CN109924457A - A kind of chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN109924457A CN109924457A CN201910136985.3A CN201910136985A CN109924457A CN 109924457 A CN109924457 A CN 109924457A CN 201910136985 A CN201910136985 A CN 201910136985A CN 109924457 A CN109924457 A CN 109924457A
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Abstract
The invention discloses a kind of chafing dish bottom flavorings and preparation method thereof, belong to food seasoning field.Chafing dish bottom flavorings include ginger, shallot, onion, garlic, thick broad-bean sauce, oil, Chinese prickly ash, rock sugar, fermented soya bean, oyster sauce, white wine, fragrance, yeast extract, capsicum and additive；Wherein additive includes 20-40 parts of the leaf of bamboo, 20-40 parts of lotus leaf, 20-40 parts of peppermint, 10-30 parts of cape jasmine, 10-30 parts of pueraria lobata, 10-20 parts of Chinese knotweed.Chafing dish aromatic flavour of the present invention, the additive for being not added with chemical extraction, green safe, additive can reduce the greasy of chafing dish, also with the faint scent of the leaf of bamboo and lotus leaf；Be used together with pueraria lobata, Chinese knotweed, can also heat-clearing disappear fire, be effectively relieved chafing dish it is edible during occur it is very thirsty, get angry, play the adverse reactions such as acne.
Description
Technical field
The present invention relates to food seasoning fields, and in particular to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technique
Chafing dish be by the favorite food of people, especially in Yunnan-Guizhou Sichuan-chongqing Region with peppery prevailing, when people eat it is this containing big
After the chafing dish that the bottom material of amount capsicum is made into, it is easy to appear the excessive internal heats phenomenon such as digestive discomfort and the long acne of face.In addition at chafing dish bottom
During the frying of material, the control of oil temperature and condiment generates conclusive influence to the mouthfeel of chafing dish bottom flavorings.
Summary of the invention
Chafing dish bottom flavorings few and with fall fire function and preparation method thereof the invention proposes a kind of in good taste, additive.
To achieve the goals above, the present invention is achieved through the following technical solutions:
A kind of chafing dish bottom flavorings include following components: 10-50 parts of ginger, 10-30 parts of shallot, onion 10-30 by weight
Part, 5-20 parts of garlic, 80-160 parts of thick broad-bean sauce, 250-400 parts of oil, 10-30 parts of Chinese prickly ash, 10-20 parts of rock sugar, 0-10 parts of fermented soya bean,
0-30 parts of oyster sauce, 0-10 parts of white wine, 10-20 parts of fragrance, 0-2 parts of yeast extract, 20-50 parts of capsicum, 1-10 parts of additive.
Further, the chafing dish bottom flavorings include following components by weight: 10-30 parts of ginger, 20-30 parts of shallot,
10-20 parts of onion, 5-10 parts of garlic, 80-160 parts of thick broad-bean sauce, 250-400 parts of oil, 10-20 parts of Chinese prickly ash, 10-15 parts of rock sugar, beans
0-10 parts of fermented soya beans, salted or other wise, 0-25 parts of oyster sauce, 0-5 parts of white wine, 15-20 parts of fragrance, 0-1 parts of yeast extract, 25-50 parts of capsicum, additive
5-10 parts.
Further, the oil includes rape oil, chicken fat, butter, salad oil, lard is several mixes according to arbitrary proportion.
Further, the oil includes rape oil, chicken fat, butter, salad oil according to 1:(0.5-0.7): (1-1.4): 1
Ratio mixing.
Further, the oil is mixed including rape oil, chicken fat, lard, salad oil according to the ratio of 4:1:1:2.
Further, the additive includes following components in parts by weight: 20-40 parts of the leaf of bamboo, 20-40 parts of lotus leaf,
20-40 parts of peppermint, 10-30 parts of cape jasmine, 10-30 parts of pueraria lobata, 10-20 parts of Chinese knotweed.
Further, the additive includes following components in parts by weight: 30-40 parts of the leaf of bamboo, 30-40 parts of lotus leaf,
20-30 parts of peppermint, 10-20 parts of cape jasmine, 20-30 parts of pueraria lobata, 10-15 parts of Chinese knotweed.
The preparation method of chafing dish bottom flavorings, comprising the following steps:
(1) by Chinese prickly ash with warm water impregnate 30-60min it is spare, fragrance soaking in Chinese liquor 30-60min；Chilli is boiled with warm water
It opens and filters, after removing surface moisture, chilli pepper is broken into zi ba pepper, it is spare；
(2) rape oil is boiled, it is put into butter, lard, salad and stirs fry in oil after color, ginger, shallot, onion is added and fries to after golden yellow
It picks up；
(3) when reducing oil temperature to 80-85 DEG C, it is put into thick broad-bean sauce frying；And be added simultaneously to oil temperature be 105 DEG C make, be put into
Zi ba pepper, rock sugar frying；Chinese prickly ash, fermented soya bean, oyster sauce, fermented bean curd mixing frying 10-15min are ploughed under when oil temperature is raised to 110 DEG C；
Fragrance, chicken fat frying are put into when oil temperature rises to 115 DEG C；When oil temperature rises to 120 DEG C, after being put into garlic, Guan Huo；
(4) when near 90 DEG C of oil temperature hereinafter, after addition yeast extract, additive fry even.,
Chafing dish bottom flavorings of the present invention and preparation method thereof, the beneficial effect is that:
(1) raw material that the present invention uses is simple and easy to get, is daily ecological raw material, is not added with the additive of chemical extraction,
It is green safe；
(2) present invention has been included in yeast extract, and nutriment rich in can also promote the wind of entire chafing dish bottom flavorings
Taste, aromatic flavour；
(3) additive that the present invention is added is the leaf of bamboo, peppermint and lotus leaf etc., can reduce the greasy of chafing dish, also has bamboo
The faint scent of leaf and lotus leaf；Be used together with pueraria lobata, Chinese knotweed, can also heat-clearing disappear fire, be effectively relieved chafing dish it is edible during occur
It is very thirsty, get angry, play the adverse reactions such as acne.
(4) different raw materials is added at a temperature of different in preparation method, temperature can be prevented excessively high and caused by battalion
Feeding material stream is become estranged raw material burnt the case where burning, and nutrition is saved, and promotes mouthfeel.
Specific embodiment
It is next combined with specific embodiments below that present invention be described in more detail.
Embodiment 1
A kind of rattan green pepper type chafing dish bottom flavorings, by weight include following components: 20 parts of ginger, 20 parts of shallot, 20 parts of onion,
5 parts of garlic, 80 parts of thick broad-bean sauce, 100 parts of rape oil, 50 parts of chicken fat, 120 parts of butter, 100 parts of salad oil, 20 parts of Chinese prickly ash, rock sugar 10
Part, 5 parts of white wine, 15 parts of fragrance, 50 parts of capsicum, 10 parts of additive.
Additive includes following components in parts by weight: 20 parts of the leaf of bamboo, 20 parts of lotus leaf, 20 parts of peppermint, 10 parts of cape jasmine, Pueraria lobota
10 parts of root, 10 parts of Chinese knotweed.
The preparation method of rattan green pepper type chafing dish bottom flavorings, comprising the following steps:
(1) by ginger, shallot and onion cut into serving pieces；By Chinese prickly ash with warm water impregnate 60min it is spare, fragrance soaking in Chinese liquor
30-60min；Chilli is boiled and is filtered with warm water, and after removing surface moisture, chilli pepper is broken into zi ba pepper, spare；
(2) rape oil is boiled, it is put into butter, salad stirs fry in oil after color, ginger, shallot, onion is added and fries to picking up after golden yellow；
(3) when reducing oil temperature to 80 DEG C, it is put into thick broad-bean sauce frying；And be added simultaneously to oil temperature be 105 DEG C when, be put into glutinous rice cake
Capsicum, rock sugar frying；Chinese prickly ash frying 15min is ploughed under when oil temperature is raised to 110 DEG C；Be put into when oil temperature rises to 115 DEG C fragrance,
Chicken fat frying；When oil temperature rises to 120 DEG C, after being put into garlic, Guan Huo；
(4) when near 90 DEG C of oil temperature hereinafter, after addition yeast extract, additive fry even.
Embodiment 2
A kind of rattan green pepper type chafing dish bottom flavorings, by weight include following components: 20 parts of ginger, 20 parts of shallot, 20 parts of onion,
5 parts of garlic, 80 parts of thick broad-bean sauce, 100 parts of rape oil, 50 parts of chicken fat, 120 parts of butter, 100 parts of salad oil, 20 parts of Chinese prickly ash, rock sugar 10
Part, 5 parts of white wine, 15 parts of fragrance, 50 parts of capsicum, 10 parts of additive.
Additive includes following components in parts by weight: 30 parts of the leaf of bamboo, 30 parts of lotus leaf, 30 parts of peppermint, 20 parts of cape jasmine, Pueraria lobota
20 parts of root, 15 parts of Chinese knotweed.
The preparation method of rattan green pepper type chafing dish bottom flavorings, comprising the following steps:
(1) by ginger, shallot and onion cut into serving pieces；By Chinese prickly ash with warm water impregnate 60min it is spare, fragrance soaking in Chinese liquor
30-60min；Chilli is boiled and is filtered with warm water, and after removing surface moisture, chilli pepper is broken into zi ba pepper, spare；
(2) rape oil is boiled, it is put into butter, salad stirs fry in oil after color, ginger, shallot, onion is added and fries to picking up after golden yellow；
(3) when reducing oil temperature to 80 DEG C, it is put into thick broad-bean sauce frying；And be added simultaneously to oil temperature be 105 DEG C when, be put into glutinous rice cake
Capsicum, rock sugar frying；Chinese prickly ash frying 15min is ploughed under when oil temperature is raised to 110 DEG C；Be put into when oil temperature rises to 115 DEG C fragrance,
Chicken fat frying；When oil temperature rises to 120 DEG C, after being put into garlic, Guan Huo；
(4) when near 90 DEG C of oil temperature hereinafter, after addition yeast extract, additive fry even.
Embodiment 3
A kind of Maotai-flavor chafing dish bottom flavorings, by weight include following components: 20 parts of ginger, 20 parts of shallot, 20 parts of onion,
5 parts of garlic, 160 parts of thick broad-bean sauce, 200 parts of rape oil, 50 parts of chicken fat, 50 parts of lard, 100 parts of salad oil, 10 parts of Chinese prickly ash, rock sugar 15
Part, 10 parts of fermented soya bean, 25 parts of oyster sauce, 2 parts of fermented bean curd；1 part of yeast extract, 5 parts of white wine, 18 parts of fragrance, 25 parts of capsicum, additive
5 parts.
Additive includes following components in parts by weight: 40 parts of the leaf of bamboo, 40 parts of lotus leaf, 40 parts of peppermint, 30 parts of cape jasmine, Pueraria lobota
30 parts of root, 20 parts of Chinese knotweed.
The preparation method of rattan green pepper type chafing dish bottom flavorings, comprising the following steps:
(1) by ginger, shallot and onion cut into serving pieces；By Chinese prickly ash with warm water impregnate 60min it is spare, fragrance soaking in Chinese liquor
30-60min；Chilli is boiled and is filtered with warm water, and after removing surface moisture, chilli pepper is broken into zi ba pepper, spare；
(2) rape oil is boiled, it is put into lard, salad stirs fry in oil after color, ginger, shallot, onion is added and fries to picking up after golden yellow；
(3) when reducing oil temperature to 80 DEG C, it is put into thick broad-bean sauce frying；And be added simultaneously to oil temperature be 105 DEG C when, be put into glutinous rice cake
Capsicum, rock sugar frying；Chinese prickly ash, fermented soya bean, oyster sauce and fermented bean curd frying 15min are ploughed under when oil temperature is raised to 110 DEG C；Rise to oil temperature
Fragrance, chicken fat frying are put into when to 115 DEG C；When oil temperature rises to 120 DEG C, after being put into garlic, Guan Huo；
(4) when near 90 DEG C of oil temperature hereinafter, after addition yeast extract, additive fry even.
Embodiment 4
A kind of Maotai-flavor chafing dish bottom flavorings, by weight include following components: 20 parts of ginger, 20 parts of shallot, 20 parts of onion,
5 parts of garlic, 160 parts of thick broad-bean sauce, 200 parts of rape oil, 50 parts of chicken fat, 50 parts of lard, 100 parts of salad oil, 10 parts of Chinese prickly ash, rock sugar 15
Part, 10 parts of fermented soya bean, 25 parts of oyster sauce, 2 parts of fermented bean curd；1 part of yeast extract, 5 parts of white wine, 18 parts of fragrance, 25 parts of capsicum, additive
5 parts.
Additive includes following components in parts by weight: 30 parts of the leaf of bamboo, 30 parts of lotus leaf, 30 parts of peppermint, 20 parts of cape jasmine, Pueraria lobota
20 parts of root, 15 parts of Chinese knotweed.
The preparation method of rattan green pepper type chafing dish bottom flavorings, comprising the following steps:
(1) by ginger, shallot and onion cut into serving pieces；By Chinese prickly ash with warm water impregnate 60min it is spare, fragrance soaking in Chinese liquor
30-60min；Chilli is boiled and is filtered with warm water, and after removing surface moisture, chilli pepper is broken into zi ba pepper, spare；
(2) rape oil is boiled, it is put into lard, salad stirs fry in oil after color, ginger, shallot, onion is added and fries to picking up after golden yellow；
(3) when reducing oil temperature to 80 DEG C, it is put into thick broad-bean sauce frying；And be added simultaneously to oil temperature be 105 DEG C when, be put into glutinous rice cake
Capsicum, rock sugar frying；Chinese prickly ash, fermented soya bean, oyster sauce and fermented bean curd frying 15min are ploughed under when oil temperature is raised to 110 DEG C；Rise to oil temperature
Fragrance, chicken fat frying are put into when to 115 DEG C；When oil temperature rises to 120 DEG C, after being put into garlic, Guan Huo；
(4) when near 90 DEG C of oil temperature hereinafter, after addition yeast extract, additive fry even.
It is provided for the embodiments of the invention technical solution above to be described in detail, specific case used herein
The principle and embodiment of the embodiment of the present invention are expounded, the explanation of above embodiments is only applicable to help to understand this
The principle of inventive embodiments；At the same time, for those skilled in the art, according to an embodiment of the present invention, in specific embodiment party
There will be changes in formula and application range, in conclusion the contents of this specification are not to be construed as limiting the invention.
Claims (8)
1. a kind of chafing dish bottom flavorings, it is characterised in that: by weight include following components: 10-50 parts of ginger, 10-30 parts of shallot,
10-30 parts of onion, 5-20 parts of garlic, 80-160 parts of thick broad-bean sauce, 250-400 parts of oil, 10-30 parts of Chinese prickly ash, 10-20 parts of rock sugar, beans
0-10 parts of fermented soya beans, salted or other wise, 0-30 parts of oyster sauce, 0-2 parts of fermented bean curd；0-10 parts of white wine, 10-20 parts of fragrance, 0-2 parts of yeast extract, capsicum
20-50 parts, 1-10 parts of additive.
2. chafing dish bottom flavorings according to claim 1, it is characterised in that: it by weight include following components: ginger 10-30
Part, 20-30 parts of shallot, 10-20 parts of onion, 5-10 parts of garlic, 80-160 parts of thick broad-bean sauce, 250-400 parts of oil, 10-20 parts of Chinese prickly ash,
10-15 parts of rock sugar, 0-10 parts of fermented soya bean, 0-25 parts of oyster sauce, 0-2 parts of fermented bean curd；0-5 parts of white wine, 15-20 parts of fragrance, yeast extract
0-1 parts of object, 25-50 parts of capsicum, 5-10 parts of additive.
3. chafing dish bottom flavorings according to claim 1, it is characterised in that: the oil includes rape oil, chicken fat, butter, salad oil, pig
Oil is several to be mixed according to arbitrary proportion.
4. stating chafing dish bottom flavorings according to claim 2, it is characterised in that: it is described oil include rape oil, chicken fat, butter, salad oil according to
1:(0.5-0.7): (1-1.4): 1 ratio mixing.
5. chafing dish bottom flavorings according to claim 1, it is characterised in that: the oil is pressed including rape oil, chicken fat, lard, salad oil
According to the ratio mixing of 4:1:1:2.
6. chafing dish bottom flavorings according to claim 5, it is characterised in that: the additive includes with the following group in parts by weight
Point: 20-40 parts of the leaf of bamboo, 20-40 parts of lotus leaf, 20-40 parts of peppermint, 10-30 parts of cape jasmine, 10-30 parts of pueraria lobata, 10-20 parts of Chinese knotweed.
7. chafing dish bottom flavorings according to claim 1, it is characterised in that: the additive includes with the following group in parts by weight
Point: 30-40 parts of the leaf of bamboo, 30-40 parts of lotus leaf, 20-30 parts of peppermint, 10-20 parts of cape jasmine, 20-30 parts of pueraria lobata, 10-15 parts of Chinese knotweed.
8. a kind of preparation method of chafing dish bottom flavorings described in -7 Arbitrary Terms according to claim 1, it is characterised in that: including following step
It is rapid:
(1) by Chinese prickly ash with warm water impregnate 30-60min it is spare, fragrance soaking in Chinese liquor 30-60min；Chilli is boiled simultaneously with warm water
Chilli pepper is broken into zi ba pepper after removing surface moisture by filtering, spare；
(2) rape oil is boiled, it is put into butter, lard, salad and stirs fry in oil after color, ginger, shallot, onion is added and fries to fishing after golden yellow
It rises；
(3) when reducing oil temperature to 80-85 DEG C, it is put into thick broad-bean sauce frying；And be added simultaneously to oil temperature be 105 DEG C when, be put into glutinous rice cake
Capsicum, rock sugar frying；Chinese prickly ash, fermented soya bean, oyster sauce, fermented bean curd mixing frying 10-15min are ploughed under when oil temperature is raised to 110 DEG C；To oil
Temperature is put into fragrance, chicken fat frying when rising to 115 DEG C；When oil temperature rises to 120 DEG C, after being put into garlic, Guan Huo；
(4) when near 90 DEG C of oil temperature hereinafter, after addition yeast extract, additive fry even.
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| CN201910136985.3A CN109924457A (en) | 2019-02-25 | 2019-02-25 | A kind of chafing dish bottom flavorings and preparation method thereof |
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| CN201910136985.3A CN109924457A (en) | 2019-02-25 | 2019-02-25 | A kind of chafing dish bottom flavorings and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN110916150A (en) * | 2019-12-23 | 2020-03-27 | 成都洋得利食品有限公司 | Tomato hotpot condiment and preparation method thereof |
| CN111150042A (en) * | 2020-01-10 | 2020-05-15 | 周永林 | Formula of hotpot condiment and preparation process thereof |
| CN113367306A (en) * | 2021-01-28 | 2021-09-10 | 中国标准化研究院 | Low-salt spicy hotpot condiment and preparation method thereof |
| CN114287600A (en) * | 2022-01-13 | 2022-04-08 | 青岛斯坦德检测有限公司 | Nourishing and internal heat-free rattan pepper hotpot condiment and preparation method thereof |
-
2019
- 2019-02-25 CN CN201910136985.3A patent/CN109924457A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110800976A (en) * | 2019-11-18 | 2020-02-18 | 四川省成都红灯笼食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN110916150A (en) * | 2019-12-23 | 2020-03-27 | 成都洋得利食品有限公司 | Tomato hotpot condiment and preparation method thereof |
| CN111150042A (en) * | 2020-01-10 | 2020-05-15 | 周永林 | Formula of hotpot condiment and preparation process thereof |
| CN113367306A (en) * | 2021-01-28 | 2021-09-10 | 中国标准化研究院 | Low-salt spicy hotpot condiment and preparation method thereof |
| CN114287600A (en) * | 2022-01-13 | 2022-04-08 | 青岛斯坦德检测有限公司 | Nourishing and internal heat-free rattan pepper hotpot condiment and preparation method thereof |
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Application publication date: 20190625 |