CN111700262A - Fish stewing hot pot sauce and processing method thereof - Google Patents
Fish stewing hot pot sauce and processing method thereof Download PDFInfo
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- CN111700262A CN111700262A CN202010641278.2A CN202010641278A CN111700262A CN 111700262 A CN111700262 A CN 111700262A CN 202010641278 A CN202010641278 A CN 202010641278A CN 111700262 A CN111700262 A CN 111700262A
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- 238000003672 processing method Methods 0.000 title claims abstract description 9
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
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- 239000010699 lard oil Substances 0.000 claims description 4
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- 241001127714 Amomum Species 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Abstract
The invention discloses a fish stewing hot pot fragrant sauce and a processing method thereof, wherein the fish stewing hot pot fragrant sauce comprises the following raw material formula: its sauce, baoquan sauce, Pi county broad bean paste, hong Jiu, Laoganma, king and chafing dish dip, sesame paste, peanut butter, xianweibao, Aoyanqi, pepper, hot pepper, monosodium glutamate, chicken essence, shallot, ginger, garlic, sesame oil, cooking wine, soybean oil, lard, thirteen spices, angelica dahurica, cardamom, dangshen, galangal, angelica, fennel, clove, liquorice, myrcia, tsaoko cardamon, white cardamom, peanut, soybean, cashew, pine nut and rock candy. The processing method comprises the following steps: s1, preparing a mixture; s2, preparing a mixed seasoning; s3, mixing to obtain a mixed sauce; s4, heating the oil, adding the mixed sauce, stir-frying, adding the mixture, adding the mixed seasoning, stir-frying, and cooling to obtain the finished product. The stewed fish hot pot fragrant sauce has unique health-care efficacy, and has the functions of tonifying middle-jiao energy, harmonizing spleen and stomach, invigorating spleen, promoting diuresis, clearing lung and strengthening skin.
Description
Technical Field
The invention relates to the technical field of food seasoning preparation, in particular to a fish stewing hot pot sauce and a processing method thereof.
Background
The fish meat has delicious taste and high nutritive value, the content of crude protein in the fish meat is 19.60 percent, the composition of amino acid is relatively balanced, and the fish meat is rich in highly unsaturated fatty acid (EPA, DHA) and is a high-quality protein resource. At present, most fishes are simple in cooking method, monotonous in variety, less in ingredients, not good in taste, not unique and lack of health concept.
The chafing dish is named as 'antique soup' in ancient times, is famous for the fact that food makes a 'dong' sound when being thrown into boiling water, is original food in China, has a long history, and is suitable for people of all ages. The ancient cooking vessel of the nationality is the earliest prototype of the hot pot, according to the examination, the hot pot is available in the war period, the people use the earthen pot as the pot, the eating method of the hot pot is very common in the folk to the Song Dynasty, and the introduction of the hot pot eating by the same friends is provided in the recipes of Shanjia Qing supply of the south and Song forest flood. For the first generation, the chafing dish is transferred to Mongolian belt for cooking beef and mutton. In the Qing Dynasty, the chafing dish is popular among people and becomes a famous 'palace dish', and the materials are wild flavors of pheasants and the like.
The hot pot generally refers to a cooking method of using a pot as a device, using a heat source to heat the pot, and using water or soup to boil food, 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 chafing dish is hot at present, spicy, salty and fresh, oily but not greasy, extreme sweat and dripping, agreeable with the taste, depression relieving and dampness removing, is suitable for mountains and rivers, is developed into a mandarin duck pot at present, is light and spicy, and is suitable for people of all ages and winter as required.
Typical chafing dish food materials include various meats, seafood, vegetables, beans, mushrooms, egg products, vermicelli and the like, and are put into boiled clear water or a special soup-stock pot bottom to be cooked for eating, and some eating methods can also dip in seasonings for eating. In daily life, the fish directly used as the hot pot food material is not high in nutritive value, and the seasoning cannot well enter the fish meat when the fish is used as the food material to stew the hot pot, so that the eating taste is not good. In addition, these chafing dishes are prone to getting inflamed after eating, causing discomfort to the body.
Disclosure of Invention
The invention aims to provide a fish stewing hot pot sauce and a processing method thereof, aiming at solving the defects of low nutritional value and poor eating taste in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
the fish stewing hot pot sauce comprises the following raw materials in parts by weight: 9000-11000 parts of vanilla sauce, 14000-16000 parts of baoquan sauce, 11000-13000 parts of Pixian broad bean paste, 800-1200 parts of Hongjiujiu, 2300-2400 parts of Laoganma, 2000-4000 parts of Wanghuan and chafing dish condiment sauce, 4000-6000 parts of sesame paste, 2400-2600 parts of peanut paste, 100-200 parts of Xianweibao, 100-200 parts of Macao nationality, 200-250 parts of pepper, 200-250 parts of monosodium glutamate, 200-250 parts of chicken essence, 1000-3000 parts of green onion, 1000-3000 parts of ginger, 1000-3000 parts of garlic, 400-600 parts of sesame oil, 400-600 parts of cooking wine, 4000-6000 parts of soybean oil, 4000-6000 parts of lard oil, 100-200 parts of thirteen spice, 100-200 parts of radix angelicae, 100-200 parts of cardamom, 100-200 parts of codonopsis pilosula, 100-200 parts of galangal, 100-200 parts of angelica sinensis, 100-200 parts of fructus amomi, 100-200 parts of myrtilon, 100-200 parts of myrtle, 100-200 parts of cardamom, 100-200 parts of myrcia, 100-200 parts of black pepper, 100-200 parts of nutmeg and 100-, 3000-5000 parts of soybeans, 400-600 parts of cashews, 400-600 parts of pine nuts and 200-250 parts of rock sugar.
As a further improvement on the technical scheme, the optimal weight parts of the raw material formula are as follows: 10000 parts of vanilla sauce, 15000 parts of baoquan soybean paste, 12000 parts of Pixian broad bean paste, 800-1200 parts of Hongjiujiu, 2330 parts of Laoganma, 3000 parts of Wanghuan and chafing dish condiment, 5000 parts of sesame paste, 2500 parts of peanut paste, 200 parts of Xianweibao, 200 parts of Aoyanqi, 225 parts of pepper, 225 parts of chili, 225 parts of monosodium glutamate, 225 parts of chicken essence, 2000 parts of shallot, 2000 parts of ginger, 2000 parts of garlic, 500 parts of sesame oil, 500 parts of cooking wine, 5000 parts of soybean oil, 5000 parts of lard oil, 225 parts of thirteen-spice, 150 parts of angelica dahurica, 150 parts of cardamom, 150 parts of codonopsis pilosula, 150 parts of galangal, 150 parts of angelica, 150 parts of fennel, 150 parts of clove, 150 parts of liquorice, 150 parts of myrcia, 150 parts of tsaoko amom fruit, 150 parts of Huaishan, 150 parts of nutmeg, 150 parts of peanut 5000 parts of soybean, 4000 parts of cashew, 500 parts.
As a further improvement on the technical scheme, the invention also provides a processing method of the stewed fish hot pot sauce, which comprises the following steps:
s1, weighing the raw materials in parts by weight, washing and airing angelica dahurica, cardamom, codonopsis pilosula, galangal, angelica, fennel, clove, liquorice, myrcia, tsaoko amomum fruit, Chinese yam, nutmeg, peanut, soybean, cashew nut and pine nut, sterilizing and preparing into granules in an aseptic environment; mixing to obtain a mixture for later use;
s2, crushing the scallion, the ginger, the garlic, the pepper and the ground pepper to obtain mixed seasonings;
s3, mixing the spicy sauce, the baoquan sauce, the Pixian broad bean paste, the Hongjiu, the Laoganma, the Wangzuan and hot pot dipping sauce, the sesame paste, the peanut butter, the Xianweibao and the Macao sauce to obtain a mixed sauce for later use;
s4, mixing soybean oil and lard, heating to 60-80 ℃, adding the mixed sauce, frying to be fragrant, continuously heating to 100-105 ℃, adding crystal sugar and cooking wine, continuously stirring, and frying until the materials turn golden yellow;
s5, continuously heating the oil to 120-125 ℃, adding the mixture prepared in the step S1, continuously stirring, stir-frying for 25-35 min, adding the mixed seasoning prepared in the step S1, and stir-frying for 10-20 min; stopping heating, and obtaining the product when the temperature is reduced to 22-28 ℃.
Compared with the prior art, the invention has the advantages and positive effects that:
1. according to the fish stewing hot pot fragrant sauce, the Chinese herbal medicine components with health care effects are added into the raw materials, so that the fish stewing hot pot fragrant sauce has the health care effects; the scallion, the ginger and the garlic have the effects of strengthening spleen, stimulating appetite, regulating stomach and promoting digestion, so the problems of poor appetite and dyspepsia can be solved by adding the scallion, the ginger and the garlic in the fish stewing hot pot sauce; 2. the radix angelicae, the cardamom, the codonopsis pilosula, the galangal, the angelica, the fennel, the clove, the liquorice, the myrcia, the tsaoko amomum fruits, the Huaishan, the nutmeg, the peanut, the soybean, the cashew nut and the pine nut in the raw materials of the fish stewing and hot pot sauce have the effects of warming and cold complementation, strengthening spleen, stimulating appetite, regulating the middle warmer, promoting digestion, clearing heat and reducing internal heat, and have great popularization value. The product has unique health promotion effect, and has effects of invigorating qi, regulating spleen and stomach, invigorating spleen, promoting diuresis, clearing lung-heat, and caring skin.
Claims (3)
1. The fish stewing hot pot sauce is characterized in that: the formula comprises the following raw materials in parts by weight: 9000-11000 parts of vanilla sauce, 14000-16000 parts of baoquan sauce, 11000-13000 parts of Pixian broad bean paste, 800-1200 parts of Hongjiujiu, 2300-2400 parts of Laoganma, 2000-4000 parts of Wanghuan and chafing dish condiment sauce, 4000-6000 parts of sesame paste, 2400-2600 parts of peanut paste, 100-200 parts of Xianweibao, 100-200 parts of Macao nationality, 200-250 parts of pepper, 200-250 parts of monosodium glutamate, 200-250 parts of chicken essence, 1000-3000 parts of green onion, 1000-3000 parts of ginger, 1000-3000 parts of garlic, 400-600 parts of sesame oil, 400-600 parts of cooking wine, 4000-6000 parts of soybean oil, 4000-6000 parts of lard oil, 100-200 parts of thirteen spice, 100-200 parts of radix angelicae, 100-200 parts of cardamom, 100-200 parts of codonopsis pilosula, 100-200 parts of galangal, 100-200 parts of angelica sinensis, 100-200 parts of fructus amomi, 100-200 parts of myrtilon, 100-200 parts of myrtle, 100-200 parts of cardamom, 100-200 parts of myrcia, 100-200 parts of black pepper, 100-200 parts of nutmeg and 100-, 3000-5000 parts of soybeans, 400-600 parts of cashews, 400-600 parts of pine nuts and 200-250 parts of rock sugar.
2. The fish stewing hot pot sauce and the processing method thereof according to claim 1 are characterized in that: the optimal weight parts of the raw material formula are as follows: 10000 parts of vanilla sauce, 15000 parts of baoquan soybean paste, 12000 parts of Pixian broad bean paste, 800-1200 parts of Hongjiujiu, 2330 parts of Laoganma, 3000 parts of Wanghuan and chafing dish condiment, 5000 parts of sesame paste, 2500 parts of peanut paste, 200 parts of Xianweibao, 200 parts of Aoyanqi, 225 parts of pepper, 225 parts of chili, 225 parts of monosodium glutamate, 225 parts of chicken essence, 2000 parts of shallot, 2000 parts of ginger, 2000 parts of garlic, 500 parts of sesame oil, 500 parts of cooking wine, 5000 parts of soybean oil, 5000 parts of lard oil, 225 parts of thirteen-spice, 150 parts of angelica dahurica, 150 parts of cardamom, 150 parts of codonopsis pilosula, 150 parts of galangal, 150 parts of angelica, 150 parts of fennel, 150 parts of clove, 150 parts of liquorice, 150 parts of myrcia, 150 parts of tsaoko amom fruit, 150 parts of Huaishan, 150 parts of nutmeg, 150 parts of peanut 5000 parts of soybean, 4000 parts of cashew, 500 parts.
3. A method for processing the sauced fish-stewing chafing dish of claim 1 or 2, which comprises the following steps: the processing method comprises the following steps:
s1, weighing the raw materials in parts by weight, washing and airing angelica dahurica, cardamom, codonopsis pilosula, galangal, angelica, fennel, clove, liquorice, myrcia, tsaoko amomum fruit, Chinese yam, nutmeg, peanut, soybean, cashew nut and pine nut, sterilizing and preparing into granules in an aseptic environment; mixing to obtain a mixture for later use;
s2, crushing the scallion, the ginger, the garlic, the pepper and the ground pepper to obtain mixed seasonings;
s3, mixing the spicy sauce, the baoquan sauce, the Pixian broad bean paste, the Hongjiu, the Laoganma, the Wangzuan and hot pot dipping sauce, the sesame paste, the peanut butter, the Xianweibao and the Macao sauce to obtain a mixed sauce for later use;
s4, mixing soybean oil and lard, heating to 60-80 ℃, adding the mixed sauce, frying to be fragrant, continuously heating to 100-105 ℃, adding crystal sugar and cooking wine, continuously stirring, and frying until the materials turn golden yellow;
s5, continuously heating the oil to 120-125 ℃, adding the mixture prepared in the step S1, continuously stirring, stir-frying for 25-35 min, adding the mixed seasoning prepared in the step S1, and stir-frying for 10-20 min; stopping heating, and obtaining the product when the temperature is reduced to 22-28 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010641278.2A CN111700262A (en) | 2020-07-06 | 2020-07-06 | Fish stewing hot pot sauce and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010641278.2A CN111700262A (en) | 2020-07-06 | 2020-07-06 | Fish stewing hot pot sauce and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111700262A true CN111700262A (en) | 2020-09-25 |
Family
ID=72545790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010641278.2A Withdrawn CN111700262A (en) | 2020-07-06 | 2020-07-06 | Fish stewing hot pot sauce and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111700262A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812597A (en) * | 2021-09-27 | 2021-12-21 | 刘维涛 | Sauce for stewing fish in iron pan and preparation method thereof |
-
2020
- 2020-07-06 CN CN202010641278.2A patent/CN111700262A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812597A (en) * | 2021-09-27 | 2021-12-21 | 刘维涛 | Sauce for stewing fish in iron pan and preparation method thereof |
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Application publication date: 20200925 |
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| WW01 | Invention patent application withdrawn after publication |