CN1895089A - Pure rapeseed oil pepper condiment and production thereof - Google Patents
Pure rapeseed oil pepper condiment and production thereof Download PDFInfo
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- CN1895089A CN1895089A CNA2005100212294A CN200510021229A CN1895089A CN 1895089 A CN1895089 A CN 1895089A CN A2005100212294 A CNA2005100212294 A CN A2005100212294A CN 200510021229 A CN200510021229 A CN 200510021229A CN 1895089 A CN1895089 A CN 1895089A
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- rapeseed oil
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Abstract
A basic material containing pure rapeseed oil for tingle-hot chafing dish in order to regulate blood fat is proportionally prepared from refined rapeseed oil, hot pepper, Chinese prickly ash, ginger, garlic cloves, scallion, gourmet powder, pickled black bean, fermented rice, flavouring wine, crystal sugar, edible salt and 13 Chinese-medicinal materials.
Description
Technical field
The present invention relates to prescription of a kind of spicy flavour chafing dish bed material and preparation method thereof, particularly a kind of pure rapeseed oil pepper condiment that does not contain animal raw fat and preparation method thereof.
Background technology
Chafing dish is a kind of famous dish in the Sichuan cuisine, the much more popular now whole nation, and its fiber crops, peppery, bright, fragrant characteristic and taste are accepted by masses.Chafing dish bottom flavorings is meant under the situation that does not add soup or water puts into the bed material that can be mixed with soup for chafing dish that the grease frying goes out to have the peculiar fragrance of chafing dish with various condiment and batching, after bed material makes, the bone soup or the soup-stock that only need during use to endure add bed material, suitably put into a little salt, chilli etc. again and just can be made into the common soup for chafing dish that scalds the meat and fish dishes of preparing food.Chafing dish bottom flavorings is the soul of spicy hot chafing dish, and its difference and characteristic have determined the different and characteristic of various brands chafing dishes.In the spicy hot chafing dish of existing, traditional flavor, be that the animal raw fat of representative is wherein requisite important component with ox, lard.In the preparation of the chafing dish soup of introducing in " chafing dish " book as the complete works of book series of Sichuan cuisine published in Chongqing publishing house, get rid of soup juice, the formulation components of chafing dish bottom flavorings is: butter, bean cotyledon, fermented soya bean, rock sugar, capsicum, ginger, Chinese prickly ash, salt, cooking wine, Lao Zao etc., this is the chafing dish bottom flavorings by pure animal raw fat preparation.A kind of grease prescription that is mixed with the plant oil phase by animal oil is disclosed again in the prescription of the disclosed a kind of bags for chafing dish bed material of ZL93115441.3 patent of invention.As seen in traditional river flavor spicy hot chafing dish, animal raw fat is absolutely necessary.This characteristic dish of chafing dish is subjected to liking of quite a lot of people, particularly the resident of Sichuan, Chongqing, Guizhou one band is glad especially long-term edible, but long-term edible animal fat, lipids such as its cholesterol, triglyceride are taken in and absorbed can be increased, cholesterol in the blood, triglyceride will correspondingly increase, when feed contains the animal tallow of a large amount of saturated fatty acids simultaneously, can promote the absorption of cholesterol, blood cholesterol is raise.The food of high cholesterol, higher fatty acid (mainly being animal tallow) of therefore taking food often causes hyperlipidemia.Modern scientific research finds that multiple diseases such as hyperlipidemia and atherosclerotic, coronary heart disease, apoplexy, senile dementia, high blood pressure, diabetes, obesity, kidney trouble, disease in the liver and gallbladder all have close ties.It is not only the important cause of disease of many diseases, and can also accelerate advancing of disease, so hyperlipidemia has huge harm to human body, and the animal raw fat in the chafing dish is enough to cause harmful effect to eater's physical and mental health.
Traditional spicy hot chafing dish is at the health-care effect that medically has except that the wind clearing damp, but with the time simultaneously, capsicum in its bottom of a pan and Chinese prickly ash etc. have the scorching property of medicine in traditional Chinese medicine, thereby people on the feed the spicy hot chafing dish dish bad reactions such as oral cavity and dry throat, pain, upset,gastro-intestinal take place easily, be unfavorable for healthy.Animal raw fat particularly butter itself just has scorching property, and this has also increased the weight of eater's physical and mental burden.
Traditional spicy hot chafing dish is because of there being the existence of animal raw fat (mainly being butter), animal raw fat is at normal temperatures and solidifies shape, even its transparency is also good inadequately after dissolving, thereby the surface of whole slaughterhouse is muddy, even if with various flavouring eliminations in the bottom of a pan, its visual effect is still very poor, makes traditional chafing dish be difficult to tasteization, superior.
Summary of the invention
Thereby the purpose of this invention is to provide ill risk that a kind of intake that can effectively reduce animal raw fat reduces hyperlipidemia, regulate blood fat, and can solve traditional river flavor spicy hot chafing dish and eat the scorching problem in back, improve river flavour chafing dish visual effect and further improve chafing dish bottom flavorings prescription of chafing dish class and preparation method thereof.
The objective of the invention is to be realized by the following technical programs: a kind of prescription of pure rapeseed oil pepper condiment, do not contain animal raw fat in its lubricant component, basic raw materials component and consumption (weight portion) are as follows in the prescription: refining rapeseed oil 100; Capsicum 7-12; Chinese prickly ash 1-4; Old ginger 5-7; Garlic 2-4; Green onion 4-6; Monosodium glutamate 3-4; Fermented soya bean 2-4; Lao Zao 4-6; Cooking wine 2-3; Rock sugar 1-3; Salt 1-2; Pepper 0.5-1; Tsaoko 4-6; Fennel 2-4; Three 2-4 how; Husky benevolence 0.5-1.5; Cassia bark 2-4; Old button 0.5-1; Cloves 1-3; Spiceleaf 0.2-0.4; White button 2-4; Isatis root 4-6; Chrysanthemum 2-5; Rheum officinale 0.5-1.5.
Chinese prickly ash in the described chafing dish bottom flavorings prescription can be fresh immature pericarpium zanthoxyli schinifolii or dried pericarpium zanthoxyli schinifolii or both mixture.
Can also add other spice in the described chafing dish bottom flavorings prescription according to demand to adapt to different tastes.
The preparation method's of above-mentioned chafing dish bottom flavorings step is: (1), pure rapeseed oil is put into pot be heated to 180-220 ℃ makes and no longer includes foam on the pasta; (2), again old ginger, garlic, green onion are put into rape oil and stir, fry out fragrance; (3) with capsicum, Chinese prickly ash, tsaoko, fennel, three how, Sha Ren, cassia bark, old button, cloves, spiceleaf, white button put into pot and stirred 45-80 minute, shed until the taste of each spice; (4), fermented soya bean, Lao Zao, cooking wine, rock sugar, salt, pepper, isatis root, chrysanthemum, rheum officinale added in the pot stirred 4-8 minute, close flame; (5) chafing dish bottom flavorings that stirs is cooled to room temperature.(6) cross mixture in the colander, remove slag, stay red limpid grease and be chafing dish bottom flavorings of the present invention.
Adopt the chafing dish bottom flavorings of this formulated owing to abandoned traditional animal raw fat, people can not take in animal tallow more in large quantities when edible, can reduce the possibility of suffering from hyperlipidemia because of edible spicy hot chafing dish effectively.
Pure rapeseed oil claims sirasimeyu again in the prescription, is golden yellow, bright yellow color, and smell fragrance, fluid is limpid, and is not muddy, and free from extraneous odour has special rapeseed oil fragrance, has the effect of defaecation, ease constipation, detoxifcation.Be rich in multiple unrighted acid in the pure rapeseed oil, vitamin E, phosphatide, multiple micro-physiological activators such as phytosterol and 20 expenditure carbonic acid, very high healthy nutritive value is arranged, its unrighted acid mainly is a linoleic acid, big quantity research is confirmed, linoleic acid has good adjusting blood fat, lipid absorbs giving birth to of enteric cavity at the absorption and the obstruction bile acid (metabolite of cholesterol) of enteric cavity in suppressing to comprise, thereby reduce the synthetic of cholesterol, promote the catabolism of cholesterol, simultaneously, linoleic acid also can change the distribution of body inner cholesterol, the cholesterol of vascular wall deposition is reduced, and increase to the cholesterol of each tissue participation metabolism.In addition, the polyvalent unsaturated fatty acid in the rapeseed oil is combined into more easily with cholesterol in vivo and betransported, the cholesteryl ester of metabolism, drainage, can promote the trans-utilization of cholesterol.Polyvalent unsaturated fatty acid can strengthen cell membrane and albumen " flowability " in the lipid, promotes lipid-metabolism, and has protection vascular wall, function that prevention of arterial is atherosis.Moreover, effect collaborative anti-oxidant with unrighted acid, the protection cell that the vitamin E in the rapeseed oil has, phosphatide also has the effect of protection cell, repair cell, and the two effect that delays senility has obtained the confirmation of industry.
The natural plant food isatis root, chrysanthemum, the rheum officinale that have nourishing yin effect and produce the medicine-food two-purpose of the cool effect of inducing sweat have been added in this prescription, wherein isatis root has the effect of clearing heat and detoxicating, cool blood relieve sore throat, the effect that chrysanthemum has wind and heat dispersing, detoxifies and make eye bright, the effect of rheum officinale is heat-clearing, detoxifcation, defaecation.Three's allotment can suppress the scorching property of capsicum, Chinese prickly ash together effectively, makes the eater both satisfy the demand of spicy mouthfeel, needn't worry the side effect that maror brings again.Pure rapeseed oil has the effect of heat-clearing, and is just in time opposite with the scorching effect of butter.Remove butter and use the scorching property that rapeseed oil can reduce former chafing dish effectively instead.
Only contain pure rapeseed oil in the chafing dish bottom flavorings of this prescription, its fluid is limpid, not muddy, be in a liquid state at normal temperatures, in bed material preparation finishing back oil colours glow, behind the residue of removing wherein each flavouring, even it is at room temperature still very attractive in appearance, good visual effect is arranged, and this just can push spicy hot chafing dish to superior, has promoted the taste of chafing dish greatly.Slag-free chafing dish is limpid because of its bottom of a pan, can guarantee to accomplish to allow every guest taste the fresh the bottom of a pan, and (the bottom of a pan that was used can be muddy) both guaranteed eater's safe and sanitary, has promoted the image and the class of chafing dish again.
Fresh immature pericarpium zanthoxyli schinifolii is meant the still immature Chinese prickly ash of directly plucking from Chinese pricklyash, and is different with traditional Chinese prickly ash, and its taste fiber crops flavor is heavier, more has the delicate fragrance of fresh plant concurrently.The pericarpium zanthoxyli schinifolii of doing is that fresh pericarpium zanthoxyli schinifolii is dried and gets, and taste is pure and fresh.With fresh immature pericarpium zanthoxyli schinifolii or dried pericarpium zanthoxyli schinifolii or both mixtures substitute Chinese prickly ash, can give chafing dish a kind of new mouthfeel.
The specific embodiment
Describe the present invention in detail below in conjunction with embodiment.
Embodiment 1: the raw material components and the consumption (weight portion) of this bottom flavorings of spicy chaffy dish prescription are as follows: 100 parts of refining rapeseed oils, 8 parts in capsicum, 1 part of dried pericarpium zanthoxyli schinifolii, 2 parts of fresh pericarpium zanthoxyli schinifoliis, 5 parts of old gingers, 2 parts in garlic, 4 parts of green onions, 3 parts of monosodium glutamates, 4 parts of 2 parts of Lao of fermented soya bean Zao, 2 parts of cooking wine, 1 part in rock sugar, 1 part of salt, 0.5 part in pepper, 4 parts of tsaokos, 2 parts in fennel, three how 2 parts, 0.5 part of husky benevolence, 2 parts on cassia bark, 0.5 part on old button, 2 parts of cloves, 0.3 part of spiceleaf, 3 parts on white button, 4 parts of isatis roots, 2 parts of chrysanthemums, 0.5 part of rheum officinale.
The preparation method of this bottom flavorings of spicy chaffy dish is: (1), pure rapeseed oil is put into pot be heated to 200 ℃; (2), old ginger, garlic, green onion put into rape oil stirred 5 minutes, fry out fragrance; (3) with capsicum, fresh pericarpium zanthoxyli schinifolii, dried pericarpium zanthoxyli schinifolii, tsaoko, fennel, three how, Sha Ren, cassia bark, old button, cloves, spiceleaf, white button put into the pot 60 minutes tastes to each spice of stirring and shed; (4), fermented soya bean, Lao Zao, cooking wine, rock sugar, salt, pepper, isatis root, chrysanthemum, rheum officinale added in the pot stirred 5 minutes, close flame; (5) chafing dish bottom flavorings that stirs is cooled to room temperature.(6) cross mixture in the colander, remove slag, stay red limpid grease and be chafing dish bottom flavorings of the present invention.
The bed material mouthfeel of this prescription is little peppery, has the not mature of pericarpium zanthoxyli schinifolii in the fiber crops.
Embodiment 2: raw material components that the prescription of this bottom flavorings of spicy chaffy dish is and consumption (weight portion) are as follows: 100 parts of refining rapeseed oils, 11 parts in capsicum, 3 parts in Chinese prickly ash, 7 parts of old gingers, 4 parts in garlic, 6 parts of green onions, 4 parts of monosodium glutamates, 6 parts of 4 parts of Lao of fermented soya bean Zao, 3 parts of cooking wine, 2 parts in rock sugar, 1.5 parts of salt, 0.8 part in pepper, 5 parts of tsaokos, 3 parts in fennel, three how 4 parts, 1 part of husky benevolence, 3 parts on cassia bark, 0.8 part on old button, 2 parts of cloves, 0.4 part of spiceleaf, 3 parts on white button, 6 parts of isatis roots, 4 parts of chrysanthemums, 1 part of rheum officinale.
Its preparation method is basically with embodiment 1.
The bed material mouthfeel of this prescription is spicy, and taste is thick and heavy.
Claims (6)
1, a kind of pure rapeseed oil pepper condiment, basic raw materials component and consumption (weight portion) are as follows in its prescription: refining rapeseed oil 100; Capsicum 7-12; Chinese prickly ash 1-4; Old ginger 5-7; Garlic 2-4; Green onion 4-6; Monosodium glutamate 3-4; Fermented soya bean 2-4; Wine with dregs vinegar 4-6; Cooking wine 2-3; Rock sugar 1-3; Salt 1-2; Pepper 0.5-1; Tsaoko 4-6; Fennel 2-4; Three 2-4 how; Husky benevolence 0.5-1.5; Cassia bark 2-4; Old button 0.5-1; Cloves 1-3; Spiceleaf 0.2-0.4; White button 2-4; Isatis root 4-6; Chrysanthemum 2-5; Rheum officinale 0.5-1.5.
2, chafing dish bottom flavorings as claimed in claim 1 is characterized in that the Chinese prickly ash in the described prescription is fresh immature pericarpium zanthoxyli schinifolii.
3, chafing dish bottom flavorings as claimed in claim 1 is characterized in that the Chinese prickly ash in the described prescription is the pericarpium zanthoxyli schinifolii of doing.
4, chafing dish bottom flavorings as claimed in claim 1 is characterized in that the Chinese prickly ash in the described prescription is the fresh immature pericarpium zanthoxyli schinifolii and the mixture of the pericarpium zanthoxyli schinifolii of doing.
5, as arbitrary chafing dish bottom flavorings as described in the claim 1 to 4, it is characterized in that to add according to demand in the described prescription other spice to adapt to different tastes.
6, the preparation method of chafing dish bottom flavorings as claimed in claim 1, its production stage is:
(1), pure rapeseed oil is put into pot and be heated to 180-220 ℃;
(2), rape oil that old ginger, garlic, green onion are put into heating stirs, and fries out fragrance;
(3) with capsicum, Chinese prickly ash, tsaoko, fennel, three how, Sha Ren, cassia bark, old button, cloves, spiceleaf, white button put into pot and stirred 45-80 minute, shed to the taste of each spice;
(4), fermented soya bean, Lao Zao, cooking wine, rock sugar, salt, pepper, isatis root, chrysanthemum, rheum officinale added in the pot stirred 4-8 minute, close flame;
(5) chafing dish bottom flavorings that stirs is cooled to room temperature;
(6) cross mixture in the colander, remove slag, stay red limpid grease and be chafing dish bottom flavorings of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100212294A CN1895089A (en) | 2005-07-11 | 2005-07-11 | Pure rapeseed oil pepper condiment and production thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2005100212294A CN1895089A (en) | 2005-07-11 | 2005-07-11 | Pure rapeseed oil pepper condiment and production thereof |
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| CN1895089A true CN1895089A (en) | 2007-01-17 |
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| CNA2005100212294A Pending CN1895089A (en) | 2005-07-11 | 2005-07-11 | Pure rapeseed oil pepper condiment and production thereof |
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Cited By (8)
| 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 |
| CN103190643A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil instant chafing dish |
| CN103349260A (en) * | 2013-08-06 | 2013-10-16 | 成都新蜀九香食品有限公司 | Dreg-free edible vegetable oil hotpot condiment and preparation method of the same |
| 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 |
| CN104489590A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Nourishing hotpot condiment |
| CN104522597A (en) * | 2014-12-10 | 2015-04-22 | 马昱 | Spicy hotpot condiment |
| CN106262847A (en) * | 2016-08-22 | 2017-01-04 | 潘湛 | A kind of qibuliang chafing dish material |
| CN114766651A (en) * | 2022-05-07 | 2022-07-22 | 黄雪儿 | Preparation method of medicinal and edible hotpot condiment with low sodium content |
-
2005
- 2005-07-11 CN CNA2005100212294A patent/CN1895089A/en active Pending
Cited By (11)
| 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 |
| CN103190643A (en) * | 2013-03-29 | 2013-07-10 | 秦远红 | Production method of boiled oil instant chafing dish |
| CN103190643B (en) * | 2013-03-29 | 2014-04-09 | 秦远红 | Production method of boiled oil instant chafing dish |
| CN103190589B (en) * | 2013-03-29 | 2014-10-08 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
| CN103349260A (en) * | 2013-08-06 | 2013-10-16 | 成都新蜀九香食品有限公司 | Dreg-free edible vegetable oil hotpot condiment and preparation method of the same |
| CN103349260B (en) * | 2013-08-06 | 2015-10-07 | 成都新蜀九香食品有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings 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 |
| CN104489590A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Nourishing hotpot condiment |
| CN104522597A (en) * | 2014-12-10 | 2015-04-22 | 马昱 | Spicy hotpot condiment |
| CN106262847A (en) * | 2016-08-22 | 2017-01-04 | 潘湛 | A kind of qibuliang chafing dish material |
| CN114766651A (en) * | 2022-05-07 | 2022-07-22 | 黄雪儿 | Preparation method of medicinal and edible hotpot condiment with low sodium content |
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