CN1505976A - Sugar cane seasoning for chafing dish - Google Patents
Sugar cane seasoning for chafing dish Download PDFInfo
- Publication number
- CN1505976A CN1505976A CNA021279837A CN02127983A CN1505976A CN 1505976 A CN1505976 A CN 1505976A CN A021279837 A CNA021279837 A CN A021279837A CN 02127983 A CN02127983 A CN 02127983A CN 1505976 A CN1505976 A CN 1505976A
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- China
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- seasoning
- chafing dish
- sugar cane
- sugar
- cane juice
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The present invention relates to cooking seasoning. The seasoning for chafing dish contains, like traditional one, animal and vegetable oil, chili, fermented soybean, broad bean, ginger, garlic, fermented glutinous rice, salt, pricklyash, etc. and features that it contains certain amount of sugar cane juice to replace crystal sugar. The added sugar cane juice can neutralize and check the bad effects of hot pot while maintaining its characteristic of being fragrant, delicious, hot and spicy. The present invention makes hot pot suitable for ever more people.
Description
Technical field
The present invention relates to the chafing dish bottom flavorings in a kind of catering industry.
Background technology
Chinese invention patent 93115441.3 discloses a kind of " condiment in bags for chafing dish and compound method thereof ", it includes animal and plant fat, capsicum, fermented soya bean, bean cotyledon, old ginger, garlic, fermented glutinour rice, liquor, salt, rock sugar, cod-liver oil, Chinese prickly ash, monosodium glutamate, fennel, tsaoko, cloves, sesame, milk powder, condiment such as pepper are made into by a certain percentage, though it has spicy fragrant bright flavour, but the hot pepper in the chafing dish bottom flavorings, Chinese prickly ash, peppers etc. have living thermal characteristics, thereby easily make esophagus after the edible chafing dish dish of people, stomach is upset and brings pungent sense of discomfort, and the oral cavity and throat drying takes place easily, have sore throat, upset,gastro-intestinal, big constipation is dry, facial long acne or the like.
Summary of the invention
The objective of the invention is to overcome the above-mentioned shortcoming of prior art, do not get angry after a kind of food is provided, stomach does not have the sugar cane seasoning for chafing dish of pungent sense of discomfort.
Sugar cane seasoning for chafing dish of the present invention has in condiment such as the animal and plant fat of traditional ratio outfit, capsicum, fermented soya bean, bean cotyledon, old ginger, garlic, fermented glutinour rice, salt, Chinese prickly ash, monosodium glutamates, it is characterized in that also adding in above-mentioned condiment mixture the sugar-cane juice that certain proportioning is arranged.
According to the record in the Compendium of Materia Medica, sugarcane has moistening lung, invigorating the spleen, and dissolving phlegm is quenched the thirst, and promotes the production of body fluid, sharp large intestine, the effect of wide chest diaphragm.The present invention adds the sugar-cane juice of proper proportion in traditional chafing dish bottom flavorings, remove the extremely strong pepper of acid, utilize the characteristics of the low sugar delicate fragrance of sugar-cane juice, substitute the rock sugar in the former chafing dish bottom flavorings, when playing the seasoning effect equally and keeping original perfume (or spice), aquatic foods, fiber crops, peppery characteristics, neutralization effectively, checked original chafing dish bottom flavorings pungent, dryness-heat, give birth to the undesirable feature of heat.
Compared with the aforementioned existing similar products, advantage of the present invention is that raw material are easy to get, and preparation section is simple, and the institute's thing of cooking inlet is peppery and not dry, the no any discomfort in food back, and nutritive value also improves to some extent.Perfume (or spice), aquatic foods, fiber crops, peppery characteristic after its improvement not only still are fit to the peppery crowd of custom food, also are suitable for by the crowd of other eating habit and accept.
Content of the present invention further illustrates with the following Examples, but content of the present invention is not limited only to content related among the embodiment.
The specific embodiment
In traditional chafing dish bottom flavorings composition, remove pepper and rock sugar, add sugar-cane juice, cook by conventional method by suitable proportioning.Sugar-cane juice can adopt the fruit sugarcane to squeeze, and deal is got and accounted for weight ratio 5～10% and be advisable.
Claims (1)
1, sugar cane seasoning for chafing dish has condiment such as the animal and plant fat that is equipped with in traditional ratio, capsicum, fermented soya bean, bean cotyledon, old ginger, garlic, fermented glutinour rice, salt, Chinese prickly ash, monosodium glutamate, it is characterized in that also adding in above-mentioned condiment mixture the sugar-cane juice that certain proportioning is arranged.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021279837A CN1316919C (en) | 2002-12-09 | 2002-12-09 | Sugar cane seasoning for chafing dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021279837A CN1316919C (en) | 2002-12-09 | 2002-12-09 | Sugar cane seasoning for chafing dish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1505976A true CN1505976A (en) | 2004-06-23 |
| CN1316919C CN1316919C (en) | 2007-05-23 |
Family
ID=34231177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB021279837A Expired - Fee Related CN1316919C (en) | 2002-12-09 | 2002-12-09 | Sugar cane seasoning for chafing dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1316919C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN104489583A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Non-heating hotpot condiment |
| CN109601954A (en) * | 2019-01-28 | 2019-04-12 | 内蒙古红太阳食品有限公司 | A kind of preparation method of the peppery soup bottom material of Luzhou-flavor butter |
| CN111449225A (en) * | 2019-01-21 | 2020-07-28 | 四川懒二娘食品科技有限公司 | Medlar chili cooking base material |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076340A (en) * | 1992-09-14 | 1993-09-22 | 丁寿章 | Health-care spicy hotpot condiment |
| CN1136407A (en) * | 1996-01-31 | 1996-11-27 | 尹祚恒 | Hotpot condiment and preparation method thereof |
-
2002
- 2002-12-09 CN CNB021279837A patent/CN1316919C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190589A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN103190589B (en) * | 2013-03-29 | 2014-10-08 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN104489583A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Non-heating hotpot condiment |
| CN111449225A (en) * | 2019-01-21 | 2020-07-28 | 四川懒二娘食品科技有限公司 | Medlar chili cooking base material |
| CN109601954A (en) * | 2019-01-28 | 2019-04-12 | 内蒙古红太阳食品有限公司 | A kind of preparation method of the peppery soup bottom material of Luzhou-flavor butter |
| CN109601954B (en) * | 2019-01-28 | 2022-05-10 | 内蒙古草原红太阳食品股份有限公司 | Preparation method of strong-flavor beef tallow spicy soup base material |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1316919C (en) | 2007-05-23 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070523 Termination date: 20151209 |
|
| EXPY | Termination of patent right or utility model |