CN102077973A

CN102077973A - Nourishing hot pot base flavouring

Info

Publication number: CN102077973A
Application number: CN2009102520230A
Authority: CN
Inventors: 汪强
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-12-01
Filing date: 2009-12-01
Publication date: 2011-06-01

Abstract

The invention discloses a nourishing hot pot base flavouring which comprises the following compositions in parts by weight: 40000-60000 parts of vegetable oils, 7000-10000 parts of chili, 3000-5000 parts of watercress, 2000-2500 parts of green pepper, 500-1000 parts of salt black beans, 600-800 parts of crystal sugar, 500-800 parts of fermented glutinous rice, 50-100 parts of alcohol, 500-1000 parts of onions, 500-1000 parts of ginger, 200-500 parts of garlic, 200-300 parts of parsley, 100-300 parts of radix ophiopogonis, 100-300 parts of chrysanthemum and 1030-1680 parts of spice. The nourishing hot pot base flavouring maintains the traditional hot pot flavor and characteristics while being healthy and nutritious.

Description

A kind of bottom flavorings of nourishing chaffy dish

Technical field

The present invention relates to field of food, specifically relate to a kind of bottom flavorings of nourishing chaffy dish.

Background technology

Chafing dish is important in the Chinese dietetic culture, in state-owned very long history.For the mouthfeel that improves the meat rinsed out, dish with increase its nutritional labeling, the general bed material of forming jointly by soup juice, several flavor product and nutriment that all in pot, adds in advance.China is vast in territory, and the taste that the various places people are liked also exists difference, so has occurred the different chafing dish of local flavor on the market.Along with improving constantly of people's living standard, also more and more higher to the requirement of chafing dish bottom flavorings, when pursuing taste, also pay attention to requirement more to health and nutrition.

A large amount of butter that use in the existing chafing dish bottom flavorings, the such animal raw fat of butter has very high cholesterol, the long-term edible generation that causes disease easily.Existing chafing dish bottom flavorings only contains flavorings such as butter and capsicum, Chinese prickly ash, salt, can not satisfy people to requirement healthy, nourishing diet.

Summary of the invention

The objective of the invention is at above-mentioned deficiency of the prior art, a kind of traditional chafing dish local flavor and characteristic of both having kept is provided, again the chafing dish bottom flavorings of healthy nourishing.

For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:

A kind of bottom flavorings of nourishing chaffy dish, it is made by the material of following weight ratio: vegetable oil 40000～60000, chilli 7000～10000, bean cotyledon 3000～5000, pericarpium zanthoxyli schinifolii 2000～2500, fermented soya bean 500～1000, rock sugar 600～800, fermented glutinour rice 500～800, liquor 50～100, green onion 500～1000, ginger splices 500～1000, garlic 200～500, caraway 200～300, the tuber of dwarf lilyturf 100～300, chrysanthemum 100～300, spices 1030～1680.

Described vegetable oil is a rapeseed oil.

The prescription of described spices and part by weight are: tsaoko 30～60, buckle 50～100 in vain, anistree 200～300, cassia bark 200～300, spiceleaf 30～60, spirit grass 60～120, Lysimachia sikokiana 60～120, meat bandit 40～80, fennel seeds 300～400, anise 20～60, cloves 40～80.

Capsicum of the present invention and Chinese prickly ash all through frying, remove its dry flavor, remove the impure solid color element on raw material top layer simultaneously, and chafing dish is peppery and not dry, mouthfeel is pure and mild; Have moistening lung the tuber of dwarf lilyturf and clear away heart-fire, functions such as nourishing the stomach to improve the production of body fluid; Chrysanthemum has dispelling wind heat, clears liver and improve vision effects such as detoxifcation.

Compared with prior art, the invention has the beneficial effects as follows: both kept traditional chafing dish local flavor and characteristic, healthy again nourishing.

The specific embodiment

Disclosed all features in this specification, or the step in disclosed all methods or the process except mutually exclusive feature and/or step, all can make up by any way.

Disclosed arbitrary feature in this specification is unless special narration all can be replaced by other equivalences or the alternative features with similar purpose.That is, unless special narration, each feature is an example in a series of equivalences or the similar characteristics.

Embodiment 1: a kind of bottom flavorings of nourishing chaffy dish, it is made by the material of following weight ratio: rapeseed oil 40000g, chilli 7000g, bean cotyledon 3000g, pericarpium zanthoxyli schinifolii 2000g, fermented soya bean 500g, rock sugar 600g, fermented glutinour rice 500g, liquor 50g, green onion 500g, ginger splices 500g, garlic 200g, caraway 200g, the tuber of dwarf lilyturf 100g, chrysanthemum 100g, tsaoko 30g, buckle 50g, anistree 200g, cassia bark 200g, spiceleaf 30g, clever careless 60g, Lysimachia sikokiana 60g, meat bandit 40g, fennel seeds 300g, anise 20g, cloves 40g in vain.

Embodiment 2: a kind of bottom flavorings of nourishing chaffy dish, it is made by the material of following weight ratio: rapeseed oil 60000g, chilli 10000g, bean cotyledon 5000g, pericarpium zanthoxyli schinifolii 2500g, fermented soya bean 1000g, rock sugar 800g, fermented glutinour rice 800g, liquor 100g, green onion 1000g, ginger splices 1000g, garlic 500g, caraway 300g, the tuber of dwarf lilyturf 300g, chrysanthemum 300g, tsaoko 60g, buckle 100g, anistree 300g, cassia bark 300g, spiceleaf 60g, clever careless 120g, Lysimachia sikokiana 120g, meat bandit 80g, fennel seeds 400g, anise 60g, cloves 80g in vain.

Embodiment 3: a kind of bottom flavorings of nourishing chaffy dish, it is made by the material of following weight ratio: rapeseed oil 50000g, chilli 9000g, bean cotyledon 4000g, pericarpium zanthoxyli schinifolii 2200g, fermented soya bean 700g, rock sugar 700g, fermented glutinour rice 600g, liquor 60g, green onion 600g, ginger splices 700g, garlic 400g, caraway 250g, the tuber of dwarf lilyturf 200g, chrysanthemum 200g, tsaoko 50g, buckle 60g, anistree 260g, cassia bark 260g, spiceleaf 50g, clever careless 70g, Lysimachia sikokiana 70g, meat bandit 60g, fennel seeds 330g, anise 50g, cloves 60g in vain.

The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination that discloses in this manual, and the arbitrary new method that discloses or step or any new combination of process.

Claims

1. bottom flavorings of nourishing chaffy dish is characterized in that it is made by the material of following weight ratio: vegetable oil 40000～60000, chilli 7000～10000, bean cotyledon 3000～5000, pericarpium zanthoxyli schinifolii 2000～2500, fermented soya bean 500～1000, rock sugar 600～800, fermented glutinour rice 500～800, liquor 50～100, green onion 500～1000, ginger splices 500～1000, garlic 200～500, caraway 200～300, the tuber of dwarf lilyturf 100～300, chrysanthemum 100～300, spices 1030～1680.

2. a kind of bottom flavorings of nourishing chaffy dish according to claim 1 is characterized in that: described vegetable oil is a rapeseed oil.

3. a kind of bottom flavorings of nourishing chaffy dish according to claim 1 is characterized in that: the prescription of described spices and part by weight are: tsaoko 30～60, buckle 50～100 in vain, anistree 200～300, cassia bark 200～300, spiceleaf 30～60, spirit grass 60～120, Lysimachia sikokiana 60～120, meat bandit 40～80, fennel seeds 300～400, anise 20～60, cloves 40～80.