CN109674013A - Be not easy remaining fragrance in chafing dish bottom flavorings on clothing and preparation method thereof, use - Google Patents
Be not easy remaining fragrance in chafing dish bottom flavorings on clothing and preparation method thereof, use Download PDFInfo
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- CN109674013A CN109674013A CN201910072342.7A CN201910072342A CN109674013A CN 109674013 A CN109674013 A CN 109674013A CN 201910072342 A CN201910072342 A CN 201910072342A CN 109674013 A CN109674013 A CN 109674013A
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- parts
- clothing
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- chafing dish
- dish bottom
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000014121 butter Nutrition 0.000 claims abstract description 51
- 239000004615 ingredient Substances 0.000 claims abstract description 32
- 244000291564 Allium cepa Species 0.000 claims abstract description 18
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 9
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- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims description 67
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- 238000004140 cleaning Methods 0.000 claims description 3
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
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- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
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- 239000008103 glucose Substances 0.000 description 2
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000004371 Panax ginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses it is a kind of be not easy remaining fragrance in chafing dish bottom flavorings on clothing and preparation method thereof, use.It includes major ingredient and ingredient that this, which is not easy remaining fragrance in the chafing dish bottom flavorings on clothing, and major ingredient is the butter that parts by weight are 100 parts；The ingredient includes the raw material of following parts by weight: 5-7 parts of Chinese prickly ash；Capsicum saves 13-15 parts；1-2 parts of beans mothers and sons；0.03-0.12 parts of rock sugar；2-3 parts of old ginger；3-4 parts of garlic；3-4 parts of shallot；3-4 parts of onion；1-2 parts of fermented glutinour rice.The remaining fragrance that is not easy in the present invention has nutritive value height in the chafing dish bottom flavorings on clothing, and is free of additive, is not easy the advantages of remaining excessive smell on the clothing of consumer.Remaining fragrance is not easy in the preparation method of the chafing dish bottom flavorings on clothing in the present invention, has the advantages that easy to operate, maximum possible retains nutriment.
Description
Technical field
The present invention relates to food technology fields, more specifically, it relates to which a kind of remaining fragrance that is not easy is in the fire on clothing
Flavoring food and preparation method thereof uses.
Background technique
Chafing dish has long history in China, is liked since its is convenient by the majority of consumers, is especially existed
Cold winter, reeky chafing dish are even more to warm their hearts.
The quality and taste of chafing dish, which depend primarily on, is not easy remaining fragrance in the quality and taste of the chafing dish bottom flavorings on clothing,
China is vast in territory, and there is also differences for the consumer favorite taste in various regions, therefore, occurs different taste on the market not
Easy remaining fragrance is in the chafing dish bottom flavorings on clothing.
The Chinese patent that application publication number is CN104256465A, data of publication of application is on 01 07th, 2015 discloses one
Kind is not easy remaining fragrance in the chafing dish bottom flavorings on clothing, is made of the raw material of following parts by weight: 6-10 parts of chicken powder, chickens' extract 6-10
Part, 6-10 parts of delicate flavour king, 6-10 parts of meat treasured king, 6-10 parts of glucose, No. 1 6-10 parts, 6-10 parts of salt compounded of iodine of specially fresh.
Raw material used in the prior art contains a large amount of delicate flavour king, meat treasured king, the additives such as specially fresh 1,
In, it is not easy remaining fragrance and mainly passes through above-mentioned additive in the fragrance of the chafing dish bottom flavorings on clothing to be obtained, and it is fragrant to be not easy residual
Taste nutritive value existing for the chafing dish bottom flavorings itself on clothing is lower.At the same time, during boiling chafing dish, these additions
Agent can largely diffuse because being heated given out smell and cause to be covered by smell on the clothing of consumer, thus
Cause to eat up after chafing dish that remaining taste is excessive on clothing.
Summary of the invention
In view of the deficienciess of the prior art, the first purpose of this invention is that providing one kind is not easy remaining fragrance in clothing
Chafing dish bottom flavorings on object with nutritive value height, and are free of additive, are not easy to remain excessive gas on the clothing of consumer
The advantages of taste.
Second object of the present invention is to provide a kind of remaining fragrance that is not easy in the preparation side of the chafing dish bottom flavorings on clothing
Method has the advantages that easy to operate, maximum possible retains nutriment.
Third object of the present invention is to provide a kind of remaining fragrance that is not easy in the use of the chafing dish bottom flavorings on clothing, makes
It is when boiling chafing dish, taste mellow and full of nutrition.
To realize above-mentioned first purpose, the present invention provides the following technical scheme that
In the chafing dish bottom flavorings on clothing, including major ingredient and ingredient, the major ingredient is that parts by weight are 100 for a kind of remaining fragrance that is not easy
The butter of part；The ingredient includes the raw material of following parts by weight:
5-7 parts of Chinese prickly ash；
Capsicum saves 13-15 parts；
1-2 parts of beans mothers and sons；
0.03-0.12 parts of rock sugar；
2-3 parts of old ginger；
3-4 parts of garlic；
3-4 parts of shallot；
3-4 parts of onion；
1-2 parts of fermented glutinour rice.
By using above-mentioned technical proposal, it is used as major ingredient using butter in the present invention, it is full of nutrition, and using the work such as Chinese prickly ash
For ingredient, the additive vulnerable to heat volatilization such as other fragrant agents is not added, and materials are natural.Although being not easy residual perfume in the present invention
Taste does not add the existing remaining fragrance that is not easy of fragrant agent in the chafing dish bottom flavorings on clothing in the fragrance of the chafing dish bottom flavorings on clothing
Foot, but to the body fanout free region of consumer.
The remaining fragrance that is not easy in the present invention removes ox by old ginger, garlic, shallot, onion in the chafing dish bottom flavorings on clothing
Fishy smell in oil is saved by Chinese prickly ash, capsicum and assigns some excitements to the mellow mouthfeel of butter；And fermented glutinour rice has fresh and sweet mouthfeel
And fragrance, ethanol content is extremely low, and peomotes stomach rich in carbohydrate, protein, B family vitamin and minerals etc.
It digests, addition fermented glutinour rice can reduce the greasy feeling of butter in the present invention.Remaining fragrance is not easy in clothing in the adjustable present invention of rock sugar
The mouthfeel of chafing dish bottom flavorings on object, and the addition of beans mothers and sons facilitate promotion and are not easy remaining fragrance in the chafing dish bottom flavorings on clothing
Flavor sense.
The remaining fragrance that is not easy in the present invention facilitates in the chafing dish bottom flavorings on clothing with the lengthening of mutton cooked in a chafing pot time
It is substantially soluble in the taste for obtaining ingredient therein in butter, and mildly, enduringly gives out.Again since these tastes come from
Pure natural food materials, it is additive-free, it is not easy to remain more taste on consumer's clothing.
Further preferably are as follows: the butter are obtained using following steps refining:
Step A1 by beef fat cleaning, is drained naturally, then is cut into bulk of uniform size；
Step A2, by be cut into block-like beef fat 200-220 DEG C at a temperature of refine 2.5-3.5h, then at 100-120 DEG C
At a temperature of refine 0.5-1h, obtain butter；
In the step A2, solid impurity is constantly removed.
By using above-mentioned technical proposal, in step A1, beef fat is drained naturally, is not easy during high temperature oil refining
The phenomenon that splashing improves safety.It is uniformly blocky that beef fat is cut into size, can be made during oil refining
Refine oil more uniform, the phenomenon that being less prone to burned.
It in step A2, is refined oil by the way of first high temperature again higher temperatures, can not only make tanning more thorough, can also make to endure
The butter produced have preferable color and fragrance, are less prone to peculiar smell.In addition, the oil in beef fat is sufficiently produced, it is not easy
Beef fat is caused to waste.And in step A2, solid impurity is constantly removed, can reduce the fishy smell of butter, to help to make to obtain
The remaining fragrance that is not easy obtained is not easy to give out overweight taste when boiling chafing dish in the chafing dish bottom flavorings on clothing, and then is not easy to make taste
Road excessively invests on the clothing of consumer.
Further preferably are as follows: further include that the Chinese medicine with coordinating intestines and stomach that parts by weight are 0.5-0.8 parts coagulates pearl.
By using above-mentioned technical proposal, it is higher to be not easy remaining fragrance heat contained by the chafing dish bottom flavorings on clothing,
It when blocked shot, is easy to increase the burden of stomach, causes nondigestible phenomenon, and be added in the present invention with coordinating intestines and stomach function
The Chinese medicine of energy coagulates pearl, facilitates the burden for mitigating stomach.
Further preferably are as follows: the Chinese medicine coagulates pearl and extracts acquisition using following steps:
Chinese medicine is screened, is cleaned, naturally dry by step B1, is cut into sheet or strip；
Step B2 boils the Chinese medicine of the sheet obtained in step B1 or strip and water, obtains crude liquid；
The crude-liquid filtering obtained in step B2, concentration are obtained Chinese medical extract by step B3；
The sodium alginate aqueous solution that concentration is 0.04-0.05% is added in step B4, the Chinese medical extract obtained into step B3, and
Chinese medical extract and the weight fraction ratio of sodium alginate aqueous solution are (20-25): 1, it is sufficiently mixed, refrigeration stands 1.5-2h, shape
At Traditional Chinese drug mixture；Compound concentration is the calcium lactate aqueous solution of 0.03-0.04% simultaneously；
Step B5 instills the Traditional Chinese drug mixture obtained in step B4 in calcium lactate aqueous solution, forms Chinese medicine and coagulates pearl；
The volume ratio of the crude liquid obtained in the Chinese medical extract and step B2 obtained in the step S3 is 1:(5-6)；
The Chinese medicine include cordyceps sinensis, Radix Angelicae Sinensis, Radix Codonopsis, loguat leaf, peppermint, honeysuckle, fennel, cassia bark, Radix Glycyrrhizae, the root of Dahurain angelica,
Cloves, caraway seeds, Radix Angelicae Sinensis, illiciumverum, at least four in spiceleaf.
The effective component in Chinese medicine can be extracted by using above-mentioned technical proposal by step B1, B2, B3.
In step B4, first sodium alginate and water are prepared and obtain the sodium alginate aqueous solution that concentration is 0.04-0.05%, then Chinese medicine is mentioned
Object and sodium alginate aqueous solution is taken to be mixed according to the ratio of above-mentioned parts by weight, such operation order arrangement, it is contemplated that
Sodium alginate powder is relatively being insoluble in water, it usually needs by auxiliary such as beaters just it can be substantially soluble in water and form sea
Alginic acid sodium water solution after the sodium alginate aqueous solution is added in Chinese medical extract, is not easy to influence having in Chinese medical extract
Ingredient is imitated, and is easier to be sufficiently mixed the Chinese medical extract of above-mentioned weight fraction ratio range with sodium alginate aqueous solution formation.
Since mixed Chinese medical extract and sodium alginate aqueous solution have certain consistency, and easily leads in mixed process and wherein deposit
Bubble removing is removed, and promote the mobility of the Traditional Chinese drug mixture obtained by refrigerating and standing in more bubble.It will
Calcium lactate is added to the water dissolution, obtains the calcium lactate aqueous solution that mass concentration is 0.03-0.04%.It is dripped when by Traditional Chinese drug mixture
When entering calcium lactate aqueous solution, in the moment of instillation, thin film will form, form Chinese medicine and coagulate pearl, lock Traditional Chinese drug mixture, even if
Coagulate pearl to being not easy remaining fragrance in the chafing dish bottom flavorings on clothing and be added to Chinese medicine, thus reach be not easy to make to be not easy remaining fragrance in
The Chinese medicine thick taste of chafing dish bottom flavorings on clothing and influence the pure fragrance of butter.
During mutton cooked in a chafing pot, due to constantly hotting plate and the stirring of spoon, Chinese medicine, which coagulates pearl, to be destroyed, therein
Traditional Chinese medicine ingredients are released, and are gradually had light taste of traditional Chinese medicine and are incorporated in soup bottom, have the function of medicated nourishing, to play conditioning
The effect of stomach, and be not easy to get angry.Although gradually appearing taste of traditional Chinese medicine in soup bottom, main fragrance also come from butter and
The fragrance that ingredient is inspired.
And in Chinese medicine, cordyceps sinensis, Radix Angelicae Sinensis, Radix Codonopsis, fennel, Radix Glycyrrhizae, cassia bark, cloves, Radix Angelicae Sinensis, caraway seeds, illiciumverum, perfume (or spice)
Leaf all has the effect of nourishing stomach, and peppermint, honeysuckle, the root of Dahurain angelica be mainly based on refrigerant, fall fire, above-mentioned several Chinese medicines into
Row cooperates, and playing the role of the Chinese medical extract that instigator obtains, there is coordinating intestines and stomach and fall fire to be also not easy out even if blocked shot
The phenomenon that now getting angry.
Further preferably are as follows: in the step B3, silica gel particle is added in Chinese medical extract and stands 30-40min, then
Silica gel particle is removed.
By using above-mentioned technical proposal, silica gel particle has preferable adsorptivity, by the way that silica gel particle is placed in Chinese medicine
In extract, the taste of traditional Chinese medicine of part Chinese medical extract is assisted in removing.
Further preferably are as follows: in the step B2, the weight fraction ratio of Chinese medicine and water is 1:(9-10), and the temperature boiled
Degree is 90-100 DEG C, and the time of tanning is 30-45min.
By using above-mentioned technical proposal, persistently carry out decocting the above-mentioned time using the temperature within the scope of unified temperature, it can
The effective component in Chinese medicine is set persistently and fully to be dissolved out, and medicinal ingredient therein is not subject to destroy.
To realize above-mentioned second purpose, the present invention provides the following technical scheme that
A kind of remaining fragrance that is not easy includes the following steps: in the preparation method of the chafing dish bottom flavorings on clothing
Rigid boiled butter are cooled to 50-60 DEG C, silica gel particle are added, mixes and stands by step 1 according to parts by weight
15-30min；
The silica gel particle being added in step 1 is removed, obtains clear butter, be reheated to 70-85 DEG C by step 2, according to
Ingredient is added in parts by weight, mixes 3-5min, obtains the first mixture；
When the first mixture obtained in step 2 is cooled to 45-50 DEG C, according to parts by weight, it is solidifying that Chinese medicine is added in step 3
Pearl, mixing, then (23 ± 2) DEG C are cooled to, acquisition is not easy remaining fragrance in the chafing dish bottom flavorings on clothing.
By using above-mentioned technical proposal, in step 1, silica gel particle is added within the temperature range of 50-60 DEG C, it can be into
One step adsorbs silica gel particle to impurity remaining, tiny in butter, make to obtain butter are limpid, non muddy soup, also into
It is not pure enough in the taste of the chafing dish bottom flavorings on clothing that the reduction of one step is not easy remaining fragrance as caused by impurity therein, or
The excessive situation of the taste of remaining chafing dish on the clothing for making consumer in mutton cooked in a chafing pot.Clear butter add again
Heat is added ingredient, merges butter, the fragrance of ingredient and mouthfeel sufficiently.
The integrality of pearl is coagulated in order not to destroy Chinese medicine, and Chinese medicine is not allowed to coagulate the effective component in the Chinese medical extract in pearl
It is destroyed, the first mixture is reduced to 45-50 DEG C, at this point, butter are less prone to solidification, being added can be smooth after Chinese medicine coagulates pearl
It is mixed.It is further continued for being cooled to room temperature, is butter solidification shape easy to form, final obtain is not easy remaining fragrance on clothing
Chafing dish bottom flavorings.
Further preferably are as follows: in the step 2, Chinese prickly ash, capsicum section, old ginger, garlic, shallot, onion is first added, is added
Beans mothers and sons add rock sugar, finally add fermented glutinour rice.
By using above-mentioned technical proposal, Chinese prickly ash, capsicum section, old ginger, garlic, shallot, onion is first added, can make above-mentioned
The butter that the fragrance of ingredient is warmed are inspired, and are combined together at first with the fragrance of butter.Beans mothers and sons are added in butter again,
Be conducive to be fully dissolved out the nutriment in the beans mothers and sons obtained.The addition of rock sugar facilitates the ingredient for neutralizing addition
Taste helps to promote delicate flavour.And the fermented glutinour rice being eventually adding through heat butter effect, make wherein the lower ethanolic moiety of content wave
Fragrance is sent out and releases, other part ethyl alcohol reacts to form ester with the acid being blended in butter, further helps in raising and obtains
Be not easy remaining fragrance in the fragrance of the chafing dish bottom flavorings on clothing.
To realize above-mentioned third purpose, the present invention provides the following technical scheme that
A kind of remaining fragrance that is not easy is in the application method of the chafing dish bottom flavorings on clothing, and the remaining fragrance that is not easy is in the fire on clothing
Flavoring food can allow clear water or soup-stock and be hotted plate, the clear water or soup-stock, and be not easy remaining fragrance in the chafing dish bottom on clothing
The volume ratio of material is (7.5-9.3): 1.
By using above-mentioned technical proposal, the remaining fragrance that is not easy in the present invention can be with clear water in the chafing dish bottom flavorings on clothing
Or soup-stock cooperation is hotted plate, given out strong and brisk in taste of chafing dish soup bottom and naturally, without any additive, lips and teeth lasting, nutrition
Value is high, additionally aids coordinating intestines and stomach, is not easy to get angry having eaten chafing dish.
In conclusion the invention has the following advantages:
The first, the present invention in be not easy remaining fragrance butter used by the chafing dish bottom flavorings on clothing in oil refining process sufficiently
Impurity is removed, there is clarification, bright quality, and distribute pure butter fragrance；Remaining fragrance is not easy in the chafing dish on clothing
Added ingredient is naturally pollution-free in bottom material, additive-free, in mutton cooked in a chafing pot, although the fragrance occurred at the beginning is not existing
In technology added with the additives such as fragrant agent to be not easy remaining fragrance so strong in the chafing dish bottom flavorings on clothing, but the present invention
Be not easy that the lasting fragrance that remaining fragrance is released in the chafing dish bottom flavorings on clothing is unattenuated, and it is existing added with fragrant agent
Technology is not easy remaining fragrance and can then be gradually faded away in the fragrance of the chafing dish bottom flavorings on clothing, and therefore, being not easy in the present invention is residual
Not only fragrance is full in the chafing dish bottom flavorings on clothing for lasting taste, and is more advantageous to the health of consumer；
The second, the remaining fragrance that is not easy in the present invention also added the solidifying pearl of Chinese medicine in the chafing dish bottom flavorings on clothing, help to mention
Height is not easy remaining fragrance in the nutritive value of the chafing dish bottom flavorings on clothing, makes to be not easy remaining fragrance in the chafing dish bottom flavorings tool on clothing
There is coordinating intestines and stomach, and is promoted and be not easy remaining fragrance in the mouthfeel of the chafing dish bottom flavorings on clothing；
Third, addition Chinese medicine coagulate pearl in the effective component of chinese medicine containing liquid, be not in dregs of a decoction etc. influence mouthfeel substance,
Help to improve the experience sense of consumer；And Chinese medicine coagulates pearl and is added when the first mixture is cooled to 45-50 DEG C, Chinese medicine is solidifying
Nutritional ingredient in pearl can be saved sufficiently, and the outside that Chinese medicine coagulates pearl has the function of certain receiving pressure, is not easy at once
Occur in mixed process damaged and release traditional Chinese medicine ingredients therein, still can keep being not easy remaining fragrance on clothing
The strong butter fragrance of chafing dish bottom flavorings；
4th, in addition, during mutton cooked in a chafing pot, due to constantly hotting plate and the agitation of spoon, Chinese medicine, which coagulates pearl, to be destroyed,
In traditional Chinese medicine ingredients be released, therefore, gradually have light taste of traditional Chinese medicine and incorporate in soup bottom, and be sufficiently fused to for rinsing fire
In the food materials of pot, it is attached to the nutrition of Chinese medical extract in food materials and is eaten by consumer, improve the stomach of consumer,
And the phenomenon that being less prone to blocked shot and getting angry plays the function of medicated nourishing；Although and gradually appear taste of traditional Chinese medicine in soup bottom,
But the fragrance that main fragrance also comes from butter and ingredient is inspired.
Specific embodiment
Invention is further described in detail with reference to embodiments.
Embodiment 1: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, included component and its corresponding quality
As shown in table 1, and acquisition is made by the steps:
Rigid boiled butter are cooled to 50 DEG C, silica gel particle are added, mixes and stands 30min by step 1；
The silica gel particle being added in step 1 is removed, obtains clear butter, be reheated to 70 DEG C, be first added by step 2
Chinese prickly ash, capsicum section, old ginger, garlic, shallot, onion are added beans mothers and sons, add rock sugar, finally add fermented glutinour rice, mix
5min obtains the first mixture；
Step 3 is cooled to 25 DEG C, and acquisition is not easy remaining fragrance in the chafing dish bottom flavorings on clothing.
Wherein, the refining process of butter is as follows:
Step A1 by beef fat cleaning, is drained naturally, then is cut into bulk of uniform size；
Step A2, by be cut into block-like beef fat 200 DEG C at a temperature of refine 3.5h, then 100 DEG C at a temperature of refine 1h,
Solid impurity is constantly removed in the meantime, obtains butter.
Embodiment 2: a kind of remaining fragrance that is not easy in the chafing dish bottom flavorings on clothing, the difference from embodiment 1 is that, it is included
Component and its corresponding quality it is as shown in table 1.
Embodiment 3: a kind of remaining fragrance that is not easy in the chafing dish bottom flavorings on clothing, the difference from embodiment 1 is that, it is included
Component and its corresponding quality it is as shown in table 1, joined Chinese medicine and coagulate pearl, and the addition when the first mixture is cooled to 45 DEG C.
Chinese medicine coagulates pearl and is made by following mode:
Chinese medicine is screened, is cleaned, naturally dry by step B1, is cut into sheet or strip；
Step B2 boils the Chinese medicine of the sheet obtained in step B1 or strip and water, the parts by weight of Chinese medicine and water
Number is than being 1:9, and the temperature boiled is 90 DEG C, and the time of tanning is 45min, obtains crude liquid；
The crude-liquid filtering obtained in step B2, concentration are obtained Chinese medical extract by step B3, and Chinese medical extract and crude liquid
Volume ratio is 1:5；
The sodium alginate aqueous solution that concentration is 0.05%, and Chinese medicine is added in step B4, the Chinese medical extract obtained into step B3
Extract and the weight fraction ratio of sodium alginate aqueous solution are 20:1, are sufficiently mixed, and refrigeration stands 1.5h, form Chinese medicine mixing
Object；The calcium lactate aqueous solution that compound concentration is 0.03% simultaneously；
Step B5 instills the Traditional Chinese drug mixture obtained in step B4 in calcium lactate aqueous solution, forms Chinese medicine and coagulates pearl.
Wherein, cordyceps sinensis, Radix Angelicae Sinensis, Radix Codonopsis, Pi that the Chinese medicine in step B2 is 1:1.2:1.5:3 by weight fraction ratio
Rake leaf composition.
Embodiment 4-7: in the chafing dish bottom flavorings on clothing, the difference with embodiment 3 is, is wrapped for a kind of remaining fragrance that is not easy
The component and its corresponding quality included is as shown in table 1.
Component included by 1 embodiment 1-7 of table and its corresponding quality (kg)
Embodiment 8: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, and the difference with embodiment 4 is, butter
In refining process, in step A2, by be cut into block-like beef fat 210 DEG C at a temperature of refine 3h, then 110 DEG C at a temperature of
0.8h is refined, constantly removes solid impurity in the meantime, obtains butter.
Embodiment 9: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, and the difference with embodiment 4 is, butter
In refining process, in step A2, by be cut into block-like beef fat 220 DEG C at a temperature of refine 2.5h, then in 120 DEG C of temperature
Lower refining 0.5h constantly removes solid impurity in the meantime, obtains butter.
Embodiment 10: in the chafing dish bottom flavorings on clothing, the difference with embodiment 3 is for a kind of remaining fragrance that is not easy, preparation
Chinese medicine coagulate the Chinese medicine in the step B2 of pearl by weight fraction ratio be the cordyceps sinensis of 1.3:2.1:1:2.5, Radix Angelicae Sinensis, loguat leaf,
Honeysuckle composition.
Embodiment 11: in the chafing dish bottom flavorings on clothing, the difference with embodiment 3 is for a kind of remaining fragrance that is not easy, preparation
Chinese medicine coagulates the Chinese medicine in the step B2 of pearl and is made of weight fraction ratio for the Radix Angelicae Sinensis of 1:3:1:1, Radix Codonopsis, loguat leaf, peppermint.
Embodiment 12: in the chafing dish bottom flavorings on clothing, the difference with embodiment 3 is for a kind of remaining fragrance that is not easy, preparation
Chinese medicine coagulates the worm summer in winter that the Chinese medicine in the step B2 of pearl is 1:1:1:1:1:1:1:1:1:1:1:1:1:1:1 by weight fraction ratio
Grass, Radix Angelicae Sinensis, Radix Codonopsis, loguat leaf, peppermint, honeysuckle, fennel, cassia bark, Radix Glycyrrhizae, the root of Dahurain angelica, cloves, caraway seeds, Radix Angelicae Sinensis, illiciumverum, perfume (or spice)
Leaf composition.
Embodiment 13: in the chafing dish bottom flavorings on clothing, the difference with embodiment 3 is for a kind of remaining fragrance that is not easy, preparation
Chinese medicine coagulates cordyceps sinensis, the Radix Angelicae Sinensis, party that the Chinese medicine in the step B2 of pearl is 1.6:1:1.8:1.2:2.1:1 by weight fraction ratio
Ginseng, loguat leaf, peppermint, honeysuckle composition.
Embodiment 14: in the chafing dish bottom flavorings on clothing, the difference with embodiment 3 is for a kind of remaining fragrance that is not easy, preparation
Chinese medicine coagulates in the step B3 of pearl, and silica gel particle is added in Chinese medical extract and stands 30min, then silica gel particle is removed.
Embodiment 15: in the chafing dish bottom flavorings on clothing, the difference with embodiment 3 is for a kind of remaining fragrance that is not easy, preparation
Chinese medicine coagulates in the step B3 of pearl, and silica gel particle is added in Chinese medical extract and stands 40min, then silica gel particle is removed.
Embodiment 16: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, and the difference with embodiment 4 is, step
In B2, the weight fraction ratio of Chinese medicine and water is 1:9.5, and the temperature boiled is 95 DEG C, and the time of tanning is 40min；Step
In B3, the volume ratio of Chinese medical extract and crude liquid is 1:5.5；In step B4, the Chinese medical extract obtained into step B3 is added
The sodium alginate aqueous solution that concentration is 0.04%, and Chinese medical extract and the weight fraction ratio of sodium alginate aqueous solution are 23:1,
It is sufficiently mixed, refrigeration stands 1.8h, forms Traditional Chinese drug mixture；The calcium lactate aqueous solution that compound concentration is 0.035% simultaneously.
Embodiment 17: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, and the difference with embodiment 4 is, step
In B2, the weight fraction ratio of Chinese medicine and water is 1:10, and the temperature boiled is 100 DEG C, and the time of tanning is 30min；Step
In B3, the volume ratio of Chinese medical extract and crude liquid is 1:6；In step B4, the Chinese medical extract obtained into step B3 is added dense
The sodium alginate aqueous solution that degree is 0.045%, and Chinese medical extract and the weight fraction ratio of sodium alginate aqueous solution are 25:1, are filled
Divide mixing, refrigeration stands 2h, forms Traditional Chinese drug mixture；The calcium lactate aqueous solution that compound concentration is 0.04% simultaneously.
Embodiment 18: in the chafing dish bottom flavorings on clothing, the difference with embodiment 4 is, is making for a kind of remaining fragrance that is not easy
It is standby to be not easy remaining fragrance during the chafing dish bottom flavorings on clothing, in step 1, rigid boiled butter are cooled to 55 DEG C,
Silica gel particle is added, mixes and stands 25min；In step 2, the silica gel particle being added in step 1 is removed, is obtained clear
Butter are reheated to 85 DEG C, and ingredient is added, and mix 3min, obtain the first mixture；In step 3,23 DEG C are cooled to, is obtained
Remaining fragrance is not easy in the chafing dish bottom flavorings on clothing.
Embodiment 19: in the chafing dish bottom flavorings on clothing, the difference with embodiment 4 is, is making for a kind of remaining fragrance that is not easy
It is standby to be not easy remaining fragrance during the chafing dish bottom flavorings on clothing, in step 1, rigid boiled butter are cooled to 60 DEG C,
Silica gel particle is added, mixes and stands 15min；In step 2, the silica gel particle being added in step 1 is removed, is obtained clear
Butter are reheated to 80 DEG C, and ingredient is added, and mix 4min, obtain the first mixture；In step 3,21 DEG C are cooled to, is obtained
Remaining fragrance is not easy in the chafing dish bottom flavorings on clothing.
Embodiment 20: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, and the difference with embodiment 4 is,
One mixture is added Chinese medicine when being cooled to 47 DEG C and coagulates pearl.
Embodiment 21: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, and the difference with embodiment 4 is,
One mixture is added Chinese medicine when being cooled to 50 DEG C and coagulates pearl.
Embodiment 22: a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, and the difference with embodiment 4 is, step
In two, Chinese prickly ash, capsicum section, old ginger, garlic, shallot, onion, beans mothers and sons, rock sugar, fermented glutinour rice are added together, and mixed.
Comparative example 1: a kind of chafing dish bottom flavorings, the difference from embodiment 1 is that, it is composed of the following parts by weight: eight
Precious 10 parts of a fourth chicken powder, 10 parts of chickens' extract, 10 parts of delicate flavour king, 10 parts of meat treasured king, 10 parts of glucose, No. 1 10 parts of specially fresh, salt compounded of iodine 10
Part.It prepares according to a conventional method, above-mentioned raw materials is mixed.
Comparative example 2: a kind of chafing dish bottom flavorings, the difference from embodiment 1 is that, it is grouped as by the group of following quality: fructus lycii 8
Gram, 8 grams of Radix Codonopsis, 8 grams of small jujube, 10 grams of Chinese yam, 20 grams of Radix Chuanminshen, 20 grams of rock sugar, factor international investment Group Co., Ltd, the U.S.
Multi-functional 2 grams of the spy taste king seasoning SFK factor of development, 10 grams of chickens' extract, 10 grams of monosodium glutamate, 2 grams of salt, 2 grams of pepper, white radishes 80
Gram, 80 grams of cucumber, 80 grams of carrot, 80 grams of tomato, 80 grams of oyster mushroom, 80 grams of coriander.It is cooked that boiling water is added after the above raw material mixing
It is made and is not easy remaining fragrance in the chafing dish bottom flavorings on clothing.
Comparative example 3: a kind of chafing dish bottom flavorings, the difference from embodiment 1 is that, remaining fragrance is not easy on clothing in preparation
In chafing dish bottom flavorings in preparation process, refine butter when, step A2, by be cut into block-like beef fat 200 DEG C at a temperature of refine
3.7h obtains butter.
Test: odor permanency and adhesion test test specimen: choosing embodiment 1-22, comparative example 1-3 as test
Sample.
Test method: according to clear water and it is not easy the ratio that remaining fragrance is 7.5:1 in the volume ratio of the chafing dish bottom flavorings on clothing
Example carries out proportion and forms chafing dish, is hotted plate in the space of 5m2 per a chafing dish.Before hotting plate beginning, in each placement fire
It places in the space of pot with a sweater, after hotting plate half an hour, this sweater is taken out simultaneously；Start to hot plate 45min in distance
Afterwards, it is put into new one in each space with money sweater, then undergoes hotting plate for half an hour, then the sweater being put into for the second time is taken
Out., first will be boiled in the water of the chafing dish bottom flavorings on clothing containing remaining fragrance is not easy during hotting plate, then be tuned into 80 DEG C and continue
It boils, during test, every money chafing dish is subsequent to add identical water.The sweater being put into and the sweater being put into for the second time for the first time are compared,
Taste is deep or light above, records and analyzes.
Test result: the taste adhered on two sweater in space where being put into embodiment 1-22, comparative example 1-3 it is deep or light
Degree is as shown in table 2.
The shades of the taste adhered on two sweater in space where table 2 is put into embodiment 1-22, comparative example 1-3
| Test specimen | First sweater | Second sweater |
| Embodiment 1 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 2 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 3 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 4 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 5 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 6 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 7 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 8 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 9 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 10 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 11 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 12 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 13 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 14 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 15 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 16 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 17 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 18 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 19 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 20 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 21 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Embodiment 22 | Taste is easier to drift than thin | Taste is easier to drift than thin |
| Comparative example 1 | Taste is dense, is not easy to dissipate | Taste is thin, but is not easy to dissipate |
| Comparative example 2 | Taste is dense, is not easy to dissipate | Taste is thin, but is not easy to dissipate |
| Comparative example 3 | Taste is denseer, is not easy to dissipate | Taste is thin, but is not easy to dissipate |
As shown in Table 2, the sweater being placed in the space for the chafing dish that embodiment 1-22 is boiled either just starts to boil or pass through
Cross 45min time boil after, the remaining smell of institute is thin on sweater, and after divulging information, the smell on sweater, which has, significantly to disappear
It dissipates, illustrates that the fragrance given out in embodiment 1-22 is denseer, but naturally taste is not easy to be attached on clothing, and transaction is drifted.
And it is placed in the sweater in the space for the chafing dish that comparative example 1-2 is boiled, it is remained on that part sweater being put into when just starting to boil
Taste it is very heavy, but the taste of the sweater placed into after 45min is hotted plate, hence it is evident that it is light very much, illustrate comparative example 1-2 continuous
Hotting plate rear fragrance can be thin out, but wherein due to being added to additive, the taste being attached on clothes is easy to cause to be difficult to
It dissipates.
And it is placed in the sweater in the space for the chafing dish that comparative example 3 is boiled, it is remaining on that part sweater being put into when just starting to boil
Taste is very heavy, but the taste of the sweater placed into after 45min is hotted plate, hence it is evident that it is light very much, illustrate refine butter during, no
Rationally beef fat is refined, is easy to cause the taste of butter overweight, and the impurity during oil refining is not cleaned,
It will increase and be not easy remaining fragrance and occur taste overweight phenomenon during hotting plate in the chafing dish bottom flavorings on clothing.And with continuous
It hots plate, remaining impurity constantly disappears in butter, so that the fragrance drifted be made to decrease, but still more difficult makes to remain on sweater
Smell dissipate.
This specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
Member can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as at this
All by the protection of Patent Law in the scope of the claims of invention.
Claims (9)
1. a kind of remaining fragrance that is not easy is in the chafing dish bottom flavorings on clothing, which is characterized in that including major ingredient and ingredient, the major ingredient is
The butter that parts by weight are 100 parts；The ingredient includes the raw material of following parts by weight:
5-7 parts of Chinese prickly ash；
Capsicum saves 13-15 parts；
1-2 parts of beans mothers and sons；
0.03-0.12 parts of rock sugar；
2-3 parts of old ginger；
3-4 parts of garlic；
3-4 parts of shallot；
3-4 parts of onion；
1-2 parts of fermented glutinour rice.
2. the remaining fragrance according to claim 1 that is not easy is in the chafing dish bottom flavorings on clothing, which is characterized in that the butter are adopted
It is refined and is obtained with following steps:
Step A1 by beef fat cleaning, is drained naturally, then is cut into bulk of uniform size；
Step A2, by be cut into block-like beef fat 200-220 DEG C at a temperature of refine 2.5-3.5h, then at 100-120 DEG C
At a temperature of refine 0.5-1h, obtain butter；
In the step A2, solid impurity is constantly removed.
3. the remaining fragrance according to claim 1 that is not easy is in the chafing dish bottom flavorings on clothing, which is characterized in that further include weight
The Chinese medicine with coordinating intestines and stomach that number is 0.5-0.8 parts coagulates pearl.
4. the remaining fragrance according to claim 3 that is not easy is in the chafing dish bottom flavorings on clothing, which is characterized in that the Chinese medicine is solidifying
Pearl is extracted using following steps and is obtained:
Chinese medicine is screened, is cleaned, naturally dry by step B1, is cut into sheet or strip；
Step B2 boils the Chinese medicine of the sheet obtained in step B1 or strip and water, obtains crude liquid；
The crude-liquid filtering obtained in step B2, concentration are obtained Chinese medical extract by step B3；
The sodium alginate aqueous solution that concentration is 0.04-0.05% is added in step B4, the Chinese medical extract obtained into step B3, and
Chinese medical extract and the weight fraction ratio of sodium alginate aqueous solution are (20-25): 1, it is sufficiently mixed, refrigeration stands 1.5-2h, shape
At Traditional Chinese drug mixture；Compound concentration is the calcium lactate aqueous solution of 0.03-0.04% simultaneously；
Step B5 instills the Traditional Chinese drug mixture obtained in step B4 in calcium lactate aqueous solution, forms Chinese medicine and coagulates pearl；
The volume ratio of the crude liquid obtained in the Chinese medical extract and step B2 obtained in the step S3 is 1:(5-6)；
The Chinese medicine include cordyceps sinensis, Radix Angelicae Sinensis, Radix Codonopsis, loguat leaf, peppermint, honeysuckle, fennel, cassia bark, Radix Glycyrrhizae, the root of Dahurain angelica,
Cloves, caraway seeds, Radix Angelicae Sinensis, illiciumverum, at least four in spiceleaf.
5. the remaining fragrance according to claim 4 that is not easy is in the chafing dish bottom flavorings on clothing, which is characterized in that the step B3
In, silica gel particle is added in Chinese medical extract and stands 30-40min, then silica gel particle is removed.
6. the remaining fragrance according to claim 4 that is not easy is in the chafing dish bottom flavorings on clothing, which is characterized in that the step B2
In, the weight fraction ratio of Chinese medicine and water is 1:(9-10), and the temperature boiled is 90-100 DEG C, the time of tanning is 30-
45min。
7. a kind of remaining fragrance that is not easy described in any one of claim 1-6 is in the preparation side of the chafing dish bottom flavorings on clothing
Method, which comprises the steps of:
Rigid boiled butter are cooled to 50-60 DEG C, silica gel particle are added, mixes and stands by step 1 according to parts by weight
15-30min；
The silica gel particle being added in step 1 is removed, obtains clear butter, be reheated to 70-85 DEG C by step 2, according to
Ingredient is added in parts by weight, mixes 3-5min, obtains the first mixture；
When the first mixture obtained in step 2 is cooled to 45-50 DEG C, according to parts by weight, it is solidifying that Chinese medicine is added in step 3
Pearl, mixing, then (23 ± 2) DEG C are cooled to, acquisition is not easy remaining fragrance in the chafing dish bottom flavorings on clothing.
8. the remaining fragrance according to claim 7 that is not easy is in the preparation method of the chafing dish bottom flavorings on clothing, which is characterized in that
In the step 2, Chinese prickly ash, capsicum section, old ginger, garlic, shallot, onion is first added, beans mothers and sons are added, add rock sugar, finally
Add fermented glutinour rice.
9. a kind of remaining fragrance that is not easy described in any one of claim 1-8 is in the use of the chafing dish bottom flavorings on clothing,
It is characterized in that, described to be not easy remaining fragrance and can allow clear water or soup-stock in the chafing dish bottom flavorings on clothing to be hotted plate, the clear water
Or soup-stock, be not easy remaining fragrance in the chafing dish bottom flavorings on clothing volume ratio be (7.5-9.3): 1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113331386A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Preparation method of blocky manual spicy beef tallow hotpot condiment |
| CN115644427A (en) * | 2022-11-04 | 2023-01-31 | 王俊哲 | Health preserving bottom material for improving deficiency-cold of spleen and stomach |
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| CN108244591A (en) * | 2018-01-16 | 2018-07-06 | 成都市老码头餐饮娱乐有限公司 | A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof |
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| CN108244591A (en) * | 2018-01-16 | 2018-07-06 | 成都市老码头餐饮娱乐有限公司 | A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331386A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Preparation method of blocky manual spicy beef tallow hotpot condiment |
| CN115644427A (en) * | 2022-11-04 | 2023-01-31 | 王俊哲 | Health preserving bottom material for improving deficiency-cold of spleen and stomach |
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Application publication date: 20190426 |