CN108835585A - A kind of hotpot soup base material - Google Patents
A kind of hotpot soup base material Download PDFInfo
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- CN108835585A CN108835585A CN201810412266.5A CN201810412266A CN108835585A CN 108835585 A CN108835585 A CN 108835585A CN 201810412266 A CN201810412266 A CN 201810412266A CN 108835585 A CN108835585 A CN 108835585A
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- grams
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- bandit
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Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The present invention discloses a kind of hotpot soup base material, and the hotpot soup base material includes medicinal material and cooks, and the seasoning raw material is：Cortex cinnamomi, orange peel, tsaoko, galanga, meat bandit, Chuansha, Bai Kou, Asian puccoon, cloves, finishes fore-telling, the root of Dahurain angelica, brigand, spiceleaf, red bandit, Radix Glycyrrhizae, fructus amomi, cape jasmine, Radix Angelicae Sinensis, Lysimachia sikokiana, kaempferia galamga, Radix Astragali, cogongrass, radix aucklandiae, Radix Codonopsis, fennel seeds, Siraitia grosvenorii, vanilla and white pepper grain at illiciumverum；The raw material that cooks is：Butter, bean paste, salad oil, green onion, ginger, garlic, bluish dogbane green pepper, rock sugar, fermented soya bean.Material of the present invention is simply extensive, and special taste；Manufacturing process environment protection health, while food materials nutritional ingredient is not lost, food materials own resources are made full use of, nutrition is balanced.
Description
Technical field
The present invention relates to diet manufacture field more particularly to a kind of hotpot soup base materials.
Background technique
Chafing dish is initiated by a kind of speciality suitable for people of all ages in Southwestern China area, due to its hot spicy fresh perfume (or spice)
Taste allows many people to be difficult to resist its temptation, thus the southwest even whole nation it is edible it is universal, have a large capacity and a wide range.But family
Cook that traditional chafing dish production is complicated, trouble, and average family generally cannot seasoning on deck, cannot easily enjoy this
One authentic river flavour chafing dish, and the listing of chafing dish bottom flavorings can make average family easily enjoy high-quality chafing dish.
Chafing dish bottom flavorings are to belong to compound seasoner, are designed through special flavor, with certain formula, carry out industrially scalable
The Novel seasoning product of production.Have the characteristics that lasting fragrance, soup look are limpid, with rich flavor, is that a kind of specific aim is very strong dedicated
Type seasoning.It may be directly applied to the cooking of dish in family or catering trade or goes with rice or bread, in the modern life, catering trade and food
Increasingly important role is played in product industry.
However, chafing dish bottom flavorings flavor is inferior for a long time, Canning Technique is backward, scientific and technological content is not high, product lacks market
Competitiveness.The disadvantages of consumer the more endures the more light to existing chafing dish bottom flavorings, soup look muddy, and taste type is thin, it is more and more dissatisfied.This
Outside, existing chafing dish bottom flavorings generally use the preservatives such as potassium sorbate or sodium benzoate, and edible safety cannot be protected.
Therefore it provides the chafing dish bottom flavorings that a kind of taste is authentic, taste is persistently strong and green safe, for meeting the modern times
Crowd pursues convenient purification, high-speeding, the consumption demand of health.
Summary of the invention
A kind of hotpot soup base material is provided to solve the above hotpot soup base material taste and safe existing issue, the present invention.
A kind of hotpot soup base material, the hotpot soup base material include medicinal material and cook,
The medicinal raw material is in mass ratio：43~53 grams of cortex cinnamomi, octagonal 48~55 grams, 46~58 grams of orange peel, tsaoko
45~52 grams, 48~55 grams of galanga, 46~58 grams of meat bandit, 43~53 grams of Chuansha, 48~52 grams of white bandit, 46~55 grams of Asian puccoon, fourth
Fragrant 20~30 grams, finish foretell 23~28 grams, it is 23~28 grams of the root of Dahurain angelica, 20~25 grams of brigand, 22~28 grams of spiceleaf, 25~30 grams of red bandit, sweet
Grass 23~28 grams, 15~20 grams of fructus amomi, 18~23 grams of cape jasmine, 18~23 grams of Radix Angelicae Sinensis, 15~25 grams of Lysimachia sikokiana, 15~25 grams of kaempferia galamga,
18~25 grams of Radix Astragali, 18~25 grams of cogongrass, 25~35 grams of radix aucklandiae, 5~15 grams of Radix Codonopsis, 100~150 grams of fennel seeds, Siraitia grosvenorii 50
25~30 grams of~60 grams, 10~15 grams of vanilla and white pepper grain；
It is described to cook raw material in mass ratio：40~50 kilograms of butter, 8~15 kilograms of bean paste, salad oil 5~10
Kilogram, 0.5~2 kilogram of green onion, 0.5~2 kilogram of ginger, 0.5~2 kilogram of garlic, 0.1~0.3 kilogram of bluish dogbane green pepper, rock sugar 0.1~0.3 thousand
Gram, fermented soya bean 0.2~0.4 thousand.
As further explanation,
The medicinal raw material is in mass ratio：43 grams of cortex cinnamomi, octagonal 48 grams, 46 grams of orange peel, 45 grams of tsaoko, galanga 48
Gram, 46 grams of meat bandit, 43 grams of Chuansha, 48 grams of white bandit, 46 grams of Asian puccoon, 20 grams of cloves, finish foretell 23 grams, it is 23 grams of the root of Dahurain angelica, 20 grams of brigand, fragrant
22 grams of leaf, 25 grams of red bandit, 23 grams of Radix Glycyrrhizae, 15 grams of fructus amomi, 18 grams of cape jasmine, 18 grams of Radix Angelicae Sinensis, 15 grams of Lysimachia sikokiana, 15 grams of kaempferia galamga, Radix Astragali 18
Gram, 18 grams of cogongrass, 25 grams of radix aucklandiae, 5 grams of Radix Codonopsis, 100 grams of fennel seeds, 50 grams of Siraitia grosvenorii, 10 grams of vanilla and white pepper grain 25 grams；
It is described to cook raw material in mass ratio：40 kilograms of butter, 8 kilograms of bean paste, 5 kilograms of salad oil, green onion 0.5 thousand
Gram, 0.5 kilogram of ginger, 0.5 kilogram of garlic, 0.1 kilogram of bluish dogbane green pepper, 0.1 kilogram of rock sugar and 0.2 kilogram of fermented soya bean.
As further explanation,
The medicinal raw material is in mass ratio：53 grams of cortex cinnamomi, octagonal 55 grams, 58 grams of orange peel, 52 grams of tsaoko, galanga 55
Gram, 58 grams of meat bandit, 53 grams of Chuansha, 52 grams of white bandit, 55 grams of Asian puccoon, 30 grams of cloves, finish foretell 28 grams, it is 28 grams of the root of Dahurain angelica, 25 grams of brigand, fragrant
28 grams of leaf, 30 grams of red bandit, 28 grams of Radix Glycyrrhizae, 20 grams of fructus amomi, 23 grams of cape jasmine, 23 grams of Radix Angelicae Sinensis, 25 grams of Lysimachia sikokiana, 25 grams of kaempferia galamga, Radix Astragali 25
Gram, 25 grams of cogongrass, 35 grams of radix aucklandiae, 15 grams of Radix Codonopsis, 150 grams of fennel seeds, 60 grams of Siraitia grosvenorii, 15 grams of vanilla and white pepper grain 30
Gram；
It is described to cook raw material in mass ratio：50 kilograms of butter, 15 kilograms of bean paste, 10 kilograms of salad oil, green onion 2,000
Gram, 2 kilograms of ginger, 2 kilograms of garlic, 0.3 kilogram of bluish dogbane green pepper, 0.3 kilogram of rock sugar, 0.4 kilogram of fermented soya bean.
As further explanation,
Its production method is as follows：
When butter being taken to be heated to 230~250 degree, the addition culinary art of ginger, garlic, green onion is sequentially added until color turns to be yellow i.e.
It can pull out, the butter after taking 2/3rds amounts to cook are added bean paste and continue culinary art to bean cotyledon jaundice, in remaining butter
230 degree are warming up to after middle addition salad oil mixing, fermented soya bean culinary art is put into, bean paste is then placed in after mixing evenly, by temperature
Control is sequentially placed into medicinal material, rock sugar, bluish dogbane green pepper at 95~100 degree and boils 15~20 minutes.
The beneficial effect that the present invention generates：
1. material is simply extensive, and special taste；
2. manufacturing process environment protection health, while food materials nutritional ingredient is not lost, make full use of food materials own resources, nutrition
It is balanced.
Specific embodiment
Technical solution of the present invention work specifically, is completely illustrated below.
Embodiment one,
Take respectively 43 grams of cortex cinnamomi, 48 grams octagonal, 46 grams of orange peel, 45 grams of tsaoko, 48 grams of galanga, 46 grams of meat bandit, 43 grams of Chuansha,
48 grams of white bandit, 20 grams of cloves, finishes and foretells 23 grams, 23 grams of the root of Dahurain angelica, 20 grams of brigand, 22 grams of spiceleaf, 25 grams of red bandit, Radix Glycyrrhizae 23 at 46 grams of Asian puccoon
Gram, 15 grams of fructus amomi, 18 grams of cape jasmine, 18 grams of Radix Angelicae Sinensis, 15 grams of Lysimachia sikokiana, 15 grams of kaempferia galamga, 18 grams of Radix Astragali, 18 grams of cogongrass, 25 grams of radix aucklandiae, party
25 grams of 5 grams of ginseng, 100 grams of fennel seeds, 50 grams of Siraitia grosvenorii, 10 grams of vanilla and white pepper grain, crush and are thoroughly mixed to form seasoning
Material；
Take 40 kilograms of butter, 8 kilograms of bean paste, 5 kilograms of salad oil, 0.5 kilogram of green onion, 0.5 kilogram of ginger, 0.5 kilogram of garlic,
0.1 kilogram of bluish dogbane green pepper, 0.1 kilogram of rock sugar and 0.2 kilogram of fermented soya bean.
Its production method is：
40 kilograms of butter are taken when being heated to 230~250 degree, each 0.5 kilogram of addition of ginger, garlic, green onion is sequentially added and cooks
It prepares food until color jaundice can be pulled out, the butter after taking 2/3rds amounts to cook are added 6 kilograms of bean paste and continue culinary art extremely
Bean cotyledon jaundice is warming up to 230 degree after 5 kilograms of salad oil mixing are added in remaining butter, is put into fermented soya bean culinary art, is then placed in
2 kilograms of bean paste is sequentially placed into 0.25 kilogram of medicinal material, rock sugar 0.1 thousand at 95~100 degree after mixing evenly, by temperature control
Gram, 0.1 kilogram of bluish dogbane green pepper boil 15~20 minutes.
When specific preparation spicy soup bottom soup stock, 1.25 kilograms this hotpot soup base material is added by every 5 kilograms of water, according to individual
Taste considers 0.2 kilogram of chickens' extract of addition, 0.05 kilogram of monosodium glutamate, 0.1 kilogram of salt, 0.1 kilogram of pepper powder, Chinese prickly ash 0.05 and blueness
Numb green pepper 0.05.
Embodiment two,
The seasoning raw material is in mass ratio：53 grams of cortex cinnamomi, octagonal 55 grams, 58 grams of orange peel, 52 grams of tsaoko, galanga 55
Gram, 58 grams of meat bandit, 53 grams of Chuansha, 52 grams of white bandit, 55 grams of Asian puccoon, 30 grams of cloves, finish foretell 28 grams, it is 28 grams of the root of Dahurain angelica, 25 grams of brigand, fragrant
28 grams of leaf, 30 grams of red bandit, 28 grams of Radix Glycyrrhizae, 20 grams of fructus amomi, 23 grams of cape jasmine, 23 grams of Radix Angelicae Sinensis, 25 grams of Lysimachia sikokiana, 25 grams of kaempferia galamga, Radix Astragali 25
Gram, 25 grams of cogongrass, 35 grams of radix aucklandiae, 15 grams of Radix Codonopsis, 150 grams of fennel seeds, 60 grams of Siraitia grosvenorii, 15 grams of vanilla and white pepper grain 30
Gram, it crushes and is thoroughly mixed to form seasoning；
Its production method is：
50 kilograms of butter are taken when being heated to 230~250 degree, sequentially adds each 2 kilograms of addition culinary art of ginger, garlic, green onion
Until color jaundice can be pulled out, the butter after taking 2/3rds amounts to cook are added 10 kilograms of bean paste and continue culinary art to beans
Valve jaundice is warming up to 230 degree after 10 kilograms of salad oil mixing are added in remaining butter, is put into fermented soya bean culinary art, is then placed in
2 kilograms of bean paste is sequentially placed into 0.25 kilogram of medicinal material, rock sugar 0.3 thousand at 95~100 degree after mixing evenly, by temperature control
Gram, 0.3 kilogram of bluish dogbane green pepper boil 15~20 minutes.
When specific preparation spicy soup bottom soup stock, 1.25 kilograms this hotpot soup base material is added by every 5 kilograms of water, according to individual
Taste consider addition 0.3 kilogram of chickens' extract, 0.08 kilogram of monosodium glutamate, 0.15 kilogram of salt, 0.12 kilogram of pepper powder, Chinese prickly ash 0.1 and
Piemarker green pepper 0.1.
Obviously, described embodiment is only a part of the embodiments of the present invention, rather than whole embodiments.Based on this
The embodiment of invention, all other reality obtained by those of ordinary skill in the art without making creative efforts
It applies, belongs to protection scope of the present invention.
Claims (4)
1. a kind of hotpot soup base material, which is characterized in that the hotpot soup base material includes medicinal material and cooks,
The medicinal raw material is in mass ratio：43~53 grams of cortex cinnamomi, 48~55 grams octagonal, 46~58 grams of orange peel, tsaoko 45~
52 grams, 48~55 grams of galanga, 46~58 grams of meat bandit, 43~53 grams of Chuansha, 48~52 grams of white bandit, 46~55 grams of Asian puccoon, cloves 20
~30 grams, complete fore-telling 23~28 grams, 23~28 grams of the root of Dahurain angelica, 20~25 grams of brigand, 22~28 grams of spiceleaf, 25~30 grams of red bandit, Radix Glycyrrhizae 23
~28 grams, 15~20 grams of fructus amomi, 18~23 grams of cape jasmine, 18~23 grams of Radix Angelicae Sinensis, 15~25 grams of Lysimachia sikokiana, 15~25 grams of kaempferia galamga, Radix Astragali
18~25 grams, 18~25 grams of cogongrass, 25~35 grams of radix aucklandiae, 5~15 grams of Radix Codonopsis, 100~150 grams of fennel seeds, Siraitia grosvenorii 50~60
Gram, 10~15 grams of vanilla and white pepper grain 25~30 grams；
It is described to cook raw material in mass ratio：40~50 kilograms of butter, 8~15 kilograms of bean paste, salad oil 5~10,000
Gram, 0.5~2 kilogram of green onion, 0.5~2 kilogram of ginger, 0.5~2 kilogram of garlic, 0.1~0.3 kilogram of bluish dogbane green pepper, rock sugar 0.1~0.3 thousand
Gram, fermented soya bean 0.2~0.4 thousand.
2. a kind of hotpot soup base material according to claim 1, which is characterized in that
The medicinal raw material is in mass ratio：43 grams of cortex cinnamomi, octagonal 48 grams, 46 grams of orange peel, 45 grams of tsaoko, 48 grams of galanga, meat
46 grams of bandit, 48 grams of white bandit, 46 grams of Asian puccoon, 20 grams of cloves, finishes and foretells 23 grams, 23 grams of the root of Dahurain angelica, 20 grams of brigand, spiceleaf 22 at 43 grams of Chuansha
Gram, 25 grams of red bandit, 23 grams of Radix Glycyrrhizae, 15 grams of fructus amomi, 18 grams of cape jasmine, 18 grams of Radix Angelicae Sinensis, 15 grams of Lysimachia sikokiana, 15 grams of kaempferia galamga, 18 grams of Radix Astragali, thatch
25 grams of 18 grams of grass, 25 grams of radix aucklandiae, 5 grams of Radix Codonopsis, 100 grams of fennel seeds, 50 grams of Siraitia grosvenorii, 10 grams of vanilla and white pepper grain；
It is described to cook raw material in mass ratio：40 kilograms of butter, 8 kilograms of bean paste, 5 kilograms of salad oil, 0.5 kilogram of green onion,
0.5 kilogram of ginger, 0.5 kilogram of garlic, 0.1 kilogram of bluish dogbane green pepper, 0.1 kilogram of rock sugar and 0.2 kilogram of fermented soya bean.
3. a kind of hotpot soup base material according to claim 1, which is characterized in that
The medicinal raw material is in mass ratio：53 grams of cortex cinnamomi, octagonal 55 grams, 58 grams of orange peel, 52 grams of tsaoko, 55 grams of galanga, meat
58 grams of bandit, 52 grams of white bandit, 55 grams of Asian puccoon, 30 grams of cloves, finishes and foretells 28 grams, 28 grams of the root of Dahurain angelica, 25 grams of brigand, spiceleaf 28 at 53 grams of Chuansha
Gram, 30 grams of red bandit, 28 grams of Radix Glycyrrhizae, 20 grams of fructus amomi, 23 grams of cape jasmine, 23 grams of Radix Angelicae Sinensis, 25 grams of Lysimachia sikokiana, 25 grams of kaempferia galamga, 25 grams of Radix Astragali, thatch
30 grams of 25 grams of grass, 35 grams of radix aucklandiae, 15 grams of Radix Codonopsis, 150 grams of fennel seeds, 60 grams of Siraitia grosvenorii, 15 grams of vanilla and white pepper grain；
It is described to cook raw material in mass ratio：50 kilograms of butter, 15 kilograms of bean paste, 10 kilograms of salad oil, 2 kilograms of green onion,
2 kilograms of ginger, 2 kilograms of garlic, 0.3 kilogram of bluish dogbane green pepper, 0.3 kilogram of rock sugar, 0.4 kilogram of fermented soya bean.
4. a kind of hotpot soup base material according to claim 1, which is characterized in that
Its production method is as follows：
When butter being taken to be heated to 230~250 degree, the addition culinary art of ginger, garlic, green onion is sequentially added until color jaundice can fish out
Out, the butter after taking 2/3rds amounts to cook are added bean paste and continue culinary art to bean cotyledon jaundice, add in remaining butter
230 degree are warming up to after entering salad oil mixing, fermented soya bean culinary art is put into, is then placed in bean paste after mixing evenly, temperature is controlled
Medicinal material, rock sugar, bluish dogbane green pepper is sequentially placed at 95~100 degree to boil 15~20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810412266.5A CN108835585A (en) | 2018-05-03 | 2018-05-03 | A kind of hotpot soup base material |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810412266.5A CN108835585A (en) | 2018-05-03 | 2018-05-03 | A kind of hotpot soup base material |
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| CN108835585A true CN108835585A (en) | 2018-11-20 |
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| CN201810412266.5A Pending CN108835585A (en) | 2018-05-03 | 2018-05-03 | A kind of hotpot soup base material |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109907287A (en) * | 2019-04-30 | 2019-06-21 | 张建斌 | A kind of hotpot soup base material and preparation method thereof |
| CN110353245A (en) * | 2019-07-04 | 2019-10-22 | 刘凯 | A kind of additive-free beef tallow basic flavouring for chafing dish and preparation method thereof |
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| CN107890067A (en) * | 2017-11-01 | 2018-04-10 | 罗旭 | A kind of bottom flavorings of spicy chaffy dish |
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Patent Citations (5)
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| CN105011085A (en) * | 2014-04-24 | 2015-11-04 | 苏州要德食业有限公司 | Butter hotpot condiment formula |
| CN105394747A (en) * | 2015-06-16 | 2016-03-16 | 北京养亿人餐饮管理有限公司 | Natural Chinese herb Malatang bottom material decocting method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN110353245A (en) * | 2019-07-04 | 2019-10-22 | 刘凯 | A kind of additive-free beef tallow basic flavouring for chafing dish and preparation method thereof |
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Application publication date: 20181120 |