CN109198568A - A kind of bottom flavorings of spicy chaffy dish and its boiling method - Google Patents
A kind of bottom flavorings of spicy chaffy dish and its boiling method Download PDFInfo
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- CN109198568A CN109198568A CN201811110690.0A CN201811110690A CN109198568A CN 109198568 A CN109198568 A CN 109198568A CN 201811110690 A CN201811110690 A CN 201811110690A CN 109198568 A CN109198568 A CN 109198568A
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- bottom flavorings
- ginger
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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
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of bottom flavorings of spicy chaffy dish and its boiling methods, wherein chafing dish bottom flavorings are using chilli, butter, thick broad-bean sauce, tsaoko, Chinese prickly ash, numb green pepper, illiciumverum, cassia bark, spiceleaf, fructus amomi, lemon-grass, galanga, dried orange peel as major ingredient, ginger, shallot, garlic, fermented soya bean, fermented glutinour rice are that auxiliary material adds chickens' extract, monosodium glutamate, rock sugar, refined salt to be seasoning, boil and obtain；Boiling method is the following steps are included: (1) sorting；(2) cut distribution raw material；(3) it gets angry；(4) tanning and (5) storage.The present invention has the characteristics that aromatic flavour, full of nutrition.
Description
Technical field
The present invention relates to chafing dish, in particular to a kind of bottom flavorings of spicy chaffy dish and its boiling method.
Background technique
Chafing dish has convenient, full of nutrition feature, can be modulated into each according to different crowd, Different climate
Kind taste, therefore be a kind of diet style being favored by people, there is very long history in China.
The quality of chafing dish is decided by the chafing dish bottom flavorings i.e. formula of seasoning, and since China region is wide, the weather of various regions is practised
The difference of custom etc., therefore there are the different chafing dish bottom flavorings of flavor.As the improvement of people's living standards, people are to chafing dish
The requirement of bottom material is also higher and higher, therefore constantly has new chafing dish bottom flavorings to occur.
Emerging bottom flavorings of spicy chaffy dish currently on the market usually contains the ingredients such as paraffin, Asian puccoon, Radix Angelicae Sinensis, Radix Codonopsis, also adds
The preservatives such as sodium benzoate or potassium sorbate and pigment are added.Wherein: Asian puccoon, Radix Angelicae Sinensis, Radix Codonopsis are appointed as non-" medicine by food Bureau of Drugs Supervision
Eat homologous " raw material, that is to say, that it can only being used as Chinese medicine, being used without can be used as food materials；Paraffin is eaten for a long time to human injury
Greatly；Although the preservatives such as sodium benzoate and potassium sorbate are controlled in the dosage of country's permission, but in one day food
In, if eating a variety of food containing low dose of preservative, it is also exceeded that accumulation, which is got up,.
Therefore, it is considered as desirable by the inventor to provide a kind of aromatic flavour, bottom flavorings of spicy chaffy dish full of nutrition.
Summary of the invention
The purpose of the present invention is to provide a kind of bottom flavorings of spicy chaffy dish and its boiling method, the chafing dish bottom flavorings of this method preparation
Have aromatic flavour, feature full of nutrition.
Above-mentioned purpose of the invention has the technical scheme that a kind of bottom flavorings of spicy chaffy dish, is with dry
Pimiento, butter, thick broad-bean sauce, tsaoko, Chinese prickly ash, numb green pepper, fennel seeds, cloves, Radix Glycyrrhizae, illiciumverum, cassia bark, spiceleaf, fructus amomi, lemongrass
Grass, galanga, dried orange peel are major ingredient, and ginger, shallot, garlic, fermented soya bean, fermented glutinour rice are that auxiliary material adds chickens' extract, monosodium glutamate, rock sugar, refined salt to be seasoning
Material is boiled and is obtained, composition by weight are as follows:
Peppery 14~16 illiciumverum, 0.6~0.7 Chinese prickly ash, 2~4 numb green pepper 2~4 of shallot 2~3 garlic, 2~3 ginger, 2~3 extra dry red wines is good
0.9~1.1 spiceleaf of ginger 0.5~0.7 tsaoko, 0.4~0.6 rock sugar, 1~3 thick broad-bean sauce, 8~10 cassia bark, 1.0~1.2 sand
1~2 monosodium glutamate of benevolence 0.2~0.4 lemon-grass, 0.3~0.4 dried orange peel, 0.3~0.4 butter, 60~70 chickens' extract, 0.5~1 fermented soya bean
0.5~1 fermented glutinour rice, 2~3 refined salt, 0.8~1.1 fennel seeds, 0.9~1.1 cloves, 0.3~0.4 Radix Glycyrrhizae 0.14~0.16.
Boiling method of the invention the following steps are included:
(1) it sorting: chooses fresh, clean without silt, non-rot shallot, garlic, ginger；
(2) cut distribution raw material: the shallot after cleaning, garlic, ginger are shredded, chilli dissection, illiciumverum, fennel seeds, Radix Glycyrrhizae, fourth
Perfume, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemon-grass, dried orange peel grind spare；
(3) it gets angry: 180 DEG C of butter heating being put into the above-mentioned shallot cut and fry to coke yellow to pull out and is abandoned.
(4) it boils: being heated to above-mentioned cut is added grinding after temperature is 120~135 DEG C in butter merging heating container
Spare garlic, ginger, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemongrass
Grass, dried orange peel, chilli and thick broad-bean sauce stir evenly, and continue tanning 10~15 minutes, add rock sugar, fermented soya bean, fermented glutinour rice followed by
Continuous tanning 1~1.5 hour heats container from fire, adds chickens' extract, monosodium glutamate and refined salt and stir evenly, and cooling obtains chafing dish bottom
Material；
(5) it stores: the chafing dish bottom flavorings in above-mentioned heating container being placed at air drying and are stored, it is on-demand, it can also be through killing
It is packed at 240 grams that bacterium handles sealed package.
In conclusion the invention has the following advantages:
1. this product is independent research product, fennel fruit has spleen benefiting and stimulating the appetite, promotes digestion and absorption, reinforcing spleen to promote digestion and the function promoted lactation
Effect；
2. cloves has the effect for the treatment of bronchitis, indigestion；
3. Radix Glycyrrhizae has the effect of heat-clearing toxin expelling, expelling phlegm and arresting coughing；
4. the present invention is full of nutrition, there is the effect of anti-disease, anti-aging, tonifying kidney and strengthening yang, nourish and beautify skin, warming stomach for dispelling cold, except guarantor
It holds outside the due nutritional ingredient of raw material, also has the effect of dehumidifying, resisting cold, strengthen immunity to human body.
Specific embodiment
Embodiment one
A kind of boiling method of bottom flavorings of spicy chaffy dish:
(1) it sorting: chooses fresh, clean without silt, non-rot shallot, garlic, ginger；
(2) cut distribution raw material: the shallot after cleaning, garlic, ginger are shredded, wherein 2 kilograms of shallot, 2 kilograms of garlic, ginger 2,000
Gram, chilli dissection, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemongrass
Grass, dried orange peel and thick broad-bean sauce grind spare, and wherein peppery 14 kilograms of extra dry red wine, 0.6 kilogram octagonal, and 0.9 kilogram of fennel seeds, Radix Glycyrrhizae 0.14
Kilogram, 0.3 kilogram of cloves, 2 kilograms of Chinese prickly ash, 2 kilograms of numb green pepper, 0.2 kilogram of fructus amomi, 0.5 kilogram of galanga, 0.9 kilogram of cassia bark, tsaoko
0.4 kilogram, 1.0 kilograms of spiceleaf, 0.3 kilogram of lemon-grass, 0.3 kilogram of dried orange peel, 8 kilograms of thick broad-bean sauce；
(3) it gets angry: 60 kilograms of butter being heated 180 DEG C is put into the above-mentioned shallot cut and fries to coke yellow to pull out and abandon；
(4) boil: butter merging heating container in be heated to temperature be 120~135 DEG C after be added it is above-mentioned cut grind it is spare
Garlic, ginger, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemon-grass,
Dried orange peel, chilli and thick broad-bean sauce stir evenly, and continue tanning 10~15 minutes, add rock sugar, fermented soya bean, fermented glutinour rice and are further continued for enduring
System 1~1.5 hour, wherein 1 kilogram of rock sugar, 2 kilograms of fermented glutinour rice, heats container from fire, adds chickens' extract, taste by 0.5 kilogram of fermented soya bean
Essence and refined salt stir evenly, wherein 1 kilogram of chickens' extract, and 0.5 kilogram of monosodium glutamate, 0.8 kilogram of refined salt, cooling obtains chafing dish bottom flavorings；
(5) it stores: the chafing dish bottom flavorings in above-mentioned heating container being placed at air drying and are stored, it is on-demand, it can also be through killing
It is packed at 240 grams that bacterium handles sealed package.
Embodiment two
A kind of boiling method of bottom flavorings of spicy chaffy dish:
(1) it sorting: chooses fresh, clean without silt, non-rot shallot, garlic, ginger；
(2) cut distribution raw material: the shallot after cleaning, garlic, ginger are shredded, wherein 3 kilograms of shallot, 3 kilograms of garlic, ginger 3,000
Gram, chilli dissection, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemongrass
Grass, dried orange peel and thick broad-bean sauce grind spare, and wherein peppery 15 kilograms of extra dry red wine, 0.7 kilogram octagonal, and 1 kilogram of fennel seeds, Radix Glycyrrhizae 0.15 thousand
Gram, 0.4 kilogram of cloves, 3 kilograms of Chinese prickly ash, 3 kilograms of numb green pepper, 0.3 kilogram of fructus amomi, 0.6 kilogram of galanga, 1 kilogram of cassia bark, tsaoko 0.5
Kilogram, 1.1 kilograms of spiceleaf, 0.4 kilogram of lemon-grass, 0.4 kilogram of dried orange peel, 9 kilograms of thick broad-bean sauce；
(3) it gets angry: 65 kilograms of butter being heated 180 DEG C is put into the above-mentioned shallot cut and fries to coke yellow to pull out and abandon；
(4) boil: butter merging heating container in be heated to temperature be 120~135 DEG C after be added it is above-mentioned cut grind it is spare
Garlic, ginger, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemon-grass,
Dried orange peel, chilli and thick broad-bean sauce stir evenly, and continue tanning 10~15 minutes, add rock sugar, fermented soya bean, fermented glutinour rice and are further continued for enduring
System 1~1.5 hour, wherein 2 kilograms of rock sugar, 3 kilograms of fermented glutinour rice, heat container from fire, add chickens' extract, monosodium glutamate by 1 kilogram of fermented soya bean
It is stirred evenly with refined salt, wherein 2 kilograms of chickens' extract, 1 kilogram of monosodium glutamate, 1 kilogram of refined salt, cooling obtains chafing dish bottom flavorings；
(5) it stores: the chafing dish bottom flavorings in above-mentioned heating container being placed at air drying and are stored, it is on-demand, it can also be through killing
It is packed at 240 grams that bacterium handles sealed package.
Embodiment three
A kind of boiling method of bottom flavorings of spicy chaffy dish:
(1) it sorting: chooses fresh, clean without silt, non-rot shallot, garlic, ginger；
(2) cut distribution raw material: the shallot after cleaning, garlic, ginger are shredded, wherein 3 kilograms of shallot, 3 kilograms of garlic, ginger 3,000
Gram, chilli dissection, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemongrass
Grass, dried orange peel and thick broad-bean sauce grind spare, and wherein peppery 16 kilograms of extra dry red wine, 0.7 kilogram octagonal, and 1.1 kilograms of fennel seeds, Radix Glycyrrhizae 0.16
Kilogram, 0.4 kilogram of cloves, 4 kilograms of Chinese prickly ash, 4 kilograms of numb green pepper, 0.4 kilogram of fructus amomi, 0.7 kilogram of galanga, 1.1 kilograms of cassia bark, tsaoko
0.6 kilogram, 1.2 kilograms of spiceleaf, 0.4 kilogram of lemon-grass, 0.4 kilogram of dried orange peel, 10 kilograms of thick broad-bean sauce；
(3) it gets angry: 70 kilograms of butter being heated 180 DEG C is put into the above-mentioned shallot cut and fries to coke yellow to pull out and abandon；
(4) boil: butter merging heating container in be heated to temperature be 120~135 DEG C after be added it is above-mentioned cut grind it is spare
Garlic, ginger, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemon-grass,
Dried orange peel, chilli and thick broad-bean sauce stir evenly, and continue tanning 10~15 minutes, add rock sugar, fermented soya bean, fermented glutinour rice and are further continued for enduring
System 1~1.5 hour, wherein 2 kilograms of rock sugar, 3 kilograms of fermented glutinour rice, heat container from fire, add chickens' extract, monosodium glutamate by 1 kilogram of fermented soya bean
It is stirred evenly with refined salt, wherein 2 kilograms of chickens' extract, 1 kilogram of monosodium glutamate, 1 kilogram of refined salt, cooling obtains chafing dish bottom flavorings；
(5) it stores: the chafing dish bottom flavorings in above-mentioned heating container being placed at air drying and are stored, it is on-demand, it can also be through killing
It is packed at 240 grams that bacterium handles sealed package.
The embodiment of present embodiment is the invention preferred embodiment of this hair, not limits protection of the invention according to this
Range, therefore: the equivalence changes that all structures under this invention, shape, principle are done, should all be covered by protection scope of the present invention it
It is interior.
Claims (7)
1. a kind of bottom flavorings of spicy chaffy dish, it is characterised in that: it be with chilli, butter, thick broad-bean sauce, tsaoko, Chinese prickly ash, numb green pepper,
Illiciumverum, cassia bark, spiceleaf, fructus amomi, lemon-grass, galanga, dried orange peel are major ingredient, and ginger, shallot, garlic, fermented soya bean, fermented glutinour rice are that auxiliary material adds chicken
Essence, monosodium glutamate, rock sugar, refined salt are seasoning, boil and obtain, composition by weight are as follows:
Peppery 14~16 illiciumverum, 0.6~0.7 Chinese prickly ash, 2~4 numb green pepper 2~4 of shallot 2~3 garlic, 2~3 ginger, 2~3 extra dry red wines is good
0.9~1.1 spiceleaf of ginger 0.5~0.7 tsaoko, 0.4~0.6 rock sugar, 1~3 thick broad-bean sauce, 8~10 cassia bark, 1.0~1.2 fructus amomi
0.2~0.4 lemon-grass, 0.3~0.4 dried orange peel, 0.3~0.4 butter, 60~70 chickens' extract, 1~2 monosodium glutamate, 0.5~1 fermented soya bean 0.5~
1 fermented glutinour rice, 2~3 refined salt 0.8~1.1.
2. a kind of bottom flavorings of spicy chaffy dish according to claim 1, which is characterized in that the major ingredient further includes fennel seeds,
Composition by weight are as follows: fennel seeds 0.9~1.1.
3. a kind of bottom flavorings of spicy chaffy dish according to claim 2, which is characterized in that the major ingredient further includes cloves, heavy
Measure component are as follows: cloves 0.3~0.4.
4. a kind of bottom flavorings of spicy chaffy dish according to claim 3, which is characterized in that the major ingredient further includes Radix Glycyrrhizae, heavy
Measure component are as follows: Radix Glycyrrhizae 0.14~0.16.
5. a kind of bottom flavorings of spicy chaffy dish according to claim 4, which is characterized in that composition by weight are as follows: 2 garlic 2 of shallot
1 spiceleaf of peppery 15 9 cassia bark of octagonal 0.6 Chinese prickly ash, 3 numb green pepper, 3 galanga, 0.6 tsaoko, 0.5 rock sugar, 2 thick broad-bean sauce of 2 extra dry red wine of ginger
1.1 fructus amomi, 0.3 lemon-grass, 0.3 dried orange peel, 0.3 butter, 65 chickens' extract, 1 monosodium glutamate, 0.6 fermented soya bean, 0.6 fermented glutinour rice, 2 refined salt, 0.9 fennel fruit
0.3 Radix Glycyrrhizae 0.15 of fragrant 1 cloves.
6. the boiling method of bottom flavorings of spicy chaffy dish according to claim 5, which comprises the following steps:
(1) it sorting: chooses fresh, clean without silt, non-rot shallot, garlic, ginger；
(2) cut distribution raw material: the shallot after cleaning, garlic, ginger are shredded, chilli dissection, illiciumverum, fennel seeds, Radix Glycyrrhizae, fourth
Perfume, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemon-grass, dried orange peel and thick broad-bean sauce grind spare；
(3) it gets angry: 180 DEG C of butter heating being put into the above-mentioned shallot cut and fry to coke yellow to pull out and is abandoned.
7. tanning: butter merging heating container in be heated to temperature be 120~135 DEG C after be added it is above-mentioned cut grind it is spare
It is garlic, ginger, illiciumverum, fennel seeds, Radix Glycyrrhizae, cloves, Chinese prickly ash, numb green pepper, fructus amomi, galanga, cassia bark, tsaoko, spiceleaf, lemon-grass, old
Skin, chilli and thick broad-bean sauce stir evenly, and continue tanning 10~15 minutes, add rock sugar, fermented soya bean, fermented glutinour rice and are further continued for boiling
1~1.5 hour, container was heated from fire, chickens' extract, monosodium glutamate and refined salt is added and stirs evenly, cooling obtains chafing dish bottom flavorings；
(5) it stores: the chafing dish bottom flavorings in above-mentioned heating container being placed at air drying and are stored, it is on-demand, it can also be through killing
It is packed at 240 grams that bacterium handles sealed package.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112971047A (en) * | 2021-04-02 | 2021-06-18 | 郝兴华 | Spicy chicken with sesame and pepper |
| CN113317479A (en) * | 2021-07-06 | 2021-08-31 | 林高虹 | Preparation method of hotpot condiment |
| CN113662160A (en) * | 2021-08-16 | 2021-11-19 | 四川中恩创新实业集团有限公司 | Processing method of hotpot condiment |
| CN113679020A (en) * | 2021-08-23 | 2021-11-23 | 贵州省三好食品开发有限公司 | Hotpot condiment for spicy sheep and preparation method thereof |
| CN114766648A (en) * | 2022-01-19 | 2022-07-22 | 四川红福醉椒年代火锅有限公司 | A hot pot seasoning prepared from kava and its preparation method |
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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 |
| CN105249392A (en) * | 2015-09-09 | 2016-01-20 | 张美丽 | Spicy hot pot base material |
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- 2018-09-21 CN CN201811110690.0A patent/CN109198568A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011085A (en) * | 2014-04-24 | 2015-11-04 | 苏州要德食业有限公司 | Butter hotpot condiment formula |
| CN105249392A (en) * | 2015-09-09 | 2016-01-20 | 张美丽 | Spicy hot pot base material |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112971047A (en) * | 2021-04-02 | 2021-06-18 | 郝兴华 | Spicy chicken with sesame and pepper |
| CN113317479A (en) * | 2021-07-06 | 2021-08-31 | 林高虹 | Preparation method of hotpot condiment |
| CN113662160A (en) * | 2021-08-16 | 2021-11-19 | 四川中恩创新实业集团有限公司 | Processing method of hotpot condiment |
| CN113679020A (en) * | 2021-08-23 | 2021-11-23 | 贵州省三好食品开发有限公司 | Hotpot condiment for spicy sheep and preparation method thereof |
| CN114766648A (en) * | 2022-01-19 | 2022-07-22 | 四川红福醉椒年代火锅有限公司 | A hot pot seasoning prepared from kava and its preparation method |
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