CN1875781A - A preparation process for bitter bamboo shoot chaffy dish - Google Patents
A preparation process for bitter bamboo shoot chaffy dish Download PDFInfo
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- CN1875781A CN1875781A CNA2006100110045A CN200610011004A CN1875781A CN 1875781 A CN1875781 A CN 1875781A CN A2006100110045 A CNA2006100110045 A CN A2006100110045A CN 200610011004 A CN200610011004 A CN 200610011004A CN 1875781 A CN1875781 A CN 1875781A
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Abstract
The invention discloses a process for making bamboo shoot chafing dish from the following raw materials: refined vegetable oil 200-250g, dried pepper 10-15g, toasted garlic 15-20g, clove 1-2g, aniseed 0.5-1g, ginger flake 25-30g, pepper 20-25g, pepper powder 2-5g, Chinese prickly ash 5-8g, fresh meat 1000g, soy sauce 7-10g, white sugar 3-6g, table salt 8-11g, soup stock 600-1000g, gourmet powder 12-18g, chickens' extract 11-15g, bamboo shoot 400-450g, and konjak 550-650g.
Description
Technical field
The invention belongs to the making food technical field, mainly is the manufacture technology field of chafing dish food.
Background technology
Bitter bamboo is the natural plants that abounds with in China's southern area and country in Southeast Asia area, and bitter bamboo shoot contains abundant cellulose, vitamin and carbohydrate.That the little hardship of tender bamboo shoot is with is sweet, delicate fragrance is good to eat, has the digestion of promotion, cooling and heatstroke-eliminating, lowering blood-fat and reducing weight, removing damp-heat, Li Shui medical functions such as make eye bright, and relieves the effect of alcohol, removes the energy of vexed beneficial gas in addition, and the effect of preventing tumor, beauty treatment is arranged.For a long time, the method of edible bitter bamboo shoot among the people is more single, mostly being plain fries or mixes stir-fry or use the soup-stock boiling with meat, these its mouthfeels of food method are lighter, the major ingredient kind is single in the food, be not suitable for liking food pungent food area people's taste, cause a lot of people to dislike the often dish of edible this road nutrient health.
Summary of the invention
A kind of major ingredient is provided for the deficiency that overcomes above-mentioned existing bitter bamboo shoot food purpose of the present invention just and batching is wide in variety, taste is dense, color, smell and taste are all good, both keep the bitter bamboo shoot original nutritive value, be fit to the technology of the making bitter bamboo shoot chaffy dish of happiness food pungent food crowd taste again.
The objective of the invention is to be achieved through the following technical solutions.
The manufacture craft of bitter bamboo shoot chaffy dish, make by following processing step and material combination: in pot, pour earlier refining vegetable oil 200～250 grams into, when oil cooling, add dry cayenne pepper 10～15 grams, garlic bulblet 15～20 grams, cloves 1～2 gram, anise seed 0.5～1 gram, ginger splices 25～30 grams, bubble green pepper 20～25 grams, pepper powder 2～5 grams, Chinese prickly ash 5～8 grams stir-fry together, stir-fry to 6 becomes heat, be that oily temperature is when reaching 70～85 ℃, adding the fresh cube meat of 1000 grams stir-fries together, fry to cube meat 7 maturations, add soy sauce 7～10 grams again, white sugar 3～6 grams, salt 8～11 grams, soup stock 600～1000 grams, monosodium glutamate 12～18 grams, chickens' extract 11～15 grams stir, add bitter bamboo shoot 400～450 grams again, konjaku 550～650 grams boil, pour in the pressure cooker and hot plate, gas stops heating at least after 2 minutes to the pressure cooker, treats to uncap after the pressure cooker release, well-done food is poured in the pot, serve after watering 100～150 gram chilli oil, light the bottom of a pan burning things which may cause a fire disaster, edible while boiling.
Cube meat described in the technology of the present invention is chicken nugget or chop piece or mutton piece or beef clod or fish piece; Described soup stock boils by following technology and material combination: put into 12000～15000 gram cold water with pig bone or ox bone 800～1200 grams and boil more than 4 hours with slow fire, and add 150～200 gram ginger pieces in the process of boiling; Described chilli oil is made by following technology and material combination: 1000 gram refining vegetable oils are poured into when being heated to 60～75 ℃ in the pot, with in advance with scalded together dry cayenne pepper 60～75 grams of boiling water, Asian puccoon 25～30 grams, tsaoko 20～25 grams, fructus amomi 10～15 grams, three 30～35 grams how, cool 8～12 grams of ripple, spiceleaf 3～5 grams, cloves 10～13 grams, Chinese prickly ash 20～25 grams, peanut 50～60 grams, fresh caraway 30～40 grams add, boiled 50～60 minutes with slow fire, add bean paste 100～200 grams again, slow fire continued to boil 110～130 minutes, and cooling is stand-by behind the elimination slag charge; Described bitter bamboo shoot is wild fresh bitter bamboo shoot or fresh-keeping bitter bamboo shoot or the bitter bamboo dried bamboo shoots that Yunnan, Guizhou, Sichuan, Chongqing and Yunnan periphery country in Southeast Asia area originate in, if adopt the bitter bamboo dried bamboo shoots, then need steep to send out and use.
Major ingredient in this chafing dish food has bitter bamboo shoot, cube meat and konjaku.Owing to take the dish out of the pot fast, the nutrition leak of various major ingredients is few, and cube meat is chicken nugget especially, its fine and tender taste, bright fragrant; How long no matter bitter bamboo shoot boil, and mouthfeel is all very tender and crisp; Konjaku has kept soft mouthfeel and has had effect aid digestion, fat-reducing.This chafing dish food integrates the nutritive value of meat, bitter bamboo shoot and konjaku, add the manufacture craft of abundant reasonably batching compatibility and science, make that whole course taste is mellow, boil more fragrant and more fragrant, fragrant peppery good to eat, very suitable happiness food pungent food crowd's taste makes that also the pollution-free food of this nutrient health of bitter bamboo shoot is liked by more people.
Further set forth content of the present invention below in conjunction with embodiment.
The specific embodiment
Embodiment one: make by following processing step and material combination: pour earlier refining vegetable oil 200 grams in pot into, when oil cooling, add dry cayenne pepper 15 grams, garlic bulblet 15 grams, cloves 1 gram, anise seed 0.8 gram, ginger splices 25 grams, bubble green pepper 20 grams, pepper powder 2 grams, Chinese prickly ash 8 grams stir-fry together, stir-fry to 6 becomes heat, be that oily temperature is when reaching 70～85 ℃, adding the fresh fish piece of 1000 grams stir-fries together, fry to fish piece 7 maturations, add soy sauce 8 grams again, white sugar 5 grams, salt 10 grams, soup stock 600 grams, monosodium glutamate 12 grams, chickens' extract 7 grams stir, and add bitter bamboo shoot 400 grams again, konjaku 550 grams boil, and pour in the pressure cooker and hot plate, gas stops heating after 2～3 minutes to the pressure cooker, treat to uncap after the pressure cooker release, well-done food is poured in the pot, water 150 grams and serve behind the chilli oil, light the bottom of a pan burning things which may cause a fire disaster, edible while boiling.Used soup stock boils by following technology and material combination: put into 12000 gram cold water with pig bone 800 grams and boil more than 4 hours with slow fire, and add 150 gram ginger pieces in the process of boiling.Used chilli oil is made by following technology and material combination: 1000 gram refining vegetable oils are poured into when being heated to 60～65 ℃ in the pot, how 30 grams, cool 12 grams of ripple, spiceleaf 4 grams, cloves 10 grams, Chinese prickly ash 20 grams, peanut 80 grams, fresh caraway 25 grams added for together dry cayenne pepper 70 grams, Asian puccoon 28 grams, tsaoko 20 grams, fructus amomi 10 grams, three with scalding with boiling water in advance, boiled 50～60 minutes with slow fire, add bean paste 150 grams again, slow fire continued to boil 110～115 minutes, and cooling is stand-by behind the elimination slag charge.Used bitter bamboo shoot is the wild fresh bitter bamboo shoot that Yunnan, Guizhou, Sichuan, Chongqing and Yunnan periphery country in Southeast Asia area originate in.
Embodiment two: make by following processing step and material combination: pour earlier refining vegetable oil 250 grams in pot into, when oil cooling, add dry cayenne pepper 15 grams, garlic bulblet 15 grams, cloves 2 grams, anise seed 1 gram, ginger splices 25 grams, bubble green pepper 20 grams, pepper powder 5 grams, Chinese prickly ash 8 grams stir-fry together, stir-fry to 6 becomes heat, be that oily temperature is when reaching 70～85 ℃, adding the fresh chop piece of 1000 grams stir-fries together, fry to chop piece 7 maturations, add soy sauce 8 grams again, white sugar 6 grams, salt 11 grams, soup stock 1000 grams, monosodium glutamate 18 grams, chickens' extract 11 grams stir, and add bitter bamboo shoot 400 grams again, konjaku 550 grams boil, and pour in the pressure cooker and hot plate, gas stops heating after 20～25 minutes to the pressure cooker, treat to uncap after the pressure cooker release, well-done food is poured in the pot, water 150 grams and serve behind the chilli oil, light the bottom of a pan burning things which may cause a fire disaster, edible while boiling.Used soup stock boils by following technology and material combination: put into 15000 gram cold water with pig bone or ox bone 1200 grams and boil more than 5 hours with slow fire, and add 150 gram ginger pieces in the process of boiling.Used chilli oil is made by following technology and material combination: 1000 gram refining vegetable oils are poured into when being heated to 70～75 ℃ in the pot, how 30 grams, cool 12 grams of ripple, spiceleaf 5 grams, cloves 10 grams, Chinese prickly ash 25 grams, peanut 60 grams, fresh caraway 30 grams added for together dry cayenne pepper 75 grams, Asian puccoon 30 grams, tsaoko 25 grams, fructus amomi 15 grams, three with scalding with boiling water in advance, boiled 50～60 minutes with slow fire, add bean paste 150 grams again, slow fire continued to boil 125～130 minutes, and cooling is stand-by behind the elimination slag charge.Used bitter bamboo shoot is the wild fresh-keeping bitter bamboo shoot that Yunnan, Guizhou, Sichuan, Chongqing and Yunnan periphery country in Southeast Asia area originate in.
Embodiment three: make by following processing step and material combination: pour earlier refining vegetable oil 250 grams in pot into, when oil cooling, add dry cayenne pepper 15 grams, garlic bulblet 15 grams, cloves 2 grams, anise seed 1 gram, ginger splices 25 grams, bubble green pepper 20 grams, pepper powder 3 grams, Chinese prickly ash 7 grams stir-fry together, stir-fry to 6 becomes heat, be that oily temperature is when reaching 70～85 ℃, adding the fresh chicken nugget of 1000 grams stir-fries together, fry to chicken nugget 7 maturations, add soy sauce 8 grams again, white sugar 6 grams, salt 9 grams, soup stock 800 grams, monosodium glutamate 15 grams, chickens' extract 12 grams stir, and add bitter bamboo shoot 400 grams again, konjaku 550 grams boil, and pour in the pressure cooker and hot plate, gas stops heating after 3～5 minutes to the pressure cooker, treat to uncap after the pressure cooker release, well-done food is poured in the pot, water 150 grams and serve behind the chilli oil, light the bottom of a pan burning things which may cause a fire disaster, edible while boiling.Used soup stock boils by following technology and material combination: put into 15000 gram cold water with pig bone 1000 grams and boil more than 4 hours with slow fire, and add 150 gram ginger pieces in the process of boiling.Used chilli oil is made by following technology and material combination: 1000 gram refining vegetable oils are poured into when being heated to 65～70 ℃ in the pot, how 30 grams, cool 8 grams of ripple, spiceleaf 5 grams, cloves 13 grams, Chinese prickly ash 20 grams, peanut 60 grams, fresh caraway 30 grams added for together dry cayenne pepper 70 grams, Asian puccoon 30 grams, tsaoko 20 grams, fructus amomi 10 grams, three with scalding with boiling water in advance, boil about 50 minutes with slow fire, add bean paste 150 grams again, slow fire continued to boil about 120 minutes, and cooling is stand-by behind the elimination slag charge.Used bitter bamboo shoot is that the process bubble that Yunnan, Guizhou, Sichuan, Chongqing and Yunnan periphery country in Southeast Asia area originate in is sent out the wild bitter bamboo dried bamboo shoots of making.
Embodiment four: make by following processing step and material combination: pour earlier refining vegetable oil 250 grams in pot into, when oil cooling, add dry cayenne pepper 10 grams, garlic bulblet 20 grams, cloves 2 grams, anise seed 1 gram, ginger splices 30 grams, bubble green pepper 25 grams, pepper powder 4 grams, Chinese prickly ash 7 grams stir-fry together, stir-fry to 6 becomes heat, be that oily temperature is when reaching 70～85 ℃, adding the fresh mutton piece of 1000 grams stir-fries together, fry to mutton piece 7 maturations, add soy sauce 10 grams again, white sugar 3 grams, salt 8 grams, soup stock 800 grams, monosodium glutamate 15 grams, chickens' extract 15 grams stir, and add bitter bamboo shoot 450 grams again, konjaku 650 grams boil, and pour in the pressure cooker and hot plate, gas stops heating after 30～35 minutes to the pressure cooker, treat to uncap after the pressure cooker release, well-done food is poured in the pot, water 100 grams and serve behind the chilli oil, light the bottom of a pan burning things which may cause a fire disaster, edible while boiling.Used soup stock boils by following technology and material combination: put into 14000 gram cold water with pig bone 1000 grams and boil more than 4 hours with slow fire, and add 200 gram ginger pieces in the process of boiling.Used chilli oil is made by following technology and material combination: 1000 gram refining vegetable oils are poured into when being heated to 65～70 ℃ in the pot, how 35 grams, cool 10 grams of ripple, spiceleaf 4 grams, cloves 12 grams, Chinese prickly ash 23 grams, peanut 70 grams, fresh caraway 40 grams added for together dry cayenne pepper 70 grams, Asian puccoon 25 grams, tsaoko 20 grams, fructus amomi 10 grams, three with scalding with boiling water in advance, boiled 50 minutes with slow fire, add bean paste 100 grams again, slow fire continued to boil 130 minutes, and cooling is stand-by behind the elimination slag charge.Used bitter bamboo shoot is that the process bubble that Yunnan, Guizhou, Sichuan, Chongqing and Yunnan periphery country in Southeast Asia area originate in is sent out the wild bitter bamboo dried bamboo shoots of making.
Embodiment five: make by following processing step and material combination: pour earlier refining vegetable oil 220 grams in pot into, when oil cooling, add dry cayenne pepper 13 grams, garlic bulblet 18 grams, cloves 1.5 grams, anise seed 0.5 gram, ginger splices 28 grams, bubble green pepper 22 grams, pepper powder 3 grams, Chinese prickly ash 6 grams stir-fry together, stir-fry to 6 becomes heat, be that oily temperature is when reaching 70～85 ℃, adding the fresh beef clod of 1000 grams stir-fries together, fry to beef clod 7 maturations, add soy sauce 8 grams again, white sugar 5 grams, salt 9 grams, soup stock 800 grams, monosodium glutamate 15 grams, chickens' extract 13 grams stir, and add bitter bamboo shoot 420 grams again, konjaku 600 grams boil, and pour in the pressure cooker and hot plate, gas stops heating after 30～35 minutes to the pressure cooker, treat to uncap after the pressure cooker release, well-done food is poured in the pot, water 120 grams and serve behind the chilli oil, light the bottom of a pan burning things which may cause a fire disaster, edible while boiling.Used soup stock boils by following technology and material combination: put into 13000 gram cold water with pig bone 1000 grams and boil more than 4 hours with slow fire, and add 180 gram ginger pieces in the process of boiling.Used chilli oil is made by following technology and material combination: 1000 gram refining vegetable oils are poured into when being heated to 65～70 ℃ in the pot, how 32 grams, cool 10 grams of ripple, spiceleaf 4 grams, cloves 11 grams, Chinese prickly ash 23 grams, peanut 70 grams, fresh caraway 30 grams added for together dry cayenne pepper 70 grams, Asian puccoon 28 grams, tsaoko 23 grams, fructus amomi 12 grams, three with scalding with boiling water in advance, boiled 50 minutes with slow fire, add bean paste 200 grams again, slow fire continued to boil 130 minutes, and cooling is stand-by behind the elimination slag charge.Used bitter bamboo shoot is that the process bubble that Yunnan, Guizhou, Sichuan, Chongqing and Yunnan periphery country in Southeast Asia area originate in is sent out the wild bitter bamboo dried bamboo shoots of making.
Claims (5)
1, the manufacture craft of bitter bamboo shoot chaffy dish, it is characterized in that, make by following processing step and material combination: in pot, pour earlier refining vegetable oil 200～250 grams into, when oil cooling, add dry cayenne pepper 10～15 grams, garlic bulblet 15～20 grams, cloves 1～2 gram, anise seed 0.5～1 gram, ginger splices 25～30 grams, bubble green pepper 20～25 grams, pepper powder 2～5 grams, Chinese prickly ash 5～8 grams stir-fry together, stir-fry to 6 becomes heat, be that oily temperature is when reaching 70～85 ℃, adding the fresh cube meat of 1000 grams stir-fries together, fry to cube meat 7 maturations, add soy sauce 7～10 grams again, white sugar 3～6 grams, salt 8～11 grams, soup stock 600～1000 grams, monosodium glutamate 12～18 grams, chickens' extract 11～15 grams stir, and add bitter bamboo shoot 400～450 grams again, konjaku 550～650 grams boil, and pour in the pressure cooker and hot plate, gas stops heating at least after 2 minutes to the pressure cooker, treat to uncap after the pressure cooker release, well-done food is poured in the pot, water 100～150 grams and serve behind the chilli oil, light the bottom of a pan burning things which may cause a fire disaster, edible while boiling.
2, the manufacture craft of bitter bamboo shoot chaffy dish according to claim 1 is characterized in that, described cube meat is chicken nugget or chop piece or mutton piece or beef clod or fish piece.
3, the manufacture craft of bitter bamboo shoot chaffy dish according to claim 1, it is characterized in that, described soup stock boils by following technology and material combination: put into 12000～15000 gram cold water with pig bone or ox bone 800～1200 grams and boil more than 4 hours with slow fire, and add 150～200 gram ginger pieces in the process of boiling.
4, the manufacture craft of bitter bamboo shoot chaffy dish according to claim 1, it is characterized in that, described chilli oil is made by following technology and material combination: 1000 gram refining vegetable oils are poured into when being heated to 60～75 ℃ in the pot, with in advance with scalded together dry cayenne pepper 60～75 grams of boiling water, Asian puccoon 25～30 grams, tsaoko 20～25 grams, fructus amomi 10～15 grams, three 30～35 grams how, cool 8～12 grams of ripple, spiceleaf 3～5 grams, cloves 10～13 grams, Chinese prickly ash 20～25 grams, peanut 50～60 grams, fresh caraway 30～40 grams add, boiled 50～60 minutes with slow fire, add bean paste 100～200 grams again, slow fire continued to boil 110～130 minutes, and cooling is stand-by behind the elimination slag charge.
5, the manufacture craft of bitter bamboo shoot chaffy dish according to claim 1, it is characterized in that, described bitter bamboo shoot is wild fresh bitter bamboo shoot or fresh-keeping bitter bamboo shoot or the bitter bamboo dried bamboo shoots that Yunnan, Guizhou, Sichuan, Chongqing and Yunnan periphery country in Southeast Asia area originate in, if adopt the bitter bamboo dried bamboo shoots, then need steep to send out and use.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100110045A CN1875781A (en) | 2006-06-30 | 2006-06-30 | A preparation process for bitter bamboo shoot chaffy dish |
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| CNA2006100110045A CN1875781A (en) | 2006-06-30 | 2006-06-30 | A preparation process for bitter bamboo shoot chaffy dish |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN103766836A (en) * | 2012-10-26 | 2014-05-07 | 胡宏 | Alkalescence spring water hot pot manufacture method |
| CN104222947A (en) * | 2014-09-01 | 2014-12-24 | 唐海玲 | Light soup hotpot condiment and preparation method thereof |
| CN106262091A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce bamboo sprout and preparation method thereof |
-
2006
- 2006-06-30 CN CNA2006100110045A patent/CN1875781A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN103766836A (en) * | 2012-10-26 | 2014-05-07 | 胡宏 | Alkalescence spring water hot pot manufacture method |
| CN104222947A (en) * | 2014-09-01 | 2014-12-24 | 唐海玲 | Light soup hotpot condiment and preparation method thereof |
| CN106262091A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce bamboo sprout and preparation method thereof |
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