CN111602797A - Board surface base material and preparation method thereof - Google Patents
Board surface base material and preparation method thereof Download PDFInfo
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- CN111602797A CN111602797A CN202010530211.1A CN202010530211A CN111602797A CN 111602797 A CN111602797 A CN 111602797A CN 202010530211 A CN202010530211 A CN 202010530211A CN 111602797 A CN111602797 A CN 111602797A
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Abstract
The invention discloses a board surface base material and a preparation method thereof, and relates to the technical field of board surface foods, wherein the board surface base material comprises the following raw material components in parts by weight: the component A comprises: 1 part of fennel, 1 part of red pepper, 0.1 part of cumin, 0.1 part of bay leaves, 0.1 part of clove, 0.1 part of lemongrass and 0.1 part of white pepper; and B component: 1 part of angelica dahurica, 1 part of cardamom, 0.45 part of tsaoko amom, 0.45 part of rhizoma kaempferiae, 0.45 part of fructus amomi, 0.45 part of star anise, 0.45 part of cassia bark, 0.45 part of nutmeg, 0.1 part of long pepper, 0.1 part of amomum villosum, 0.1 part of wild peach, 0.1 part of costustoot, 0.1 part of katsumade galangal, 0.1 part of galangal and 0.1 part of hawthorn; and C, component C: 75 parts of beef, 75 parts of beef tallow, 15 parts of green Chinese onion, 10 parts of ginger, 5 parts of onion, 5 parts of garlic and 20 parts of dried red pepper. The plate surface base material provided by the invention is made of natural food materials, is excellent in food material proportion, does not contain any additive, is rich in nutrition, is moderate in taste, is not easy to cause excessive internal heat, and is not easy to cause thirst after being eaten for a long time.
Description
Technical Field
The invention relates to the technical field of board foods, in particular to a board substrate and a preparation method thereof.
Background
At present, the processing technology for making the traditional board surface base material is relatively random, the materials are grabbed randomly according to personal handfeel, the materials are not matched according to the golden proportion strictly, and the duration and the cooking time are mastered according to personal experience in the making and processing process, so that the taste of the base material cooked every time is different, the ideal taste cannot be guaranteed to be made every time, and in addition, the making formula of the traditional board surface base material is very spicy and dry, is easy to get inflamed, and can be thirsty when people eat the base material.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a board surface primer which comprises the following raw material components in parts by weight: the component A comprises: 0.2-1.8 parts of fennel, 0.2-1.8 parts of red pepper, 0.02-0.18 part of cumin, 0.02-0.18 part of bay leaf, 0.02-0.18 part of clove, 0.02-0.18 part of lemongrass, 0.02-0.18 part of white pepper, 0.02-0.18 part of tomato sauce, 0.02-0.18 part of chicken essence, 0.02-0.18 part of monosodium glutamate and 0.02-0.18 part of salt; and B component: 0.2 to 1.8 parts of angelica dahurica, 0.2 to 1.8 parts of cardamom, 0.3 to 0.6 part of tsaoko amom, 0.3 to 0.6 part of rhizoma kaempferiae, 0.3 to 0.6 part of fructus amomi, 0.3 to 0.6 part of star anise, 0.3 to 0.6 part of cassia bark, 0.3 to 0.6 part of nutmeg, 0.02 to 0.18 part of long pepper, 0.02 to 0.18 part of amomum villosum, 0.02 to 0.18 part of wild peach, 0.02 to 0.18 part of costustoot, 0.02 to 0.18 part of katsumade galangal seed and 0.02 to 0.18 part of hawthorn.
Preferably, the plate surface base material further comprises the following raw materials in parts by weight:
and C, component C: 50-100 parts of beef, 50-100 parts of beef tallow, 5-25 parts of green Chinese onion, 2-18 parts of ginger, 2-8 parts of onion, 2-8 parts of garlic seed and 10-30 parts of dried red pepper.
Further preferably, the plate surface base material comprises the following raw materials in parts by weight:
the component A comprises: 0.5-1.5 parts of fennel, 0.5-1.5 parts of red pepper, 0.05-0.15 part of cumin, 0.05-0.15 part of bay leaf, 0.05-0.15 part of clove, 0.05-0.15 part of lemongrass, 0.05-0.15 part of white pepper, 0.05-0.15 part of tomato sauce, 0.05-0.15 part of chicken essence, 0.05-0.15 part of monosodium glutamate and 0.05-0.15 part of salt;
and B component: 0.5 to 1.5 parts of angelica dahurica, 0.5 to 1.5 parts of cardamom, 0.35 to 0.55 part of tsaoko amom, 0.35 to 0.55 part of rhizoma kaempferiae, 0.35 to 0.55 part of fructus amomi, 0.35 to 0.55 part of star anise, 0.35 to 0.55 part of cassia bark, 0.35 to 0.55 part of nutmeg, 0.05 to 0.15 part of long pepper, 0.05 to 0.15 part of amomum villosum, 0.05 to 0.15 part of wild peach, 0.05 to 0.15 part of costustoot, 0.05 to 0.15 part of katsumade galangal seed and 0.05 to 0.15 part of hawthorn;
and C, component C: 60-90 parts of beef, 60-90 parts of beef tallow, 10-20 parts of green Chinese onion, 5-15 parts of ginger, 3-7 parts of onion, 3-7 parts of garlic and 15-25 parts of dried red pepper.
Further preferably, the plate surface base material comprises the following raw materials in parts by weight:
the component A comprises: 1 part of fennel, 1 part of red pepper, 0.1 part of cumin, 0.1 part of bay leaves, 0.1 part of clove, 0.1 part of lemongrass, 0.1 part of white pepper, 0.1 part of tomato sauce, 0.1 part of chicken essence, 0.1 part of monosodium glutamate and 0.1 part of salt;
and B component: 1 part of angelica dahurica, 1 part of cardamom, 0.45 part of tsaoko amom, 0.45 part of rhizoma kaempferiae, 0.45 part of fructus amomi, 0.45 part of star anise, 0.45 part of cassia bark, 0.45 part of nutmeg, 0.1 part of long pepper, 0.1 part of amomum, 0.1 part of wild peach, 0.1 part of costustoot, 0.1 part of katsumade galangal and 0.1 part of hawthorn;
and C, component C: 75 parts of beef, 75 parts of beef tallow, 15 parts of green Chinese onion, 10 parts of ginger, 5 parts of onion, 5 parts of garlic and 20 parts of dried red pepper.
Further preferably, the plate surface base material comprises the following raw materials in parts by weight:
the component A comprises: 0.5 part of fennel, 0.5 part of red pepper, 0.05 part of cumin, 0.05 part of bay leaves, 0.05 part of clove, 0.05 part of lemongrass, 0.05 part of white pepper, 0.05 part of tomato sauce, 0.05 part of chicken essence, 0.05 part of monosodium glutamate and 0.05 part of salt;
and B component: 0.5 part of angelica dahurica, 0.5 part of cardamom, 0.35 part of amomum tsao-ko, 0.35 part of rhizoma kaempferiae, 0.35 part of fructus amomi, 0.35 part of star anise, 0.35 part of cassia bark, 0.35 part of nutmeg, 0.05 part of long pepper, 0.05 part of amomum villosum, 0.05 part of wild peach, 0.05 part of costustoot, 0.05 part of katsumade galangal seed and 0.05 part of hawthorn;
and C, component C: 60 parts of beef, 60 parts of beef tallow, 10 parts of green Chinese onion, 5 parts of ginger, 3 parts of onion, 3 parts of garlic and 15 parts of dried red pepper.
Further preferably, the plate surface base material comprises the following raw materials in parts by weight:
the component A comprises: 1.5 parts of fennel, 1.5 parts of red pepper, 0.15 part of cumin, 0.15 part of bay leaves, 0.15 part of clove, 0.15 part of lemongrass, 0.15 part of white pepper, 0.15 part of tomato sauce, 0.15 part of chicken essence, 0.15 part of monosodium glutamate and 0.15 part of salt;
and B component: 1.5 parts of angelica dahurica, 1.5 parts of cardamom, 0.55 part of amomum tsao-ko, 0.55 part of kaempferia galangal, 0.55 part of fructus amomi, 0.55 part of star anise, 0.55 part of cassia bark, 0.55 part of nutmeg, 0.15 part of long pepper, 0.15 part of amomum villosum, 0.15 part of wild peach, 0.15 part of costustoot, 0.15 part of katsumade galangal seed and 0.15 part of hawthorn;
and C, component C: 90 parts of beef, 90 parts of beef tallow, 20 parts of green Chinese onion, 15 parts of ginger, 7 parts of onion, 7 parts of garlic and 25 parts of dried red pepper.
The preparation method of the board surface base material comprises the following steps:
s1, dicing beef, and chopping ginger, onion and garlic for later use;
s2, adding beef tallow into a pot, heating to completely melt the beef tallow, sequentially adding fennel, safflower pepper, bay leaves, clove, lemongrass, white pepper and green Chinese onion, frying to brown, and fishing out to obtain refined beef tallow;
s3, heating the refined beef tallow, adding radix angelicae, fructus amomi, amomum cardamomum, amomum tsao-ko, rhizoma kaempferiae, fructus amomi, star anise, cassia bark, nutmeg, long pepper, amomum villosum, wild peach, elecampane, alpinia katsumadai, galangal, hawthorn and ginger, frying to brown, adding dry red pepper, stir-frying until the dry red pepper is slightly black, covering beef on the pepper, and stewing the dry red pepper until the dry red pepper is well cooked;
s4, frying the beef to brown, adding the onion and the garlic, frying for 2min, adding the tomato sauce, frying and coloring, and adding the cumin, the chicken essence, the monosodium glutamate and the salt to prepare the plate surface base material.
In step S2, the heating is performed to 120-130 ℃.
In step S3, the heating is carried out to 170-180 ℃.
The invention has the beneficial effects that:
the plate surface base material provided by the invention is made of natural food materials, is excellent in food material proportion, does not contain any additive, is rich in nutrition, is moderate in taste, is not easy to cause excessive internal heat, and is not easy to cause thirst after being eaten for a long time. The preparation method of the plate bottom material provided by the invention is simple to operate, the mixture ratio is fixed, and the plate bottom material obtained by decoction has uniform taste and is suitable for batch production.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The board surface base material comprises the following raw material components in parts by weight:
the component A comprises: 1 part of fennel, 1 part of red pepper, 0.1 part of cumin, 0.1 part of bay leaves, 0.1 part of clove, 0.1 part of lemongrass, 0.1 part of white pepper, 0.1 part of tomato sauce, 0.1 part of chicken essence, 0.1 part of monosodium glutamate and 0.1 part of salt;
and B component: 1 part of angelica dahurica, 1 part of cardamom, 0.45 part of tsaoko amom, 0.45 part of rhizoma kaempferiae, 0.45 part of fructus amomi, 0.45 part of star anise, 0.45 part of cassia bark, 0.45 part of nutmeg, 0.1 part of long pepper, 0.1 part of amomum, 0.1 part of wild peach, 0.1 part of costustoot, 0.1 part of katsumade galangal and 0.1 part of hawthorn; and C, component C: 75 parts of beef, 75 parts of beef tallow, 15 parts of green Chinese onion, 10 parts of ginger, 5 parts of onion, 5 parts of garlic and 20 parts of dried red pepper.
The preparation method of the board surface base material comprises the following steps:
s1, dicing beef, and chopping ginger, onion and garlic for later use;
s2, adding beef tallow into a pot, heating to completely melt the beef tallow, sequentially adding fennel, safflower pepper, bay leaves, clove, lemongrass, white pepper and green Chinese onion, frying to brown, and fishing out to obtain refined beef tallow;
s3, heating the refined beef tallow, adding radix angelicae, fructus amomi, amomum cardamomum, amomum tsao-ko, rhizoma kaempferiae, fructus amomi, star anise, cassia bark, nutmeg, long pepper, amomum villosum, wild peach, elecampane, alpinia katsumadai, galangal, hawthorn and ginger, frying to brown, adding dry red pepper, stir-frying until the dry red pepper is slightly black, covering beef on the pepper, and stewing the dry red pepper until the dry red pepper is well cooked;
s4, frying the beef to brown, adding the onion and the garlic, frying for 2min, adding the tomato sauce, frying and coloring, and adding the cumin, the chicken essence, the monosodium glutamate and the salt to prepare the plate surface base material.
In step S2, the heating is performed to 120-130 ℃.
In step S3, the heating is carried out to 170-180 ℃.
Example 2
The board surface base material comprises the following raw material components in parts by weight:
the component A comprises: 0.5 part of fennel, 0.5 part of red pepper, 0.05 part of cumin, 0.05 part of bay leaves, 0.05 part of clove, 0.05 part of lemongrass, 0.05 part of white pepper, 0.05 part of tomato sauce, 0.05 part of chicken essence, 0.05 part of monosodium glutamate and 0.05 part of salt;
and B component: 0.5 part of angelica dahurica, 0.5 part of cardamom, 0.35 part of amomum tsao-ko, 0.35 part of rhizoma kaempferiae, 0.35 part of fructus amomi, 0.35 part of star anise, 0.35 part of cassia bark, 0.35 part of nutmeg, 0.05 part of long pepper, 0.05 part of amomum villosum, 0.05 part of wild peach, 0.05 part of costustoot, 0.05 part of katsumade galangal seed and 0.05 part of hawthorn;
and C, component C: 60 parts of beef, 60 parts of beef tallow, 10 parts of green Chinese onion, 5 parts of ginger, 3 parts of onion, 3 parts of garlic and 15 parts of dried red pepper.
The preparation method of the board surface base material comprises the following steps:
s1, dicing beef, and chopping ginger, onion and garlic for later use;
s2, adding beef tallow into a pot, heating to completely melt the beef tallow, sequentially adding fennel, safflower pepper, bay leaves, clove, lemongrass, white pepper and green Chinese onion, frying to brown, and fishing out to obtain refined beef tallow;
s3, heating the refined beef tallow, adding radix angelicae, fructus amomi, amomum cardamomum, amomum tsao-ko, rhizoma kaempferiae, fructus amomi, star anise, cassia bark, nutmeg, long pepper, amomum villosum, wild peach, elecampane, alpinia katsumadai, galangal, hawthorn and ginger, frying to brown, adding dry red pepper, stir-frying until the dry red pepper is slightly black, covering beef on the pepper, and stewing the dry red pepper until the dry red pepper is well cooked;
s4, frying the beef to brown, adding the onion and the garlic, frying for 2min, adding the tomato sauce, frying and coloring, and adding the cumin, the chicken essence, the monosodium glutamate and the salt to prepare the plate surface base material.
In step S2, the heating is performed to 120-130 ℃.
In step S3, the heating is carried out to 170-180 ℃.
Example 3
The board surface base material comprises the following raw material components in parts by weight:
the component A comprises: 1.5 parts of fennel, 1.5 parts of red pepper, 0.15 part of cumin, 0.15 part of bay leaves, 0.15 part of clove, 0.15 part of lemongrass, 0.15 part of white pepper, 0.15 part of tomato sauce, 0.15 part of chicken essence, 0.15 part of monosodium glutamate and 0.15 part of salt;
and B component: 1.5 parts of angelica dahurica, 1.5 parts of cardamom, 0.55 part of amomum tsao-ko, 0.55 part of kaempferia galangal, 0.55 part of fructus amomi, 0.55 part of star anise, 0.55 part of cassia bark, 0.55 part of nutmeg, 0.15 part of long pepper, 0.15 part of amomum villosum, 0.15 part of wild peach, 0.15 part of costustoot, 0.15 part of katsumade galangal seed and 0.15 part of hawthorn;
and C, component C: 90 parts of beef, 90 parts of beef tallow, 20 parts of green Chinese onion, 15 parts of ginger, 7 parts of onion, 7 parts of garlic and 25 parts of dried red pepper.
The preparation method of the board surface base material comprises the following steps:
s1, dicing beef, and chopping ginger, onion and garlic for later use;
s2, adding beef tallow into a pot, heating to completely melt the beef tallow, sequentially adding fennel, safflower pepper, bay leaves, clove, lemongrass, white pepper and green Chinese onion, frying to brown, and fishing out to obtain refined beef tallow;
s3, heating the refined beef tallow, adding radix angelicae, fructus amomi, amomum cardamomum, amomum tsao-ko, rhizoma kaempferiae, fructus amomi, star anise, cassia bark, nutmeg, long pepper, amomum villosum, wild peach, elecampane, alpinia katsumadai, galangal, hawthorn and ginger, frying to brown, adding dry red pepper, stir-frying until the dry red pepper is slightly black, covering beef on the pepper, and stewing the dry red pepper until the dry red pepper is well cooked;
s4, frying the beef to brown, adding the onion and the garlic, frying for 2min, adding the tomato sauce, frying and coloring, and adding the cumin, the chicken essence, the monosodium glutamate and the salt to prepare the plate surface base material.
In step S2, the heating is performed to 120-130 ℃.
In step S3, the heating is carried out to 170-180 ℃.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (9)
1. A board surface base material is characterized in that: the plate surface base material comprises the following raw material components in parts by weight: the component A comprises: 0.2-1.8 parts of fennel, 0.2-1.8 parts of red pepper, 0.02-0.18 part of cumin, 0.02-0.18 part of bay leaf, 0.02-0.18 part of clove, 0.02-0.18 part of lemongrass, 0.02-0.18 part of white pepper, 0.02-0.18 part of tomato sauce, 0.02-0.18 part of chicken essence, 0.02-0.18 part of monosodium glutamate and 0.02-0.18 part of salt; and B component: 0.2 to 1.8 parts of angelica dahurica, 0.2 to 1.8 parts of cardamom, 0.3 to 0.6 part of tsaoko amom, 0.3 to 0.6 part of rhizoma kaempferiae, 0.3 to 0.6 part of fructus amomi, 0.3 to 0.6 part of star anise, 0.3 to 0.6 part of cassia bark, 0.3 to 0.6 part of nutmeg, 0.02 to 0.18 part of long pepper, 0.02 to 0.18 part of amomum villosum, 0.02 to 0.18 part of wild peach, 0.02 to 0.18 part of costustoot, 0.02 to 0.18 part of katsumade galangal seed and 0.02 to 0.18 part of hawthorn.
2. The board primer of claim 1, wherein: the plate surface base material also comprises the following raw material components in parts by weight: and C, component C: 50-100 parts of beef, 50-100 parts of beef tallow, 5-25 parts of green Chinese onion, 2-18 parts of ginger, 2-8 parts of onion, 2-8 parts of garlic seed and 10-30 parts of dried red pepper.
3. The board primer of claim 2, wherein: the plate surface base material comprises the following raw material components in parts by weight: the component A comprises: 0.5-1.5 parts of fennel, 0.5-1.5 parts of red pepper, 0.05-0.15 part of cumin, 0.05-0.15 part of bay leaf, 0.05-0.15 part of clove, 0.05-0.15 part of lemongrass, 0.05-0.15 part of white pepper, 0.05-0.15 part of tomato sauce, 0.05-0.15 part of chicken essence, 0.05-0.15 part of monosodium glutamate and 0.05-0.15 part of salt; and B component: 0.5 to 1.5 parts of angelica dahurica, 0.5 to 1.5 parts of cardamom, 0.35 to 0.55 part of tsaoko amom, 0.35 to 0.55 part of rhizoma kaempferiae, 0.35 to 0.55 part of fructus amomi, 0.35 to 0.55 part of star anise, 0.35 to 0.55 part of cassia bark, 0.35 to 0.55 part of nutmeg, 0.05 to 0.15 part of long pepper, 0.05 to 0.15 part of amomum villosum, 0.05 to 0.15 part of wild peach, 0.05 to 0.15 part of costustoot, 0.05 to 0.15 part of katsumade galangal seed and 0.05 to 0.15 part of hawthorn; and C, component C: 60-90 parts of beef, 60-90 parts of beef tallow, 10-20 parts of green Chinese onion, 5-15 parts of ginger, 3-7 parts of onion, 3-7 parts of garlic and 15-25 parts of dried red pepper.
4. The board primer of claim 3, wherein: the plate surface base material comprises the following raw material components in parts by weight: the component A comprises: 1 part of fennel, 1 part of red pepper, 0.1 part of cumin, 0.1 part of bay leaves, 0.1 part of clove, 0.1 part of lemongrass, 0.1 part of white pepper, 0.1 part of tomato sauce, 0.1 part of chicken essence, 0.1 part of monosodium glutamate and 0.1 part of salt; and B component: 1 part of angelica dahurica, 1 part of cardamom, 0.45 part of tsaoko amom, 0.45 part of rhizoma kaempferiae, 0.45 part of fructus amomi, 0.45 part of star anise, 0.45 part of cassia bark, 0.45 part of nutmeg, 0.1 part of long pepper, 0.1 part of amomum, 0.1 part of wild peach, 0.1 part of costustoot, 0.1 part of katsumade galangal and 0.1 part of hawthorn; and C, component C: 75 parts of beef, 75 parts of beef tallow, 15 parts of green Chinese onion, 10 parts of ginger, 5 parts of onion, 5 parts of garlic and 20 parts of dried red pepper.
5. The board primer of claim 3, wherein: the plate surface base material comprises the following raw material components in parts by weight: the component A comprises: 0.5 part of fennel, 0.5 part of red pepper, 0.05 part of cumin, 0.05 part of bay leaves, 0.05 part of clove, 0.05 part of lemongrass, 0.05 part of white pepper, 0.05 part of tomato sauce, 0.05 part of chicken essence, 0.05 part of monosodium glutamate and 0.05 part of salt; and B component: 0.5 part of angelica dahurica, 0.5 part of cardamom, 0.35 part of amomum tsao-ko, 0.35 part of rhizoma kaempferiae, 0.35 part of fructus amomi, 0.35 part of star anise, 0.35 part of cassia bark, 0.35 part of nutmeg, 0.05 part of long pepper, 0.05 part of amomum villosum, 0.05 part of wild peach, 0.05 part of costustoot, 0.05 part of katsumade galangal seed and 0.05 part of hawthorn; and C, component C: 60 parts of beef, 60 parts of beef tallow, 10 parts of green Chinese onion, 5 parts of ginger, 3 parts of onion, 3 parts of garlic and 15 parts of dried red pepper.
6. The board primer of claim 3, wherein: the plate surface base material comprises the following raw material components in parts by weight: the component A comprises: 1.5 parts of fennel, 1.5 parts of red pepper, 0.15 part of cumin, 0.15 part of bay leaves, 0.15 part of clove, 0.15 part of lemongrass, 0.15 part of white pepper, 0.15 part of tomato sauce, 0.15 part of chicken essence, 0.15 part of monosodium glutamate and 0.15 part of salt; and B component: 1.5 parts of angelica dahurica, 1.5 parts of cardamom, 0.55 part of amomum tsao-ko, 0.55 part of kaempferia galangal, 0.55 part of fructus amomi, 0.55 part of star anise, 0.55 part of cassia bark, 0.55 part of nutmeg, 0.15 part of long pepper, 0.15 part of amomum villosum, 0.15 part of wild peach, 0.15 part of costustoot, 0.15 part of katsumade galangal seed and 0.15 part of hawthorn; and C, component C: 90 parts of beef, 90 parts of beef tallow, 20 parts of green Chinese onion, 15 parts of ginger, 7 parts of onion, 7 parts of garlic and 25 parts of dried red pepper.
7. The method for preparing a floor material as set forth in any one of claims 1 to 6, wherein: the preparation method comprises the following steps: s1, dicing beef, and chopping ginger, onion and garlic for later use; s2, adding beef tallow into a pot, heating to completely melt the beef tallow, sequentially adding fennel, safflower pepper, bay leaves, clove, lemongrass, white pepper and green Chinese onion, frying to brown, and fishing out to obtain refined beef tallow; s3, heating the refined beef tallow, adding radix angelicae, fructus amomi, amomum cardamomum, amomum tsao-ko, rhizoma kaempferiae, fructus amomi, star anise, cassia bark, nutmeg, long pepper, amomum villosum, wild peach, elecampane, alpinia katsumadai, galangal, hawthorn and ginger, frying to brown, adding dry red pepper, stir-frying until the dry red pepper is slightly black, covering beef on the pepper, and stewing the dry red pepper until the dry red pepper is well cooked; s4, frying the beef to brown, adding the onion and the garlic, frying for 2min, adding the tomato sauce, frying and coloring, and adding the cumin, the chicken essence, the monosodium glutamate and the salt to prepare the plate surface base material.
8. The method of claim 7, wherein: in step S2, the heating is performed to 120-130 ℃.
9. The method of claim 7, wherein: in step S3, the heating is carried out to 170-180 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010530211.1A CN111602797A (en) | 2020-06-11 | 2020-06-11 | Board surface base material and preparation method thereof |
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| CN104522760A (en) * | 2014-12-30 | 2015-04-22 | 郭平 | Soup of Taihe plate noodles and making method thereof |
| CN109907287A (en) * | 2019-04-30 | 2019-06-21 | 张建斌 | A kind of hotpot soup base material and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104522760A (en) * | 2014-12-30 | 2015-04-22 | 郭平 | Soup of Taihe plate noodles and making method thereof |
| CN109907287A (en) * | 2019-04-30 | 2019-06-21 | 张建斌 | A kind of hotpot soup base material and preparation method thereof |
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