CN111067077A - Chafing dish seasoning not easy to cause excessive internal heat and preparation method thereof - Google Patents
Chafing dish seasoning not easy to cause excessive internal heat and preparation method thereof Download PDFInfo
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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
- 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
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- 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)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a chafing dish seasoning not easy to cause excessive internal heat, which comprises the following components: potato blocks, onion blocks, red pepper, peanut oil, thick broad-bean sauce, chrysanthemum, garlic, coriander powder, white sugar, cooking wine, light soy sauce, salt, star anise, pepper, cinnamon, white pepper, dried orange peel, ginger powder, tinea capitis flowers and water. The onion blocks are added, so that the spicy taste of the hot pot seasoning can be kept, and the addition amount of the hot pepper can be reduced, so that the degree of excessive internal heat is effectively reduced; the chrysanthemum with the effects of dispelling wind and heat, clearing heat and removing toxicity is added, so that the effect of reducing excessive internal heat is achieved, and the effect of enhancing flavor is also achieved; the tinea capitis flower and the chrysanthemum are added for mixed use, the heat-clearing and detoxifying effect is better, and the roots of the tinea capitis flower can also be used as spices, so that the fragrance is enhanced; the potato blocks and the crude fibers in the potatoes are added, so that the effect of relaxing bowel can be achieved, and the degree of getting angry can be relieved.
Description
Technical Field
The invention relates to the technical field of hot pot seasonings, in particular to a hot pot seasoning not easy to cause excessive internal heat and a preparation method thereof.
Background
The hot pot generally refers to a cooking method of using a pot as a device, using a heat source to cook the pot, using water or soup to boil various foods, and also refers to a pot used in the cooking method. The pot is characterized in that the pot is eaten while being boiled or has a heat preservation effect, the food is still hot during eating, and the soup and the food are combined into one. Similar cuisine is found around the world, but is especially prevalent in east asia. The hotpot is hot at present, spicy, salty and fresh, oily but not greasy, capable of resolving stagnation and removing dampness, suitable for mountains and rivers, developed into mandarin duck pots at present, spicy, light and independent, and required, different soup bases and foods are added according to personal preference, and the hotpot is suitable for the old and the young and is a good winter product. When people eat the hot pot, the hot pot seasoning is matched with the hot pot seasoning for eating.
In order to meet the requirements of consumers, the fragrance of the seasoning is more prominent, and in recent years, the traditional seasoning is reformed. Besides the components of pungent, spicy, halogen, lees and fresh in the traditional flavor are kept, and the flavor of the seasoning is more prominent. However, the conventional hot pot seasoning is inevitably easy to cause excessive internal heat regardless of the flavor, so that it is necessary to research a hot pot seasoning which has good taste and is difficult to cause excessive internal heat.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a hot pot seasoning which is not easy to cause excessive internal heat and a preparation method thereof.
The technical scheme of the invention is as follows:
a chafing dish seasoning not easy to cause excessive internal heat comprises the following components: potato blocks, onion blocks, red pepper, peanut oil, thick broad-bean sauce, chrysanthemum, garlic, coriander powder, white sugar, cooking wine, light soy sauce, salt, star anise, pepper, cinnamon, white pepper, dried orange peel, ginger powder, tinea capitis flowers and water.
A chafing dish seasoning not easy to cause excessive internal heat consists of the following components in parts by weight: 12-30 parts of potato blocks, 4-12 parts of onion blocks, 16-30 parts of red pepper, 30-60 parts of peanut oil, 5-18 parts of thick broad-bean sauce, 3-15 parts of chrysanthemum, 1-10 parts of garlic, 1-8 parts of caraway powder, 4-15 parts of white sugar, 1-6 parts of cooking wine, 4-10 parts of light soy sauce, 8-20 parts of salt, 1-8 parts of star anise, 2-12 parts of pepper, 1-6 parts of cinnamon, 0.5-2.5 parts of white pepper, 0.3-1.5 parts of dried orange peel, 1-5 parts of ginger powder, 1-6 parts of bald sore flower and 300 parts of water 200-contained material.
Preferably, the chafing dish seasoning not easy to cause internal heat consists of the following components in parts by weight: 15-25 parts of potato blocks, 6-10 parts of onion blocks, 18-25 parts of red pepper, 40-55 parts of peanut oil, 8-16 parts of thick broad-bean sauce, 5-10 parts of chrysanthemum, 5-8 parts of garlic, 2-5 parts of caraway powder, 6-10 parts of white sugar, 2-4 parts of cooking wine, 5-8 parts of light soy sauce, 10-15 parts of salt, 2-5 parts of star anise, 4-10 parts of pepper, 2-5 parts of cinnamon, 1-2 parts of white pepper, 0.5-1.2 parts of dried orange peel, 2-4 parts of ginger powder, 3-5 parts of tinea capitis flowers and 300 parts of water 200-supplementing medicines.
Preferably, the chrysanthemum is chrysanthemum morifolium ramat.
Preferably, the potato blocks are steamed potato blocks which are cut into small blocks with the diameter of 0.5-1 cm.
Preferably, the onion blocks are dry onion blocks with a diameter of less than 1 cm.
Preferably, the tinea pedis flower is a sheet obtained by cleaning, drying and slicing roots of a plant tinea pedis flower.
A preparation method of chafing dish seasoning not easy to cause excessive internal heat comprises the following steps:
A. heating peanut oil to 180-200 deg.C, cooling to 60-65 deg.C, adding Capsici fructus, soybean paste, Bulbus Allii, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi and rhizoma Zingiberis recens powder, parching for 5-8min, and cooling to room temperature;
B. adding the rest raw materials except the potato blocks, uniformly stirring at 400-600rpm, finally adjusting the stirring speed to 60-80rpm, adding the potato blocks and uniformly stirring;
C. sterilizing at high temperature, and packaging.
The Dicranostigma leptopodum (Maxim.) Fedde is a perennial herb of Papaveraceae, the height of the Dicranostigma leptopodum is up to 80 cm, the whole body contains light yellow juice, the hair is short, the stem is numerous, green, basal leaves are clustered, the leaves are narrow and inverted needle-shaped drapes, the pinnate deep cleft, the tip of the small cleft is gradually sharp, the surface is green, the back is gray green, the petiole is strip-shaped, a few stem leaves are born on the upper part of the stem, the cleft has sparse teeth, and the tip is triangular and gradually sharp; collecting the inflorescence; the flower stalks have no hair; has bracts. Flower bud is wide and oval, sepal is oval, petals are inverted and oval to be in a shape of a circle, most stamens, filaments are filiform, anthers are long and round, and the flower buds are yellow; the ovary is narrow cylindrical, green, the shape of capsule, the shape of seed ovule, the flower blossoming in 3-5 months and the fruiting in 6-7 months.
The root and whole herb of the tinea pedis flower can be used for medicine, has the effects of clearing heat and detoxicating, relieving swelling and pain, killing parasites and the like, and can be used for treating toothache caused by wind-fire evil, tinea pedis, carbuncle, cellulitis and the like.
Hangzhou white chrysanthemum has a long cultivation history in China. Hangzhou white tribute chrysanthemum is always mentioned together with Longjing famous tea. The Hangzhou white chrysanthemum petals are clean and white like jade, and the stamen is yellow like pure gold, so the Hangzhou white chrysanthemum petals have high medicinal value.
The Hangzhou white chrysanthemum is one of traditional characteristic superior agricultural products in Tongxiang, is a product which grows in the territorial scope of the Tongxiang and is produced according to the traditional process or the new processes of steam enzyme deactivation and air flow drying, has the quality characteristics of 'jade white, fragrant smell, sweet and mellow taste and beautiful flower type', has the planting history of more than 370 years in Hangzhou white chrysanthemum in Tongxiang city, maintains the specific quality due to geographical conditions, climate and soil relationship and unique traditional processing process (or new process), and is one of famous Zhejiang traditional Chinese medicinal materials 'Zhejiang eight flavors'.
The flos Chrysanthemi has effects of dispelling pathogenic wind and heat, suppressing hyperactive liver, improving eyesight, and clearing away heat and toxic materials. Huang Ju Hua has stronger action of dispersing and purging, while Bai Ju Hua can nourish liver. It is often used for treating wind-heat common cold or early stage of warm disease, liver yang hyperactivity, eye diseases due to liver fire, and sore and swelling due to toxic heat.
The invention has the advantages that: the invention relates to a chafing dish seasoning not easy to cause excessive internal heat, which comprises the following components: potato blocks, onion blocks, red pepper, peanut oil, thick broad-bean sauce, chrysanthemum, garlic, coriander powder, white sugar, cooking wine, light soy sauce, salt, star anise, pepper, cinnamon, white pepper, dried orange peel, ginger powder, tinea capitis flowers and water. The invention adds potato blocks, onion blocks, chrysanthemum and tinea capitis on the basis of the traditional hot pot seasoning. Wherein, the onion blocks are added, so that the spicy taste of the hot pot seasoning can be kept, and the addition amount of the hot pepper can be reduced, thereby effectively reducing the degree of excessive internal heat; the chrysanthemum with the effects of dispelling wind and heat, clearing heat and removing toxicity is added, so that the effect of reducing excessive internal heat is achieved, and the effect of enhancing flavor is also achieved; the tinea capitis flower and the chrysanthemum are added for mixed use, the heat-clearing and detoxifying effect is better, and the roots of the tinea capitis flower can also be used as spices, so that the fragrance is enhanced; the potato blocks and the crude fibers in the potatoes are added, so that the effect of relaxing bowel can be achieved, and the degree of getting angry can be relieved.
Detailed Description
Example 1
A chafing dish seasoning not easy to cause excessive internal heat consists of the following components in parts by weight: 22 parts of potato blocks, 8 parts of onion blocks, 22 parts of red pepper, 45 parts of peanut oil, 12 parts of thick broad-bean sauce, 8 parts of chrysanthemum, 6 parts of garlic, 3 parts of coriander powder, 7 parts of white sugar, 3 parts of cooking wine, 6 parts of light soy sauce, 12 parts of salt, 3 parts of anise, 6 parts of pepper, 3 parts of cinnamon, 1.5 parts of white pepper, 0.8 part of dried orange peel, 2.5 parts of ginger powder, 4.5 parts of tinea capitis flowers and 280 parts of water.
The chrysanthemum is chrysanthemum morifolium ramat.
The potato blocks are cut into small blocks with the diameter of 0.5-1cm and then steamed.
The onion blocks are dry flake onion blocks with the diameter less than 1 cm.
The tinea cruris flower is a sheet-shaped object obtained by cleaning, drying and slicing roots of a plant tinea cruris flower.
A preparation method of chafing dish seasoning not easy to cause excessive internal heat comprises the following steps:
A. heating peanut oil to 185 deg.C, cooling to 62 deg.C, adding Capsici fructus, bean paste, Bulbus Allii, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi and rhizoma Zingiberis recens powder, parching for 6min, and cooling to room temperature;
B. adding the rest raw materials except the potato blocks, uniformly stirring at 550rpm, finally adjusting the stirring speed to 70rpm, adding the potato blocks and uniformly stirring;
C. sterilizing at high temperature, and packaging.
Example 2
A chafing dish seasoning not easy to cause excessive internal heat consists of the following components in parts by weight: 25 parts of potato blocks, 6 parts of onion blocks, 18 parts of red pepper, 40 parts of peanut oil, 16 parts of broad bean paste, 5 parts of chrysanthemum, 8 parts of garlic, 2 parts of coriander powder, 10 parts of white sugar, 2 parts of cooking wine, 8 parts of light soy sauce, 10 parts of salt, 5 parts of anise, 4 parts of pepper, 5 parts of cinnamon, 1 part of white pepper, 1.2 parts of dried orange peel, 2 parts of ginger powder, 5 parts of bald sore flower and 200 parts of water.
The chrysanthemum is chrysanthemum morifolium ramat.
The potato blocks are cut into small blocks with the diameter of 0.5-1cm and then steamed.
The onion blocks are dry flake onion blocks with the diameter less than 1 cm.
The tinea cruris flower is a sheet-shaped object obtained by cleaning, drying and slicing roots of a plant tinea cruris flower.
A preparation method of chafing dish seasoning not easy to cause excessive internal heat comprises the following steps:
A. heating peanut oil to 200 deg.C, then cooling to 60 deg.C, adding Capsici fructus, soybean paste, Bulbus Allii, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi and rhizoma Zingiberis recens powder, parching for 8min, and cooling the oil to room temperature;
B. adding the rest raw materials except the potato blocks, uniformly stirring at 400rpm, finally adjusting the stirring speed to 80rpm, adding the potato blocks and uniformly stirring;
C. sterilizing at high temperature, and packaging.
Example 3
A chafing dish seasoning not easy to cause excessive internal heat consists of the following components in parts by weight: the formula comprises, by weight, 15 parts of potato blocks, 10 parts of onion blocks, 25 parts of red pepper, 55 parts of peanut oil, 8 parts of thick broad-bean sauce, 10 parts of chrysanthemum, 5 parts of garlic, 5 parts of coriander powder, 6 parts of white sugar, 4 parts of cooking wine, 5 parts of light soy sauce, 15 parts of salt, 2 parts of anise, 10 parts of pepper, 2 parts of cinnamon, 2 parts of white pepper, 0.5 part of dried orange peel, 4 parts of ginger powder, 3 parts of bald sore flower and 300 parts of water.
The chrysanthemum is chrysanthemum morifolium ramat.
The potato blocks are cut into small blocks with the diameter of 0.5-1cm and then steamed.
The onion blocks are dry flake onion blocks with the diameter less than 1 cm.
The tinea cruris flower is a sheet-shaped object obtained by cleaning, drying and slicing roots of a plant tinea cruris flower.
A preparation method of chafing dish seasoning not easy to cause excessive internal heat comprises the following steps:
A. heating peanut oil to 180 deg.C, cooling to 65 deg.C, adding Capsici fructus, bean paste, Bulbus Allii, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi and rhizoma Zingiberis recens powder, parching for 5min, and cooling to room temperature;
B. adding the rest raw materials except the potato blocks, uniformly stirring at 600rpm, finally adjusting the stirring speed to 60rpm, adding the potato blocks and uniformly stirring;
C. sterilizing at high temperature, and packaging.
Example 4
A chafing dish seasoning not easy to cause excessive internal heat consists of the following components in parts by weight: 28 parts of potato blocks, 5 parts of onion blocks, 22 parts of red pepper, 35 parts of peanut oil, 17 parts of broad bean paste, 4 parts of chrysanthemum, 10 parts of garlic, 1 part of coriander powder, 15 parts of white sugar, 1 part of cooking wine, 10 parts of light soy sauce, 8 parts of salt, 8 parts of anise, 2 parts of pepper, 6 parts of cinnamon, 2.2 parts of white pepper, 0.4 part of dried orange peel, 4.5 parts of ginger powder, 1.5 parts of tinea capitis flower and 300 parts of water.
The chrysanthemum is chrysanthemum morifolium ramat.
The potato blocks are cut into small blocks with the diameter of 0.5-1cm and then steamed.
The onion blocks are dry flake onion blocks with the diameter less than 1 cm.
The tinea cruris flower is a sheet-shaped object obtained by cleaning, drying and slicing roots of a plant tinea cruris flower.
A preparation method of chafing dish seasoning not easy to cause excessive internal heat comprises the following steps:
A. heating peanut oil to 195 deg.C, then cooling to 62 deg.C, adding Capsici fructus, soybean paste, Bulbus Allii, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi and rhizoma Zingiberis recens powder, parching for 6min, and cooling the oil to room temperature;
B. adding the rest raw materials except the potato blocks, uniformly stirring at 450rpm, finally adjusting the stirring speed to 68rpm, adding the potato blocks and uniformly stirring;
C. sterilizing at high temperature, and packaging.
Comparative example 1
The bald sore flower in example 1 was removed, and the rest of the formulation and preparation method were unchanged.
100 people in Huzhou region are selected to observe taste and fragrance, the condition of getting angry after 12 hours is tested and compared with the chafing dish seasoning with the same hot pepper content sold in the market, and the following evaluation data is obtained, and the specific data is shown in Table 1. The taste and fragrance test results are graded, the standard score is 5, the full score is 10, and the higher the score is, the better the evaluation is; and the number of people who get on fire is directly used as test data in the case of getting on fire.
Table 1: comparative test data for examples 1-4 and comparative example 1;
| taste of the product | Fragrance | Number of people getting inflamed | |
| Example 1 | 6.25 | 5.89 | 12 |
| Example 2 | 6.12 | 5.77 | 15 |
| Example 3 | 6.18 | 5.82 | 14 |
| Example 4 | 5.92 | 5.67 | 19 |
| Comparative example 1 | 6.21 | 5.52 | 27 |
| Control group | 5 | 5 | 42 |
According to test data, the chafing dish seasoning not easy to cause excessive internal heat has good taste and can effectively relieve the excessive internal heat of eaters.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The chafing dish seasoning not easy to cause excessive internal heat is characterized by comprising the following components: potato blocks, onion blocks, red pepper, peanut oil, thick broad-bean sauce, chrysanthemum, garlic, coriander powder, white sugar, cooking wine, light soy sauce, salt, star anise, pepper, cinnamon, white pepper, dried orange peel, ginger powder, tinea capitis flowers and water.
2. The chafing dish seasoning of claim 1 which is not liable to cause excessive internal heat, comprising the following ingredients in parts by weight: 12-30 parts of potato blocks, 4-12 parts of onion blocks, 16-30 parts of red pepper, 30-60 parts of peanut oil, 5-18 parts of thick broad-bean sauce, 3-15 parts of chrysanthemum, 1-10 parts of garlic, 1-8 parts of caraway powder, 4-15 parts of white sugar, 1-6 parts of cooking wine, 4-10 parts of light soy sauce, 8-20 parts of salt, 1-8 parts of star anise, 2-12 parts of pepper, 1-6 parts of cinnamon, 0.5-2.5 parts of white pepper, 0.3-1.5 parts of dried orange peel, 1-5 parts of ginger powder, 1-6 parts of bald sore flower and 300 parts of water 200-contained material.
3. The chafing dish seasoning of claim 1 which is not liable to cause excessive internal heat, comprising the following ingredients in parts by weight: 15-25 parts of potato blocks, 6-10 parts of onion blocks, 18-25 parts of red pepper, 40-55 parts of peanut oil, 8-16 parts of thick broad-bean sauce, 5-10 parts of chrysanthemum, 5-8 parts of garlic, 2-5 parts of caraway powder, 6-10 parts of white sugar, 2-4 parts of cooking wine, 5-8 parts of light soy sauce, 10-15 parts of salt, 2-5 parts of star anise, 4-10 parts of pepper, 2-5 parts of cinnamon, 1-2 parts of white pepper, 0.5-1.2 parts of dried orange peel, 2-4 parts of ginger powder, 3-5 parts of tinea capitis flowers and 300 parts of water 200-supplementing medicines.
4. A chafing dish seasoning not liable to cause excessive internal heat as claimed in any one of claims 1 to 3 wherein the chrysanthemum is chrysanthemum morifolium ramat.
5. A chafing dish seasoning not liable to cause excessive internal heat as claimed in any one of claims 1 to 3 wherein the potato pieces are cut into small pieces of 0.5 to 1cm in diameter and then steamed.
6. A chafing dish seasoning not susceptible to excessive internal heat as claimed in any one of claims 1 to 3 wherein the onion pieces are dry onion pieces in the form of pieces having a diameter of less than 1 cm.
7. Chafing dish seasoning not prone to excessive internal heat as claimed in any one of claims 1 to 3 wherein the tinea pedis flower is a sheet obtained by washing, drying and slicing roots of a plant tinea pedis flower.
8. A preparation method of a chafing dish seasoning not easy to cause excessive internal heat is characterized by comprising the following steps:
A. heating peanut oil to 180-200 deg.C, cooling to 60-65 deg.C, adding Capsici fructus, soybean paste, Bulbus Allii, fructus Anisi Stellati, fructus Zanthoxyli, cortex Cinnamomi and rhizoma Zingiberis recens powder, parching for 5-8min, and cooling to room temperature;
B. adding the rest raw materials except the potato blocks, uniformly stirring at 400-600rpm, finally adjusting the stirring speed to 60-80rpm, adding the potato blocks and uniformly stirring;
C. sterilizing at high temperature, and packaging;
the chafing dish seasoning not easy to cause internal heat is as claimed in any one of claims 1 to 7.
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