CN108651944A - One kind emitting dish bottom material and preparation method thereof - Google Patents

One kind emitting dish bottom material and preparation method thereof Download PDF

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Publication number
CN108651944A
CN108651944A CN201810367576.XA CN201810367576A CN108651944A CN 108651944 A CN108651944 A CN 108651944A CN 201810367576 A CN201810367576 A CN 201810367576A CN 108651944 A CN108651944 A CN 108651944A
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parts
oil
bottom material
weight
onion
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李建斌
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Shaanxi Dumby Restaurant Management Co Ltd
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Shaanxi Dumby Restaurant Management Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to one kind emitting dish bottom material and preparation method thereof, and the dish bottom material that emits is counted in parts by weight, including:300~500 parts of butter, height cook 300~500 parts of oil, 50~100 parts of lard, 100~300 parts of capsicum, 5~15 parts of sesame oil, 5~20 parts of ginger, 2~8 parts of garlic, 5~18 parts of onion, 5~18 parts of shallot, 5~18 parts of white wine, 6~18 parts of spice, 8~20 parts of aniseed, 2~5 parts of bone-marrow extract;The dish bottom material provided by the invention that emits does not add preservative, and is matched by specific food materials, forms unique flavor mouthfeel stabilization and emits dish bottom material taste, has the numb, peppery, fresh of orthodox school, color, Flavor, keep bottom material persistently strong.

Description

Common cold dish bottom material and preparation method thereof
Technical Field
The invention belongs to the technical field of food, and particularly relates to a common cold dish bottom material and a preparation method thereof.
Background
The cold dish is a feature dish of Chengdu, and is named as spicy soup in Chongqing schools. Firstly, a pot of spicy and delicious soup is prepared, and the dishes are packed in a bamboo spoon, wherein one spoon is one spoon. The spicy cabbage is cooked in a pot, then is contained in a bowl, a spoon of soup is ladled by the way, and then the unique pickles, chopped green onions and fermented soybeans special for Sichuan are scattered, so that the most famous and most distinctive snack, namely the cold dish, is formed. The raw materials of the cold dishes are not limited, and all dishes can be cold and all dishes can be put on a table. The cold dish is a dish cooked by soup prepared from spices and various seasonings. In brief, the cold dish is a hot pot for one person, and the hot pot is a cold dish for a group of people. The method is characterized in that: the spicy food is not numb in the middle, spicy in the middle and is suitable for people of all ages, and the food has the effects of tonifying spleen and strengthening stomach, and does not cause excessive internal heat and septicemia.
In fact, the essence of the cold dish lies in the bottom material, and the bottom material made of seasonings with different proportions determines the quality of the cold dish. However, the existing bottom materials in the market generally adopt preservatives such as potassium sorbate or sodium benzoate and the like, so that the edible safety can not be guaranteed; and the taste is poor, the soup color is turbid, the taste type is thin, and the dietary requirements of people cannot be met.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide the cold dish bottom material and the preparation method thereof. The making method of the cold dish bottom material is simple in process and can realize batch production. The specific implementation mode is as follows:
the embodiment of the invention provides a common cold dish bottom material which comprises the following components in parts by weight: 300-500 parts of beef tallow, 300-500 parts of high cooking oil, 50-100 parts of lard, 100-300 parts of hot pepper, 5-15 parts of sesame oil, 5-20 parts of ginger, 2-8 parts of garlic, 5-18 parts of onion, 5-18 parts of green Chinese onion, 5-18 parts of white spirit, 6-18 parts of spice, 8-20 parts of aniseed and 2-5 parts of bone marrow extract.
In one embodiment of the invention, the spice comprises: fennel, pepper, cinnamon, clove, dried orange peel and perilla leaf.
In one embodiment of the invention, the spice comprises, by weight, 20-25 parts of fennel, 11-18 parts of pepper, 7-11 parts of cinnamon, 4-10 parts of clove, 3-10 parts of dried orange peel and 10-15 parts of perilla leaf.
In one embodiment of the invention, the composition comprises the following components in parts by weight: beef tallow 350-450 parts, high cooking oil 350-450 parts, lard 60-90 parts, hot pepper 150-250 parts, sesame oil 7-12 parts, ginger 8-15 parts, garlic 3-8 parts, onion 8-15 parts, green Chinese onion 8-15 parts, white spirit 8-12 parts, spices 8-15 parts, aniseed 11-18 parts and bone marrow extract 2-5 parts.
In one embodiment of the invention, the spice comprises: fennel, pepper, cinnamon, clove, dried orange peel and perilla leaf.
In one embodiment of the invention, the spice comprises, by weight, 23-25 parts of fennel, 14-16 parts of pepper, 8-10 parts of cinnamon, 5-8 parts of clove, 5-8 parts of dried orange peel and 10-15 parts of perilla leaf.
In one embodiment of the present invention, the raw material for preparing the high cooking oil comprises at least one of cottonseed oil, sunflower oil and rapeseed oil.
In one embodiment of the invention, the top dressing further comprises yeast extract.
Another embodiment of the present invention provides a method for preparing a common cold dish base material, comprising:
step 1, melting beef tallow and lard, mixing with high-boiling-point oil, and heating to 200-230 ℃ to form hot oil;
step 2, adding the ginger, the garlic, the onion and the green Chinese onion into a pot, and frying for 5-10 min;
step 3, cooling the hot oil to 120-140 ℃, adding hot pepper into a pot, and frying for 35-45 min;
step 4, adding the spices into a pot, and frying for 8-12 min;
step 5, adding the aniseed into a pot, and frying for 20-25 min;
step 6, adding sesame oil and white spirit into a pot, and frying for 30-35 min to form a mixed bottom material;
step 7, adding the bone marrow extract into the mixed bottom material and uniformly stirring;
and 8, adding salt and uniformly stirring.
In another embodiment of the present invention, after step 6 and before step 7, the method further includes:
cooling the mixed bottom material to 40-60 ℃;
adding yeast extract to the mixed base.
The invention has at least the following beneficial effects:
1. the cold dish bottom material provided by the invention is not added with preservative, and the special food material proportion is adopted, so that the cold dish bottom material with unique flavor and stable taste is formed, the cold dish bottom material has authentic spicy, hot, fresh, colored and fragrant flavors, and the bottom material is kept to be lasting and rich.
2. The preparation method of the cold dish bottom material provided by the invention comprises the steps of adding ginger, garlic, onion and green Chinese onion into a pot, and frying for 5-10 min; the method comprises the steps of exciting the fragrance in each food material to form the rich taste of the bottom material, adding the spices into hot oil, frying for 8-12 min, decocting the spices, and fully dissolving the beneficial ingredients in the spices in the bottom material to form the unique bottom material flavor.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
One embodiment of the invention provides a common cold dish bottom material, which comprises 300-500 parts of beef tallow, 300-500 parts of high cooking oil, 50-100 parts of lard, 100-300 parts of hot pepper, 5-15 parts of sesame oil, 5-20 parts of ginger, 2-8 parts of garlic, 5-18 parts of onion, 5-18 parts of green Chinese onion, 5-18 parts of white spirit, 6-18 parts of spices, 8-20 parts of aniseed and 2-5 parts of bone marrow extract.
Specifically, the beef tallow is grease extracted from the fat of cattle, and contains abundant vitamin A, mineral selenium element, butyric acid and a small amount of cholesterol; wherein vitamin A is essential for vision, growth, development of epithelial tissues and bones, spermatogenesis and fetal growth; selenium is a strong antioxidant and is a substance necessary for thyroid; butyric acid is an anticancer substance with good effect; small amounts of cholesterol are essential to maintain human intestinal health, brain and neural development.
The high cooking oil is obtained by degumming and decolorizing edible crude oil to remove colloid substances and pigment in the crude oil, so that the crude oil is transparent and high-quality oil. The oil is deodorized physically to eliminate almost all low molecular compounds and smoke generating matters from the coarse oil, so that the smoke point of the oil can reach 220 deg.c, which is 20 deg.c higher than common edible oil. The high-cooking oil is mainly used for cooking, the edible oil treated by the process does not generate oil smoke basically, the peculiar smell and the fatty acid in the oil are removed, the faint scent and the purity of the oil are kept, the stability of the oil is improved, the quality guarantee period of the oil is prolonged, and the high-cooking oil is healthy high-grade edible oil. Further, in the invention, the raw material for preparing the high cooking oil comprises at least one of cottonseed oil, sunflower seed oil and rapeseed oil.
Lard is a saturated higher fatty acid glyceride, extracted from pork, and is a yellowish translucent liquid edible oil in the initial state. Has effects in tonifying deficiency, moistening dryness, and removing toxic substance, and can be used for treating viscera dryness, constipation, dry cough, and chapped skin.
Capsici fructus, also known as fructus Capsici and Capsici fructus, is a plant of Capsicum of family Muscotaceae, and is green when immature and red when mature. The capsicum contains rich nutrient substances such as vitamin C, carotene, folic acid, magnesium, potassium, capsaicin and the like, and medical experts think that the capsicum can relieve cold pain of chest and abdomen, stop dysentery, kill parasites in stomach and abdomen and control heart disease and coronary arteriosclerosis; it also has effects in stimulating oral mucosa, promoting gastric motility, promoting salivary secretion, stimulating appetite, and promoting digestion. Hot pepper is hot and pungent, and has the effects of warming spleen and stomach, invigorating stomach, dispelling cold and eliminating dampness. In the common cold dish bottom material, the hot pepper mainly plays a role in seasoning and enhancing the spicy taste. Further, in the present invention, a pickled cabbage base is prepared using pod pepper.
The rhizoma Zingiberis recens is fresh rhizome of Zingiber officinale Roscoe of Zingiberaceae, such as rhizoma Zingiberis recens root, BAIYANGSU, YINGZHENG, DIXIN, and fresh rhizoma Zingiberis recens. The ginger contains pungent and aromatic components, wherein the pungent component is zingerone in aromatic volatile oil. The ginger is an effective medicine for treating hydrochloric acid-ethanol ulcer, and the effective component of the ginger is zingiberene, so that the ginger has the effect of protecting gastric mucosa cells. The aromatic stomach-invigorating crude drug, especially Zingiberaceae plant contains terpenoid essential oil components such as zingiberene, and is one of the effective components of stomach-invigorating crude drug.
Garlic, also known as garlic bulb, and garlic bulb. Garlic has strong garlic pungent smell, pungent taste and pungent smell, and can be eaten or used as a seasoning. The garlic contains garlic essence, and can inhibit the generation of cholesterol in the liver, thereby achieving the purpose of reducing blood cholesterol. In addition, garlic essence can relax blood vessel and lower blood pressure.
Onion, a biennial herb of the genus allium of the family liliaceae. The onion contains prostaglandin A, and has effects in reducing peripheral vascular resistance and blood viscosity, lowering blood pressure, refreshing brain, relieving pressure, and preventing common cold. In addition, the onion can also remove oxygen free radicals in vivo, enhance metabolic capability, resist aging and prevent osteoporosis, and is a health food suitable for middle-aged and elderly people.
The scallion is a kind of scallion, has pungent taste and mild nature, and has the functions of relieving exterior syndrome, activating yang, detoxifying and seasoning. Is mainly used for treating wind-cold type common cold, aversion to cold, fever, headache, nasal obstruction, cold in yin, abdominal pain, dysentery, diarrhea, internal retention of parasites, galactostasis, dysuria and other symptoms. The scallion contains volatile oil, allicin as main component, dienyl sulfide and calcium oxalate. In addition, it also contains fat, saccharide, carotene, vitamin B, C, nicotinic acid, calcium, magnesium, and ferrum.
Sesame oil, also known as sesame oil or sesame oil, is extracted from sesame and is called sesame oil because of its special flavor.
The spice is a general name for preparing the flavoring by extracting the seeds, flower buds, leaves, stems, flower buds, root blocks and the like of plants to obtain pungent fragrance. The food flavor is added to the food, the appetite is promoted, and the digestion and absorption are facilitated; further, in the present invention, the spices include fennel, pepper, cinnamon, clove, dried orange peel, perilla leaf.
Wherein,
the fennel, the main component of which is fennel oil, can stimulate gastrointestinal neurovascular, promote secretion of digestive juice, increase gastrointestinal peristalsis and eliminate accumulated gas, so that the fennel has the effects of invigorating stomach and promoting qi; sometimes, the gastrointestinal motility is reduced after excitation, thereby helping to relieve spasm and pain.
Zanthoxylum bungeanum, as a spice, has a strong fragrance. The pepper is pungent in flavor and hot in nature and enters spleen and stomach meridians; has the effects of invigorating stomach, warming spleen and stomach for dispelling cold, eliminating dampness and relieving pain, killing parasites and detoxifying, relieving itching and removing fishy smell. Further, in the preferred embodiment of the present invention, the zanthoxylum bungeanum includes at least one of zanthoxylum schinifolium and zanthoxylum bungeanum.
Cinnamon, also known as cinnamon, oyster, cajuput, cinnamon twig, and cinnamon twig, is a plant of the family lauraceae. The dried bark of cortex Cinnamomi is fragrant and can be used as perfume. Cinnamon has the effects of tonifying primordial yang, warming spleen and stomach, removing cold accumulation and promoting blood circulation.
Clove, native to the tropics, prefers tropical marine climate. It is favorable for the tropical rain forest climate environment with high temperature, humidity, calm wind and small temperature difference. Flos Caryophylli is aromatic stomachic, and has effects of relieving abdominal flatulence, increasing gastric secretion, enhancing digestive function, relieving nausea and emesis, and inhibiting Staphylococcus, Streptococcus, Escherichia coli, Salmonella typhi, Pseudomonas aeruginosa, etc.
Pericarpium Citri Tangerinae, also known as pericarpium Citri Tangerinae, and pericarpium Citri Tangerinae. Is distributed in regions in the south of the Yangtze river in China. The pericarpium Citri Tangerinae contains abundant volatile oil, has mild irritation to gastrointestinal tract, and can promote secretion of digestive juice and eliminate intestinal tract qi stagnation.
Perilla leaf has fragrant smell and slightly pungent taste, has effects of killing and dispelling exterior cold, has strong sweating power, and can be used with rhizoma Zingiberis recens and pericarpium Citri Tangerinae; has the balance function, so that the taste of the dish bottom material is mellow.
The clove, the cinnamon and the dried orange peel in the embodiment have the functions of assisting spices, and can play a role in tonifying primordial yang, warming middle-jiao to tonify cold of abdomen, relieving abdominal pain and vomiting caused by damp evil and stopping diarrhea when being mixed. Therefore, the cold dish seasoning provided by the embodiment has unique taste, and can prevent adverse symptoms such as abdominal pain and diarrhea caused by people eating spicy cold dishes.
The aniseed, also called aniseed, contains rich aromatic oil, can be used as an auxiliary spice of a plurality of foods, and has the function of seasoning.
Bone marrow extract is a natural bone seasoning. It is prepared by carrying out enzymolysis, extraction, concentration and purification on livestock and poultry bone paste, biological enzyme, food gum, natural plant spices and water in a reaction kettle; further, the invention is formed by mixing 1-3 parts of pig bone marrow extract and 1-2 parts of chicken bone marrow extract.
Finally, the common cold dish base material of the invention also needs to be placed with a proper amount of salt, the amount of the salt can be increased or decreased according to local taste, and the invention is not limited in this respect.
In the embodiment of the invention, the common cold dish bottom material also comprises a yeast extract, the yeast extract takes a mixture of flour and water as a yeast substrate, and after the yeast substrate is fermented, the yeast substrate is dissolved in water to obtain an aqueous solution of the yeast extract.
It should be noted that, after being dissolved in water by using common yeast powder sold in the market, the yeast powder is added into the cold dish base material as a yeast extract, which belongs to the extension of the technical scheme of the application; further, since the yeast matrix formed by flour and water is different from the yeast powder sold in the market and the difference is not controllable, the preferred scheme in the technical scheme of the application is to obtain the yeast extract by using the yeast matrix formed by flour and water.
Example two
In addition to the above embodiments, the present embodiment describes in detail the ratios of various raw materials in the common cold dish condiment.
The common cold dish bottom material in the embodiment specifically comprises the following components in parts by weight: 300 g of beef tallow, 300 g of high cooking oil, 50 g of lard, 100 g of hot pepper, 5 g of sesame oil, 5 g of ginger, 2 g of garlic, 5 g of onion, 5 g of green Chinese onion, 5 g of white spirit, 40-45 degrees of white spirit, 6 g of spice, 8 g of aniseed and 2 g of bone marrow extract.
The preparation method of the cold dish bottom material comprises the following steps:
melting butter and lard oil from a solidified state into a liquid state, then mixing with high-boiling-point oil, uniformly mixing, and heating to 200 ℃ to form hot oil; further, adding ginger, garlic, onion and scallion into hot oil, so that the fragrance of each food material is exploded, and frying for 5 minutes; stopping heating and cooling, adding hot pepper into the pot after the hot oil in the pot is cooled to 120 ℃, and decocting for 35 minutes; further adding spices, frying for 8 minutes, exciting the monosodium glutamate in the spices through high temperature, and balancing the sweet and spicy taste of the ginger, the garlic, the onion and the scallion and the spicy taste of the hot pepper; further, adding star anise and frying for 20 minutes to make the cold dish bottom material tasty; adding sesame oil and white spirit for flavor extraction, wherein the white spirit is 40-degree wine, and various food materials and seasonings in a pot can be fully fused to form a mixed bottom material by decocting for 30 minutes; and then standing the mixed bottom material until the temperature is reduced to 40 ℃, taking a proper amount of yeast extract to flow down along the edge of the pot, standing for 5 minutes, and stirring after the yeast extract reacts to fully mix the yeast extract with the mixed bottom material.
The yeast extract has unique acidic taste, has the function of killing, and can coordinate the fragrance of various spices; the taste of various flavors is balanced; the spicy flavor is enhanced, the taste is rich, and the unique contribution to the unique taste of the cold dish bottom material is provided.
And finally, mixing the pig bone marrow extract, the chicken bone marrow extract and the salt into a pot, and fully stirring to achieve the taste improvement effect, wherein the parts of the salt are increased or decreased according to the taste of residents in different places, and are not limited specifically.
The spice is prepared by mixing fructus Foeniculi, fructus Zanthoxyli, cortex Cinnamomi, flos Caryophylli, pericarpium Citri Tangerinae, folium Perillae, etc.
In the embodiment of the invention, the cold dish bottom material formed by the proportion has unique taste, has authentic spicy, hot, fresh, color and fragrant flavor, and can keep the bottom material to be lasting and strong; and no preservative is added, and the health-care food contains various components beneficial to human bodies and is compounded with the modern healthy diet concept.
EXAMPLE III
The common cold dish bottom material in the embodiment specifically comprises the following components in parts by weight: 500 g of beef tallow, 500 g of high cooking oil, 100 g of lard, 300 g of hot pepper, 15 g of sesame oil, 20 g of ginger, 8 g of garlic, 18 g of onion, 18 g of green Chinese onion, 18 g of white spirit, 40-45 degrees of white spirit, 18 g of spice, 20 g of aniseed and 5 g of bone marrow extract.
The preparation method of the cold dish bottom material comprises the following steps:
melting butter and lard oil from a solidified state into a liquid state, then mixing with high-boiling-point oil, uniformly mixing, and heating to 230 ℃ to form hot oil; further, adding ginger, garlic, onion and scallion into hot oil, so that the fragrance of each food material is exploded, and frying for 10 minutes; stopping heating and cooling, adding hot pepper into the pot after the hot oil in the pot is cooled to 140 ℃, and decocting for 45 minutes; further adding spices, frying for 12min, exciting the monosodium glutamate in the spices by high temperature, and balancing the sweet and spicy taste of the ginger, the garlic, the onion and the scallion and the spicy taste of the pepper; further, adding star anise and frying for 25 minutes to make the cold dish bottom material tasty; adding sesame oil and white spirit for flavor extraction, wherein the white spirit is 45-degree wine, and various food materials and seasonings in the pot can be fully fused to form a mixed bottom material by decocting for 35 minutes; and then standing the mixed bottom material until the temperature is reduced to 60 ℃, taking a proper amount of yeast extract to flow down along the edge of the pot, standing for 3 minutes, and stirring after the yeast extract reacts to fully mix the yeast extract with the mixed bottom material.
The yeast extract has unique acidic taste, has the function of killing, and can coordinate the fragrance of various spices; the taste of various flavors is balanced; the spicy flavor is enhanced, the taste is rich, and the unique contribution to the unique taste of the cold dish bottom material is provided.
And finally, mixing the pig bone marrow extract, the chicken bone marrow extract and the salt into a pot, and fully stirring to achieve the taste improvement effect, wherein the parts of the salt are increased or decreased according to the taste of residents in different places, and are not limited specifically.
The spice is prepared by mixing fructus Foeniculi, fructus Zanthoxyli, cortex Cinnamomi, flos Caryophylli, pericarpium Citri Tangerinae, folium Perillae, etc.
In the embodiment of the invention, the cold dish bottom material formed by the proportion has unique taste, has authentic spicy, hot, fresh, color and fragrant flavor, and can keep the bottom material to be lasting and strong; and no preservative is added, and the health-care food contains various components beneficial to human bodies and is compounded with the modern healthy diet concept.
Example four
The common cold dish bottom material in the embodiment specifically comprises the following components in parts by weight: beef tallow 350 g, high cooking oil 350 g, lard 60 g, hot pepper 150 g, sesame oil 70 g, ginger 8 g, garlic 3 g, onion 8 g, green Chinese onion 8 g, white spirit degree of 40-45 degrees, spice 8 g, aniseed 11 g and bone marrow extract 2 g.
The preparation method of the cold dish bottom material comprises the following steps:
melting butter and lard oil from a solidified state into a liquid state, then mixing with high-boiling-point oil, uniformly mixing, and heating to 220 ℃ to form hot oil; further, adding ginger, garlic, onion and scallion into hot oil, so that the fragrance of each food material is exploded, and frying for 8 minutes; stopping heating and cooling, adding hot pepper into the pot after the hot oil in the pot is cooled to 130 ℃, and decocting for 40 minutes; further adding spices, frying for 10min, exciting the monosodium glutamate in the spices by high temperature, and balancing the sweet and spicy taste of the ginger, the garlic, the onion and the scallion and the spicy taste of the pepper; further, adding star anise and frying for 23 minutes to make the cold dish bottom material tasty; adding sesame oil and white spirit for flavor extraction, wherein the white spirit is 45-degree wine, and various food materials and seasonings in the pot can be fully fused to form a mixed bottom material by decocting for 33 minutes; and then standing the mixed bottom material until the temperature is reduced to 50 ℃, taking a proper amount of yeast extract to flow down along the edge of the pot, standing for 3 minutes, and stirring after the yeast extract reacts to fully mix the yeast extract with the mixed bottom material.
The yeast extract has unique acidic taste, has the function of killing, and can coordinate the fragrance of various spices; the taste of various flavors is balanced; the spicy flavor is enhanced, the taste is rich, and the unique contribution to the unique taste of the cold dish bottom material is provided.
And finally, mixing the pig bone marrow extract, the chicken bone marrow extract and the salt into a pot, and fully stirring to achieve the taste improvement effect, wherein the parts of the salt are increased or decreased according to the taste of residents in different places, and are not limited specifically.
The spice is prepared by mixing fructus Foeniculi, fructus Zanthoxyli, cortex Cinnamomi, flos Caryophylli, pericarpium Citri Tangerinae, folium Perillae, etc.
In the embodiment of the invention, the cold dish bottom material formed by the proportion has unique taste, has authentic spicy, hot, fresh, color and fragrant flavor, and can keep the bottom material to be lasting and strong; and no preservative is added, and the health-care food contains various components beneficial to human bodies and is compounded with the modern healthy diet concept.
In summary, the structure and the implementation manner of the present invention are described in the present document by using specific examples, and the above description of the embodiments is only used to help understanding the method and the core idea of the present invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention, and the scope of the present invention should be subject to the appended claims.

Claims (10)

1. The cold dish bottom material is characterized by comprising the following components in parts by weight: 300-500 parts of beef tallow, 300-500 parts of high cooking oil, 50-100 parts of lard, 100-300 parts of hot pepper, 5-15 parts of sesame oil, 5-20 parts of ginger, 2-8 parts of garlic, 5-18 parts of onion, 5-18 parts of green Chinese onion, 5-18 parts of white spirit, 6-18 parts of spice, 8-20 parts of aniseed and 2-5 parts of bone marrow extract.
2. The top-hat condiment of claim 1, wherein the spice comprises: fennel, pepper, cinnamon, clove, dried orange peel and perilla leaf.
3. The cold dish bottom material according to claim 2, wherein the spice comprises 20-25 parts by weight of fennel, 11-18 parts by weight of pepper, 7-11 parts by weight of cinnamon, 4-10 parts by weight of clove, 3-10 parts by weight of dried orange peel and 10-15 parts by weight of perilla leaf.
4. The cap dish base material of claim 1, which comprises the following components in parts by weight: beef tallow 350-450 parts, high cooking oil 350-450 parts, lard 60-90 parts, hot pepper 150-250 parts, sesame oil 7-12 parts, ginger 8-15 parts, garlic 3-8 parts, onion 8-15 parts, green Chinese onion 8-15 parts, white spirit 8-12 parts, spices 8-15 parts, aniseed 11-18 parts and bone marrow extract 2-5 parts.
5. The top-hat condiment of claim 4, wherein the spice comprises: fennel, pepper, cinnamon, clove, dried orange peel and perilla leaf.
6. The cold dish bottom material according to claim 5, wherein the spices comprise 23-25 parts by weight of fennel, 14-16 parts by weight of pepper, 8-10 parts by weight of cinnamon, 5-8 parts by weight of clove, 5-8 parts by weight of dried orange peel and 10-15 parts by weight of perilla leaf.
7. The top-cooked seasoning in any of claims 1 to 6, wherein the raw material for preparing the high cooking oil comprises at least one of cottonseed oil, sunflower oil and rapeseed oil.
8. A top-hat condiment according to any one of claims 1-6, further comprising yeast extract.
9. A preparation method of a common cold dish bottom material is characterized by comprising the following steps:
step 1, melting beef tallow and lard, mixing with high-boiling-point oil, and heating to 200-230 ℃ to form hot oil;
step 2, adding the ginger, the garlic, the onion and the green Chinese onion into a pot, and frying for 5-10 min;
step 3, cooling the hot oil to 120-140 ℃, adding hot pepper into a pot, and frying for 35-45 min;
step 4, adding the spices into a pot, and frying for 8-12 min;
step 5, adding the aniseed into a pot, and frying for 20-25 min;
step 6, adding sesame oil and white spirit into a pot, and frying for 30-35 min to form a mixed bottom material;
step 7, adding the bone marrow extract into the mixed bottom material and uniformly stirring;
and 8, adding salt and uniformly stirring.
10. The method for preparing a cold dish base material according to claim 9, wherein the method further comprises, after the step 6 and before the step 7:
cooling the mixed bottom material to 40-60 ℃;
adding yeast extract to the mixed base.
CN201810367576.XA 2018-04-23 2018-04-23 One kind emitting dish bottom material and preparation method thereof Pending CN108651944A (en)

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