CN109430792A - A kind of Hawk tea chafing dish - Google Patents
A kind of Hawk tea chafing dish Download PDFInfo
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- CN109430792A CN109430792A CN201811324803.7A CN201811324803A CN109430792A CN 109430792 A CN109430792 A CN 109430792A CN 201811324803 A CN201811324803 A CN 201811324803A CN 109430792 A CN109430792 A CN 109430792A
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- 241001122767 Theaceae Species 0.000 title claims description 53
- 244000291564 Allium cepa Species 0.000 claims abstract description 25
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 25
- 238000001802 infusion Methods 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 230000008961 swelling Effects 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims abstract description 6
- 239000011435 rock Substances 0.000 claims abstract description 6
- 235000013616 tea Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000004575 stone Substances 0.000 claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims description 15
- 239000006002 Pepper Substances 0.000 claims description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 241000722363 Piper Species 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 12
- 241000234314 Zingiber Species 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000062245 Hedychium flavescens Species 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 241000310089 Zingiber kawagoi Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 101100027969 Caenorhabditis elegans old-1 gene Proteins 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000686 essence Substances 0.000 claims 1
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 210000002700 urine Anatomy 0.000 abstract description 3
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 2
- 201000007100 Pharyngitis Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000009438 liyan Substances 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 3
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- 235000014347 soups Nutrition 0.000 description 2
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- 235000011950 custard Nutrition 0.000 description 1
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- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a kind of Hawk tea chafing dish, special taste of the present invention, health care, be fond of eating it is oiliness；The present invention includes chafing dish bottom flavorings, chafing dish old oil, eagle tea, garlic, shallot, chickens' extract, monosodium glutamate, rock sugar, fermented glutinour rice；It is always oily by Hawk tea frying chafing dish, while keeping tradition oily chafing dish flavor always, the stereovision of chafing dish taste is increased, brings different mouthfeels for the old oil of chafing dish；Pass through the old oil of eagle tea infusion chafing dish, chafing dish bottom flavorings, utilize the healthcare function of Hawk tea, play the role of appetizing solve greasy, clearing heat and moistening lung, liyan jiedu, solve the problems, such as people's blocked shot easily get angry, from head to foot it is scorching, mouthfeel tongue is dry, constipation, yellow urine, swelling and sore throat.
Description
Technical field
The present invention relates to field of food, and in particular to a kind of Hawk tea chafing dish.
Background technique
Chafing dish, Gu claim " antique custard ", because food put into boiling water when issue " thud " sound due to gain the name, it be China original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.Chafing dish is generally referred to using pot as utensil, with heat source enamelware pot, with water or soup
It is boiled to rinse the cooking method of cooking food, while being also referred to as cookware used in this cooking method.Its characteristic is eaten when boiling, and is eaten
When food it is still steaming hot, soup object unification.Conveniently Popular Characteristic is esthetically acceptable to the consumers and likes chafing dish, especially
The dry weather of northern area cold is very big by chafing dish market potential, has the chongqing chafing dish famous with " numb, peppery, boiling hot ", to rinse sheep
Meat is that chafing dish and New School's chafing dish are sent in the north of main representative.But with the continuous improvement of people's living standards, requirement to chafing dish
Also higher and higher, while pursuing taste, also more focus on the requirement to health and nutrition, on the people of frequent blocked shot is easy
Fire, feel from head to foot it is scorching, mouthfeel tongue is dry, somebody also has constipation, yellow urine, swelling and sore throat, the quality of chafing dish depends on chafing dish
Formula, so traditional chafing dish formula is no longer satisfied the demand of people.
Summary of the invention
In order to solve the problems in the existing technology, the present invention provides a kind of Hawk tea chafing dish, have health care,
It is fond of eating feature oiliness, that taste is unique.
Technical proposal that the invention solves the above-mentioned problems are as follows: a kind of Hawk tea chafing dish, including the old oil of chafing dish bottom flavorings, chafing dish,
Eagle tea, garlic, shallot, chickens' extract, monosodium glutamate, rock sugar, fermented glutinour rice；
Step 1, the preparation of chafing dish bottom flavorings:
(1) raw material is weighed: according to parts by weight, 10 parts of buffalo oil, 30 parts of shallot, 1 part of ginger, 2 parts of Pixian bean sauce, 1 part of garlic,
0.1 part of white wine, 0.1 part of fermented glutinour rice, 6 parts of the red zi ba pepper of stone column, 1 part of Hanyuan tribute green pepper, 1 part of pericarpium zanthoxyli schinifolii
(2) buffalo oil is put into pot, burns 90-100 DEG C, lower shallot is pulled out after shallot is fried；Ginger is put into buffalo oil cauldron again
Middle stir-frying is to seventy percent dry；Then Pixian bean sauce is put into pot, after the red that stir-fries out, high fire is kept stir-frying 30 minutes, is turned small
Fire；The red zi ba pepper of stone column, Hanyuan tribute green pepper, pericarpium zanthoxyli schinifolii are put into pot, small fire stir-fries 20 minutes 2 hours；It is put into again into pot
Storage is pulled in fermented glutinour rice, white wine, garlic, small fire stir-frying out after ten minutes；
Step 2, the preparation of the old oil of chafing dish:
(1) raw material is weighed: according to parts by weight, 2 parts of Pixian bean sauce, 10 parts of the red zi ba pepper of stone column, 1 part of Chinese prickly ash, buffalo oil
It is 20 parts, 0.3 part of spiceleaf, 0.1 part of zingiber kawagoii, 5 parts of Hawk tea, 3 parts of ginger, 0.1 part octagonal, 2 parts of shallot, 0.01 part of cloves, fennel seeds
0.06 part, 1 part of pericarpium zanthoxyli schinifolii, 100 parts of water；
(2) buffalo oil is put into pot, burns 90-100 DEG C, lower shallot is pulled out after shallot is fried；
(3) it is put into Hawk tea in Xiang Shuiniu oil cauldron, stir-frying is fried in dry Hawk tea after excessive moisture, and the red Ci of strong yellow ginger, stone column is put into
Cake capsicum, bean paste, high fire stir-fry 15-25 minutes after turn small fire, be subsequently placed into spiceleaf, cloves, illiciumverum, zingiber kawagoii, fennel seeds,
Pericarpium zanthoxyli schinifolii, Chinese prickly ash stir-frying uniformly, place into 50 parts of water, after small fire infusion 2 hours, residue filters all in pot are pulled out, in pot
Remaining liq is infusion successfully old oil；
(4) 50 parts of water are added into infusion successfully old oil makes water-oil separating, then the old oil floated on the water surface is pulled out；
(5) the old oil pulled out in (4) is put into pot, first high fire infusion 5 minutes, then turns small fire infusion 30 minutes, it is extra to boil dry
Pull storage after moisture out；
Step 3, the preparation of Hawk tea chafing dish:
(1) weigh raw material: old 1 part of the oil of 0.8 part of chafing dish bottom flavorings, chafing dish, 4 parts of eagle tea, 0.02 part of garlic, 0.02 part of shallot,
0.02 part of chickens' extract, 0.02 part of monosodium glutamate, 0.004 part of rock sugar, 0.004 part of fermented glutinour rice；
(2) it mixes infusion: above-mentioned raw materials being added into pot, infusion of opening fire.
The pericarpium zanthoxyli schinifolii is river south pericarpium zanthoxyli schinifolii, and ginger is strong yellow ginger.
The manufacturing method of the red zi ba pepper of stone column is, stone column pimiento is soft with boiling water, after draining away the water, then uses
Blender blends.
Hawk tea in the step 2 is the eagle tealeaves after absorbing water swelling, and the water suction swelling time is 3-8 minutes.
Eagle tea in the step 3 is gained tea after filtering tea after Hawk tea is brewed；Hawk tea bubble system
When, according to parts by weight, Hawk tea: the weight ratio of water is 1:20.
The present invention have the utility model has the advantages that special taste of the present invention, health care, be fond of eating it is oiliness；Pass through Hawk tea frying fire
The old oil of pot increases the stereovision of chafing dish taste while keeping traditional old oily chafing dish flavor, brings difference for the old oil of chafing dish
Mouthfeel；It plays appetizing using the healthcare function of Hawk tea by the old oil of eagle tea infusion chafing dish, chafing dish bottom flavorings and solves greasy, heat-clearing
Moistening lung, the effect of liyan jiedu, solve people's blocked shot easily get angry, from head to foot it is scorching, mouthfeel tongue is dry, constipation, yellow urine, throat are swollen
The problem of pain.
Specific embodiment
The present invention is further illustrated With reference to embodiment.
A kind of Hawk tea chafing dish, including chafing dish bottom flavorings, chafing dish old oil, eagle tea, garlic, shallot, chickens' extract, monosodium glutamate, ice
Sugar, fermented glutinour rice；
Step 1, the preparation of chafing dish bottom flavorings:
(1) raw material is weighed: according to parts by weight, 10 parts of buffalo oil, 30 parts of shallot, 1 part of ginger, 2 parts of Pixian bean sauce, 1 part of garlic,
0.1 part of white wine, 0.1 part of fermented glutinour rice, 6 parts of the red zi ba pepper of stone column, 1 part of Hanyuan tribute green pepper, 1 part of pericarpium zanthoxyli schinifolii
(2) buffalo oil is put into pot, burns 90-100 DEG C, lower shallot is pulled out after shallot is fried；Ginger is put into buffalo oil cauldron again
Middle stir-frying is to seventy percent dry；Then Pixian bean sauce is put into pot, after the red that stir-fries out, high fire is kept stir-frying 30 minutes, is turned small
Fire；The red zi ba pepper of stone column, Hanyuan tribute green pepper, pericarpium zanthoxyli schinifolii are put into pot, small fire stir-fries 20 minutes 2 hours；It is put into again into pot
Storage is pulled in fermented glutinour rice, white wine, garlic, small fire stir-frying out after ten minutes；
Step 2, the preparation of the old oil of chafing dish:
(1) raw material is weighed: according to parts by weight, 2 parts of Pixian bean sauce, 10 parts of the red zi ba pepper of stone column, 1 part of Chinese prickly ash, buffalo oil
It is 20 parts, 0.3 part of spiceleaf, 0.1 part of zingiber kawagoii, 5 parts of Hawk tea, 3 parts of ginger, 0.1 part octagonal, 2 parts of shallot, 0.01 part of cloves, fennel seeds
0.06 part, 1 part of pericarpium zanthoxyli schinifolii, 100 parts of water；
(2) buffalo oil is put into pot, burns 90-100 DEG C, lower shallot is pulled out after shallot is fried；
(3) it is put into Hawk tea in Xiang Shuiniu oil cauldron, stir-frying is fried in dry Hawk tea after excessive moisture, and the red Ci of strong yellow ginger, stone column is put into
Cake capsicum, bean paste, high fire stir-frying turn small fire after twenty minutes, are subsequently placed into spiceleaf, cloves, illiciumverum, zingiber kawagoii, fennel seeds, blueness
Chinese prickly ash, Chinese prickly ash stir-frying uniformly, place into 50 parts of water, after small fire infusion 2 hours, residue filters all in pot are pulled out, remain in pot
Extraction raffinate body is infusion successfully old oil；
(4) 50 parts of water are added into infusion successfully old oil makes water-oil separating, then the old oil floated on the water surface is pulled out；
(5) the old oil pulled out in (4) is put into pot, first high fire infusion 5 minutes, then turns small fire infusion 30 minutes, it is extra to boil dry
Pull storage after moisture out；
Step 3, the preparation of Hawk tea chafing dish:
(1) weigh raw material: old 1 part of the oil of 0.8 part of chafing dish bottom flavorings, chafing dish, 4 parts of eagle tea, 0.02 part of garlic, 0.02 part of shallot,
0.02 part of chickens' extract, 0.02 part of monosodium glutamate, 0.004 part of rock sugar, 0.004 part of fermented glutinour rice；
(2) it mixes infusion: above-mentioned raw materials being added into pot, infusion of opening fire.
In the step 1, step 2, pericarpium zanthoxyli schinifolii is river south pericarpium zanthoxyli schinifolii, and ginger is strong yellow ginger.
The manufacturing method of the red zi ba pepper of stone column in the step 1, step 2 is, stone column pimiento is soft with boiling water,
After draining away the water, then blended with blender.
Hawk tea in the step 2 is the eagle tealeaves after absorbing water swelling, and the water suction swelling time is 3-8 minutes.
Eagle tea in the step 3 is gained tea after filtering tea after Hawk tea is brewed；Hawk tea bubble system
When, according to parts by weight, Hawk tea: the weight ratio of water is 1:20.
Many other changes and remodeling can be made by not departing from the spirit and scope of the present invention.It should be appreciated that the present invention is not
It is limited to specific embodiment, the scope of the present invention is defined by the following claims.
Claims (5)
1. a kind of Hawk tea chafing dish, which is characterized in that including chafing dish bottom flavorings, chafing dish old oil, eagle tea, garlic, shallot, chicken
Essence, monosodium glutamate, rock sugar, fermented glutinour rice；
Step 1, the preparation of chafing dish bottom flavorings:
(1) raw material is weighed: according to parts by weight, 10 parts of buffalo oil, 30 parts of shallot, 1 part of ginger, 2 parts of Pixian bean sauce, 1 part of garlic,
0.1 part of white wine, 0.1 part of fermented glutinour rice, 6 parts of the red zi ba pepper of stone column, 1 part of Hanyuan tribute green pepper, 1 part of pericarpium zanthoxyli schinifolii
(2) buffalo oil is put into pot, burns 90-100 DEG C, lower shallot is pulled out after shallot is fried；Ginger is put into buffalo oil cauldron again
Middle stir-frying is to seventy percent dry；Then Pixian bean sauce is put into pot, after the red that stir-fries out, high fire is kept stir-frying 30 minutes, is turned small
Fire；The red zi ba pepper of stone column, Hanyuan tribute green pepper, pericarpium zanthoxyli schinifolii are put into pot, small fire stir-fries 20 minutes 2 hours；It is put into again into pot
Storage is pulled in fermented glutinour rice, white wine, garlic, small fire stir-frying out after ten minutes；
Step 2, the preparation of the old oil of chafing dish:
(1) raw material is weighed: according to parts by weight, 2 parts of Pixian bean sauce, 10 parts of the red zi ba pepper of stone column, 1 part of Chinese prickly ash, buffalo oil
It is 20 parts, 0.3 part of spiceleaf, 0.1 part of zingiber kawagoii, 5 parts of Hawk tea, 3 parts of ginger, 0.1 part octagonal, 2 parts of shallot, 0.01 part of cloves, fennel seeds
0.06 part, 1 part of pericarpium zanthoxyli schinifolii, 100 parts of water；
(2) buffalo oil is put into pot, burns 90-100 DEG C, lower shallot is pulled out after shallot is fried；
(3) it is put into Hawk tea in Xiang Shuiniu oil cauldron, stir-frying is fried in dry Hawk tea after excessive moisture, and the red Ci of strong yellow ginger, stone column is put into
Cake capsicum, bean paste, high fire stir-fry 15-25 minutes after turn small fire, be subsequently placed into spiceleaf, cloves, illiciumverum, zingiber kawagoii, fennel seeds,
Pericarpium zanthoxyli schinifolii, Chinese prickly ash stir-frying uniformly, place into 50 parts of water, after small fire infusion 2 hours, residue filters all in pot are pulled out, in pot
Remaining liq is infusion successfully old oil；
(4) 50 parts of water are added into infusion successfully old oil makes water-oil separating, then the old oil floated on the water surface is pulled out；
(5) the old oil pulled out in (4) is put into pot, first high fire infusion 5 minutes, then turns small fire infusion 30 minutes, it is extra to boil dry
Pull storage after moisture out；
Step 3, the preparation of Hawk tea chafing dish:
(1) weigh raw material: old 1 part of the oil of 0.8 part of chafing dish bottom flavorings, chafing dish, 4 parts of eagle tea, 0.02 part of garlic, 0.02 part of shallot,
0.02 part of chickens' extract, 0.02 part of monosodium glutamate, 0.004 part of rock sugar, 0.004 part of fermented glutinour rice；
(2) it mixes infusion: above-mentioned raw materials being added into pot, infusion of opening fire.
2. a kind of Hawk tea chafing dish as described in claim 1, which is characterized in that the pericarpium zanthoxyli schinifolii is river south pericarpium zanthoxyli schinifolii, Jiang Wei
Strong yellow ginger.
3. a kind of Hawk tea chafing dish as described in claim 1, which is characterized in that the manufacturing method of the red zi ba pepper of stone column
For, stone column pimiento is soft with boiling water, after draining away the water, then blended with blender.
4. a kind of Hawk tea chafing dish as described in claim 1, which is characterized in that the Hawk tea in the step 2 is water suction bubble
Eagle tealeaves after swollen, water suction swelling time are 3-8 minutes.
5. a kind of Hawk tea chafing dish as described in claim 1, which is characterized in that the eagle tea in the step 3 is eagle
After tea is brewed, gained tea after filtering tea；When Hawk tea bubble, according to parts by weight, Hawk tea: the weight ratio of water is 1:
20。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088828A (en) * | 2022-06-14 | 2022-09-23 | 桂林理工大学 | Oil tea hotpot condiment and preparation method thereof |
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