CN1919058A - Slag-free chafing dish bottom flavoring and method for making it - Google Patents
Slag-free chafing dish bottom flavoring and method for making it Download PDFInfo
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- CN1919058A CN1919058A CNA2006101529681A CN200610152968A CN1919058A CN 1919058 A CN1919058 A CN 1919058A CN A2006101529681 A CNA2006101529681 A CN A2006101529681A CN 200610152968 A CN200610152968 A CN 200610152968A CN 1919058 A CN1919058 A CN 1919058A
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Abstract
The invention discloses a chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.
Description
Technical field
The present invention relates to a kind of chafing dish bottom flavorings, relate to a kind of slag-free chafing dish bed material and preparation method thereof specifically.
Background technology
Chafing dish is a kind of food and drink form that liked by Chinese, and reason is because of its instant, nutritious, and can be modulated into various tastes according to different crowd, different weather.Serious pot is just put into bed material in clear water, but people are in order to make the chafing dish taste more delicious, many improvement on bed material, have been made, but after chafing dish bottom flavorings of the prior art adds, the bits of bed material or float on the surface and go up naked eyes as seen, otherwise sinking to the bottom of a pan must pull out with soup ladle, inconvenient especially when a person sponging on an aristocrat has a dinner, sometimes the slag of profusely distinguishing the flavor of has influenced people's sense of taste and sense organ.
The content of invention
Purpose of the present invention just is to overcome above-mentioned shortcoming, provide a kind of peppery and not dry, mouthfeel is pure and mild, bright fragrant agreeable to the taste, slag-free chafing dish bed material that tonic effect is arranged.
Another object of the present invention is to provide the preparation method of this slag-free chafing dish bed material.
For achieving the above object, the present invention is achieved through the following technical solutions: the slag-free chafing dish bed material is characterized in that being formed by the feedstock production of following weight portion: salad oil 500-30000 animal oil 50-3000 capsicum 120-7200 lobe sauce 50-3000 fermented glutinour rice 50-3000 liquor 40-2400 Chinese prickly ash 20-1200 ginger 50-3000 garlic 50-3000 green onion 50-3000 salt 2-200 spice 50.7-102.2
Described spice comprises any 2 kinds to whole 21 kinds of following raw materials in part by weight:
Rhizoma nardostachyos 0.2-0.7 tsaoko 0.1-0.5 Amomum cardamomum 0.2-0.6 Momordica grosvenori 40-80
Finish and foretell 0.1-0.5 cloves 0.1-0.3 spiceleaf 0.1-0.3 aniseed 0.2-0.6
Fragrant fruit 0.5-0.8 nutmeg 8-14 cassia bark 0.1-0.5 Radix Glycyrrhizae 0.1-0.3
Galangal 0.1-0.5 Galanga Galangal Seed 0.1-0.2 root of Dahurain angelica 0.1-0.3 three is 0.1-0.3 how
Old cardamom 0.1-0.3 banksia rose 0.1-0.3 fennel 0.2-0.6 Asian puccoon 0.1-0.3
Cardamom 0.1-0.3
Described animal oil can be butter, lard or chicken fat.
Its preparation method is:
Capsicum is cleaned, immersed in the water and soaked 1-2 hour; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
Pouring 17-1060 part animal oil, 170-10600 part salad oil in pot burning heat, is good with 150-170 ℃, adds the capsicum after smashing to pieces, behind the stir-fry perfume (or spice), contains out standby;
Pouring 8-440 part animal oil, 80-4400 part salad oil in pot burning heat, is good with 100-140 ℃, adds spice, fries perfume, contains out standby;
25-1500 part animal oil, 250-15000 part salad oil poured into burn in the pot, add Chinese prickly ash, green onion, ginger, garlic to 60-80 ℃, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 0.3-18L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp stir, and boil 1.5-2 hour, add fermented glutinour rice and liquor again, after stirring, stop heating at once, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 2-4 hour, make the slag-free chafing dish bed material.
The slag-free chafing dish bed material of another kind of taste provided by the invention comprises that the feedstock production of following weight portion forms:
Salad oil 500-30000 animal oil 50-3000 capsicum 120-7200 thick broad-bean sauce 50-3000
Fermented glutinour rice 50-3000 liquor 40-2400 Chinese prickly ash 20-1200 ginger 50-3000
Garlic 50-3000 green onion 50-3000 salt 2-200 spice 50.7-102.2
Curry powder 0.1-0.5
Described spice comprises any 2 kinds or whole 21 kinds of following raw materials in part by weight:
Rhizoma nardostachyos 0.2-0.7 tsaoko 0.1-0.5 Amomum cardamomum 0.2-0.6 Momordica grosvenori 40-80
Finish and foretell 0.1-0.5 cloves 0.1-0.3 spiceleaf 0.1-0.3 aniseed 0.2-0.6
Fragrant fruit 0.5-0.8 nutmeg 8-14 cassia bark 0.1-0.5 Radix Glycyrrhizae 0.1-0.3
Galangal 0.1-0.5 Galanga Galangal Seed 0.1-0.2 root of Dahurain angelica 0.1-0.3 three is 0.1-0.3 how
Old cardamom 0.1-0.3 banksia rose 0.1-0.3 fennel 0.2-0.6 Asian puccoon 0.1-0.3
Cardamom 0.1-0.3
Described animal oil can be butter, lard or chicken fat.
Its preparation method is:
Capsicum is cleaned, immersed in the water and soaked 1-2 hour; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
Pouring 17-1060 part animal oil, 170-10600 part salad oil in pot burning heat, is good with 150-170 ℃, adds the capsicum after smashing to pieces, behind the stir-fry perfume (or spice), contains out standby;
Pouring 8-440 part animal oil, 80-4400 part salad oil in pot burning heat, is good with 100-140 ℃, adds spice, fries perfume, contains out standby;
25-1500 part animal oil, 250-15000 part salad oil poured into burn in the pot, add Chinese prickly ash, green onion, ginger, garlic to 60-80 ℃, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 0.3-18L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp stir, and boil 1.5-2 hour; 0.1-0.5 part curry powder is mixed thoroughly with cold water, and cool water quantity was not advisable just to have curry powder, poured in the pot to stir evenly, and continued to boil 5-10 minute, added fermented glutinour rice and liquor again, after stirring, stopped heating, filtered repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 2-4 hour, oil slick is skimmed, make the slag-free chafing dish bed material.
Wherein filter and to adopt gauze or filtering container well-known to those skilled in the art.
Wherein said weight portion can be gram, jin, kilogram, ton.
Compared with prior art, the present invention has the following advantages and beneficial effect:
1, capsicum of the present invention, Chinese prickly ash all need before frying to remove its dry flavor through several program processing, remove the impure solid color element in raw material top layer simultaneously, not dry so slag-free chafing dish is peppery, mouthfeel is pure and mild, enjoy endless aftertastes, bright fragrant agreeable to the taste.
2, odor type uniqueness, the no slag the bottom of a pan
The spice of serious pot is macroscopic, can cause the discomfort of the person sponging on an aristocrat's sense organ and the sense of taste, and bed material of the present invention is through repeatedly filtering repeatedly, and a person sponging on an aristocrat can't see through processing raw material left bits, and the soup stock after the filtration can produce a kind of natural fragrance and time fragrant and sweet flavor of raw material.
3, Chinese medicine cooking, tonic effect
Contain the plurality of Chinese composition, play logical intestines and regulate the flow of vital energy, fall that the heat breath is dry, effect such as help digest, whet the appetite.
4, color and luster glow, nutritious, genuine
The purpose of smashing capsicum to pieces is in order to tart up, to extract capsicim, and is hyperchromic; No any additives, green, environmental protection.
The specific embodiment
With embodiment slag-free chafing dish bed material of the present invention is further described, be of value to further understanding of the present invention, but embodiment does not limit protection scope of the present invention, protection scope of the present invention is decided by claims.
Embodiment 1
The slag-free chafing dish bed material is formed by the raw material processing and preparing of following content:
Salad oil 500g butter 50g capsicum 120g thick broad-bean sauce 50g fermented glutinour rice 50g liquor 40g
Chinese prickly ash 20g ginger 50g garlic 50g green onion 50g salt 2g spice 50.7g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.2g tsaoko 0.1g Amomum cardamomum 0.2g Momordica grosvenori 40g finishes fore-telling 0.1g cloves 0.1g
The fragrant fruit of spiceleaf 0.1g aniseed 0.2g 0.5g nutmeg 8g cassia bark 0.1g Radix Glycyrrhizae 0.1g
Galangal 0.1g Galanga Galangal Seed 0.1g root of Dahurain angelica 0.1g three is the old cardamom 0.1g of 0.1g banksia rose 0.1g how
Fennel 0.2g Asian puccoon 0.1g cardamom 0.1g
Its preparation method is:
With the capsicum is raw material, and capsicum is cleaned, and immerses in the water and soaks 1 hour; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
17g butter, 170g salad oil poured in the pot burn 150 ℃, add the capsicum after smashing to pieces, fry perfume (or spice) after, contain out standby;
8g butter, 80g salad oil poured in the pot burn, add spice, fry fragrantly, contain out standby to 100 ℃;
25g butter, 250g salad oil poured in the pot burn 70 ℃, add Chinese prickly ash, green onion, ginger, garlic, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 0.3L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp stir, and boil 1.5 hours, add fermented glutinour rice and liquor again, after stirring, stop heating at once, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 3 hours, make the slag-free chafing dish bed material.
Embodiment 2
Its raw materials used and preparation technology is substantially with embodiment 1, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 30000g lard 3000g capsicum 7200g thick broad-bean sauce 3000g fermented glutinour rice 3000g
Liquor 2400g Chinese prickly ash 1200g ginger 3000g garlic 3000g green onion 3000g
Salt 200g spice 102.2g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.7g tsaoko 0.5g Amomum cardamomum 0.6g Momordica grosvenori 80g finishes fore-telling 0.5g cloves 0.3g
The fragrant fruit of spiceleaf 0.3g aniseed 0.6g 0.8g nutmeg 14g cassia bark 0.5g Radix Glycyrrhizae 0.3g
Galangal 0.5g Galanga Galangal Seed 0.2g root of Dahurain angelica 0.3g three is the old cardamom 0.3g of 0.3g banksia rose 0.3g how
Fennel 0.6g Asian puccoon 0.3g cardamom 0.3g
Its preparation method is:
With the capsicum is raw material, and capsicum is cleaned, and immerses in the water and soaks 2 hours; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
1060g lard, 10600g salad oil poured in the pot burn 170 ℃, add the capsicum after smashing to pieces, fry perfume (or spice) after, contain out standby;
440g lard, 4400g salad oil poured in the pot burn 140 ℃, add spice, fry fragrantly, contain out standby;
1500g lard, 15000g salad oil poured in the pot burn, add Chinese prickly ash, green onion, ginger, garlic to 80 ℃, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 18L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp stir, and boil 2 hours, add fermented glutinour rice and liquor again, after stirring, stop heating at once, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 4 hours, make the slag-free chafing dish bed material.
Embodiment 3
Its raw materials used and preparation technology is substantially with embodiment 1, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 25000g butter 2500g capsicum 6000g thick broad-bean sauce 2500g fermented glutinour rice 2500g
Liquor 2000g Chinese prickly ash 1000g ginger 2500g garlic 2500g green onion 2500g
Salt 100g spice 75.15g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.5g tsaoko 0.3g Amomum cardamomum 0.4g Momordica grosvenori 60g finishes fore-telling 0.3g cloves 0.1g
The fragrant fruit of spiceleaf 0.2g aniseed 0.4g 0.7g nutmeg 10g cassia bark 0.3g Radix Glycyrrhizae 0.1g
Galangal 0.3g Galanga Galangal Seed 0.15g root of Dahurain angelica 0.2g three is the old cardamom 0.2g of 0.2g banksia rose 0.1g how
Fennel 0.4g Asian puccoon 0.2g cardamom 0.1g
Its preparation method is:
With the capsicum is raw material, and capsicum is cleaned, and immerses in the water and soaks 1.5 hours; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
850g butter, 8500g salad oil poured in the pot burn 160 ℃, add the capsicum after smashing to pieces, fry perfume (or spice) after, contain out standby;
400g butter, 4000g salad oil poured in the pot burn 120 ℃, add spice, fry fragrantly, contain out standby;
1250g butter, 12500g salad oil poured in the pot burn 70 ℃, add Chinese prickly ash, green onion, ginger, garlic, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 15L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp stir, and boil 1.5 hours, add fermented glutinour rice and liquor again, after stirring, stop heating at once, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 3 hours, make the slag-free chafing dish bed material.
Embodiment 4
Its raw materials used and preparation technology is substantially with embodiment 1, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 5000g chicken fat 500g capsicum 1300g thick broad-bean sauce 500g fermented glutinour rice 500g
Liquor 450g Chinese prickly ash 300g ginger 500g garlic 500g green onion 500g
Salt 30g spice 66.8g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.3g tsaoko 0.4g Amomum cardamomum 0.3g Momordica grosvenori 50g finishes fore-telling 0.2g cloves 0.2g
The fragrant fruit of spiceleaf 0.2g aniseed 0.5g 0.6g nutmeg 12g cassia bark 0.4g Radix Glycyrrhizae 0.1g
Galangal 0.2g Galanga Galangal Seed 0.1g root of Dahurain angelica 0.2g three is the old cardamom 0.2g of 0.1g banksia rose 0.1g how
Fennel 0.3g Asian puccoon 0.3g cardamom 0.1g
Its preparation method is:
With the capsicum is raw material, and capsicum is cleaned, and immerses in the water and soaks 2 hours; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
170g chicken fat, 1700g salad oil poured in the pot burn, add the capsicum after smashing to pieces to 160 ℃, fry perfume (or spice) after, contain out standby;
80g chicken fat, 800g salad oil poured in the pot burn, add spice, fry fragrantly, contain out standby to 130 ℃;
250g chicken fat, 2500g salad oil poured in the pot burn, add Chinese prickly ash, green onion, ginger, garlic to 60 ℃, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 5L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp stir, and boil 2 hours, add fermented glutinour rice and liquor again, after stirring, stop heating at once, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 3 hours, make the slag-free chafing dish bed material.
Embodiment 5
Its raw materials used and preparation technology is substantially with embodiment 1, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 15000g chicken fat 1500g capsicum 3500g thick broad-bean sauce 1400g fermented glutinour rice 1400g
Liquor 1000g Chinese prickly ash 600g ginger 1500g garlic 1500g green onion 1500g
Salt 80g spice 65.6g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.3g tsaoko 0.4g Momordica grosvenori 50g cloves 0.2g spiceleaf 0.2g
Aniseed 0.5g nutmeg 12g cassia bark 0.4g Radix Glycyrrhizae 0.1g galangal 0.2g
The old cardamom 0.2g of Galanga Galangal Seed 0.1g root of Dahurain angelica 0.2g banksia rose 0.1g fennel 0.3g
Asian puccoon 0.3g cardamom 0.1g
Its preparation method is:
Add 510g chicken fat, 5100g salad oil when frying capsicum;
Add 240g chicken fat, 2400g salad oil when frying spice;
750g chicken fat, 7500g salad oil are poured in the pot, added Chinese prickly ash, green onion, ginger, garlic, behind the stir-fry perfume (or spice), put into thick broad-bean sauce, stir-fry; In pot, add the 9L clear water.
Embodiment 6
Its raw materials used and preparation technology is substantially with embodiment 1, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 2000g lard 200g capsicum 300g thick broad-bean sauce 200g fermented glutinour rice 200g
Liquor 160g Chinese prickly ash 90g ginger 200g garlic 200g green onion 200g
Salt 10g spice 51.15g
Wherein spice comprises the raw material of following content:
Tsaoko 0.2g Momordica grosvenori 40g cloves 0.15g spiceleaf 0.25g aniseed 0.3g
Nutmeg 9g cassia bark 0.2g galangal 0.4g banksia rose 0.15g fennel 0.5g
Its preparation method is:
Add 68g lard, 680g salad oil when frying capsicum;
Add 32g lard, 320g salad oil when frying spice;
100g lard, 1000g salad oil are poured in the pot, added Chinese prickly ash, green onion, ginger, garlic, behind the stir-fry perfume (or spice), put into thick broad-bean sauce, stir-fry; Add the 1.2L clear water.
Embodiment 7
Its raw materials used and preparation technology is substantially with embodiment 1, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 20000g butter 2000g capsicum 4800g thick broad-bean sauce 2100g fermented glutinour rice 2000g
Liquor 1700g Chinese prickly ash 850g ginger 200g garlic 2000g green onion 2000g
Salt 100g spice 0.7g
Wherein spice comprises the raw material of following content:
Spiceleaf 0.1g aniseed 0.2g cassia bark 0.1g galangal 0.1g fennel 0.2g
Its preparation method is:
Add 680g butter, 6800g salad oil when frying capsicum;
Add 320g butter, 3200g salad oil when frying spice;
1000g butter, 10000g salad oil are poured in the pot, added Chinese prickly ash, green onion, ginger, garlic, behind the stir-fry perfume (or spice), put into thick broad-bean sauce, stir-fry; Add the 12L clear water.
Embodiment 8
Its raw materials used and preparation technology is substantially with embodiment 1, has only different to be, formed by the raw material processing and preparing of following content:
Spice 0.7g
Wherein spice comprises the raw material of following content:
Aniseed 0.3g galangal 0.4g
Embodiment 9
The slag-free chafing dish bed material is formed by the raw material processing and preparing of following content:
Salad oil 500g butter 50g capsicum 120g thick broad-bean sauce 50g fermented glutinour rice 50g liquor 40g
Chinese prickly ash 20g ginger 50g garlic 50g green onion 50g salt 2g curry powder 0.1g
Spice 9.4g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.2g tsaoko 0.1g cloves 0.1g spiceleaf 0.1g aniseed 0.2g
Nutmeg 8g cassia bark 0.1g Radix Glycyrrhizae 0.1g galangal 0.1g Galanga Galangal Seed 0.1g
Root of Dahurain angelica 0.1g banksia rose 0.1g Asian puccoon 0.1g
Its preparation method is:
With the capsicum is raw material, and capsicum is cleaned, and immerses in the water and soaks 1 hour; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
17g butter, 170g salad oil poured in the pot burn 150 ℃, add the capsicum after smashing to pieces, fry perfume (or spice) after, contain out standby;
8g butter, 80g salad oil poured in the pot burn 100 ℃, add spice, fry fragrantly, contain out standby;
25g butter, 250g salad oil poured in the pot burn 70 ℃, add Chinese prickly ash, green onion, ginger, garlic, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 0.3L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp, stir, boiled 1.5 hours, curry powder is mixed thoroughly with cold water, cool water quantity was not advisable just to have curry powder, the curry powder of mixing poured in the pot stir evenly, continued to boil 5 minutes, add fermented glutinour rice and liquor again, after stirring, stop heating, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 3 hours, make the slag-free chafing dish bed material.
Embodiment 10
Its raw materials used and preparation technology is substantially with embodiment 9, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 30000g lard 3000g capsicum 7200g thick broad-bean sauce 3000g fermented glutinour rice 3000g
Liquor 2400g Chinese prickly ash 1200g ginger 3000g garlic 3000g green onion 3000g
Salt 200g curry powder 6g spice 102.2g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.7g tsaoko 0.5g Amomum cardamomum 0.6g Momordica grosvenori 80g finishes fore-telling 0.5g
The fragrant fruit of cloves 0.3g spiceleaf 0.3g aniseed 0.6g 0.8g nutmeg 14g
Cassia bark 0.5g Radix Glycyrrhizae 0.3g galangal 0.5g Galanga Galangal Seed 0.2g root of Dahurain angelica 0.3g
The three old cardamom 0.3g of 0.3g banksia rose 0.3g fennel 0.6g Asian puccoon 0.3g how
Cardamom 0.3g
Its preparation method is:
With the capsicum is raw material, and capsicum is cleaned, and immerses in the water and soaks 2 hours; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
1060g lard, 10600g salad oil poured in the pot burn, add the capsicum after smashing to pieces to 170 ℃, fry perfume (or spice) after, contain out standby;
440g lard, 4400g salad oil poured in the pot burn 140 ℃, add spice, fry fragrantly, contain out standby;
1500g lard, 15000g salad oil poured in the pot burn, add Chinese prickly ash, green onion, ginger, garlic to 80 ℃, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 18L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp, stir, boiled 2 hours, curry powder is mixed thoroughly with cold water, cool water quantity was not advisable just to have curry powder, the curry powder of mixing poured in the pot stir evenly, continued to boil 10 minutes, add fermented glutinour rice and liquor again, after stirring, stop heating, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 4 hours, make the slag-free chafing dish bed material.
Embodiment 11
Its raw materials used and preparation technology is substantially with embodiment 9, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 25000g chicken fat 2500g capsicum 6000g thick broad-bean sauce 2500g fermented glutinour rice 2500g
Liquor 2000g Chinese prickly ash 1000g ginger 2500g garlic 2500g green onion 2500g
Salt 100g curry powder 3g spice 73.95g
Wherein spice comprises the raw material of following content:
Rhizoma nardostachyos 0.5g tsaoko 0.3g Amomum cardamomum 0.4g Momordica grosvenori 60g cloves 0.1g
Spiceleaf 0.2g aniseed 0.4g nutmeg 10g cassia bark 0.3g Radix Glycyrrhizae 0.1g
The old cardamom 0.2g of galangal 0.3g Galanga Galangal Seed 0.15g root of Dahurain angelica 0.2g banksia rose 0.1g
Fennel 0.4g Asian puccoon 0.2g cardamom 0.1g
Its preparation method is:
With the capsicum is raw material, and capsicum is cleaned, and immerses in the water and soaks 1.5 hours; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
850g chicken fat, 8500g salad oil poured in the pot burn, add the capsicum after smashing to pieces to 160 ℃, fry perfume (or spice) after, contain out standby;
400g chicken fat, 4000g salad oil poured in the pot burn, add spice, fry fragrantly, contain out standby to 120 ℃;
1250g chicken fat, 12500g salad oil poured in the pot burn, add Chinese prickly ash, green onion, ginger, garlic to 70 ℃, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 15L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp, stir, boiled 1.5 hours, curry powder is mixed thoroughly with cold water, cool water quantity was not advisable just to have curry powder, the curry powder of mixing poured in the pot stir evenly, continued to boil 10 minutes, add fermented glutinour rice and liquor again, after stirring, stop heating, filter repeatedly while hot, until the no bits in bed material surface;
At last, the bed material of enduring was left standstill 3 hours, make the slag-free chafing dish bed material.
Embodiment 12
Its raw materials used and preparation technology is substantially with embodiment 9, has only different to be, formed by the raw material processing and preparing of following content:
Salad oil 5000g chicken fat 500g capsicum 1300g thick broad-bean sauce 500g fermented glutinour rice 500g
White 450g Chinese prickly ash 300g ginger 500g garlic 500g green onion 500g
Salt 30g curry powder 1g spice 16.2g
Wherein spice comprises the raw material of following content:
Tsaoko 0.3g spiceleaf 0.3g aniseed 0.6g nutmeg 14g cassia bark 0.3g
Galangal 0.5g fennel 0.2g
Its preparation method is:
Add 170g chicken fat, 1700g salad oil when frying capsicum;
Add 80g chicken fat, 800g salad oil when frying spice;
250g chicken fat, 2500g salad oil are poured in the pot, added Chinese prickly ash, green onion, ginger, garlic, behind the stir-fry perfume (or spice), put into thick broad-bean sauce, stir-fry.
Embodiment 13
Its raw materials used and preparation technology is substantially with embodiment 9, has only different to be, formed by the raw material processing and preparing of following content:
Spice 3.7g
Wherein spice comprises the raw material of following content:
Amomum cardamomum 0.6g finishes the fragrant fruit of fore-telling 0.3g aniseed 0.6g 0.7g Radix Glycyrrhizae 0.3g
Galangal 0.5g Galanga Galangal Seed 0.2g three is the old cardamom 0.3g of 0.2g how
Embodiment 14
Its raw materials used and preparation technology is substantially with embodiment 9, has only different to be, formed by the raw material processing and preparing of following content:
Spice 1.0g
Wherein spice comprises the raw material of following content:
Aniseed 0.3g cassia bark 0.3g galangal 0.4g
Claims (8)
1, slag-free chafing dish bed material is characterized in that being formed by the raw material processing and preparing of following weight portion:
Salad oil 500-30000 animal oil 50-3000 capsicum 120-7200 thick broad-bean sauce 50-3000
Fermented glutinour rice 50-3000 liquor 40-2400 Chinese prickly ash 20-1200 ginger 50-3000
Garlic 50-3000 green onion 50-3000 salt 2-200 spice 0.7-102.2
2,, it is characterized in that also can selecting to add the raw material of following weight portion: curry powder 0.1-6 part according to the described slag-free chafing dish bed material of claim 1.
3,, it is characterized in that described spice comprises any 2 kinds to whole 21 kinds in the following raw materials in part by weight according to the described slag-free chafing dish bed material of claim 1:
Rhizoma nardostachyos 0.2-0.7 tsaoko 0.1-0.5 Amomum cardamomum 0.2-0.6 Momordica grosvenori 40-80
Finish and foretell 0.1-0.5 cloves 0.1-0.3 spiceleaf 0.1-0.3 aniseed 0.2-0.6
Fragrant fruit 0.5-0.8 nutmeg 8-14 cassia bark 0.1-0.5 Radix Glycyrrhizae 0.1-0.3
Galangal 0.1-0.5 Galanga Galangal Seed 0.1-0.2 root of Dahurain angelica 0.1-0.3 three is 0.1-0.3 how
Old cardamom 0.1-0.3 banksia rose 0.1-0.3 fennel 0.2-0.6 Asian puccoon 0.1-0.3
Cardamom 0.1-0.3
4,, it is characterized in that described animal oil is: butter according to the described slag-free chafing dish bed material of claim 1.
5,, it is characterized in that described animal oil is: lard according to the described slag-free chafing dish bed material of claim 1.
6,, it is characterized in that described animal oil is: chicken fat according to the described slag-free chafing dish bed material of claim 1.
7, the preparation method of slag-free chafing dish bed material is characterized in that:
Capsicum is cleaned, immersed in the water and soaked 1-2 hour; After treating that capsicum is soft, smash capsicum to pieces pulp, place stand-by;
Pour 17-1060 part animal oil, 170-10600 part salad oil in pot burning heat, add the capsicum after smashing to pieces, behind the stir-fry perfume (or spice), contain out standby;
Pour 8-440 part animal oil, 80-4400 part salad oil in pot burning heat, add spice, fry perfume, contain out standby;
25-1500 part animal oil, 250-15000 part salad oil poured into burn in the pot, add Chinese prickly ash, green onion, ginger, garlic to 60-80 ℃, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; Spice in pot behind adding 0.3-18L clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp stir, and boil 1.5-2 hour, add fermented glutinour rice and liquor again, after stirring, stop heating, are filtered to no bits while hot;
At last, the bed material of enduring was left standstill 2-4 hour, make the slag-free chafing dish bed material;
Wherein preparing the raw materials used weight portion proportioning of bed material is:
Salad oil 500-30000 animal oil 50-3000 capsicum 120-7200 thick broad-bean sauce 50-3000
Fermented glutinour rice 50-3000 liquor 40-2400 Chinese prickly ash 20-1200 ginger 50-3000
Garlic 50-3000 green onion 50-3000 salt 2-120 spice 0.7-102.2
Wherein spice comprises in the following raw materials in part by weight any 2 kinds to whole 21 kinds:
Rhizoma nardostachyos 0.2-0.7 tsaoko 0.1-0.5 Amomum cardamomum 0.2-0.6 Momordica grosvenori 40-80
Finish and foretell 0.1-0.5 cloves 0.1-0.3 spiceleaf 0.1-0.3 aniseed 0.2-0.6
Fragrant fruit 0.5-0.8 nutmeg 8-14 cassia bark 0.1-0.5 Radix Glycyrrhizae 0.1-0.3
Galangal 0.1-0.5 Galanga Galangal Seed 0.1-0.2 root of Dahurain angelica 0.1-0.3 three is 0.1-0.3 how
Old cardamom 0.1-0.3 banksia rose 0.1-0.3 fennel 0.2-0.6 Asian puccoon 0.1-0.3
Cardamom 0.1-0.3
8, according to the preparation method of the described slag-free chafing dish bed material of claim 7, it is characterized in that:
Animal oil, salad oil poured into fire 60-80 ℃ in the pot, add Chinese prickly ash, green onion, ginger, garlic, fry perfume (or spice) after, put into thick broad-bean sauce, stir-fry; In pot, add the spice behind clear water, salt, the stir-fry perfume (or spice), the capsicum of the shape that reduces to pulp, stir, boiled 1.5-2 hour; Curry powder is mixed thoroughly with cold water, and cool water quantity was not advisable just to have curry powder, the curry powder of mixing was poured in the pot stir evenly, and continued to boil 5-10 minute, added fermented glutinour rice and liquor again, after stirring, stopped heating, was filtered to no bits while hot;
At last, the bed material of enduring was left standstill 2-4 hour, make the slag-free chafing dish bed material.
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| CN101536795B (en) * | 2009-03-11 | 2011-10-26 | 邵长青 | Instant-boiled soup and boiling method thereof |
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| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
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