CN1264424C

CN1264424C - Chafing dish soup contents and preparation thereof

Info

Publication number: CN1264424C
Application number: CNB011403004A
Authority: CN
Inventors: 王安明
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-12-12
Filing date: 2001-12-12
Publication date: 2006-07-19
Anticipated expiration: 2021-12-12
Also published as: CN1423970A

Abstract

The present invention relates to a chafing dish bottom seasoning which is composed of vegetable oil, crystal sugar, bean paste, pepper, chilli, aniseed, cassia bark, cardamom, tsaoko, clove, fennel, glaangal, chervil, water and a proper amount of salt. The chafing dish bottom seasoning of the present invention has palateful fragrance, unique spicy, hot, fresh, etc. flavors and appetite promotion effect. In addition, the preparation method is simple, so the present invention can be made when used. The chafing dish bottom seasoning can be bagged and then sterilized and disinfected, and the shelf life is more than half a year without deterioration.

Description

A kind of chafing dish bottom flavorings and preparation method thereof

Technical field

The invention belongs to food dressing, more particularly, is a kind of bottom flavorings of spicy chaffy dish and preparation method thereof.

Background technology

Chafing dish is a kind of catering mode that is subjected to people's popular welcome deeply in the existing very long history of China.As everyone knows, the quality of chafing dish is decided by that the bed material of chafing dish is the flavoring prescription, because China is vast in territory, therefore the different chafing dish of local flavor appears in the difference of aspects such as the weather of various places, custom.Raising along with people's living standard, requirement to chafing dish bottom flavorings is more and more higher, thereby constantly there is new chafing dish bottom flavorings prescription to disclose, as " chafing dish bottom flavorings and preparation method thereof " patent application (publication number is CN1136407A), its main prescription has tomato, pimiento, vegetable oil, ginger etc.; And for example " Daming chafing dish bottom condiment " patent application (publication number is CN1101514A), it is mainly filled a prescription to bright soup, capsicum are done, bean paste, Chinese prickly ash, ginger, pepper, fermented soya bean, wine with dregs groove, cooking wine, rock sugar, chickens' extract, butter, plant wet goods.Different prescriptions, its local flavor then has bigger difference.

Summary of the invention

Purpose of the present invention provides chafing dish bottom flavorings prescription that a kind of and unique flavor different with prior art have the Appetizing spleen-tonifying effect and preparation method thereof.

Chafing dish bottom flavorings of the present invention is made up of flavoring and water, and the weight ratio of flavoring and water is 1: 10-12.

The prescription of flavoring and content thereof (in parts by weight :)

Vegetable oil 9-12 part, rock sugar 0.8-1.2 part, thick broad-bean sauce 8-10 part, Chinese prickly ash 0.8-1.2 part, chilli 0.8-1.2 part, anistree 0.6-0.8 part, cassia bark 0.6-0.8 part, cardamom 0.3-0.5 part, tsaoko 0.3-0.5 part, cloves 0.1-0.2 part, fennel seeds 0.6-0.8 part, galingal 0.3-0.5 part, mountain naphthalene 0.3-0.5 part, salt is an amount of.

The preparation process of chafing dish bottom flavorings of the present invention is followed successively by:

(1) vegetable oil is poured in the pot, boiled, put into rock sugar, endure and put into thick broad-bean sauce after molten, under low baking temperature, stir evenly, put into Chinese prickly ash and chilli again, boiled 0.5-1 hour, stop heating;

(2) in another container, put into water and anise, cassia bark, tsaoko, cardamom, galingal, mountain naphthalene, boiled back low baking temperature boiled 10-20 minute, put into the compound that step (1) makes, and add an amount of salt, boiled again 10 minutes, and dropped to after the room temperature directly edible or pack back sterilization is handled, preservation gets final product.

Described vegetable oil comprises rapeseed oil, salad oil.

The used raw material of chafing dish bottom flavorings of the present invention all is commercially available.

Advantage of the present invention and effect:

The present invention is owing to be added with batchings such as vegetable oil, thick broad-bean sauce, Chinese prickly ash, cardamom, tsaoko, cloves, galingal, mountain naphthalene, therefore bed material has local flavors such as the fiber crops of unique aromatic flavour, peppery, aquatic foods, and the phenomenon of the edible back of traditional bottom flavorings of spicy chaffy dish dry throat, pain can not appear, appetizing and stomaches such as cardamom, tsaoko, cloves in the prescription, warming spleen and stomach for dispelling cold, promoting the circulation of qi invigorating the spleen such as cassia bark, fennel seeds, chilli, galingal, and also contain in the chilli dimension plain A, C, can stimulate the human gastric juice secretion, whet the appetite, it is edible to be suitable for family, restaurant and hotel; Preparation method of the present invention is simple, both can now eat, and also can package sterilization sterilize, and preservation under room temperature never degenerates more than half a year.

The specific embodiment

Further specify characteristics of the present invention below by specific embodiment.

Example 1

This example is a preparation chafing dish bottom flavorings of the present invention, concrete preparation process:

(1) the 11kg rapeseed oil is put into iron pan, boiled, put into the 1kg rock sugar, endure and put into 10kg thick broad-bean sauce after molten, under low baking temperature, stir evenly, put into 1.1kg Chinese prickly ash and 1.1kg chilli again, boil and stopped heating in 1 hour, obtain compound; (2) in another marmite, put into 283kg water and 0.7kg anise, 0.7kg cassia bark, 0.4kg cardamom, 0.5kg tsaoko, 0.2kg cloves, 0.6kg fennel seeds 0.5kg, galingal 0.5kg, mountain naphthalene 0.5kg, boiled back low baking temperature boiled 20 minutes, add the compound that step (1) makes, and add an amount of salt, boiled again 10 minutes, pack in the polybag, sterilization is handled, the warehouse-in preservation.

Example 2

The steps in sequence of this examples preparation chafing dish bottom flavorings is:

(1) the 0.9kg salad oil is put into marmite, boiled, put into the 0.8kg rock sugar, endure and put into 0.8kg thick broad-bean sauce after molten, under low baking temperature, stir evenly, put into 0.08kg Chinese prickly ash, 0.07kg chilli again, boil and stopped heating in 40 minutes; (2) in another marmite, put into 27kg water and 0.06kg anise, 0.07kg cassia bark, 0.03kg cardamom, 0.03kg tsaoko, 0.01kg cloves, 0.07kg fennel seeds, 0.03kg galingal, 0.03kg mountain naphthalene, boiled back low baking temperature boiled 12 minutes, add the compound that step (1) makes, taste according to each one adds an amount of refined salt again, boils to be cooled to room temperature after 10 minutes and to get final product.

Claims

1. a chafing dish bottom flavorings is characterized in that being made up of flavoring and water, and the weight ratio of flavoring and water is 1: 10-12, and the prescription of described flavoring and parts by weight thereof:

Vegetable oil 9-12 part, rock sugar 0.8-1.2 part, thick broad-bean sauce 8-10 part, Chinese prickly ash 0.8-1.2 part, chilli 0.8-1.2 part, anistree 0.6-0.8 part, cassia bark 0.6-0.8 part, cardamom 0.3-0.5 part, tsaoko 0.3-0.5 part, cloves 0.1-0.2 part, fennel seeds 0.6-0.8 part, galingal 0.3-0.5 part, mountain naphthalene 0.3-0.5 part, salt is an amount of, makes by following process:

(1) vegetable oil is poured in the pot, boiled, put into rock sugar, endure and put into thick broad-bean sauce after molten, under low baking temperature, stir evenly, put into Chinese prickly ash and chilli again, boiled 0.5-1 hour, stop heating, obtain compound;