CN1843190A - Chafing dish fragrant and peppery bottom material and its production process - Google Patents
Chafing dish fragrant and peppery bottom material and its production process Download PDFInfo
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- CN1843190A CN1843190A CNA2006100190001A CN200610019000A CN1843190A CN 1843190 A CN1843190 A CN 1843190A CN A2006100190001 A CNA2006100190001 A CN A2006100190001A CN 200610019000 A CN200610019000 A CN 200610019000A CN 1843190 A CN1843190 A CN 1843190A
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Abstract
Disclosed is a chafing dish bottom flavoring and its preparing process, wherein the main ingredients and auxiliary materials include plant oil, chicken oil, butter, soybean paste, dried red pepper, pepper powder, fermented soya beans, pricklyash peel powder, table salt, white spirit, fresh ginger, toasted garlic, and flavoring for sweetness and fragrance.
Description
Technical field
The present invention relates to the chafing dish fragrant and peppery bottom material and the manufacture craft thereof of food and production method thereof, particularly a kind of suitable industrialized mass production.
Background technology
Fragrant peppery chafing dish is the wind gruel in Sichuan and Chongqing one with the diet of characteristic originally.Because it has characteristics such as " fragrant, peppery, bright, boiling hot ", have effects such as " dispelling wind-evil and wetness-evils " again, so, also progressively be subjected to a lot of other regional masses at present and like.(soup) material is an important ring that embodies the chafing dish characteristic at the bottom of the chafing dish.And also there are a lot of unsatisfactory places in present chafing dish bottom flavorings, and for example: mostly made by family workshop type, sanitary condition is very poor.Grease in it is overweight, and particularly animal tallow (as butter) is too much, and healthy unfavorable to the people do not meet the low-fat consumption idea of modern.Because cost of manufacture is higher, some illegal storekeeper gives different clients edible (being commonly called as " saliva oil ") with this soup for chafing dish repeated multiple times unexpectedly in order to obtain bigger profit, and this has caused great injury for a person sponging on an aristocrat's body and mind.In addition, present chafing dish bottom flavorings only is fit to the hotel owner to be used, and the inconvenient masses buy and go home to use.
Summary of the invention
The object of the present invention is to provide a kind of technology simple, make easily, hygienic and convenient and meet the chafing dish fragrant and peppery bottom material of modern's diet idea and its preparation method.
Purpose of the present invention is realized by following scheme:
A kind of chafing dish fragrant and peppery bottom material is adjusted with a product 12500 grams, and selected main ingredient and weight thereof are: vegetable oil 3000～4000 grams, chicken fat 750～1000 grams, butter 150～300 grams, thick broad-bean sauce 980～1100 grams, chilli 1500～2500 grams, pepper powder 200～300 grams, fermented soya bean 200～250 grams, zanthoxylum powder 350～500 grams, salt 500～1000 grams, liquor 450～550 grams, ginger 350～500 grams, garlic 350～500 grams; All the other are hot fragrant batching; If the deal of described product changes, its weight of selecting materials should increase and decrease in proportion, and name raw material weight sum should be the product deal.
In above-mentioned the selecting materials, vegetable oil is a rape oil, and thick broad-bean sauce is Sichuan bean paste sauce, and chilli is that dried two gold bar capsicums are produced in Sichuan.
The concrete value of above-mentioned selected main ingredient and weight thereof is: rape oil 4000 grams, chicken fat 1000 grams, butter 300 grams, Sichuan bean paste sauce 1000 grams, two gold bar pimientos, 2500 grams are done in Sichuan, pepper powder 250 grams, fermented soya bean 250 grams, zanthoxylum powder 450 grams, salt 800 grams, liquor 500 grams, ginger 400 grams, the big head of garlic 450 grams.
Above-mentioned selected hot fragrant concrete value of preparing burden is: fennel seeds 25 grams, and anistree 22 grams, tsaoko 15 grams are detained in vain 3 and are restrained, cassia bark 22 grams, cloves 2 grams, kaempferia galamga 2 grams, Chuansha benevolence 3 grams, dried orange peel 3 restrains, spiceleaf 3 grams.
A kind of manufacture craft of chafing dish fragrant and peppery bottom material during the batch production batch production, is chosen main ingredient and batching at first according to the above ratio, and it is for subsequent use then above-mentioned each hot fragrant batching to be made powdery with pulverizer; Chilli is cleaned up, insert in the boiled water pot big fire and boil when water just will have been done and pull out, it is for subsequent use to be twisted into the capsicum young pilose antler with the gross porosity knife plate of meat grinder; Vegetable oil is heated at fire, add again chicken fat and butter furnishing miscella; When the oily temperature of oil to be mixed reaches 55 ℃～65 ℃, add thick broad-bean sauce, moderate heat is fried and add above-mentioned water capsicum young pilose antler when bean cotyledon is sent beany flavour; Add above-mentioned hot fragrant batching powder, pepper powder, zanthoxylum powder and ginger, the broken end of garlic when frying to the oil colours glow with big fire; Cook into liquor when frying perfume to the moisture content quick-drying, make the fuel-displaced middle beany flavor of volatilization and oily fishy smell, play pot when sending fragrance and make chafing dish fragrant and peppery bottom material.
The invention has the advantages that raw material sources are wide, technology is simple, and production cost is low, and fat content is lower in it, and particularly animal tallow is lower, and is harmless to health, meets the high nutrition of the modern's low fat consumption idea of health again.Product of the present invention can be by the different needs of people or family, and it is for sale to carry out vacuum packaging by different size, hygienic and convenient.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Adjust by 25 jin of a products (12500 gram), need standby following raw material: major ingredient: vegetable oil is selected rape oil 4000 grams, chicken fat 1000 grams, butter 300 grams, thick broad-bean sauce are selected Sichuan bean paste sauce 1100 grams, chilli is that dried two gold bar capsicums, 2500 grams are produced in Sichuan,, pepper powder 250 grams, fermented soya bean 250 grams, zanthoxylum powder 500 grams, salt 1000 grams.
Auxiliary material: ginger 500 grams, garlic 500 grams, liquor 500 grams.
The Xin Xiang batching: fennel seeds 25 grams, anistree 22 grams, tsaoko 15 grams are detained 3 grams in vain, cassia bark 22 grams, cloves 2 grams, kaempferia galamga 2 grams, Chuansha benevolence 3 grams, dried orange peel 3 grams, spiceleaf 3 grams.
Main manufacture craft: during the batch production batch production, at first prepare each raw material by the deal of above-mentioned raw materials.Then Sichuan is done two gold bar capsicums and clean only, insert in the boiled water pot (boiling water flooded 2 centimetres in capsicum for well) and boil with big fire, boil when water just will have been done and pull out, putting into meat grinder, to be twisted into the capsicum young pilose antler with the gross porosity knife plate for subsequent use; It is for subsequent use that above-mentioned each hot fragrant batching is made powdery with pulverizer; It is for subsequent use that ginger and garlic are cut into broken powder; Rape oil is heated at fire, add again chicken fat and butter furnishing miscella; Treat to add Sichuan bean paste sauce when oily temperature reaches 60 ℃, moderate heat is fried and add above-mentioned capsicum young pilose antler for subsequent use when bean cotyledon is sent beany flavour; Add the hot fragrant batching of above-mentioned powdery, pepper powder, zanthoxylum powder and ginger, the broken end of garlic when frying to the oil colours glow with big fire; Cook into liquor when frying perfume to the moisture content quick-drying, make volatilization fuel-displaced in beany flavor and oily fishy smell, rise when sending fragrance and pot make chafing dish fragrant and peppery bottom material, be semisolid when drying, can carry out as required the vacuum-packed or freezing of different size, convenient for sale and edible.
Claims (5)
1, a kind of chafing dish fragrant and peppery bottom material is characterized in that: adjust with a product 12500 grams, selected main ingredient and weight thereof are: vegetable oil 3000～4000 grams, chicken fat 750～1000 grams, butter 150～300 grams, thick broad-bean sauce 980～1100 grams, chilli 1500～2500 grams, pepper powder 200～300 grams, fermented soya bean 200～250 grams, zanthoxylum powder 350～500 grams, salt 500～1000 grams, liquor 450～550 grams, ginger 350～500 grams, garlic 350～500 grams; All the other are hot fragrant batching; If the deal of described product changes, its weight of selecting materials should increase and decrease in proportion, and each raw material weight sum should be the product deal.
2, by the described chafing dish fragrant and peppery bottom material of claim 1, it is characterized in that: in above-mentioned the selecting materials, vegetable oil is a rape oil, and thick broad-bean sauce is Sichuan bean paste sauce, and chilli is that dried two gold bar capsicums are produced in Sichuan.
3, by claim 1 or 2 described chafing dish fragrant and peppery bottom materials, it is characterized in that: the concrete value of above-mentioned selected main ingredient and weight thereof is: rape oil 4000 grams, chicken fat 1000 grams, butter 300 grams, Sichuan bean paste sauce 1000 grams, Sichuan are done two gold bar pimientos, 2500 grams, pepper powder 250 grams, fermented soya bean 250 grams, zanthoxylum powder 450 grams, salt 800 grams, liquor 500 grams, ginger 400 grams, garlic 450 grams.
4, by the described chafing dish fragrant and peppery bottom material of claim 1, it is characterized in that: above-mentioned selected hot fragrant concrete value of preparing burden is: fennel seeds 25 grams, anistree 22 grams, tsaoko 15 grams, white button 3 grams, cassia bark 22 grams, cloves 2 grams, kaempferia galamga 2 grams, Chuansha benevolence 3 grams, dried orange peel 3 grams, spiceleaf 3 grams.
5, a kind of preparation method of chafing dish fragrant and peppery bottom material is characterized in that: during the batch production batch production, choose at first according to the above ratio main ingredient and batching, it is for subsequent use then above-mentioned each hot fragrant batching to be made powdery with pulverizer; Chilli is cleaned up, insert in the boiled water pot big fire and boil when water just will have been done and pull out, it is for subsequent use to be twisted into the capsicum young pilose antler with the gross porosity knife plate of meat grinder; Vegetable oil is heated at fire, add again chicken fat and butter furnishing miscella; When the oily temperature of oil to be mixed reaches 55 ℃～65 ℃, add thick broad-bean sauce, moderate heat is fried and add above-mentioned water capsicum young pilose antler when bean cotyledon is sent beany flavour; Add above-mentioned hot fragrant batching powder, pepper powder, zanthoxylum powder and ginger, the broken end of garlic when frying to the oil colours glow with big fire; Cook into liquor when frying perfume to the moisture content quick-drying, make the fuel-displaced middle beany flavor of volatilization and oily fishy smell, play pot when sending fragrance and make chafing dish fragrant and peppery bottom material.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2006100190001A CN1843190A (en) | 2006-04-30 | 2006-04-30 | Chafing dish fragrant and peppery bottom material and its production process |
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| CNA2006100190001A CN1843190A (en) | 2006-04-30 | 2006-04-30 | Chafing dish fragrant and peppery bottom material and its production process |
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Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN102342470A (en) * | 2010-08-06 | 2012-02-08 | 李文锋 | Spicy hotpot material |
| CN101564139B (en) * | 2009-06-05 | 2012-07-11 | 齐勇智 | Scalded dishes flavoring and preparation method thereof |
| CN102599454A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Spicy chopped hot pepper |
| CN102613523A (en) * | 2012-04-18 | 2012-08-01 | 曾毅 | Hot pot dish convenient accessory material and manufacture method of hot pot dish convenient accessory material |
| CN102835640A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy clear-oil hotpot seasoning and preparation method of spicy clear-oil hotpot seasoning |
| CN102919787A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Poached sliced meat seasoning and preparation method thereof |
| CN102919791A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN103393059A (en) * | 2013-08-12 | 2013-11-20 | 四川天味食品股份有限公司 | Hotpot condiment and preparation method |
| CN103704663A (en) * | 2013-12-27 | 2014-04-09 | 山东乐畅调味品有限公司 | Seasoning of spicy hot pot and preparation method of seasoning |
| CN103766842A (en) * | 2014-02-12 | 2014-05-07 | 四川省满江红食品科技有限公司 | Fish seasonings and preparation method thereof |
| CN104172077A (en) * | 2014-07-02 | 2014-12-03 | 浙江正味食品有限公司 | Special seasoning for convenient hotpot |
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
| CN104886516A (en) * | 2015-06-11 | 2015-09-09 | 张二雷 | Spicy and hot sauce hotpot condiment and preparation method thereof |
| CN105533617A (en) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | Traditional Chinese medicine spicy hot pot seasoning and preparation method thereof |
| CN105661154A (en) * | 2014-11-19 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Red chili oil hot pot seasoning preparation method |
| CN106072419A (en) * | 2016-06-08 | 2016-11-09 | 成都大学 | A kind of Fructus Litseae pungentis local flavor is combined meaty flavoring and preparation method thereof |
| CN106343501A (en) * | 2016-08-29 | 2017-01-25 | 何张玲 | Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof |
| CN106376904A (en) * | 2016-08-29 | 2017-02-08 | 叶吉生 | Spicy dryness-removal fish oil hotpot condiment and preparation method thereof |
| CN106376903A (en) * | 2016-08-29 | 2017-02-08 | 叶吉生 | Spicy fish oil hotpot condiment and preparation method thereof |
| CN106387828A (en) * | 2016-08-29 | 2017-02-15 | 何张玲 | Sour and spicy hotpot bottom materials without causing internal heat and preparation method thereof |
| CN106880017A (en) * | 2017-04-24 | 2017-06-23 | 四川五斗米食品开发有限公司 | A kind of yellow stuff chafing dish bottom flavorings and preparation method thereof |
| CN107373578A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN108056449A (en) * | 2017-12-11 | 2018-05-22 | 郭卫林 | A kind of natural chafing dish bottom flavorings and preparation method thereof |
| CN109090544A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product processes process |
| CN109090545A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product |
| CN112244266A (en) * | 2020-10-23 | 2021-01-22 | 黄宇 | Original-taste aged-friend sauce and preparation method thereof |
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2006
- 2006-04-30 CN CNA2006100190001A patent/CN1843190A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564139B (en) * | 2009-06-05 | 2012-07-11 | 齐勇智 | Scalded dishes flavoring and preparation method thereof |
| CN101843326B (en) * | 2010-06-04 | 2012-05-30 | 四川天味食品股份有限公司 | Chili chicken seasoner and preparation method thereof |
| CN101843326A (en) * | 2010-06-04 | 2010-09-29 | 四川天味实业有限公司 | Chili chicken seasoner and preparation method thereof |
| CN102342470A (en) * | 2010-08-06 | 2012-02-08 | 李文锋 | Spicy hotpot material |
| CN102599454A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Spicy chopped hot pepper |
| CN102613523A (en) * | 2012-04-18 | 2012-08-01 | 曾毅 | Hot pot dish convenient accessory material and manufacture method of hot pot dish convenient accessory material |
| CN102835640A (en) * | 2012-09-19 | 2012-12-26 | 宁夏宁杨清真食品有限公司 | Spicy clear-oil hotpot seasoning and preparation method of spicy clear-oil hotpot seasoning |
| CN102919791B (en) * | 2012-11-05 | 2014-06-04 | 四川天味食品集团股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN102919787A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Poached sliced meat seasoning and preparation method thereof |
| CN102919791A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN103393059A (en) * | 2013-08-12 | 2013-11-20 | 四川天味食品股份有限公司 | Hotpot condiment and preparation method |
| CN103704663B (en) * | 2013-12-27 | 2016-01-20 | 山东乐畅调味品有限公司 | Flavoring of spicy hot pot and preparation method thereof |
| CN103704663A (en) * | 2013-12-27 | 2014-04-09 | 山东乐畅调味品有限公司 | Seasoning of spicy hot pot and preparation method of seasoning |
| CN103766842A (en) * | 2014-02-12 | 2014-05-07 | 四川省满江红食品科技有限公司 | Fish seasonings and preparation method thereof |
| CN104172077A (en) * | 2014-07-02 | 2014-12-03 | 浙江正味食品有限公司 | Special seasoning for convenient hotpot |
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
| CN104286789B (en) * | 2014-09-30 | 2016-08-24 | 大竹县馋香椿食品有限公司 | Tonnae Sinensis bottom material of chafing dish and preparation method thereof |
| CN105661154A (en) * | 2014-11-19 | 2016-06-15 | 重庆周君记火锅食品有限公司 | Red chili oil hot pot seasoning preparation method |
| CN104886516A (en) * | 2015-06-11 | 2015-09-09 | 张二雷 | Spicy and hot sauce hotpot condiment and preparation method thereof |
| CN105533617A (en) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | Traditional Chinese medicine spicy hot pot seasoning and preparation method thereof |
| CN106072419A (en) * | 2016-06-08 | 2016-11-09 | 成都大学 | A kind of Fructus Litseae pungentis local flavor is combined meaty flavoring and preparation method thereof |
| CN106072419B (en) * | 2016-06-08 | 2019-10-18 | 成都大学 | A kind of compound meaty flavoring of Litsea pungens flavor and preparation method thereof |
| CN106376904A (en) * | 2016-08-29 | 2017-02-08 | 叶吉生 | Spicy dryness-removal fish oil hotpot condiment and preparation method thereof |
| CN106376903A (en) * | 2016-08-29 | 2017-02-08 | 叶吉生 | Spicy fish oil hotpot condiment and preparation method thereof |
| CN106387828A (en) * | 2016-08-29 | 2017-02-15 | 何张玲 | Sour and spicy hotpot bottom materials without causing internal heat and preparation method thereof |
| CN106343501A (en) * | 2016-08-29 | 2017-01-25 | 何张玲 | Fish oil hotpot seasoning for expelling wind and clearing away cold and a preparing method thereof |
| CN106880017A (en) * | 2017-04-24 | 2017-06-23 | 四川五斗米食品开发有限公司 | A kind of yellow stuff chafing dish bottom flavorings and preparation method thereof |
| CN109090544A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product processes process |
| CN109090545A (en) * | 2017-06-20 | 2018-12-28 | 李建洪 | A kind of sizing chafing dish product |
| CN107373578A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN108056449A (en) * | 2017-12-11 | 2018-05-22 | 郭卫林 | A kind of natural chafing dish bottom flavorings and preparation method thereof |
| CN112244266A (en) * | 2020-10-23 | 2021-01-22 | 黄宇 | Original-taste aged-friend sauce and preparation method thereof |
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