CN109105854A - A kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof Download PDFInfo
- Publication number
- CN109105854A CN109105854A CN201810921374.5A CN201810921374A CN109105854A CN 109105854 A CN109105854 A CN 109105854A CN 201810921374 A CN201810921374 A CN 201810921374A CN 109105854 A CN109105854 A CN 109105854A
- Authority
- CN
- China
- Prior art keywords
- sauce
- chafing dish
- garlic
- bottom flavorings
- dish bottom
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof, belong to food processing technology field.It is made by following raw materials according food materials: 200~300g of fermented soya bean, 800~1000g of edible oil, 400~500g of thick chilli sauce, 50~150g of paprika, 50~80g of ginger, 50~80g of garlic, tender 200~400g of capsicum, 50~100g of fresh meat foam, 0.3~0.5g of pepper powder, 10~30g of zanthoxylum powder, 3~5g of monosodium glutamate；Its production method are as follows: fermented soya bean are cut into little particle, is put into after stir-frying in oil and is pressed into end；Thick chilli sauce, paprika are put into pot neutralization fermented soya bean, and frying goes out capsicum fragrance together；Then bruised ginger, garlic granule, tender capsicum and fresh meat end is added and carries out frying, adds pepper powder, zanthoxylum powder and monosodium glutamate after frying out garlic perfume, stirs evenly.The present invention has many advantages, such as full of nutrition, aromatic flavour, mouthfeel it is spicy it is fresh it is fragrant, oily but not greasy and peppery in return it is sweet.
Description
Technical field
The present invention relates to a kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof, belong to food processing technology field.
Background technique
In general, chafing dish be using pot as utensil, it is boiled with water or soup with heat source enamelware pot, to rinse the cooking side of cooking food
Formula.Its characteristic is to eat when boiling or pot itself has heat insulation effect, and food is still steaming hot when eating, the unification of soup object.Generation
There are similar cooking in boundary various regions, but mainly especially prevailing in East Asia place.Chafing dish, which is now eaten, now to scald, sudden and violent dropping sweat, merry and lively pole,
Relieve stagnation dehumidifying is suitable for the weather in mountains and rivers, and the present development is dual-broth hot pot, and spicy light out of the ordinary, each takes what he needs, suitable for all ages, until the winter it
Good merchantable brand.Typical chafing dish food materials include various meats, seafood, greengrocery, soybean product, mushroom etc., put it into and boil
Clear water or the special soup-stock the bottom of a pan cook by scalding after eat；Some eating methods can also dip in seasoning and eat together.Currently, edible fire
Flavoring food is relatively common, the condiments such as usually Jiang Shui and ginger, garlic, capsicum, monosodium glutamate, tomato simply mix carry out infusion and
At nutrition is more single, and mouthfeel is dull, and fragrance is not strong enough.
Summary of the invention
In order to overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of full of nutrition, thick flavors
It is strongly fragrant, mouthfeel it is spicy it is fresh it is fragrant, oily but not greasy and peppery in return sweet fried bean sauce chafing dish bottom flavorings.
Another object of the present invention, which also resides in, provides the production method of fried bean sauce chafing dish bottom flavorings of the present invention.
To achieve the goals above, the invention adopts the following technical scheme: a kind of fried bean sauce chafing dish bottom flavorings, are eaten by following raw materials according
Material is made: 200~300g of fermented soya bean, 800~1000g of edible oil, 400~500g of thick chilli sauce, 50~150g of paprika, ginger 50
~80g, 50~80g of garlic, tender 200~400g of capsicum, 50~100g of fresh meat foam, 0.3~0.5g of pepper powder, 10~30g of zanthoxylum powder,
3~5g of monosodium glutamate.
In above-mentioned technical proposal, preferably fermented soya bean 250g, edible oil 900g, thick chilli sauce 450g, paprika 100g, ginger 65g, garlic
65g, tender capsicum 300g, fresh meat foam 75g, pepper powder 0.4g, zanthoxylum powder 20g, monosodium glutamate 4g.
In above-mentioned technical proposal, the thick chilli sauce is made by the raw material food materials of following weight percents: paprika
60%~75%, sesame 0.5%~2%, peanut 1%~4%, garlic 2%~10%, ginger 0.5%~3%, salt 3%~8%, flower
Green pepper grain 0.2%~1%, fennel 0.2%~1%, monosodium glutamate 0.2%~1%, soy sauce 0.5%~3%, sauce face 3%~8%, white wine
0.2%~2%, water 8%~15%.
In above-mentioned technical proposal, the edible oil is the lard and pure rapeseed oil of 1:1.
In above-mentioned technical proposal, the tender capsicum is pimiento or green pepper.
In above-mentioned technical proposal, the sauce face is semen viciae fabae fermentation face；Its production method are as follows: in winter, using full grains,
Without mildew, the high-quality semen viciae fabae without small holes caused by worms be milled into fine powder, be uniformly mixed with suitable water, rubbing at dough, dough do not touch with one's hand and
It is not advisable loosely, is sealed by fermentation 2~3 months, to its surface mildew.
Fried bean sauce chafing dish bottom flavorings of the present invention, production method are as follows: ginger and garlic are cleaned, removes the peel and is cut into bruised ginger and garlic
End it is spare, by tender capsicum clean chop up it is spare；Fermented soya bean are cut into fine granularity, edible oil is added in pot, is put into fine granularity beans
Fermented soya beans, salted or other wise stir-fries, and little particle fermented soya bean are pressed into end with slice；Thick chilli sauce, paprika are put into pot neutralization fermented soya bean, and frying goes out capsicum perfume together
Taste；Then spare bruised ginger, garlic granule, spare tender capsicum and fresh meat end is added and carries out frying, adds pepper powder, flower after frying out garlic perfume
Green pepper powder and monosodium glutamate stir evenly i.e. fried bean sauce chafing dish bottom flavorings.
Compared with prior art, fried bean sauce formula of hot pot soup base and manufacture craft of the present invention are unique, and that produces is fried
Sauce chafing dish bottom flavorings have unique flavor, full of nutrition, taste giving off a strong fragrance strong fragrant, mouthfeel it is spicy it is fresh it is fragrant, oily but not greasy and peppery in it is time sweet
The advantages that, it enjoys endless aftertastes；Its production method is simple, and production process is easy to control, the chafing dish bottom flavorings long shelf-life produced.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below:
Embodiment 1
A kind of fried bean sauce chafing dish bottom flavorings, are made by following raw materials according food materials: fermented soya bean 200g, lard 1000g, thick chilli sauce
400g, paprika 150g, ginger 50g, garlic 80g, pimiento 200g, fresh meat foam 100g, pepper powder 0.3g, zanthoxylum powder 30g, monosodium glutamate
3g.Wherein: the thick chilli sauce is made by the raw material food materials of following weight percents: paprika 60%~75%, sesame
0.5%~2%, peanut 1%~4%, garlic 2%~10%, ginger 0.5%~3%, salt 3%~8%, pepper grain 0.2%~1%,
Fennel 0.2%~1%, monosodium glutamate 0.2%~1%, soy sauce 0.5%~3%, sauce face 3%~8%, white wine 0.2%~2%, water
8%~15%；Its production method is the following steps are included: (1) raw material preparation: each raw material weighed according to the ratio, and garlic, ginger are removed the peel,
It is spare；(2) frying: paprika being stir-fried and is fried, and peanut, sesame is fried crisp, and fennel is stir-fried, spare；(3) it is milled: will
After spare peanut, sesame, fennel, garlic, ginger and pepper grain are mixed thoroughly, it is put into grinding machine and is milled into powder mixture, it is spare；(4) spice:
Spare powder mixture in (3), spare paprika, monosodium glutamate, salt, soy sauce, sauce face are mixed with water and mixed thoroughly；(5) it ferments: will
(4) mixture mixed thoroughly in is contained in sealing container, is sealed by fermentation 20~50 days after pouring into white wine.
In the present embodiment, the sauce face is semen viciae fabae fermentation face；Its production method are as follows: in winter, using full grains, without mould
Become, the high-quality semen viciae fabae without small holes caused by worms is milled into fine powder, is uniformly mixed with suitable water, at dough, dough is not touched with one's hand and not loose for rubbing
Dissipating is advisable, and is sealed by fermentation 2~3 months, to its surface mildew.
Fried bean sauce chafing dish bottom flavorings, production method described in the present embodiment are as follows: ginger and garlic are cleaned, remove the peel and be cut into bruised ginger and
Garlic granule is spare, by tender capsicum clean chop up it is spare；Fermented soya bean are cut into fine granularity, edible oil is added in pot, is put into fine granularity
Fermented soya bean stir-fry, and little particle fermented soya bean are pressed into end with slice；Thick chilli sauce, paprika are put into pot neutralization fermented soya bean, and frying goes out capsicum together
Fragrance；Then spare bruised ginger is added, garlic granule, spare tender capsicum and fresh meat end carry out frying, fry out garlic it is fragrant after add pepper powder,
Zanthoxylum powder and monosodium glutamate stir evenly up to fried bean sauce chafing dish bottom flavorings.
Embodiment 2
The present embodiment is only in that the proportion of raw material food materials is different from the difference of embodiment 1, and production method is all the same.This
Embodiment is made by following raw materials according food materials: fermented soya bean 250g, the lard for eating 1:1 and pure rapeseed oil 900g, thick chilli sauce 450g, peppery
Green pepper face 100g, ginger 65g, garlic 65g, green capsicum 300g, fresh meat foam 75g, pepper powder 0.4g, zanthoxylum powder 20g, monosodium glutamate 4g.
Embodiment 3
The present embodiment is only in that the proportion of raw material food materials is different from the difference of embodiment 1 and embodiment 2, production method
It is all the same.The present embodiment is made by following raw materials according food materials: fermented soya bean 300g, pure rapeseed oil 800g, thick chilli sauce 500g, paprika
50g, ginger 80g, garlic 50g, green capsicum 400g, fresh meat foam 50, pepper powder 0.5g, zanthoxylum powder 10g, monosodium glutamate 5g.
Below by specific survey data, the present invention is described further:
Fried bean sauce chafing dish bottom flavorings 200kg described in embodiment 1 is sold to A chafing dish restaurant, there are within first day five tables, totally 37 people foretaste, right
37 people foretasted interview, and give and speak highly of to the chafing dish of fried bean sauce chafing dish bottom flavorings production, be profuse in praise: taste is again numb
And perfume, pungent are moderate, fermented soya bean aromatic flavour, in good taste, oily but not greasy and peppery middle band sweet tea, and child does not think very peppery yet, eaten one
It is secondary also to want to eat second.Second day, 37 people foretasted just had 33 as frequent customers and eat second, but also bring 23 it is new
Client is its household, friend.200kg fried bean sauce chafing dish bottom flavorings are just sold out, select and eat the fried bean sauce chafing dish bottom flavorings for A chafing dish restaurant 4 days half
The client of the chafing dish of production is more and more, and A chafing dish restaurant has sold fried bean sauce chafing dish bottom flavorings 2300kg for 1 month.
Fried bean sauce chafing dish bottom flavorings as described in example 2 are sold to A supermarket to sell, have sold the 23% of total amount within first day,
In the people of purchase in second day, 89% customer is frequent customer, and by interview, frequent customer evaluates height to the fried bean sauce chafing dish bottom flavorings, says
The fried bean sauce chafing dish bottom flavorings are nice, and very fragrant, household is delithted with.One week is sold fried bean sauce chafing dish bottom flavorings 1000kg by the supermarket.
Fried bean sauce chafing dish bottom flavorings described in embodiment 3 are sold to B chafing dish restaurant, by the popularization in a week, the people of blocked shot
In, it is all frequent customer with new client that 99%, which selects the chafing dish for eating fried bean sauce chafing dish bottom flavorings production, or the people through eating is situated between
It continues, comes because of respect for the fame.
Claims (7)
1. a kind of fried bean sauce chafing dish bottom flavorings, which is characterized in that be made by following raw materials according food materials: 200~300g of fermented soya bean, edible oil
800~1000g, 400~500g of thick chilli sauce, 50~150g of paprika, 50~80g of ginger, 50~80g of garlic, tender capsicum 200~
400g, 50~100g of fresh meat foam, 0.3~0.5g of pepper powder, 10~30g of zanthoxylum powder, 3~5g of monosodium glutamate.
2. fried bean sauce chafing dish bottom flavorings as described in claim 1, which is characterized in that be made by following raw materials according food materials: fermented soya bean
250g, edible oil 900g, thick chilli sauce 450g, paprika 100g, ginger 65g, garlic 65g, tender capsicum 300g, fresh meat foam 75g, pepper powder
0.4g, zanthoxylum powder 20g, monosodium glutamate 4g.
3. fried bean sauce chafing dish bottom flavorings as claimed in claim 1 or 2, which is characterized in that the thick chilli sauce is by following weight percents
Raw material food materials be made: paprika 60%~75%, sesame 0.5%~2%, peanut 1%~4%, garlic 2%~10%,
Ginger 0.5%~3%, salt 3%~8%, pepper grain 0.2%~1%, fennel 0.2%~1%, monosodium glutamate 0.2%~1%, soy sauce
0.5%~3%, sauce face 3%~8%, white wine 0.2%~2%, water 8%~15%.
4. fried bean sauce chafing dish bottom flavorings as claimed in claim 1 or 2, which is characterized in that the edible oil is the lard and pure dish of 1:1
Seed oil.
5. fried bean sauce chafing dish bottom flavorings as claimed in claim 1 or 2, which is characterized in that the tender capsicum is pimiento or green capsicum.
6. fried bean sauce chafing dish bottom flavorings as claimed in claim 3, which is characterized in that the sauce face is semen viciae fabae fermentation face；Its production side
Method are as follows: in winter, be milled into fine powder using full grains, without mildew, the high-quality semen viciae fabae without small holes caused by worms, mixed with suitable water
It is even, it rubs into dough, dough does not touch with one's hand and is not advisable loosely, is sealed by fermentation 2~3 months, to its surface mildew.
7. fried bean sauce chafing dish bottom flavorings as claimed in claim 1 or 2, which is characterized in that its production method are as follows: ginger and garlic are cleaned,
Remove the peel and be cut into bruised ginger and garlic granule is spare, by tender capsicum clean chop up it is spare；Fermented soya bean are cut into fine granularity, are added in pot edible
Oil is put into fine granularity fermented soya bean and stir-fries, and fine granularity fermented soya bean are pressed into end with slice；Thick chilli sauce, paprika are put into pot to neutralize
Frying goes out capsicum fragrance to fermented soya bean together；Then spare bruised ginger, garlic granule, spare tender capsicum and fresh meat end is added and carries out frying, fries out
Pepper powder, zanthoxylum powder and monosodium glutamate are added after garlic is fragrant, is stirred evenly up to fried bean sauce chafing dish bottom flavorings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810921374.5A CN109105854A (en) | 2018-08-16 | 2018-08-16 | A kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810921374.5A CN109105854A (en) | 2018-08-16 | 2018-08-16 | A kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109105854A true CN109105854A (en) | 2019-01-01 |
Family
ID=64851799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810921374.5A Pending CN109105854A (en) | 2018-08-16 | 2018-08-16 | A kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109105854A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343457A (en) * | 2001-10-08 | 2002-04-10 | 张洪国 | Thick chilli paste and its preparing process |
| CN101181047A (en) * | 2007-12-10 | 2008-05-21 | 福泉市风味食品有限公司 | Fermented soya beans bottom flavorings of chafing dish |
| CN104207109A (en) * | 2014-08-26 | 2014-12-17 | 郎溪县傅家老屋食品有限公司 | Production method of broad bean sweet sauce |
| CN106072454A (en) * | 2016-08-03 | 2016-11-09 | 吴永华 | A kind of Fructus Capsici sauce and preparation method thereof |
-
2018
- 2018-08-16 CN CN201810921374.5A patent/CN109105854A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343457A (en) * | 2001-10-08 | 2002-04-10 | 张洪国 | Thick chilli paste and its preparing process |
| CN101181047A (en) * | 2007-12-10 | 2008-05-21 | 福泉市风味食品有限公司 | Fermented soya beans bottom flavorings of chafing dish |
| CN104207109A (en) * | 2014-08-26 | 2014-12-17 | 郎溪县傅家老屋食品有限公司 | Production method of broad bean sweet sauce |
| CN106072454A (en) * | 2016-08-03 | 2016-11-09 | 吴永华 | A kind of Fructus Capsici sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630958B (en) | Formula and processing technology of black pepper beef flavoring bag | |
| KR100905042B1 (en) | Sauce comprising hot pepper and preparation method thereof | |
| CN103300344B (en) | Pumpkin pork rib sauce and preparation method thereof | |
| CN102058077A (en) | Condiment for fish filets in hot chilli oil | |
| CN101785540A (en) | Bibimbap and preparation method thereof | |
| CN103734784A (en) | Processing method of hechuan-flavor pork slices | |
| KR102471834B1 (en) | Salmon gimbap and manufacturing method for the same | |
| CN106889552A (en) | A kind of beef and mutton chafing dish bottom flavorings and its production technology | |
| CN102113680A (en) | Method for cooking fish-flavored shredded pork | |
| CN103549376A (en) | Pickled cabbage sauce and preparation method thereof | |
| KR101074354B1 (en) | A method of preparing sauce containing spawn of pollack | |
| CN104366405A (en) | Pickled Chinese cabbage stockpot seasoning | |
| KR20200053094A (en) | Method for jjambbong and jajangmyeon having good flavor | |
| CN106262594B (en) | A kind of compound seasoning and preparation method thereof | |
| KR102378655B1 (en) | A manufacturing method of Ice Jjamppong | |
| KR20190123920A (en) | A manufacture method of kimchi stew | |
| CN108185382A (en) | A kind of preparation method at marmite thick soup chafing dish soup bottom | |
| CN109105854A (en) | A kind of fried bean sauce chafing dish bottom flavorings and preparation method thereof | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| CN110301621A (en) | A kind of curry paste and preparation method thereof | |
| CN108685038A (en) | A kind of production method of chafing dish pork tripe | |
| KR102680234B1 (en) | Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it | |
| CN104000136B (en) | Peppery three fourths of a kind of grain and preparation method thereof | |
| KR20110005533A (en) | Process of manufacturing kimchi rice cook |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190101 |