CN101485481A - Bottom flavoring of wild mushroom chaffy dish and preparation method thereof - Google Patents
Bottom flavoring of wild mushroom chaffy dish and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a wild fungus hot pot soup base and a method for preparing the same. The wide fungus hot pot soup base contains tricholoma matsutake, tea plant mushroom, Chinese wolfberry, jujube, chicken powder, gourmet powder, ground pepper powder, crystal sugar, ginger powder, animal oil or vegetable oil and salt. The method for preparing the wide fungus hot pot soup base comprises the steps of crushing and grinding, sieving, mixing and packing. The wild fungus hot pot soup base is an improvement on the prior hot pot soup base in the market and focus on diet and nutrition. The wild fungus hot pot soup base is fresh and delicious, has efficacy in the improvement of the immunity of the human body, human body strengthening, intestine and stomach promotion, cancer resistance and cholesterin reduction and the like, and is convenient to store and transport. The method for preparing the wild fungus hot pot soup base is simple and high effective, makes the nutritive active ingredients in the tricholoma matsutake and the tea plant mushroom dissolve in the hot pot soup base more easily by high-fineness grinding and consequently makes the hot pot base more fresh and delicious.
Description
Technical field
The present invention relates to chafing dish bottom flavorings and preparation method thereof, specifically the present invention relates to a kind of bottom flavoring of wild mushroom chaffy dish and preparation method thereof.
Background technology
Along with the progress of science and technology, the development of culinary art skill, the chafing dish kind also is a splendid legacy, and differs from one another.Chafing dish is not only cuisines, and is containing the intension of cooking culture, adds elegant taste doubly for people taste.Chafing dish is a characteristic with numb, peppery, fragrant, aquatic foods etc. in the market, though mouthfeel is various, lacks the effect of tonic.Along with the raising of people's quality of life, people more pay attention to nutrient health when pursuing delicious food.
Application number is that 01140300.4 patent application document discloses a kind of chafing dish bottom flavorings and preparation method thereof, and the prescription of this chafing dish bottom flavorings is made up of vegetable oil, rock sugar, thick broad-bean sauce, Chinese prickly ash, chilli, anise, cassia bark, cardamom, tsaoko, cloves, fennel seeds, galingal, mountain naphthalene and water and an amount of salt.Application number is that 96102670.7 patent application document discloses a kind of chafing dish bottom flavorings and preparation method thereof, its prescription mainly contains tomato, pimiento, vegetable oil, ginger etc., its preparation method is that tomato, pimiento are fermented respectively, stirs the back cooling after the tomato, pimiento etc. of fermentation are fried boiling, add salt with vegetable oil.Lack the active component that improves immunity of human body itself in above-mentioned two disclosed chafing dish bottom flavorings of patent application document, do not have higher health-care effect, and all do not relate to the mushroom raw material, above-mentioned two chafing dish bottom flavorings are difficult for storing and transportation simultaneously.
Summary of the invention
At the above-mentioned defective of chafing dish bottom flavorings in the market, the purpose of this invention is to provide with health role, contain and improve immunity of human body itself active component, delicious flavour, be easy to a kind of bottom flavoring of wild mushroom chaffy dish long time stored and transportation, another object of the present invention provides the preparation method of above-mentioned bottom flavoring of wild mushroom chaffy dish.
A kind of bottom flavoring of wild mushroom chaffy dish provided by the invention contains by weight matsutake 15～23, tea tree mushroom 17～24, matrimony vine 2～7, date 3～9, chicken powder 12～18, monosodium glutamate 7～14, pepper powder 0.1～0.7, rock sugar 0.3～0.9, ginger powder 0.3～0.8, animal oil or vegetable oil 60～80 and salt 0.3～0.7.
A kind of preferred bottom flavoring of wild mushroom chaffy dish provided by the invention contains by weight matsutake 18～20, tea tree mushroom 20～22, matrimony vine 3～5, date 5～7, chicken powder 15～16, monosodium glutamate 10～12, pepper powder 0.2～0.4, rock sugar 0.5～0.7, ginger powder 0.5～0.6, animal oil or vegetable oil 68～75 and salt 0.4～0.5.
In the bottom flavoring of wild mushroom chaffy dish provided by the invention, described animal oil is one or both in chicken fat, lard, butter and the sheep oil.If described animal oil is wherein two kinds (for example: this animal oil is chicken fat and lard or is butter and sheep oil), then these two kinds of animal oil mix with arbitrary proportion.
In the bottom flavoring of wild mushroom chaffy dish provided by the invention, described vegetable oil is one or both in peanut oil, rapeseed oil, soybean oil and the olive oil.If described vegetable oil is wherein two kinds, then this two vegetable oil is mixed with arbitrary proportion.
In the bottom flavoring of wild mushroom chaffy dish provided by the invention, described vegetable oil preferably olive oil.
The preparation method of bottom flavoring of wild mushroom chaffy dish provided by the invention comprises that pulverizing is levigate, sieves, modulates batching and packing step:
(1) pulverizing is levigate: matsutake and tea tree mushroom are pulverized, and levigate;
(2) sieve: step (1) is pulverized matsutake after levigate and tea tree mushroom 150～200 orders that sieve, continue levigate after sieve greater than the need of 150 order granularities;
(3) modulation batching: matsutake 15～23 weight portions after will sieving and tea tree mushroom 17～24 weight portions and by weight matrimony vine 2～7, date 3～9, chicken powder 12～18, monosodium glutamate 7～14, pepper powder 0.1～0.7, rock sugar 0.3～0.9, ginger powder 0.3～0.8, animal oil or vegetable oil 60～80 and salt 0.3～0.7 mix;
(4) packing: the chafing dish bottom flavorings of step (3) modulation is carried out packing.
The unit of weight portion of the present invention can be measurement units commonly used such as gram, kilogram, kilogram, jin, ton, but is not limited to these units.
Matsutake contains protein, fat and several amino acids, contains 8 kinds in the amino acid of needed by human, also contains vitamin B1, B2, C and nicotinic acid, and matsutake is nutritious, and real be the king of wild mushroom, stands high in reputation in Japanese and Europe.The fructification hot water extract of matsutake is respectively 91.8% and 70% to the inhibiting rate of small white mouse sarcoma 180 and ehrlich carcinoma.Matsutake also contains medicinal ingredients such as matsutakealcohol and isomatsutakeol in addition, keeps fit, beneficial stomach, regulating qi-flowing for eliminating phlegm and effect such as relieve the pain illnesss such as available its treatment is numb in every limb, waist pin pain.Find again that in recent years matsutake contains " blazei polysaccharide " that possesses anti-tumor activity, can improve the autoimmunity ability of human body.
The tea tree mushroom is nutritious, and protein content is up to 19.55%.18 seed amino acids are arranged in the contained protein, and what wherein content was the highest is that methionine accounts for 2.49%, is glutamic acid, asparatate, isoleucine, glycine and alanine secondly.Total amino acid content is 16.86%.8 seed amino acid content of needed by human are complete, and mineral elements such as abundant B family vitamin and potassium, sodium, calcium, magnesium, iron, zinc are arranged.The traditional Chinese medical science thinks that the sweet temperature of this mushroom property, nontoxic has the effect of invigorating the spleen to arrest diarrhea, and anti-ageing, reduction cholesterol, anti-cancer and anticancer special role are arranged.Tea tree mushroom delicious flavour, tender and crisp good to eat, have health-care effect preferably again, be one of delicious rare edible mushroom.
Bottom flavoring of wild mushroom chaffy dish provided by the invention is to the improvement of chafing dish bottom flavorings in the market, pays attention to dietetic nutrition more.Because of having added matsutake and tea tree mushroom, make not only tasty mouthfeel of chafing dish bottom flavorings provided by the invention, and have the autoimmunity ability that improves human body, improve the health, beneficial stomach, anticancer and reduce effect such as cholesterol.The bottom flavoring of wild mushroom chaffy dish of the present invention's preparation can add moisture content according to actual conditions, and the bottom flavoring of wild mushroom chaffy dish of general per 117～178 weight portions adds the water of 2200～2600 weight portions, bottom flavoring of wild mushroom chaffy dish can instantly promptly be used, period of storage is long, and storage requirement is simple, convenient transportation.The preparation method of bottom flavoring of wild mushroom chaffy dish provided by the invention is simple, efficient, wherein pulverize matsutake and tea tree mushroom levigate to 150～200 orders that sieve, high fineness is pulverized levigate easier being dissolved in the soup for chafing dish of being prepared of nutritional activities composition that makes matsutake and tea tree mushroom, makes that also the mouthfeel of chafing dish is more delicious simultaneously.
The specific embodiment
Embodiment 1
A kind of bottom flavoring of wild mushroom chaffy dish contains matsutake 15g, tea tree mushroom 17g, matrimony vine 2g, date 9g, chicken powder 18g, monosodium glutamate 7g, pepper powder 0.7g, rock sugar 0.3g, ginger powder 0.8g, animal oil 60g (wherein chicken fat 30g, lard 30g) and salt 0.7g.
The preparation method of above-mentioned bottom flavoring of wild mushroom chaffy dish comprises that pulverizing is levigate, sieves, modulates batching and packing step:
(1) pulverizing is levigate: matsutake and tea tree mushroom are pulverized, and levigate;
(2) sieve: step (1) is pulverized matsutake after levigate and tea tree mushroom 150～200 orders that sieve, continue levigate after sieve greater than the need of 150 order granularities;
(3) modulation batching: matsutake 15g after will sieving and tea tree mushroom 17g and matrimony vine 2g, date 9g, chicken powder 18g, monosodium glutamate 7g, pepper powder 0.7g, rock sugar 0.3g, ginger powder 0.8g, animal oil 60g (wherein chicken fat 30g, lard 30g) and salt 0.7g mix;
(4) packing: the chafing dish bottom flavorings of step (3) modulation is carried out packing.
Embodiment 2
A kind of bottom flavoring of wild mushroom chaffy dish contains matsutake 23g, tea tree mushroom 24g, matrimony vine 7g, date 3g, chicken powder 12g, monosodium glutamate 14g, pepper powder 0.1g, rock sugar 0.9g, ginger powder 0.3g, animal oil 80g (wherein butter 35g, sheep oil 45g) and salt 0.3g.
The preparation method of above-mentioned bottom flavoring of wild mushroom chaffy dish, basic identical with the preparation method among the embodiment 1, wherein different steps is:
(3) modulation batching: matsutake 23g after will sieving and tea tree mushroom 24g and matrimony vine 7g, date 3g, chicken powder 12g, monosodium glutamate 14g, pepper powder 0.1g, rock sugar 0.9g, ginger powder 0.3g, animal oil 80g (wherein butter 35g, sheep oil 45g) and salt 0.3g mix.
Embodiment 3
A kind of bottom flavoring of wild mushroom chaffy dish contains matsutake 21g, tea tree mushroom 19g, matrimony vine 6g, date 4g, chicken powder 17g, monosodium glutamate 8g, pepper powder 0.5g, rock sugar 0.4g, ginger powder 0.7g, vegetable oil 68g (wherein peanut oil 33g, soybean oil 35g) and salt 0.6g.
The preparation method of above-mentioned bottom flavoring of wild mushroom chaffy dish, basic identical with the preparation method among the embodiment 1, wherein different steps is:
(3) modulation batching: matsutake 21g after will sieving and tea tree mushroom 19g and matrimony vine 6g, date 4g, chicken powder 17g, monosodium glutamate 8g, pepper powder 0.5g, rock sugar 0.4g, ginger powder 0.7g, vegetable oil 68g (wherein peanut oil 33g, soybean oil 35g) and salt 0.6g mix.
Embodiment 4
A kind of bottom flavoring of wild mushroom chaffy dish contains matsutake 18g, tea tree mushroom 20g, matrimony vine 3g, date 7g, chicken powder 16g, monosodium glutamate 10g, pepper powder 0.4g, rock sugar 0.5g, ginger powder 0.6g, vegetable oil 75g (vegetable oil is an olive oil) and salt 0.5g.
The preparation method of above-mentioned bottom flavoring of wild mushroom chaffy dish, basic identical with the preparation method among the embodiment 1, wherein different steps is:
(3) modulation batching: matsutake 18g after will sieving and tea tree mushroom 20g and matrimony vine 3g, date 7g, chicken powder 16g, monosodium glutamate 10g, pepper powder 0.4g, rock sugar 0.5g, ginger powder 0.6g, vegetable oil 75g (vegetable oil is an olive oil) and salt 0.5g mix.
Embodiment 5
A kind of bottom flavoring of wild mushroom chaffy dish contains matsutake 20g, tea tree mushroom 22g, matrimony vine 5g, date 5g, chicken powder 15g, monosodium glutamate 12g, pepper powder 0.2g, rock sugar 0.7g, ginger powder 0.5g, vegetable oil 70g (wherein rapeseed oil 32g, olive oil 38g) and salt 0.4g.
The preparation method of above-mentioned bottom flavoring of wild mushroom chaffy dish, basic identical with the preparation method among the embodiment 1, wherein different steps is:
(3) modulation batching: matsutake 20g after will sieving and tea tree mushroom 22g and matrimony vine 5g, date 5g, chicken powder 15g, monosodium glutamate 12g, pepper powder 0.2g, rock sugar 0.7g, ginger powder 0.5g, vegetable oil 70g (wherein rapeseed oil 32g, olive oil 38g) and salt 0.4g mix.
Embodiment 6
A kind of bottom flavoring of wild mushroom chaffy dish contains matsutake 19g, tea tree mushroom 21g, matrimony vine 4g, date 6g, chicken powder 15.5g, monosodium glutamate 11g, pepper powder 0.3g, rock sugar 0.6g, ginger powder 0.55g, animal oil 65g (animal oil is chicken fat) and salt 0.45g.
The preparation method of above-mentioned bottom flavoring of wild mushroom chaffy dish, basic identical with the preparation method among the embodiment 1, wherein different steps is:
(3) modulation batching: matsutake 19g after will sieving and tea tree mushroom 21g and matrimony vine 4g, date 6g, chicken powder 15.5g, monosodium glutamate 11g, pepper powder 0.3g, rock sugar 0.6g, ginger powder 0.55g, animal oil 65g (animal oil is chicken fat) and salt 0.45g mix.
Embodiment 7
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 6, and different is that described animal oil is lard.
Embodiment 8
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 6, and different is that described animal oil is butter.
Embodiment 9
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 6, and different is that described animal oil is sheep oil.
Embodiment 10
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 3, and different is that described vegetable oil is rapeseed oil and soybean oil, and the two mixes with arbitrary proportion.
Embodiment 11
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 3, and different is that described vegetable oil is olive oil and soybean oil, and the two mixes with arbitrary proportion.
Embodiment 12
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 3, and different is that described vegetable oil is peanut oil and olive oil, and the two mixes with arbitrary proportion.
Embodiment 13
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 3, and different is that described vegetable oil is peanut oil and rapeseed oil, and the two mixes with arbitrary proportion.
Embodiment 14
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 4, and different is that described vegetable oil is a peanut oil.
Embodiment 15
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 4, and different is that described vegetable oil is a soybean oil.
Embodiment 16
Wild mushroom chaffy dish soup stock and preparation method thereof is substantially the same manner as Example 4, and different is that described vegetable oil is a rapeseed oil.
Claims (6)
1. bottom flavoring of wild mushroom chaffy dish, it is characterized in that described chafing dish bottom flavorings contains matsutake 15～23, tea tree mushroom 17～24, matrimony vine 2～7, date 3～9, chicken powder 12～18, monosodium glutamate 7～14, pepper powder 0.1～0.7, rock sugar 0.3～0.9, ginger powder 0.3～0.8, animal oil or vegetable oil 60～80 and salt 0.3～0.7 by weight.
2. bottom flavoring of wild mushroom chaffy dish according to claim 1, it is characterized in that described chafing dish bottom flavorings contains matsutake 18～20, tea tree mushroom 20～22, matrimony vine 3～5, date 5～7, chicken powder 15～16, monosodium glutamate 10～12, pepper powder 0.2～0.4, rock sugar 0.5～0.7, ginger powder 0.5～0.6, animal oil or vegetable oil 68～75 and salt 0.4～0.5 by weight.
3. bottom flavoring of wild mushroom chaffy dish according to claim 1 and 2 is characterized in that, described animal oil is one or both in chicken fat, lard, butter and the sheep oil.
4. bottom flavoring of wild mushroom chaffy dish according to claim 1 and 2 is characterized in that, described vegetable oil is one or both in peanut oil, rapeseed oil, soybean oil and the olive oil.
5. bottom flavoring of wild mushroom chaffy dish according to claim 1 and 2 is characterized in that, described vegetable oil is an olive oil.
6. a method for preparing bottom flavoring of wild mushroom chaffy dish as claimed in claim 1 comprises that pulverizing is levigate, sieve, modulate batching and packing step, it is characterized in that:
(1) pulverizing is levigate: matsutake and tea tree mushroom are pulverized, and levigate;
(2) sieve: step (1) is pulverized matsutake after levigate and tea tree mushroom 150～200 orders that sieve, continue levigate after sieve greater than the need of 150 order granularities;
(3) modulation batching: matsutake 15～23 weight portions after will sieving and tea tree mushroom 17～24 weight portions and by weight matrimony vine 2～7, date 3～9, chicken powder 12～18, monosodium glutamate 7～14, pepper powder 0.1～0.7, rock sugar 0.3～0.9, ginger powder 0.3～0.8, animal oil or vegetable oil 60～80 and salt 0.3～0.7 mix;
(4) packing: the chafing dish bottom flavorings of step (3) modulation is carried out packing.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822363A (en) * | 2010-04-26 | 2010-09-08 | 金勇� | Selenium-enriched edible mushroom soup and cooking method thereof |
| CN102823837A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN103783469A (en) * | 2014-01-20 | 2014-05-14 | 纪昌联 | Hotpot condiment and preparation method thereof |
| CN104256465A (en) * | 2014-07-30 | 2015-01-07 | 桂林市粮铭餐饮管理有限公司 | Hot pot soup base |
| CN104323190A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Matsutake pickled sauerkraut beef and mutton spicy complete material |
| CN104431932A (en) * | 2014-11-30 | 2015-03-25 | 重庆市达优食品有限公司 | Seasoning can, production method thereof and hot-pot noodles adopting seasoning can |
| CN105166200A (en) * | 2015-07-22 | 2015-12-23 | 成都市一叶一世餐饮管理有限公司 | Tibetan tea hotpot seasoning |
| CN105475954A (en) * | 2015-11-24 | 2016-04-13 | 重庆周君记火锅食品有限公司 | Mushroom-flavor hotpot condiment and making method thereof |
| CN105495510A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Puree hotpot seasoning containing wild mushrooms and chicken powder as well as preparation method of puree hotpot seasoning |
| CN106579252A (en) * | 2016-11-28 | 2017-04-26 | 广西大学 | Chafing dish bottom material having health-care efficacies |
| CN107455717A (en) * | 2017-08-11 | 2017-12-12 | 安顺市平坝区万佳农产品开发有限公司 | A kind of fermented soya beans bottom flavorings of chafing dish |
| CN107890061A (en) * | 2017-11-15 | 2018-04-10 | 陈荷芬 | A kind of fresh fragrant and sweet peppery nutritive soup blend |
| CN111248425A (en) * | 2020-03-23 | 2020-06-09 | 广汉市迈德乐食品有限公司 | Preparation method of edible fungus beef tallow stock pot bottom material |
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2009
- 2009-02-24 CN CNA2009100094239A patent/CN101485481A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822363A (en) * | 2010-04-26 | 2010-09-08 | 金勇� | Selenium-enriched edible mushroom soup and cooking method thereof |
| CN102823837A (en) * | 2012-09-15 | 2012-12-19 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN102823837B (en) * | 2012-09-15 | 2013-08-14 | 张家港市桃源食品有限公司 | Spicy hot pot fresh sweet soup blend |
| CN103783469A (en) * | 2014-01-20 | 2014-05-14 | 纪昌联 | Hotpot condiment and preparation method thereof |
| CN104256465B (en) * | 2014-07-30 | 2016-03-09 | 桂林市粮铭餐饮管理有限公司 | A kind of chafing dish bottom flavorings |
| CN104256465A (en) * | 2014-07-30 | 2015-01-07 | 桂林市粮铭餐饮管理有限公司 | Hot pot soup base |
| CN104323190A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Matsutake pickled sauerkraut beef and mutton spicy complete material |
| CN104323190B (en) * | 2014-10-15 | 2016-06-15 | 贵州李记食品有限公司 | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton |
| CN104431932A (en) * | 2014-11-30 | 2015-03-25 | 重庆市达优食品有限公司 | Seasoning can, production method thereof and hot-pot noodles adopting seasoning can |
| CN105166200A (en) * | 2015-07-22 | 2015-12-23 | 成都市一叶一世餐饮管理有限公司 | Tibetan tea hotpot seasoning |
| CN105475954A (en) * | 2015-11-24 | 2016-04-13 | 重庆周君记火锅食品有限公司 | Mushroom-flavor hotpot condiment and making method thereof |
| CN105495510A (en) * | 2015-12-23 | 2016-04-20 | 云南卓一食品有限公司 | Puree hotpot seasoning containing wild mushrooms and chicken powder as well as preparation method of puree hotpot seasoning |
| CN106579252A (en) * | 2016-11-28 | 2017-04-26 | 广西大学 | Chafing dish bottom material having health-care efficacies |
| CN107455717A (en) * | 2017-08-11 | 2017-12-12 | 安顺市平坝区万佳农产品开发有限公司 | A kind of fermented soya beans bottom flavorings of chafing dish |
| CN107890061A (en) * | 2017-11-15 | 2018-04-10 | 陈荷芬 | A kind of fresh fragrant and sweet peppery nutritive soup blend |
| CN111248425A (en) * | 2020-03-23 | 2020-06-09 | 广汉市迈德乐食品有限公司 | Preparation method of edible fungus beef tallow stock pot bottom material |
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Application publication date: 20090722 |