CN113040358A - Low-fat chafing dish seasoning - Google Patents
Low-fat chafing dish seasoning Download PDFInfo
- Publication number
- CN113040358A CN113040358A CN202110446201.4A CN202110446201A CN113040358A CN 113040358 A CN113040358 A CN 113040358A CN 202110446201 A CN202110446201 A CN 202110446201A CN 113040358 A CN113040358 A CN 113040358A
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- fat
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- 235000004213 low-fat Nutrition 0.000 title claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 5
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 240000003889 Piper guineense Species 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 240000000513 Santalum album Species 0.000 claims abstract description 5
- 235000008632 Santalum album Nutrition 0.000 claims abstract description 5
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 5
- 241001127714 Amomum Species 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 4
- 240000007232 Illicium verum Species 0.000 claims abstract description 4
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 4
- 235000011477 liquorice Nutrition 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract 3
- 235000005300 cardamomo Nutrition 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 240000006240 Linum usitatissimum Species 0.000 claims description 6
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 240000008474 Pimenta dioica Species 0.000 claims description 2
- 235000006990 Pimenta dioica Nutrition 0.000 claims description 2
- 230000002708 enhancing effect Effects 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims 1
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 claims 1
- 235000014121 butter Nutrition 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 235000021400 peanut butter Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 235000013599 spices Nutrition 0.000 abstract description 16
- 239000000463 material Substances 0.000 abstract description 9
- 235000019198 oils Nutrition 0.000 abstract description 9
- 235000019737 Animal fat Nutrition 0.000 abstract description 3
- 244000000231 Sesamum indicum Species 0.000 abstract description 3
- 235000003434 Sesamum indicum Nutrition 0.000 abstract description 3
- 229910052956 cinnabar Inorganic materials 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000003921 oil Substances 0.000 description 7
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241001346334 Amomum tsao-ko Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001247145 Sebastes goodei Species 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
-
- 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
- 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
Landscapes
- 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 relates to a hot pot seasoning, wherein the basic material is sesame paste, the flavoring spices comprise tsaoko amomum fruits, star anises, cassia barks, cinnamon, fennel, meat cardamom, sandalwood, liquorice, cinnabar, bay leaves, cumin, pepper and chili with string, the oil is rapeseed oil, the flavoring of the oil is onion, ginger and scallion, and the hot pot seasoning does not contain animal fat, can protect the health and has the function of losing weight when being eaten.
Description
Technical Field
The invention belongs to a hot pot seasoning, and particularly relates to a method for making low-fat hot pot soup.
Background
People are deeply loved by the chafing dish in the dining mode at present, because the taste of the instant-boiled soup is diversified, the instant-boiled soup can be selected according to the favorite taste, the instant-boiled soup is also called as a pot bottom, the instant-boiled food materials are rich, basically, the instant-boiled food materials can be instant-boiled in the chafing dish soup as long as the instant-boiled food materials are heated, and the instant-boiled soup is very delicious. Because people neglect health in taste, and the chafing dish bottom material is fried for delicious taste, master workers can select oil extracted from animal fat and vegetable oil to fry spices, and soup-stock used for preparing chafing dish instant-boiling soup is prepared by decocting animal bones and poultry meat for a long time, so that high-fat high-purine is a product of the chafing dish. Along with the improvement of living standard of people, affluence diseases are popularized by a plurality of people, and in order to meet the taste of people and reduce the intake of fat and purine, the method for frying the bottom materials of the chafing dish and the method for preparing the instant soup of the chafing dish must be changed from the root to eat the chafing dish.
Disclosure of Invention
In order to solve the health problems encountered in chafing dish eating, the invention radically reduces the purine content and the animal fat content in the chafing dish instant-boiled soup by changing the frying method of the chafing dish bottom material and the modulation method of the instant-boiled soup.
The spice of the invention comprises the following components in percentage by weight: 3 parts of tsaoko amomum fruit/2 parts of cumin/4 parts of star anise/3 parts of cassia/1 part of sandalwood/2 parts of cinnamon/1 part of zanthoxylum/1 part of aromatic sand/1 part of cumin/0.5 part of liquorice/0.5 part of bay leaf/1 part of chili pepper, and other ingredients: 150 parts of rapeseed oil, 50 parts of onion, 20 parts of ginger, 20 parts of scallion and 20-30 parts of main ingredients of instant-boiled soup, 5 parts of salt and 1 part of chicken essence, wherein all the ingredients are sold in the market, and the flax sauce can be processed by self to reduce the cost due to higher market price.
The frying method comprises the following steps: shredding onion, slicing ginger and cutting shallot into sections for later use, cleaning all spices with water and then controlling water, frying a pot with small fire, adding amomum tsao-ko, star anise, cassia bark, meat frame, sandalwood, cinnamon, pepper, fragrant sand and liquorice, frying until the water content is quick-dried, adding fennel, cumin, bay leaf and string pepper, continuously frying until the spices are completely dry, fragrant and fragrant, pouring the fried spices into a crusher to be powdered, pouring the powdered spices into the crusher, adding water for penetration, adding rapeseed oil into the pot, frying until the temperature is about 150 ℃ to remove the raw oil flavor, pouring onion, ginger and shallot into small fire, frying until the materials are slightly yellow and can not be fried to be fished out, pouring the water-permeable spice powder into the small fire, frying until the spices are water content, adding quick-drying salt and chicken essence, pouring the mixture into the mixture, uniformly stirring and sealing, continuously heating the spice powder at the residual temperature of the oil, therefore, when the spice is taken out of the pot, the water of the spice cannot be fried to be dry so as to avoid the oil residual temperature to burn the spice powder, and the spice powder can be used after being sealed for 12 hours.
The soup blending for chafing dish has two modes: firstly, a proper amount of soup-stock boiled by vegetables is added with 20 parts of sesame paste, fried spice oil residues are added for filtration, a proper amount of salt is added and then the mixture is stirred uniformly, the soup-stock boiled in a boiling pot is easy to overflow and needs to be boiled with soft fire, and the soup-stock boiled in a boiling pot does not overflow after being boiled for a while. The second application is as follows: 202120655901X chafing dish pan, middle clear water pot is rinsed the dish and need not join in marriage the hot water, rinse the hot water pot and add after cold boiled water 30 parts of flax sauce and spice oil dregs and filter not need, add salt right amount and stir evenly together, this kind of mode can avoid rinsing hot water pot direct heating, the heat conduction temperature heating that the boiling hot water pot of yama sauce passes through the clear water pot, just can not overflow the pot because can not reach boiling point temperature low, flax sauce nutrition has also been protected to low temperature, like eating 10 parts of the adding that can also of peanut sauce and increase the taste.
The invention has the advantages that the oil for frying adopts vegetable oil to reduce the intake of saturated fatty acid when eating, the spice for enhancing the taste does not use too much additive to ensure the health of food, the main material of the sesame paste blended with soup contains rich fatty acid of the omega 3, the omega 3 can prevent various diseases, and the flax paste contains rich fiber and has the efficacy of losing weight. The hotpot condiment effectively reduces the fat content and purine content in the instant-boiled soup of the hotpot, so that various people can eat hotpot delicious foods, and the hotpot condiment can also help to maintain health and help to lose weight by eating the hotpot.
Claims (3)
1. The low-fat hotpot condiment is characterized by being prepared from the following raw materials, by weight, 20 parts of flax sauce, 150 parts of rapeseed oil, 50 parts of onion, 20 parts of ginger, 20 parts of shallot, 3 parts of tsaoko amomum fruit, 2 parts of common fennel, 4 parts of star anise, 3 parts of cassia bark, 2 parts of cinnamon, 1 part of meat cardamom, 1 part of sandalwood, 1 part of pepper, 1 part of aromatic sand, 1 part of cumin, 1 part of hot pepper, 0.5 part of bay leaf, 0.5 part of liquorice, 5 parts of salt and 1 part of chicken essence.
2. A low-fat hotpot condiment according to claim 1, characterized in that the hotpot condiment is prepared from 30 parts by weight of flax sauce, 10 parts by weight of peanut butter, 150 parts by weight of rapeseed oil, 50 parts by weight of onion, 20 parts by weight of ginger, 20 parts by weight of shallot, 3 parts by weight of tsaoko amomum fruit, 2 parts by weight of fennel, 4 parts by weight of anise, 3 parts by weight of cassia bark, 2 parts by weight of cinnamon, 1 part by weight of meat cardamon, 1 part by weight of sandalwood, 1 part by weight of pepper, 1 part by weight of fragrant sand, 1 part by weight of seeded butter, 1 part by weight of capsicum, 0.5 part by weight of bay leaf, 0..
3. The method according to claim 1, wherein the onion, the ginger and the shallot are fried to be dry only with the flavor of the flavor enhancing rapeseed oil, and then the onion, the ginger and the shallot are fished out, and all spices are ground into powder and fried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110446201.4A CN113040358A (en) | 2021-04-25 | 2021-04-25 | Low-fat chafing dish seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110446201.4A CN113040358A (en) | 2021-04-25 | 2021-04-25 | Low-fat chafing dish seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113040358A true CN113040358A (en) | 2021-06-29 |
Family
ID=76520172
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110446201.4A Pending CN113040358A (en) | 2021-04-25 | 2021-04-25 | Low-fat chafing dish seasoning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113040358A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632954A (en) * | 2021-08-05 | 2021-11-12 | 张建锋 | Flax sauce chafing dish seasoning |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366073A (en) * | 2011-10-18 | 2012-03-07 | 天津市食品研究所有限公司 | Sichuan hotpot seasoning and fabrication method thereof |
-
2021
- 2021-04-25 CN CN202110446201.4A patent/CN113040358A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366073A (en) * | 2011-10-18 | 2012-03-07 | 天津市食品研究所有限公司 | Sichuan hotpot seasoning and fabrication method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113632954A (en) * | 2021-08-05 | 2021-11-12 | 张建锋 | Flax sauce chafing dish seasoning |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210629 |