed, is placed in sealed envelope in 220 mesh filter clothes, packet must be extracted；It will extraction
The water of 25 times of amounts of each raw material gross weight are boiled in packet, are put into extraction packet, middle to burn to water residue 1/4, take out extraction packet to get
Chinese medical extract；
(6) first product is added in the 5th product after mixing, boils in a covered pot over a slow fire system 3~4 hours, then by it
40~50 DEG C are cooled to, is then filtered removing slag charge, the spicy type chafing dish bottom eaten suitable for winter is obtained after filtering
Expect finished product.
Embodiment 5
Respectively Xi'an, Zhengzhou, Shenyang, Jinan and 5, Chengdu city it is each it is random investigation 100 people, respectively to embodiment 2
The chafing dish bottom flavorings fragrance of preparation, numb taste, pungent, delicate flavour and mouthfeel carry out scoring evaluation：Extremely enjoy a lot to be 5 points, like being 4
Point, generally 3 points, it is 2 points not like, and it is 1 point extremely not like.The people that statistical result is 90% likes or extremely likes described
The fragrance of chafing dish bottom flavorings；89% people likes or extremely likes the numb taste of the chafing dish bottom flavorings；90% people likes or extremely likes
The pungent of the joyous chafing dish bottom flavorings；92% people likes or extremely likes the delicate flavour of the chafing dish bottom flavorings；91% people like or
Extremely like the mouthfeel of the chafing dish bottom flavorings.
In addition, in 100 people in Xi'an, 92% likes or extremely likes the whole flavor of the chafing dish bottom flavorings, and
There are not the ill symptoms such as diarrhea, excessive internal heat after having eaten in 95% people；In 100 people in Zhengzhou, 90% likes or very
Like the whole flavor of the chafing dish bottom flavorings, and the ill symptoms such as diarrhea, excessive internal heat does not occur after having eaten in 93% people；
In 100 people in Shenyang, 89% likes or extremely likes the whole flavor of the chafing dish bottom flavorings, and 95% people is eating
Do not occur the ill symptoms such as diarrhea, excessive internal heat afterwards；In 100 people in Jinan, 91% likes or extremely likes the chafing dish bottom flavorings
Whole flavor, and there are not the ill symptoms such as diarrhea, excessive internal heat after having eaten in 98% people；In 100 people in Chengdu,
93% likes or extremely likes the whole flavor of the chafing dish bottom flavorings, and 97% people do not occur after having eaten diarrhea,
The ill symptoms such as excessive internal heat.
It can be seen that the chafing dish bottom flavorings eastern region, west area, the south at home that are prepared using method provided by the invention
Portion area, northern territory and middle part obtain good evaluation, and most of customer does not have after chafing dish has been eaten
There is excessive internal heat, abdominal pain, have a stomach upset, the ill symptoms such as indigestion.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be subject to claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, several improvements and modifications can also be made, these change
Protection scope of the present invention is also should be regarded as into retouching.
Claims (10)
1. a kind of chafing dish bottom flavorings containing Chinese medicine, which is characterized in that include the raw material of following parts by weight：200~300 parts of butter,
100~150 parts of zi ba pepper, 15~20 parts of ginger, 10~20 parts of garlic, 15~20 parts of shallot, 3~6 parts of fermented soya bean, Chinese prickly ash 15~
20 parts, 10~18 parts of salt, 2~5 parts of rock sugar, 8~15 parts of white wine, 20~40 parts of rapeseed oil, 10~15 parts of oyster sauce, celery 5~
15 parts, 4~7 parts of monosodium glutamate, 15~25 parts of fragrance, 10~15 parts of Chinese medicine.
2. chafing dish bottom flavorings according to claim 1, which is characterized in that the fragrance includes the raw material of following parts by weight：It is fragrant
0.5~1.5 part of grass, 0.2~0.5 part of cumin, 0.5~0.8 part of pepper, 0.2~0.5 part of lemon-grass, 0.5~0.8 part of Lysimachia sikokiana, grass
1~2 part of fruit, 1~2 part of fennel, 0.2~0.5 part of red bandit, 0.5~0.8 part octagonal, spirit careless 0.2~0.5 part, galingal 0.2~0.5
Part, 1~2 part of white bandit, 1~2 part of spiceleaf, 0.5~0.8 part of cassia bark, 0.2~0.5 part of Lao Kou, 0.5~0.8 part of fructus amomi, murraya paniculataJack
0.2~0.5 part, 0.2~0.5 part of cloves, fragrant 1~2 part of fruit.
3. chafing dish bottom flavorings according to claim 1, which is characterized in that the Chinese medicine is different according to season, and composition is different,
Spring and summer includes 4~6 parts of Radix Isatidis, 2~5 parts of chrysanthemum, 1~2 part of rheum officinale, 6~10 parts of peppermint, 8~10 parts of dried orange peel, cassia seed
3~5 parts, 3~5 parts of hawthorn, 3~5 parts of jujube, 3~5 parts of lily；Autumn and winter include：3~5 parts of jujube, 2~5 parts of matrimony vine, party
3~8 parts of ginseng, 2~5 parts of dried shrimp, Chinese yam 5~10, Radix Angelicae Sinensis 2~5.
4. chafing dish bottom flavorings according to claim 1, which is characterized in that combination of the Chinese prickly ash for pericarpium zanthoxyli schinifolii and pericarpium zanthoxyli bungeani
The weight ratio of object, the pericarpium zanthoxyli schinifolii and the pericarpium zanthoxyli bungeani is 6~8:4~5.
5. a kind of preparation method of the chafing dish bottom flavorings containing Chinese medicine, which is characterized in that include the following steps：
(1) rapeseed oil is heated to 60~80 DEG C, adds in shallot and ginger, cooling is filtered after tanning, obtains first
Product；
(2) raw butter are heated to 100~150 DEG C, obtain deep fat, added in zi ba pepper frying, then sequentially add garlic, flower
Green pepper, fermented soya bean continue to stir-fry, and obtain the second product；
(3) fragrance is sequentially added in second product to be stir-fried to obtain third product；
(4) rock sugar, salt, oyster sauce, monosodium glutamate, white wine are added in third product and carries out frying, celery is eventually adding, obtains the 4th
Product；
(5) Chinese medicinal material extract is added in the 4th product, obtains the 5th product；
(6) first product is added in the 5th product after mixing, boils in a covered pot over a slow fire system 3~4 hours, be then cooled to
It to 40~50 DEG C, is filtered, chafing dish bottom flavorings finished product is obtained after filtering.
6. the preparation method of chafing dish bottom flavorings according to claim 5, which is characterized in that the preparation of the Chinese medicinal material extract
Method is：All Chinese medicines are crushed, is uniformly mixed, is placed in sealed envelope in 200-250 mesh filter clothes, packet must be extracted；It will carry
It takes the water that each 20-25 times of raw material gross weight is measured in packet boiled, is put into extraction packet, it is middle to burn to water residue 1/4, take out extraction
Packet is to get Chinese medical extract.
7. the preparation method of chafing dish bottom flavorings according to claim 5, which is characterized in that tanning time in the step (1)
It is 15~20 minutes.
8. the preparation method of beef tallow basic flavouring for chafing dish according to claim 5, which is characterized in that added in the step (2)
Zi ba pepper frying temperature is 110~130 DEG C, and the frying time is 1~2 hour.
9. the preparation method of beef tallow basic flavouring for chafing dish according to claim 5, which is characterized in that stir-fry in the step (3)
Temperature is 110~130 DEG C, and the stir-frying time is 15~30 minutes.
10. the preparation method of beef tallow basic flavouring for chafing dish according to claim 5, which is characterized in that frying in the step (4)
Temperature is 120~140 DEG C, and the frying time is 10~15 minutes.
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| CN109393464A (en) * | 2018-11-14 | 2019-03-01 | 福建中医药大学 | It is a kind of that nutrition paste and preparation method thereof is facilitated based on Chinese medicine season health |
| CN109674013A (en) * | 2019-01-25 | 2019-04-26 | 巢湖市假日金冠食品有限公司 | Be not easy remaining fragrance in chafing dish bottom flavorings on clothing and preparation method thereof, use |
| CN110179041A (en) * | 2019-05-09 | 2019-08-30 | 湖南川渝食品有限公司 | A kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract |
| CN110916151A (en) * | 2019-12-23 | 2020-03-27 | 成都洋得利食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN112998235A (en) * | 2021-03-31 | 2021-06-22 | 四川省川海晨洋食品有限责任公司 | Strong-fragrance nourishing hotpot condiment and preparation method thereof |
| CN113841866A (en) * | 2021-09-29 | 2021-12-28 | 广州奥桑味精食品有限公司 | Composite seasoning composition, application thereof and method for preparing composite seasoning sauce |
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| CN109674013A (en) * | 2019-01-25 | 2019-04-26 | 巢湖市假日金冠食品有限公司 | Be not easy remaining fragrance in chafing dish bottom flavorings on clothing and preparation method thereof, use |
| CN110179041A (en) * | 2019-05-09 | 2019-08-30 | 湖南川渝食品有限公司 | A kind of solid-state chafing dish bottom flavorings containing Alhagi sparsifolia extract |
| CN110916151A (en) * | 2019-12-23 | 2020-03-27 | 成都洋得利食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN112998235A (en) * | 2021-03-31 | 2021-06-22 | 四川省川海晨洋食品有限责任公司 | Strong-fragrance nourishing hotpot condiment and preparation method thereof |
| CN113841866A (en) * | 2021-09-29 | 2021-12-28 | 广州奥桑味精食品有限公司 | Composite seasoning composition, application thereof and method for preparing composite seasoning sauce |
| CN114041586A (en) * | 2021-11-30 | 2022-02-15 | 上海染炉餐饮管理有限公司 | Formula of hotpot condiment and preparation method thereof |
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