CN111616345A - Bottom material for chafing dish and preparation method thereof - Google Patents

Abstract

The invention discloses a bottom material for chafing dish and a preparation method thereof, wherein the bottom material comprises the following raw materials: beef tallow, chicken oil, salad oil, hot pepper, spicy pepper, thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, white spirit, cassia bark, tsaoko amomum fruit, star anise, netmeg, rhizoma kaempferiae, amomum tsao-ko, clove, long pepper, allspice, angelica dahurica, cardamom, amomum, galangal, fennel, liquorice, bay leaves, cumin, gardenia jasminoides ellis, lysimachia foenum-graecum hance, lysimachia foenum-graecum, vanilla, onion, welsh onion, ginger, caraway, garlic and celery. The invention also provides a preparation method of the primer. The bottom material for the hot pot and the preparation method thereof provided by the invention adopt various natural Chinese herbal medicines and spices, have healthy ingredients, are not easy to cause excessive internal heat, integrate nutrition and delicious taste, and have well-received potential and very high popularization value.

Description

Bottom material for chafing dish and preparation method thereof

Technical Field

The invention relates to a food seasoning and a preparation method thereof, in particular to a bottom material for hot pot and a preparation method thereof.

Background

The chafing dish is a food originally created in China, has a long history and is a food suitable for people of all ages. According to the examination, the chafing dish is available in the war of the country, people take the earthen pot as the pot, the eating method of the chafing dish is very common in the folk to the Song Dynasty, and the chafing dish is introduced by the friends in the recipe of Shanjia Qing supply of the Nansong forest flood.

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.

Typical chafing dish food materials include various meats, seafood, vegetables, beans, mushrooms, egg products, vermicelli, etc., and are cooked in boiled clear water or special soup stock. Some eating methods can also dip in seasonings to eat together. Chafing dish is a very popular diet and daily life style in china, especially in the areas of sichuan, Chongqing, etc.

However, the taste, the mouthfeel and the nutritional value of the chafing dish in the current market are preserved, and the modulating and processing process has great space for improvement.

Disclosure of Invention

The invention aims to provide a food seasoning and a preparation method thereof, which overcome the defects of the existing hotpot seasoning, keep enough nutrient substances, simultaneously make the hotpot more delicious and tasty and prevent people from getting inflamed.

In order to achieve the above objects, the present invention provides a condiment for chafing dish, wherein the condiment comprises the following raw materials: beef tallow, chicken oil, salad oil, hot pepper, spicy pepper, thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, white spirit, cassia bark, tsaoko amomum fruit, star anise, netmeg, rhizoma kaempferiae, amomum tsao-ko, clove, long pepper, allspice, angelica dahurica, cardamom, amomum, galangal, fennel, liquorice, bay leaves, cumin, gardenia jasminoides ellis, lysimachia foenum-graecum hance, lysimachia foenum-graecum, vanilla, onion, welsh onion, ginger, caraway, garlic and celery.

The base material for the hot pot is characterized in that the hot pepper is Guizhou bullet hot pepper, the pepper is Dahongpao pepper, the spicy hot pepper is Sichuan spicy hot pepper, the broad bean paste is red oil broad bean paste, the fermented soya beans are Yongchuan fermented soya beans, and the white spirit is 54-degree white spirit.

The base material for chafing dish comprises the following components in parts by weight: 1400-1600 parts of beef tallow, 400-600 parts of chicken oil, 400-600 parts of salad oil, 350-450 parts of hot pepper, 80-120 parts of pepper, 70-80 parts of spicy pepper, 1200-1300 parts of thick broad-bean sauce, 20-30 parts of fermented soya beans, 40-60 parts of fermented glutinous rice, 40-60 parts of rock candy, 80-120 parts of white spirit, 30-50 parts of cassia bark, 25-35 parts of tsaoko amomum fruit, 30-50 parts of star anise, 25-35 parts of nutmeg, 25-35 parts of rhizoma kaempferiae, 25-35 parts of amomum tsao-ko, 25-35 parts of clove, 35-45 parts of long pepper, 15-25 parts of allspice, 30-50 parts of cardamom, 20-30 parts of amom, 25-35 parts of amomum villosum, 25-35 parts of ginger, 80-120 parts of common fennel, 25-35 parts of liquorice, 25-35 parts of myrcia, 25-35 parts of cumin, 25-35 parts of gardenia, 35 parts of lysimachia sikokiana, 60, 40-60 parts of celery.

The base material for chafing dish as described above, wherein said base material comprises by weight: 14000-16000 g of beef tallow, 4000-6000 g of chicken oil, 4000-6000 g of salad oil, 3500-4500 g of hot pepper, 800-1200 g of pepper, 700-800 g of pepper, 12000-13000 g of thick broad-bean sauce, 200-300 g of fermented soya beans, 400-600 g of fermented glutinous rice, 400-600 g of rock sugar, 800-1200 g of white spirit, 300-500 g of cassia bark, 250-350 g of tsaoko amomum fruit, 300-500 g of star anise, 250-350 g of nutmeg, 250-350 g of rhizoma kaempferiae, 250-350 g of amomum tsao-ko, 250-350 g of clove, 350-450 g of long pepper, 150-250 g of allspice, 300-500 g of angelica dahurica, 200-300 g of cardamom, 250-350 g of amomum, 250-350 g of galangal, 800-1200 g of fennel, 250-350 g of liquorice, 250-350 g of myrcia, 250-350 g of cumin, 250-350 g of gardenia, 250-350 g of lysimachia sikokiana, 400-600 g of garlic, 400-600 g of garlic, 400-600 g of celery.

The base material for chafing dish as described above, wherein said base material comprises by weight: 15000g of beef tallow, 5000g of chicken oil, 5000g of salad oil, 4000g of hot pepper, 1000g of pepper, 750g of spicy pepper, 12500g of thick broad-bean sauce, 250g of fermented soya beans, 500g of fermented glutinous rice, 500g of rock candy, 1000g of white spirit, 400g of cassia bark, 300g of tsaoko cardamom, 400g of anise, 300g of nutmeg, 300g of rhizoma kaempferiae, 300g of amomum tsao-ko, 300g of clove, 400g of long pepper, 200g of allspice, 400g of angelica dahurica, 250g of cardamom, 300g of amomum villosum, 300g of galangal, 1000g of fennel, 300g of liquorice, 300g of bay leaves, 300g of cumin, 300g of gardenia jasminoides ellis, 400g of lysimachia sikokiana, 200g of vanilla, 500g of onion, 500g of green onion, 500g of ginger, 500g of.

The invention also provides a preparation method of the bottom material for the hot pot, wherein the method comprises the following steps: cutting chili into segments, removing seeds, putting into a soup barrel pot, adding water, boiling, draining water and chopping into fine powder after the chili is boiled thoroughly, chopping bean paste into fine powder for later use, pouring butter, chicken oil and salad oil into the soup barrel pot, heating, taking part of hot oil to fry chili powder and bean paste, frying the rest oil with boiled oil, cleaning cut onion, scallion, ginger, coriander, garlic and celery, adding mixture of fried chili oil, chili powder and bean paste, frying with medium fire and small fire, adding Chinese prickly ash mixed with fermented glutinous rice and white spirit, adding fermented soya beans, frying until the Chinese prickly ash, sesame pepper and chili have fragrance, adding crushed cinnamon, tsaoko cardamom, star anise, nutmeg, rhizoma kaempferiae, nutmeg, clove, long pepper, allspice, dahurian angelica root, continuously frying until the fragrance appears, adding crushed cardamom, fennel, jasmine, licorice root, cumin, yellow pepper, continuously parching until fragrance is given out, adding crushed herba Hyperici Japonici, herba Lysimachiae Foenumgraeci, and herb Hierochloes Adoratae, mixing, and continuously parching until fragrance is given out.

The preparation method of the base material for the hot pot comprises the steps of cutting the hot pepper into sections, removing seeds, putting the sections into a soup barrel pot, and adding water to boil the sections for 20 minutes.

The preparation method of the base material for the hot pot comprises the steps of pouring beef tallow, chicken oil and salad oil into a soup barrel pot, heating to 190 ℃, and taking one third of quickly cooked chili powder and bean paste.

The bottom material for the hot pot and the preparation method thereof provided by the invention have the following advantages:

the formula of the bottom material and the prepared hot pot can overcome the defects of the existing hot pot dishes, keep the delicious and tender characteristics of food materials, remove fishy smell and have stronger tasty, are spicy, fresh, fragrant, tender and succulent in mouth, have long aftertaste, are delicious and tasty without damaging nutritional ingredients, adopt various natural Chinese herbal medicines and spices, have healthy ingredients and are not easy to cause internal heat.

Detailed Description

The following further describes embodiments of the present invention.

The invention provides a bottom material for chafing dish, which comprises the following raw materials: beef tallow, chicken oil, salad oil, hot pepper, spicy pepper, thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, white spirit, cassia bark, tsaoko amomum fruit, star anise, netmeg, rhizoma kaempferiae, amomum tsao-ko, clove, long pepper, allspice, angelica dahurica, cardamom, amomum, galangal, fennel, liquorice, bay leaves, cumin, gardenia jasminoides ellis, lysimachia foenum-graecum hance, lysimachia foenum-graecum, vanilla, onion, welsh onion, ginger, caraway, garlic and celery.

In the base material, the pepper is Guizhou bullet pepper, namely pod pepper, the pepper is Dahongpao pepper, the spicy pepper is Sichuan spicy pepper, the broad bean paste is red oil broad bean paste, the fermented soya beans are Yongchuan fermented soya beans, and the white spirit is 54-degree white spirit.

Preferably, the base material comprises the following components in parts by weight: 1400-1600 parts of beef tallow, 400-600 parts of chicken oil, 400-600 parts of salad oil, 350-450 parts of hot pepper, 80-120 parts of pepper, 70-80 parts of spicy pepper, 1200-1300 parts of thick broad-bean sauce, 20-30 parts of fermented soya beans, 40-60 parts of fermented glutinous rice, 40-60 parts of rock candy, 80-120 parts of white spirit, 30-50 parts of cassia bark, 25-35 parts of tsaoko amomum fruit, 30-50 parts of star anise, 25-35 parts of nutmeg, 25-35 parts of rhizoma kaempferiae, 25-35 parts of amomum tsao-ko, 25-35 parts of clove, 35-45 parts of long pepper, 15-25 parts of allspice, 30-50 parts of cardamom, 20-30 parts of amom, 25-35 parts of amomum villosum, 25-35 parts of ginger, 80-120 parts of common fennel, 25-35 parts of liquorice, 25-35 parts of myrcia, 25-35 parts of cumin, 25-35 parts of gardenia, 35 parts of lysimachia sikokiana, 60, 40-60 parts of celery.

More preferably, the base material comprises by weight: 14000-16000 g of beef tallow, 4000-6000 g of chicken oil, 4000-6000 g of salad oil, 3500-4500 g of hot pepper, 800-1200 g of pepper, 700-800 g of pepper, 12000-13000 g of thick broad-bean sauce, 200-300 g of fermented soya beans, 400-600 g of fermented glutinous rice, 400-600 g of rock sugar, 800-1200 g of white spirit, 300-500 g of cassia bark, 250-350 g of tsaoko amomum fruit, 300-500 g of star anise, 250-350 g of nutmeg, 250-350 g of rhizoma kaempferiae, 250-350 g of amomum tsao-ko, 250-350 g of clove, 350-450 g of long pepper, 150-250 g of allspice, 300-500 g of angelica dahurica, 200-300 g of cardamom, 250-350 g of amomum, 250-350 g of galangal, 800-1200 g of fennel, 250-350 g of liquorice, 250-350 g of myrcia, 250-350 g of cumin, 250-350 g of gardenia, 250-350 g of lysimachia sikokiana, 400-600 g of garlic, 400-600 g of garlic, 400-600 g of celery.

Most preferably, the base material comprises by weight: 15000g of beef tallow, 5000g of chicken oil, 5000g of salad oil, 4000g of hot pepper, 1000g of pepper, 750g of spicy pepper, 12500g of thick broad-bean sauce, 250g of fermented soya beans, 500g of fermented glutinous rice, 500g of rock candy, 1000g of white spirit, 400g of cassia bark, 300g of tsaoko cardamom, 400g of anise, 300g of nutmeg, 300g of rhizoma kaempferiae, 300g of amomum tsao-ko, 300g of clove, 400g of long pepper, 200g of allspice, 400g of angelica dahurica, 250g of cardamom, 300g of amomum villosum, 300g of galangal, 1000g of fennel, 300g of liquorice, 300g of bay leaves, 300g of cumin, 300g of gardenia jasminoides ellis, 400g of lysimachia sikokiana, 200g of vanilla, 500g of onion, 500g of green onion, 500g of ginger, 500g of.

Wherein Alpinia katsumadai Hayata (Alpinia katsumadai) Katsumadai, Alpinia galanga Hayata, is a perennial herb of Alpinia of Zingiberaceae. Distributed in the south of the Guangdong province in China. Growing in sparse mountain or dense forest. The seed contains volatile oil and alpinetin. Harvesting in summer and autumn, sun drying to nine dry or slightly scalding with water, sun drying to half dry, removing pericarp, taking out seed cluster, and sun drying. Pungent flavor and warm nature. It enters spleen and stomach meridians. Has the effects of eliminating dampness, promoting the circulation of qi, warming middle energizer and arresting vomiting. Can be used for treating cold-dampness retention, abdominal distention, psychroalgia, belch, vomiting, anorexia, etc.

Piper longum is of Piper genus, climbing vine, like Mulberry, collected in August, and its cluster can be used as medicine. Produced from southeast to southwest of Yunnan, and cultivated in Guangxi, Guangdong and Fujian provinces. Dry the nearly mature or mature ears to be used as the medicine. Is a pain-relieving and stomach-invigorating medicine, has pungent and strong taste and is nontoxic. The fruit contains piperine, piperlongumine, piperidine, piperic acid and volatile oil. The seeds contain sesamin. Has effects in warming middle warmer, dispelling cold, descending qi, and relieving pain. Can be used for treating abdominal pain, acid regurgitation, diarrhea, coronary heart disease, angina pectoris, nervous headache, and toothache due to stomach cold.

The fructus Syzygii Aromatici is also called rhizoma Ligustici Chuanxiong, and is perennial herb of Umbelliferae, Ligusticum. Mainly cultivated in Sichuan, Yunnan, Guizhou, Guangxi, Hubei, etc. It is commonly used for rhizome medicine, and contains ligustrazine, i.e. tetramethylpyrazine, loline or Chundole, ligustilide. Has the functions of promoting qi circulation and relieving depression, dispelling pathogenic wind and removing dampness, and promoting blood circulation and relieving pain, and is used for treating headache, dizziness, costalgia, abdominal pain, amenorrhea, dystocia, superficial infection, pyocutaneous disease, etc.

The fructus amomi is fruits or seeds of plants of the family zingiberaceae for many years and is mainly sold in a seasoning market. Has effects in eliminating dampness, stimulating appetite, warming spleen, relieving diarrhea, regulating qi-flowing, and preventing miscarriage, and can be used for treating damp stagnation, abdominal distention, no hunger, deficiency-cold of spleen and stomach, emesis, diarrhea, pernicious vomiting, and threatened abortion. Has high medicinal value. The fragrant sand is not only a common traditional Chinese medicine material, but also a good cooking seasoning commonly used in life of people. The spice of the fragrant sand is widely applied to main spices for seasoning chafing dish, Sichuan dish, stewed dish and the like.

Rhizoma Alpiniae Officinarum is dried rhizome of Alpinia Officinarum of Zingiberaceae. Digging 4-6 year old rhizome in late summer and early autumn, removing overground stem, fibrous root and residual scale, cleaning, cutting into segments, and drying in the sun. Unprocessed. Taking raw medicinal materials, removing impurities, cleaning, and moistening thoroughly. Cutting into thin sheet, and sun drying or low temperature drying. Pungent, hot in nature; it enters spleen and stomach meridians. Has effects in dispelling cold, relieving pain, warming middle warmer, and relieving vomit. It is mainly used for treating stomach cold pain, stomach cold emesis.

The Glycyrrhrizae radix is dried root and rhizome of Glycyrrhiza uralensis Fisch, Glycyrrhiza inflata Bat or Glycyrrhiza glabra L of Leguminosae. Collected in spring and autumn, removed fibrous root, and dried in the sun. Sweet in flavor and neutral in nature. It enters heart, lung, spleen and stomach meridians. Has the effects of invigorating spleen and replenishing qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain, and harmonizing the medicines. It is indicated for spleen and stomach deficiency, lassitude and hypodynamia, palpitation and shortness of breath, cough with profuse sputum, spasm and pain of abdomen and limbs, carbuncle and sore, and to relieve toxicity and strong action of drugs.

Cuminum cyminum is a annual or biennial herb of Cuminum cyminum of Umbelliferae, Umbelliferae. The cumin is rich in essential oil, aromatic and strong in smell, and is considered as the second important spice crop in the world beyond pepper; the cumin also has various medicinal properties, is rich in characteristic components of essential oil, and various functional nutritional components such as protein, polyphenol substances, dietary fiber and the like, can regulate qi, stimulate appetite, dispel cold, remove dampness and the like, also has health-care effects of resisting allergy, resisting oxidation, resisting platelet aggregation, reducing blood sugar and the like, and has very important application in the fields of food and medicine.

The grass is favored to grow in the slope grass cluster of the mountain land, the dense forest edge and under the forest. China is distributed in Sichuan, Hubei, Yunnan, Guizhou, Guangdong, Fujian and other places. The herba Hyperici Japonici is perennial herb of Labiatae, Isolabra. The root is fragrant, the taste is light, the nature is warm, the wine has the effects of removing odor, dispelling wind, regulating vital energy, reducing swelling and the like, can be used for preventing corrosion, is also used as spice, and is an important raw material of domestic foundation-strengthening medicinal liquor. The herb of Zicao is commonly used for dispelling wind and removing dampness, promoting qi circulation and relieving pain, regulating menstruation and removing toxic substance, and mainly treats cold, cough, rheumatic arthralgia, abdominal distention and pain, irregular menstruation, furuncle and snake bite. Grass removal is also a valuable resource in the modern perfumery industry. The spartina anglica is commonly used as a spice in spicy hot pots and brine.

Lingcao is the name for some plants, including calamus. The rhizoma Acori Calami is perennial grass and wood, and is originated from marsh land, stream or paddy field. The calamus can be extracted with aromatic oil, has fragrance, and is Lingcao for preventing epidemic and eliminating pathogenic factors in Chinese traditional culture; the rhizome can be used for preparing spices. Also called Yao leek. The rhizoma Acori Calami has aromatic flower and stem, has effects of inducing resuscitation, eliminating phlegm, dispelling pathogenic wind, dispelling epidemic disease, improving intelligence, and strengthening body constitution. The ancient Chinese medical book uses calamus rhizome as a medicine for promoting intelligence, relieving chest stuffiness, improving hearing and eyesight, eliminating dampness and detoxifying. The rhizome is bitter, pungent and warm in nature. Has the effects of reducing phlegm, inducing resuscitation, invigorating spleen and promoting diuresis. Can be used for treating epilepsy, palpitation, amnesia, obnubilation, damp stagnation, distention, diarrhea, dysentery, rheumatalgia, carbuncle, swelling, and scabies.

Vanilla is a generic name for a variety of aromatic plants. The vanilla refers to all herbaceous plants with special fragrance and taste, contains aromatic volatile oil, antioxidant and bacteriocide as perfume plants, can not only repel mosquitoes and flies, beautify environment, purify air and beautify rooms, but also be widely used for beauty, bathing, diet and medical treatment. Representative plants include lavender, rosemary, thyme, agastache, etc. Because the vanilla contains aromatic compounds of alcohol, ketone, ester and ether, the branches and leaves can emit pleasant fragrance, and the roots, stems, leaves, flowers, fruits and seeds of the vanilla can be used by human beings.

Fructus Anisi Stellati is a plant of Anisodiaceae and genus Aniseed. The pericarp, seed and leaf all contain aromatic oil, and are important raw materials for the manufacture of cosmetics, sweet wine, beer and food industry. The star anise is a famous flavoring spice, has fragrant and sweet taste and is also used for medicine. The fructus Anisi Stellati can be directly used in daily flavoring, such as stewing, boiling, pickling, marinating, soaking, etc., or directly processed into five-spice flavoring powder. The anise oil and anise oil resin are commonly used in the food processing industry fields of meat products, seasonings, soft drinks, cold drinks, candies, cakes, baked foods and the like. The fructus Anisi Stellati dried mature fruit contains aromatic oil, fatty oil, protein, resin, etc., and the extract is oleum Foeniculi. The star anise is used for medicine, has the functions of dispelling wind, regulating qi, harmonizing stomach and regulating middle energizer, and is used for treating middle-cold vomiting, abdominal cold pain, stomach swelling and stuffiness and the like. The fructus Anisi Stellati has effects of invigorating stomach, dispelling pathogenic wind, relieving pain, regulating middle warmer, regulating qi-flowing, dispelling cold and dampness, and treating dyspepsia and neurasthenia.

The bay leaf is also called laurel leaf, is dried stem and leaf of laurel of Lauraceae, and is a flavoring agent. Laurus is a evergreen small arbor of Lauraceae, mainly produced in Zhejiang, Jiangsu, Fujian, Taiwan, Sichuan and the like, and leaves of the laurus are taken as seasonings in cooking. Collected in autumn and dried in the sun. Collecting raw materials, removing impurities, cleaning, shredding, and drying. Pungent in nature and taste; and (5) slightly warming. Has the functions of invigorating stomach and regulating qi. Mainly treats abdominal distension and pain; traumatic injury; scabies and tinea.

The Amomum tsao-ko is fruit of plants of Amomum of Zingiberaceae. The tsaoko is one of bulk varieties of medicinal and edible traditional Chinese medicinal materials, and the tsaoko is used as a flavoring spice; the whole plant can be extracted to obtain aromatic oil. The fruit is pungent in flavor and warm in nature. It enters spleen and stomach meridians. Has the functions of eliminating dampness, strengthening spleen, eliminating phlegm and preventing malaria. It can be used for treating abdominal distention, regurgitation, emesis, food stagnation, and malaria.

Fructus Amomi rotundus is fruit of Alpinia zerumbet belonging to Zingiberaceae. When the fruit is ripe, it is collected, dried or dried in the shade. 2, pungent taste; and (4) temperature. Has effects in promoting qi circulation and stimulating appetite. For epigastric pain; dyspepsia is caused.

Fructus Foeniculi is dried mature fruit of Foeniculum vulgare of Umbelliferae. In autumn, the plant is harvested when the fruit is just ripe, dried in the sun, and the fruit is removed. Pungent taste and warm nature; it enters liver, kidney, bladder and stomach meridians. Has effects in warming kidney and liver, promoting qi circulation, relieving pain, and regulating stomach function. It can be used for treating abdominal pain due to hernia of cold type, testis tenesmus, abdominal psychroalgia, anorexia, vomiting, diarrhea, hypochondriac pain, lumbago due to kidney deficiency, and dysmenorrhea.

The cortex Cinnamomi Japonici is bark of Cinnamomum japonicum Thunb of Lauraceae, and is used for treating common cold. Pungent and sweet in flavor and warm in nature. It enters spleen, stomach, liver and kidney meridians. Has the effects of warming the middle-jiao to dispel cold, regulating qi and relieving pain. Can be used for treating abdominal psychroalgia, emesis, diarrhea, soreness of waist and knees, cold hernia and abdominal pain, cold-dampness arthralgia, blood stasis, dysmenorrhea, dysentery with bloody stool, intestinal wind, traumatic injury, swelling and pain, traumatic hemorrhage, etc.

Clove, commonly referred to as clove, is a spice native to Indonesia, a spice plant of the family Myrtaceae. Contains clove oil, which mainly contains volatile sesquiterpene compounds, phenols, ester compounds, eugenol, and the like. Has antiseptic and bactericidal effects, and can assist digestion. Essential oils are topically applied to relieve toothache and mouth pain. The dried flower buds are widely used in cooking and used as a food spice. Has been introduced into tropical regions around the world, where clove production occurs mainly in indonesia, sang-gabar and madagasca, as well as in india, pakistan and srilanca. The bud of clove is a common traditional Chinese medicine, the clove contains volatile oil, and the oil mainly contains syringic acid, acetyl syringic acid, caryophyllene, methyl n-pentanone, methyl n-heptanone, vanillin and other components. Has antibacterial and anthelmintic effects, and can be used as aromatic, spasmolytic and expelling pathogenic wind agent for treating gastropathy, abdominal pain, emesis, neuralgia, toothache, etc. The nature and taste are warm; pungent taste; it enters spleen, stomach, lung and kidney meridians. The main function is warming middle energizer to descend the adverse flow, tonifying kidney and supporting yang medical education | network collection and arrangement. Can be used for treating deficiency-cold of spleen and stomach, singultus emesis, anorexia vomiting and diarrhea, psychroalgia of heart and abdomen, and sexual impotence due to kidney deficiency.

Myristica fragrans is a evergreen arbor, pear-shaped fruit, yellowish or orange-yellow, which is split longitudinally into two halves when mature, exposing crimson aril called cardamom, and containing 1 seed called nutmeg. Native to Indonesia, Malaysia, Western Indian Islands and Brazil. The Guangdong province, the Yunnan province and the like in China have introduction cultivation. Collecting mature fruits twice in summer and autumn every year. The arillus Myristica flap is ground and used as spice. The nutmeg is dried kernel of Myristica fragrans Houtt of Myristicaceae. Pungent in nature and taste; bitter; and (4) warming. Invigorating spleen; the stomach; the large intestine channel. Has the effects of warming the middle-jiao and astringing the intestines; move qi and promote digestion. For deficiency diarrhea; cold dysentery; abdominal distending pain; poor appetite and vomiting; the food retention is not eliminated.

The fructus Gardeniae is also called fructus Gardeniae, and fructus Gardeniae. Gardenia jasminoides is the fruit of Gardenia jasminoides Ellis of Rubiaceae. The fruit of gardenia is a traditional Chinese medicine, belongs to the first batch of medical and edible dual-purpose resources issued by the Ministry of health, and has the functions of protecting liver, benefiting gallbladder, reducing blood pressure, calming, stopping bleeding, reducing swelling and the like. Is used for treating icteric hepatitis, sprain, contusion, hypertension, diabetes and other diseases in traditional Chinese medicine clinic. Bitter in property and cold in nature. It enters heart, lung and triple energizer meridians. Has the effects of purging pathogenic fire, relieving restlessness, clearing away heat, promoting diuresis, cooling blood, and removing toxic substances; has repercussive and analgesic effects. Can be used for treating febrile vexation, damp-heat jaundice, stranguria with pain, hematemesis, epistaxis, conjunctival congestion, swelling and pain, and pyocutaneous disease due to fire toxin, and for treating sprain, contusion and pain.

Rhizoma Kaempferiae is named as rhizoma Kaempferiae, and fructus Kaempferiae, and is the rhizome of Kaempferia galanga of Kaempferia of Zingiberaceae. Distributed in provinces such as Guangdong, Guangxi, Yunnan, Taiwan, etc., and cultivated. Rhizoma Kaempferiae is aromatic stomachic, has effects of dispelling cold, eliminating dampness, warming spleen and stomach, and dispelling evil-qi, and can also be used as flavoring. It is pungent in flavor and warm in nature, and has effects in promoting qi circulation, warming middle warmer, promoting digestion, and relieving pain; can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion.

The angelica dahurica is a high herbaceous plant for many years, contains rich protein fat, carbohydrate and trace elements, has high medicinal value, can expel wind and dissipate dampness, expel pus, promote tissue regeneration and relieve pain when being used as a medicament, and mainly treats diseases such as wind-cold type common cold, forehead headache, nasosinusitis, toothache, anal fistula, hematochezia, leucorrhea, carbuncle-abscess pyogenic infections, burn and the like.

The invention also provides a preparation method of the bottom material for chafing dish, which comprises the following steps: cutting chili into segments, removing seeds, putting into a soup barrel pot, adding water, boiling, draining water and chopping into fine powder after the chili is boiled thoroughly, chopping bean paste into fine powder for later use, pouring butter, chicken oil and salad oil into the soup barrel pot, heating, taking part of hot oil to fry chili powder and bean paste, frying the rest oil with boiled oil, cleaning cut onion, scallion, ginger, coriander, garlic and celery, adding mixture of fried chili oil, chili powder and bean paste, frying with medium fire and small fire, adding Chinese prickly ash mixed with fermented glutinous rice and white spirit, adding fermented soya beans, frying until the Chinese prickly ash, sesame pepper and chili have fragrance, adding crushed cinnamon, tsaoko cardamom, star anise, nutmeg, rhizoma kaempferiae, nutmeg, clove, long pepper, allspice, dahurian angelica root, continuously frying until the fragrance appears, adding crushed cardamom, fennel, jasmine, licorice root, cumin, yellow pepper, continuously parching until fragrance is given out, adding crushed herba Hyperici Japonici, herba Lysimachiae Foenumgraeci, and herb Hierochloes Adoratae, mixing, and continuously parching until fragrance is given out.

Preferably, in the method, the pepper is cut into segments, seeds are removed, and the pepper is filled into a soup barrel pot to be boiled for 20 minutes by adding water.

Pouring beef tallow, chicken oil and salad oil into a pot of a soup barrel, heating to 190 ℃, and taking one third of fried chili powder and broad bean paste.

The following will describe a kind of bottom material for chafing dish and its preparation method with reference to the following examples.

Example 1

A bottom material for chafing dish, which comprises the following raw materials by weight:

15000g of beef tallow, 5000g of chicken oil, 5000g of salad oil, 4000g of hot pepper, 1000g of pepper, 750g of spicy pepper, 12500g of thick broad-bean sauce, 250g of fermented soya beans, 500g of fermented glutinous rice, 500g of rock candy, 1000g of white spirit, 400g of cassia bark, 300g of tsaoko cardamom, 400g of anise, 300g of nutmeg, 300g of rhizoma kaempferiae, 300g of amomum tsao-ko, 300g of clove, 400g of long pepper, 200g of allspice, 400g of angelica dahurica, 250g of cardamom, 300g of amomum villosum, 300g of galangal, 1000g of fennel, 300g of liquorice, 300g of bay leaves, 300g of cumin, 300g of gardenia jasminoides ellis, 400g of lysimachia sikokiana, 200g of vanilla, 500g of onion, 500g of green onion, 500g of ginger, 500g of.

Example 2

A bottom material for chafing dish, which comprises the following raw materials by weight:

14000g of beef tallow, 4000g of chicken oil, 4000g of salad oil, 3500g of hot pepper, 800g of pepper, 700g of spicy pepper, 12000g of thick broad-bean sauce, 200g of fermented soya beans, 400g of fermented glutinous rice, 400g of rock candy, 800g of white spirit, 300g of cassia bark, 250g of tsaoko cardamom, 300g of anise, 250g of nutmeg, 250g of rhizoma kaempferiae, 250g of amomum tsao-ko, 250g of clove, 350g of long pepper, 150g of allspice, 300g of angelica dahurica, 200g of cardamom, 250g of amomum villosum, 250g of galangal, 800g of fennel, 250g of liquorice, 250g of myrcia, 250g of cumin, 250g of gardenia jasminoides ellis, 350g of lysimachia sikokiana, 150g of lysimachia foenum-graecum, 250g of vanilla, 400g of onion, 400.

Example 3

A bottom material for chafing dish, which comprises the following raw materials by weight:

1600g of beef tallow, 600g of chicken oil, 600g of salad oil, 450g of hot pepper, 120g of pepper, 80g of spicy pepper, 1300g of thick broad-bean sauce, 30g of fermented soya beans, 60g of fermented glutinous rice, 60g of rock candy, 120g of white spirit, 50g of cassia bark, 35g of tsaoko cardamom, 50g of anise, 35g of nutmeg, 35g of rhizoma kaempferiae, 35g of amomum tsao-ko, 35g of clove, 45g of long pepper, 25g of allspice, 50g of angelica dahurica, 30g of cardamom, 35g of amomum villosum, 35g of galangal, 120g of fennel, 35g of liquorice, 35g of bay leaves, 35g of cumin, 35g of gardenia jasminoides ellis, 45g of lysimachia sikokiana, 25g of lysimachia foenum-graecum, 35g of vanilla, 60g of onion, 60 g.

The embodiments of the invention also provide a preparation method of the primer.

The method comprises the following steps: cutting Capsici fructus into segments, removing seeds, adding into a soup barrel pot, decocting with water for 20 min, draining water after Capsici fructus is boiled, chopping into fine powder, chopping bean paste into fine powder, adding butter, chicken oil, salad oil into the soup barrel pot, heating to 190 deg.C, taking one third of hot oil to fry chili powder and bean paste, cleaning the rest oil with fresh oil, adding chopped onion, herba Alii Fistulosi, rhizoma Zingiberis recens, herba Coriandri, Bulbus Allii, herba Apii Graveolentis, adding mixture of chili oil, chili powder and bean paste, parching with medium fire to small fire, adding fructus Zanthoxyli mixed with fermented glutinous rice and Chinese liquor, adding semen Sojae Preparatum, parching until fragrance appears, adding crushed cortex Cinnamomi Japonici, fructus Tsaoko, Glycyrrhrizae radix, semen Myristicae, rhizoma Kaempferiae, semen Alpiniae Katsumadai, flos Caryophylli, fructus Piperis Longi, fructus Citri Sarcodactylis, and parching until fragrance appears, adding crushed fructus Amomi rotundus, rhizoma Alpiniae Officinarum, fructus Foeniculi, Glycyrrhrizae radix Angelicae Dahuricae, fructus Foeniculi, Sal Ovatae, Salicinae, fructus, Frying the myrcia, the cumin and the gardenia until the fragrance is generated, adding the crushed lysimachia sikokiana, the lysimachia foenum-graecum hance and the vanilla, uniformly mixing, and continuously frying until the fragrance is generated.

After the hotpot condiment provided by the invention and other various commercially available hotpot condiments are processed into a hotpot by the same cooking method, the hotpot condiments are respectively marked, and randomly and blindly selected among people to test eating, and the result proves that 95.3% of people who test eating in thousands of times think that the hotpot provided by the invention is more delicious and is more willing to select to purchase.

The formula of the bottom material and the prepared hot pot provided by the invention overcome the defects of the existing hot pot dishes, adopt various natural Chinese herbal medicines and spices, have healthy ingredients, are not easy to cause internal heat, integrate nutrition and deliciousness, keep the characteristics of food materials, such as delicious taste, fragrance and tenderness, have stronger tasty flavor, tender and juicy mouthfeel, have long aftertaste, have popular potential and very high popularization value.

While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.

Claims (8)

1. A seasoning for chafing dish, characterized in that the ingredients of the seasoning comprise:

beef tallow, chicken oil, salad oil, hot pepper, spicy pepper, thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, white spirit, cassia bark, tsaoko amomum fruit, star anise, netmeg, rhizoma kaempferiae, amomum tsao-ko, clove, long pepper, allspice, angelica dahurica, cardamom, amomum, galangal, fennel, liquorice, bay leaves, cumin, gardenia jasminoides ellis, lysimachia foenum-graecum hance, lysimachia foenum-graecum, vanilla, onion, welsh onion, ginger, caraway, garlic and celery.

2. The condiment for hot pot as claimed in claim 1, wherein in the condiment, the hot pepper is Guizhou bullet hot pepper, the Chinese prickly ash is Dahongpao Chinese prickly ash, the Chinese prickly ash is Sichuan Chinese prickly ash, the broad bean paste is red oil broad bean paste, the fermented soya beans are Yongchuan fermented soya beans, and the white spirit is 54-degree white spirit.

3. The condiment for chaffy dish as claimed in claim 1, wherein the condiment comprises the following components in parts by weight: 1400-1600 parts of beef tallow, 400-600 parts of chicken oil, 400-600 parts of salad oil, 350-450 parts of hot pepper, 80-120 parts of pepper, 70-80 parts of spicy pepper, 1200-1300 parts of thick broad-bean sauce, 20-30 parts of fermented soya beans, 40-60 parts of fermented glutinous rice, 40-60 parts of rock candy, 80-120 parts of white spirit, 30-50 parts of cassia bark, 25-35 parts of tsaoko amomum fruit, 30-50 parts of star anise, 25-35 parts of nutmeg, 25-35 parts of rhizoma kaempferiae, 25-35 parts of amomum tsao-ko, 25-35 parts of clove, 35-45 parts of long pepper, 15-25 parts of allspice, 30-50 parts of cardamom, 20-30 parts of amom, 25-35 parts of amomum villosum, 25-35 parts of ginger, 80-120 parts of common fennel, 25-35 parts of liquorice, 25-35 parts of myrcia, 25-35 parts of cumin, 25-35 parts of gardenia, 35 parts of lysimachia sikokiana, 60, 40-60 parts of celery.

4. The bottom material for chafing dish as set forth in claim 3, wherein said bottom material comprises by weight: 14000-16000 g of beef tallow, 4000-6000 g of chicken oil, 4000-6000 g of salad oil, 3500-4500 g of hot pepper, 800-1200 g of pepper, 700-800 g of pepper, 12000-13000 g of thick broad-bean sauce, 200-300 g of fermented soya beans, 400-600 g of fermented glutinous rice, 400-600 g of rock sugar, 800-1200 g of white spirit, 300-500 g of cassia bark, 250-350 g of tsaoko amomum fruit, 300-500 g of star anise, 250-350 g of nutmeg, 250-350 g of rhizoma kaempferiae, 250-350 g of amomum tsao-ko, 250-350 g of clove, 350-450 g of long pepper, 150-250 g of allspice, 300-500 g of angelica dahurica, 200-300 g of cardamom, 250-350 g of amomum, 250-350 g of galangal, 800-1200 g of fennel, 250-350 g of liquorice, 250-350 g of myrcia, 250-350 g of cumin, 250-350 g of gardenia, 250-350 g of lysimachia sikokiana, 400-600 g of garlic, 400-600 g of garlic, 400-600 g of celery.

5. The bottom material for chafing dish as set forth in claim 4, wherein said bottom material comprises by weight: 15000g of beef tallow, 5000g of chicken oil, 5000g of salad oil, 4000g of hot pepper, 1000g of pepper, 750g of spicy pepper, 12500g of thick broad-bean sauce, 250g of fermented soya beans, 500g of fermented glutinous rice, 500g of rock candy, 1000g of white spirit, 400g of cassia bark, 300g of tsaoko cardamom, 400g of anise, 300g of nutmeg, 300g of rhizoma kaempferiae, 300g of amomum tsao-ko, 300g of clove, 400g of long pepper, 200g of allspice, 400g of angelica dahurica, 250g of cardamom, 300g of amomum villosum, 300g of galangal, 1000g of fennel, 300g of liquorice, 300g of bay leaves, 300g of cumin, 300g of gardenia jasminoides ellis, 400g of lysimachia sikokiana, 200g of vanilla, 500g of onion, 500g of green onion, 500g of ginger, 500g of.

6. A method for preparing the bottom material for chafing dish as claimed in any one of claims 1 to 5, wherein the method comprises: cutting chili into segments, removing seeds, putting into a soup barrel pot, adding water, boiling, draining water and chopping into fine powder after the chili is boiled thoroughly, chopping bean paste into fine powder for later use, pouring butter, chicken oil and salad oil into the soup barrel pot, heating, taking part of hot oil to fry chili powder and bean paste, frying the rest oil with boiled oil, cleaning cut onion, scallion, ginger, coriander, garlic and celery, adding mixture of fried chili oil, chili powder and bean paste, frying with medium fire and small fire, adding Chinese prickly ash mixed with fermented glutinous rice and white spirit, adding fermented soya beans, frying until the Chinese prickly ash, sesame pepper and chili have fragrance, adding crushed cinnamon, tsaoko cardamom, star anise, nutmeg, rhizoma kaempferiae, nutmeg, clove, long pepper, allspice, dahurian angelica root, continuously frying until the fragrance appears, adding crushed cardamom, fennel, jasmine, licorice root, cumin, yellow pepper, continuously parching until fragrance is given out, adding crushed herba Hyperici Japonici, herba Lysimachiae Foenumgraeci, and herb Hierochloes Adoratae, mixing, and continuously parching until fragrance is given out.

7. The method for preparing the seasoning for chafing dish as claimed in claim 6, wherein the method comprises cutting the pepper into pieces, removing seeds, putting into a pot for soup barrel, and boiling with water for 20 minutes.

8. The method for preparing the seasoning for chafing dish as claimed in claim 6, wherein the beef tallow, chicken oil, salad oil are poured into a pot of a soup barrel and heated to 190 ℃, and then one third of the cooked chili powder and bean paste are taken.