CN109259171A - A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry - Google Patents
A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry Download PDFInfo
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- CN109259171A CN109259171A CN201811293591.0A CN201811293591A CN109259171A CN 109259171 A CN109259171 A CN 109259171A CN 201811293591 A CN201811293591 A CN 201811293591A CN 109259171 A CN109259171 A CN 109259171A
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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
- A23L23/00—Soups; Sauces; 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
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Abstract
The invention discloses the vanilla chafing dish bottom flavorings that one kind is not got angry, including following raw material: oil, chilli section, red oil bean cotyledon, Chinese prickly ash, ginger, garlic, fermented soya bean, illiciumverum, tsaoko, spiceleaf, kaempferia galamga, honeysuckle, florists Chrysould likehemum, salt, chickens' extract, monosodium glutamate, orange peel, lemon-grass, peppermint, fermented glutinour rice, white wine, cape jasmine, spirit grass, vanilla, Radix Glycyrrhizae；The production method of the bottom material are as follows: chilli section, Chinese prickly ash, ginger, garlic, illiciumverum, spiceleaf, red oil bean cotyledon, fermented soya bean, tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemon-grass, peppermint, cape jasmine, clever grass, vanilla, fermented glutinour rice, white wine, soup-stock, salt, chickens' extract and monosodium glutamate will be added after oil heating mixing and boil.The present invention is not only hot and savory, it looks good, smell good and taste good, while there is strengthening the spleen and stomach, protect liver, clearing damp, qi-regulating, analgesia, wind-dispelling, dredging collateral, clearing heat and removing internal heat and other effects, without containing substances such as essence, pigments, reduce the injury for eating spicy hot chafing dish to body, has opsonic action to human body instead.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, specifically a kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry.
Background technique
Sichuan cuisine is one of the eight big cuisines in China, and in the recipe of Sichuan cuisine, specific gravity shared by chafing dish is bigger, is propagated extensively,
The eating habit of people was become already.Modern youth is pursuing the stimulation in the sense of taste, during challenging the spicy limit, also
Injury of the food to body stomach should be reduced.
Existing river flavour chafing dish bottom material typically weighs spicy, all easy diarrhea and excessive internal heat after people many in this way are edible, this
Many inconvenience is resulted in.Therefore in the case where guaranteeing to look good, smell good and taste good, meet the temptation of taste bud, pursuing has greatly body
Nice do not get angry of benifit is the preceding line direction of chafing dish development.
Summary of the invention
The purpose of the present invention is to provide the vanilla chafing dish bottom flavorings and preparation method thereof that one kind is not got angry, to solve above-mentioned back
The problem of being proposed in scape technology.
To achieve the above object, the invention provides the following technical scheme:
A kind of vanilla chafing dish bottom flavorings that do not get angry, the raw material including following parts by weight:
350~500 parts of oil, 10~25 parts of chilli section, 20~50 parts of red oil bean cotyledon, 5~20 parts of Chinese prickly ash, ginger 10~30
Part, it is 5~20 parts of garlic, 5~20 parts of fermented soya bean, 5~10 parts octagonal, 5~15 parts of tsaoko, 3~10 parts of spiceleaf, 2~10 parts of kaempferia galamga, gold
5~10 parts of honeysuckle flower, 5~10 parts of florists Chrysould likehemum, 2~6 parts of salt, 4~10 parts of chickens' extract, 2~5 parts of monosodium glutamate, 5~20 parts of orange peel, lemongrass
5~10 parts of grass, 5~10 parts of peppermint, 2~8 parts of fermented glutinour rice, 2~6 parts of white wine, 5~20 parts of cape jasmine, 3~10 parts of spirit grass, vanilla 5~15
Part, 5~10 parts of Radix Glycyrrhizae.
As a further solution of the present invention: 400~450 parts of oil, 15~20 parts of chilli section, red oil bean cotyledon 30~40
Part, it is 10~15 parts of Chinese prickly ash, 15~25 parts of ginger, 10~15 parts of garlic, 10~15 parts of fermented soya bean, 7~9 parts octagonal, 8~12 parts of tsaoko,
5~8 parts of spiceleaf, 5~7 parts of kaempferia galamga, 7~9 parts of honeysuckle, 6~9 parts of florists Chrysould likehemum, 3~5 parts of salt, 6~8 parts of chickens' extract, monosodium glutamate 2~4
Part, 10~15 parts of orange peel, 7~9 parts of lemon-grass, 7~9 parts of peppermint, 4~6 parts of fermented glutinour rice, 3~5 parts of white wine, 10~15 parts of cape jasmine,
Clever 5~7 parts, 8~12 parts of vanilla, 6~9 parts of Radix Glycyrrhizae of grass.
As a further solution of the present invention: 430 parts of oil, 18 parts of chilli section, 35 parts of red oil bean cotyledon, 13 parts of Chinese prickly ash, ginger
It is 20 parts, 13 parts of garlic, 13 parts of fermented soya bean, 8 parts octagonal, 10 parts of tsaoko, 7 parts of spiceleaf, 6 parts of kaempferia galamga, 8 parts of honeysuckle, 7 parts of florists Chrysould likehemum, food
4 parts of salt, 7 parts of chickens' extract, 3 parts of monosodium glutamate, 13 parts of orange peel, 8 parts of lemon-grass, 8 parts of peppermint, 5 parts of fermented glutinour rice, 4 parts of white wine, 12 parts of cape jasmine,
Clever 6 parts, 10 parts of vanilla, 7 parts of Radix Glycyrrhizae of grass.
As a further solution of the present invention: the oil is vegetable oil or/and butter.
As a further solution of the present invention: the oil is that butter and vegetable oil equivalent form, vegetable oil using rapeseed oil,
One of corn oil, soybean oil or more than one combinations.
As a further solution of the present invention: the orange peel is fresh orange peel.
A kind of production method for the vanilla chafing dish bottom flavorings that do not get angry, comprising the following steps:
1) vegetable oil is poured into pot and is heated, butter are added when being 60-80 DEG C in oil temperature, continue to be heated to 100-120 DEG C；
2) chilli section, Chinese prickly ash, ginger, garlic, illiciumverum and spiceleaf high fire is added to stir-fry, red oil bean cotyledon and fermented soya bean is then added
It keeps stir-frying, turns small fire when the fragrance of fragrance sheds, tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemongrass are added into pot
Grass, peppermint, cape jasmine, spirit grass, Radix Glycyrrhizae and vanilla；
3) continue to heat and be added simultaneously fermented glutinour rice and white wine, soup-stock is added, salt, chickens' extract and monosodium glutamate are added thereto, no
Disconnected stirring and small fire tanning 1h.
As a further solution of the present invention: the soup-stock is the original soup that ox cylinder bone adds water to boil.
Compared with prior art, the beneficial effects of the present invention are: the chafing dish bottom flavorings that do not get angry of the invention, use a large amount of
The condiment such as fermented soya bean, garlic, ginger, Chinese prickly ash, bean cotyledon, illiciumverum, tsaoko, spiceleaf are made with stirring fry in oil, also containing peppermint, spirit grass, Cape jasmine
Son, florists Chrysould likehemum, honeysuckle, vanilla etc., it is not only hot and savory, it looks good, smell good and taste good, there is strong vanilla flavored when edible, greasy mention can be solved
It is fresh；There is contained condiment to have strengthening the spleen and stomach, protect liver, clearing damp, qi-regulating, analgesia, wind-dispelling, dredging collateral, clearing heat and removing internal heat and other effects simultaneously, no
Containing substances such as essence, pigments, reduce the injury for eating spicy hot chafing dish to body, have opsonic action to human body instead, after eating
It is not easy to get angry.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of vanilla chafing dish bottom flavorings that do not get angry, the raw material including following parts by weight:
350 parts of oil, it is 10 parts of chilli section, 20 parts of red oil bean cotyledon, 5 parts of Chinese prickly ash, 10 parts of ginger, 5 parts of garlic, 5 parts of fermented soya bean, octagonal
5 parts, 5 parts of tsaoko, 3 parts of spiceleaf, 2 parts of kaempferia galamga, 5 parts of honeysuckle, 5 parts of florists Chrysould likehemum, 2 parts of salt, 4 parts of chickens' extract, 2 parts of monosodium glutamate, orange peel 5
Part, 5 parts of lemon-grass, 5 parts of peppermint, 2 parts of fermented glutinour rice, 2 parts of white wine, 5 parts of cape jasmine, 3 parts, 5 parts of vanilla, 5 parts of Radix Glycyrrhizae of spirit grass.
A kind of production method for the vanilla chafing dish bottom flavorings that do not get angry, comprising the following steps:
1) vegetable oil is poured into pot and is heated, butter are added when being 60-80 DEG C in oil temperature, continue to be heated to 100-120 DEG C；
2) chilli section, Chinese prickly ash, ginger, garlic, illiciumverum and spiceleaf high fire is added to stir-fry, red oil bean cotyledon and fermented soya bean is then added
It keeps stir-frying, turns small fire when the fragrance of fragrance sheds, tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemongrass are added into pot
Grass, peppermint, cape jasmine, spirit grass, Radix Glycyrrhizae and vanilla；
3) continue to heat and be added simultaneously fermented glutinour rice and white wine, soup-stock is added, salt, chickens' extract and monosodium glutamate are added thereto, no
Disconnected stirring and small fire tanning 1h.
Embodiment 2
A kind of vanilla chafing dish bottom flavorings that do not get angry, the raw material including following parts by weight:
400 parts of oil, 15 parts of chilli section, 30 parts of red oil bean cotyledon, 10 parts of Chinese prickly ash, 15 parts of ginger, 10 parts of garlic, 10 parts of fermented soya bean,
It is 7 parts octagonal, 8 parts of tsaoko, 5 parts of spiceleaf, 5 parts of kaempferia galamga, 7 parts of honeysuckle, 6 parts of florists Chrysould likehemum, 3 parts of salt, 6 parts of chickens' extract, 2 parts of monosodium glutamate, tangerine
10 parts of sub- skin, 7 parts of lemon-grass, 7 parts of peppermint, 4 parts of fermented glutinour rice, 3 parts of white wine, 10 parts of cape jasmine, 5 parts, 8 parts of vanilla, 6 parts of Radix Glycyrrhizae of spirit grass.
A kind of production method for the vanilla chafing dish bottom flavorings that do not get angry, comprising the following steps:
1) vegetable oil is poured into pot and is heated, butter are added when being 60-80 DEG C in oil temperature, continue to be heated to 100-120 DEG C；
2) chilli section, Chinese prickly ash, ginger, garlic, illiciumverum and spiceleaf high fire is added to stir-fry, red oil bean cotyledon and fermented soya bean is then added
It keeps stir-frying, turns small fire when the fragrance of fragrance sheds, tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemongrass are added into pot
Grass, peppermint, cape jasmine, spirit grass, Radix Glycyrrhizae and vanilla；
3) continue to heat and be added simultaneously fermented glutinour rice and white wine, soup-stock is added, salt, chickens' extract and monosodium glutamate are added thereto, no
Disconnected stirring and small fire tanning 1h.
Embodiment 3
In the embodiment of the present invention, a kind of vanilla chafing dish bottom flavorings that do not get angry, the raw material including following parts by weight:
430 parts of oil, 18 parts of chilli section, 35 parts of red oil bean cotyledon, 13 parts of Chinese prickly ash, 20 parts of ginger, 13 parts of garlic, 13 parts of fermented soya bean,
It is 8 parts octagonal, 10 parts of tsaoko, 7 parts of spiceleaf, 6 parts of kaempferia galamga, 8 parts of honeysuckle, 7 parts of florists Chrysould likehemum, 4 parts of salt, 7 parts of chickens' extract, 3 parts of monosodium glutamate, tangerine
13 parts of sub- skin, 8 parts of lemon-grass, 8 parts of peppermint, 5 parts of fermented glutinour rice, 4 parts of white wine, 12 parts of cape jasmine, 6 parts, 10 parts of vanilla, 7 parts of Radix Glycyrrhizae of spirit grass.
A kind of production method for the vanilla chafing dish bottom flavorings that do not get angry, comprising the following steps:
1) vegetable oil is poured into pot and is heated, butter are added when being 60-80 DEG C in oil temperature, continue to be heated to 100-120 DEG C；
2) chilli section, Chinese prickly ash, ginger, garlic, illiciumverum and spiceleaf high fire is added to stir-fry, red oil bean cotyledon and fermented soya bean is then added
It keeps stir-frying, turns small fire when the fragrance of fragrance sheds, tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemongrass are added into pot
Grass, peppermint, cape jasmine, spirit grass, Radix Glycyrrhizae and vanilla；
3) continue to heat and be added simultaneously fermented glutinour rice and white wine, soup-stock is added, salt, chickens' extract and monosodium glutamate are added thereto, no
Disconnected stirring and small fire tanning 1h.
Embodiment 4
A kind of vanilla chafing dish bottom flavorings that do not get angry, the raw material including following parts by weight:
450 parts of oil, 20 parts of chilli section, 40 parts of red oil bean cotyledon, 15 parts of Chinese prickly ash, 25 parts of ginger, 15 parts of garlic, 15 parts of fermented soya bean,
It is 9 parts octagonal, 12 parts of tsaoko, 8 parts of spiceleaf, 7 parts of kaempferia galamga, 9 parts of honeysuckle, 9 parts of florists Chrysould likehemum, 5 parts of salt, 8 parts of chickens' extract, 4 parts of monosodium glutamate, tangerine
15 parts of sub- skin, 9 parts of lemon-grass, 9 parts of peppermint, 6 parts of fermented glutinour rice, 5 parts of white wine, 15 parts of cape jasmine, 7 parts, 12 parts of vanilla, 9 parts of Radix Glycyrrhizae of spirit grass.
A kind of production method for the vanilla chafing dish bottom flavorings that do not get angry, comprising the following steps:
1) vegetable oil is poured into pot and is heated, butter are added when being 60-80 DEG C in oil temperature, continue to be heated to 100-120 DEG C；
2) chilli section, Chinese prickly ash, ginger, garlic, illiciumverum and spiceleaf high fire is added to stir-fry, red oil bean cotyledon and fermented soya bean is then added
It keeps stir-frying, turns small fire when the fragrance of fragrance sheds, tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemongrass are added into pot
Grass, peppermint, cape jasmine, spirit grass, Radix Glycyrrhizae and vanilla；
3) continue to heat and be added simultaneously fermented glutinour rice and white wine, soup-stock is added, salt, chickens' extract and monosodium glutamate are added thereto, no
Disconnected stirring and small fire tanning 1h.
Embodiment 5
A kind of vanilla chafing dish bottom flavorings that do not get angry, the raw material including following parts by weight:
500 parts of oil, 25 parts of chilli section, 50 parts of red oil bean cotyledon, 20 parts of Chinese prickly ash, 30 parts of ginger, 20 parts of garlic, 20 parts of fermented soya bean,
It is 10 parts octagonal, 15 parts of tsaoko, 10 parts of spiceleaf, 10 parts of kaempferia galamga, 10 parts of honeysuckle, 10 parts of florists Chrysould likehemum, 6 parts of salt, 10 parts of chickens' extract, monosodium glutamate
5 parts, 20 parts of orange peel, 10 parts of lemon-grass, 10 parts of peppermint, 8 parts of fermented glutinour rice, 6 parts of white wine, 20 parts of cape jasmine, 10 parts of spirit grass, vanilla 15
Part, 10 parts of Radix Glycyrrhizae.
A kind of production method for the vanilla chafing dish bottom flavorings that do not get angry, comprising the following steps:
1) vegetable oil is poured into pot and is heated, butter are added when being 60-80 DEG C in oil temperature, continue to be heated to 100-120 DEG C；
2) chilli section, Chinese prickly ash, ginger, garlic, illiciumverum and spiceleaf high fire is added to stir-fry, red oil bean cotyledon and fermented soya bean is then added
It keeps stir-frying, turns small fire when the fragrance of fragrance sheds, tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemongrass are added into pot
Grass, peppermint, cape jasmine, spirit grass, Radix Glycyrrhizae and vanilla；
3) continue to heat and be added simultaneously fermented glutinour rice and white wine, soup-stock is added, salt, chickens' extract and monosodium glutamate are added thereto, no
Disconnected stirring and small fire tanning 1h.
Comparative test
The chafing dish bottom flavorings and commercially available chafing dish bottom flavorings that comparative test is not got angry with embodiment 1-6 compare experiment, select
The chafing dish bottom flavorings (embodiment 1-6) and commercially available chafing dish bottom flavorings that the present invention does not get angry, it is instant to 50 healthy population detections at random
Mouthfeel, the same day it is edible after whether get angry or diarrhea and whether next day gets angry or diarrhea, the results are shown in Table 1:
Table 1
By being detected in table 1 it can be found that the chafing dish bottom flavorings that do not get angry in the present invention use fermented soya bean, garlic, ginger, flower
The condiment such as green pepper, bean cotyledon, illiciumverum, tsaoko, spiceleaf are made with stirring fry in oil, and also contain peppermint, clever grass, cape jasmine, florists Chrysould likehemum, honeysuckle etc.,
It is not only hot and savory, look good, smell good and taste good, while have contained condiment have strengthening the spleen and stomach, protect liver, clearing damp, qi-regulating, analgesia, wind-dispelling,
Dredging collateral, clearing heat and removing internal heat and other effects reduce the injury for eating spicy hot chafing dish to body without containing substances such as essence, pigments, right instead
Human body has opsonic action, effectively controls and gets angry after eating Sichuan spicy and hot chafing dish and the problem of diarrhea.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.In addition, it should be understood that although this specification is described in terms of embodiments, but it is not each
Embodiment only contains an independent technical solution, and this description of the specification is merely for the sake of clarity, this field
Technical staff should consider the specification as a whole, and the technical solutions in the various embodiments may also be suitably combined, form this
The other embodiments that field technical staff is understood that.
Claims (8)
1. the vanilla chafing dish bottom flavorings that one kind is not got angry, which is characterized in that the raw material including following parts by weight:
350~500 parts of oil, 10~25 parts of chilli section, 20~50 parts of red oil bean cotyledon, 5~20 parts of Chinese prickly ash, 10~30 parts of ginger, greatly
It is 5~20 parts of garlic, 5~20 parts of fermented soya bean, 5~10 parts octagonal, 5~15 parts of tsaoko, 3~10 parts of spiceleaf, 2~10 parts of kaempferia galamga, honeysuckle 5
~10 parts, 5~10 parts of florists Chrysould likehemum, 2~6 parts of salt, 4~10 parts of chickens' extract, 2~5 parts of monosodium glutamate, 5~20 parts of orange peel, lemon-grass 5~
10 parts, 5~10 parts of peppermint, 2~8 parts of fermented glutinour rice, 2~6 parts of white wine, 5~20 parts of cape jasmine, 3~10 parts of spirit grass is 5~15 parts of vanilla, sweet
Grass 5~10.
2. the vanilla chafing dish bottom flavorings that one kind according to claim 1 is not got angry, which is characterized in that including following parts by weight
Raw material: 400~450 parts of oil, 15~20 parts of chilli section, 30~40 parts of red oil bean cotyledon, 10~15 parts of Chinese prickly ash, 15~25 parts of ginger,
It is 10~15 parts of garlic, 10~15 parts of fermented soya bean, 7~9 parts octagonal, 8~12 parts of tsaoko, 5~8 parts of spiceleaf, 5~7 parts of kaempferia galamga, honeysuckle
7~9 parts, 6~9 parts of florists Chrysould likehemum, 3~5 parts of salt, 6~8 parts of chickens' extract, 2~4 parts of monosodium glutamate, 10~15 parts of orange peel, lemon-grass 7~9
Part, 7~9 parts of peppermint, 4~6 parts of fermented glutinour rice, 3~5 parts of white wine, 10~15 parts of cape jasmine, 5~7 parts of spirit grass, 8~12 parts of vanilla, Radix Glycyrrhizae 6
~9 parts.
3. the vanilla chafing dish bottom flavorings that one kind according to claim 1 is not got angry, which is characterized in that including following parts by weight
Raw material: 18 parts of chilli section, 35 parts of red oil bean cotyledon, 13 parts of Chinese prickly ash, 20 parts of ginger, 13 parts of garlic, 13 parts of fermented soya bean, 8 parts octagonal, tsaoko
It is 10 parts, 7 parts of spiceleaf, 6 parts of kaempferia galamga, 8 parts of honeysuckle, 7 parts of florists Chrysould likehemum, 4 parts of salt, 7 parts of chickens' extract, 3 parts of monosodium glutamate, 13 parts of orange peel, fragrant
8 parts of cogongrass, 8 parts of peppermint, 5 parts of fermented glutinour rice, 4 parts of white wine, 12 parts of cape jasmine, 6 parts, 10 parts of vanilla, 7 parts of Radix Glycyrrhizae of spirit grass.
4. the vanilla chafing dish bottom flavorings that one kind according to claim 1 is not got angry, which is characterized in that the oil is vegetable oil
Or/and butter.
5. the vanilla chafing dish bottom flavorings that one kind according to claim 4 is not got angry, which is characterized in that the oil is butter and plant
Object oil equivalent composition, vegetable oil is using one of rapeseed oil, corn oil, soybean oil or more than one combinations.
6. the vanilla chafing dish bottom flavorings that one kind according to claim 1 is not got angry, which is characterized in that the orange peel is fresh
Orange peel.
7. it is a kind of according to claim 1~6 in any vanilla chafing dish bottom flavorings that do not get angry production method, feature exists
In, comprising the following steps:
1) vegetable oil is poured into pot and is heated, butter are added when being 60-80 DEG C in oil temperature, continue to be heated to 100-120 DEG C；
2) chilli section, Chinese prickly ash, ginger, garlic, illiciumverum and spiceleaf high fire is added to stir-fry, red oil bean cotyledon is then added and fermented soya bean continue
Stir-frying, turn small fire when the fragrance of fragrance sheds, into pot be added tsaoko, kaempferia galamga, honeysuckle, florists Chrysould likehemum, orange peel, lemon-grass,
Peppermint, cape jasmine, spirit grass, Radix Glycyrrhizae and vanilla；
3) continue to heat and be added simultaneously fermented glutinour rice and white wine, soup-stock is added, salt, chickens' extract and monosodium glutamate are added thereto, constantly stirred
It mixes and small fire boils 1h.
8. the production method for the vanilla chafing dish bottom flavorings that one kind according to claim 7 is not got angry, which is characterized in that the height
Soup is the original soup that ox cylinder bone adds water to boil.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279068A (en) * | 2019-07-22 | 2019-09-27 | 屈雨玲 | Beef plate face and preparation method thereof |
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