CN102919786A - Hotpot seasoning with fermented beans and preparation method of hotpot seasoning - Google Patents
Hotpot seasoning with fermented beans and preparation method of hotpot seasoning Download PDFInfo
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- CN102919786A CN102919786A CN2012104152288A CN201210415228A CN102919786A CN 102919786 A CN102919786 A CN 102919786A CN 2012104152288 A CN2012104152288 A CN 2012104152288A CN 201210415228 A CN201210415228 A CN 201210415228A CN 102919786 A CN102919786 A CN 102919786A
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Abstract
The invention relates to a hotpot seasoning with fermented beans and a preparation method of the hotpot seasoning. The hotpot seasoning with the fermented beans comprises the following raw materials: rap oil, butter, smelly fermented beans, fermented chili, prepared paste pepper similar in form of glutinous rice cake, salt and monosodium glutamate. The preparation method of the hotpot seasoning comprises the following steps of: (1) cooking soybeans thorough, and fermenting to prepare the smelly fermented beans for later use according to the conventional method; weighing the rap oil, the butter, the smelly fermented beans, the fermented chili, the prepared paste pepper similar in form of the glutinous rice cake, the salt and the monosodium glutamate which are in the recipe, as well as the smelly fermented beans prepared in the step (1) for later use, in parts by weight; (3) adding other raw materials in the rap oil to be stewed together; stirring evenly when the stewing temperature reaches over 100 DEG C, and performing sealed package after cooling. According to the hotpot seasoning with the fermented beans, and the preparation method of the hotpot seasoning, which are disclosed by the invention, the smell fermented beans are fermented, the nutrition is rich and the flavor is unique and lasts for a long time; the fermented chili and the prepared paste pepper similar in form of the glutinous rice cake are adopted in the raw materials, the taste of the hotpot seasoning with the fermented beans is more spicy and pure; the addition of the butter enables the hotpot seasoning with fermented beans to be more strong in fragrance after being added into soup; the preparation method is simple and convenient, the productive process is easy to control, the production efficiency is high, and the prepared hotpot seasoning can be stored for long time without losing nutrition and flavors.
Description
Technical field
The present invention relates to a kind of fermented soya beans bottom flavorings of chafing dish and preparation method thereof.
Background technology
The fermented soya bean chafing dish is the local national characteristics snack of rising in recent years, and characteristics are take fermented soya bean and glutinous rice cake capsicum as major ingredient, unique flavor, and peppery strength is pure, enjoys endless aftertastes, and deeply is subjected to having deep love for of the common people.The spicy bright fragrant secret of fermented soya bean chafing dish is the combination of fermented soya bean and glutinous rice cake capsicum, and the selection of other seasoning matter and ratio collocation.At present, but the not bags for chafing dish bed material of the fermented soya bean chafing dish of long term storage sale on the market, one of reason that causes this phenomenon is, if the phenomenon of nutrition leak and local flavor deficiency easily occurs in the chafing dish bottom flavorings long-term storage of common fermented soya bean chafing dish, this so that the popularization of fermented soya bean chafing dish and family oriented be restricted.In addition, the preparation method of fermented soya beans bottom flavorings of chafing dish is different, and the fragrance of its bed material also can be affected.
CN101181047A discloses a kind of fermented soya beans bottom flavorings of chafing dish, raw material comprises capsicum, edible oil, fermented soya bean, lard, ginger, garlic, salt and the soup-stock that is boiled by bone and moyashi, to put into ginger, garlic, salt after chilli is cleaned to smash together that to put into boiled oil cauldron system ripe to pieces, again the meat foam is added in the pot with fermented soya bean and fry, then remaining ginger, garlic chopping are put into pot with soup stock, salt afterwards boiled and make.This scheme is oily but not greasy, unique flavor, yet has used lard and soup stock and be unfavorable for packing and the preservation of chafing dish bottom flavorings.
Summary of the invention
The invention provides a kind of fermented soya beans bottom flavorings of chafing dish, solved nutrition and the local flavor deficiency of fermented soya beans bottom flavorings of chafing dish in the prior art, and the problem that is difficult for storage.
Another object of the present invention is to provide the preparation method of this fermented soya beans bottom flavorings of chafing dish.
The objective of the invention is to be achieved through the following technical solutions:
A kind of fermented soya beans bottom flavorings of chafing dish comprises the raw material of following weight portion:
40～60 parts of rapeseed oils, 10～20 parts in butter, 50～70 parts of Anagyris foetida fermented soya beans, salted or other wises, 40～60 parts in poor capsicum, 50～70 parts in glutinous rice cake capsicum, 10～30 parts of salt, 1～10 part of monosodium glutamate.
Further, the raw materials used parts by weight of this fermented soya beans bottom flavorings of chafing dish can be adopted as:
45～55 parts of rapeseed oils, 15～18 parts in butter, 55～65 parts of Anagyris foetida fermented soya beans, salted or other wises, 45～55 parts in poor capsicum, 55～65 parts in glutinous rice cake capsicum, 15～25 parts of salt, 5～8 parts of monosodium glutamates.
Further, the raw materials used parts by weight of this fermented soya beans bottom flavorings of chafing dish can be adopted as:
50 parts of rapeseed oils, 16 parts in butter, 60 parts of Anagyris foetida fermented soya beans, salted or other wises, 60 parts in poor capsicum, 50 parts in glutinous rice cake capsicum, 20 parts of salt, 5 parts of monosodium glutamates.
The preparation method of fermented soya beans bottom flavorings of chafing dish may further comprise the steps among the present invention:
(1) soya bean is boiled, fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise;
(2) take by weighing the Anagyris foetida fermented soya beans, salted or other wise of rapeseed oil, butter, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription for subsequent use;
(3) adding other raw materials in rapeseed oil boils jointly;
When (4) temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
Compared with the prior art, the present invention has adopted butter and rapeseed oil, rather than lard, has not only increased the local flavor of chafing dish, also is beneficial to the preservation of chafing dish bottom flavorings; Used the Anagyris foetida fermented soya beans, salted or other wise that ferments, so that fermented soya bean chafing dish taste is unique; Add poor capsicum and glutinous rice cake capsicum, than using general capsicum better effects if, strengthened the fragrant peppery delicious food of fermented soya bean chafing dishes.
Beneficial effect of the present invention: the Anagyris foetida fermented soya beans, salted or other wise that adopts fermentation to make, nutritious, unique flavor Hui Xiang; Take poor capsicum and glutinous rice cake capsicum as raw material, more perfuming is peppery pure to make the taste of fermented soya bean chafing dish; Add the more giving off a strong fragrance strong fragrance of taste after butter make soup; Preparation method is simple and convenient, and production process is easy to control, and production efficiency is high, but the chafing dish bottom flavorings long-term storage of producing can also keep nutrition and local flavor.
The specific embodiment
In order to deepen that the present invention is understood, the present invention is described in further detail below in conjunction with embodiment, and this embodiment only is used for explaining the present invention, does not consist of the restriction to protection domain of the present invention.
Embodiment 1
Get rapeseed oil 40kg, butter 10kg, Anagyris foetida fermented soya beans, salted or other wise 50kg, poor capsicum 40kg, glutinous rice cake capsicum 50kg, salt 10kg, monosodium glutamate 1kg.
Soya bean is boiled, and fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise; The Anagyris foetida fermented soya beans, salted or other wise that takes by weighing rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription is for subsequent use; Adding other raw materials in rapeseed oil boils jointly; When temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
Embodiment 2
Get rapeseed oil 60kg, butter 20kg, Anagyris foetida fermented soya beans, salted or other wise 70kg, poor capsicum 60kg, glutinous rice cake capsicum 70kg, salt 30kg, monosodium glutamate 10kg.
Soya bean is boiled, and fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise; The Anagyris foetida fermented soya beans, salted or other wise that takes by weighing rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription is for subsequent use; Adding other raw materials in rapeseed oil boils jointly; When temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
Embodiment 3
Get rapeseed oil 45kg, butter 15kg, Anagyris foetida fermented soya beans, salted or other wise 55kg, poor capsicum 45kg, glutinous rice cake capsicum 55kg, salt 15kg, monosodium glutamate 6kg.
Soya bean is boiled, and fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise; The Anagyris foetida fermented soya beans, salted or other wise that takes by weighing rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription is for subsequent use; Adding other raw materials in rapeseed oil boils jointly; When temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
Embodiment 4
Get rapeseed oil 55kg, butter 18kg, Anagyris foetida fermented soya beans, salted or other wise 65kg, poor capsicum 55kg, glutinous rice cake capsicum 65kg, salt 25kg, monosodium glutamate 8kg.
Soya bean is boiled, and fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise; The Anagyris foetida fermented soya beans, salted or other wise that takes by weighing rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription is for subsequent use; Adding other raw materials in rapeseed oil boils jointly; When temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
Embodiment 5
Get rapeseed oil 50kg, butter 16kg, Anagyris foetida fermented soya beans, salted or other wise 60kg, poor capsicum 50kg, glutinous rice cake capsicum 60kg, salt 20kg, monosodium glutamate 7kg.
Soya bean is boiled, and fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise; The Anagyris foetida fermented soya beans, salted or other wise that takes by weighing rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription is for subsequent use; Adding other raw materials in rapeseed oil boils jointly; When temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
Embodiment 6
Get rapeseed oil 50kg, butter 16kg, Anagyris foetida fermented soya beans, salted or other wise 60kg, poor capsicum 60kg, glutinous rice cake capsicum 50kg, salt 20kg, monosodium glutamate 5kg.
Soya bean is boiled, and fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise; The Anagyris foetida fermented soya beans, salted or other wise that takes by weighing rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription is for subsequent use; Adding other raw materials in rapeseed oil boils jointly; When temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
Claims (4)
1. fermented soya beans bottom flavorings of chafing dish is characterized in that: the raw material that comprises following weight portion:
40～60 parts of rapeseed oils, 10～20 parts in butter, 50～70 parts of Anagyris foetida fermented soya beans, salted or other wises, 40～60 parts in poor capsicum, 50～70 parts in glutinous rice cake capsicum, 10～30 parts of salt, 1～10 part of monosodium glutamate.
2. fermented soya beans bottom flavorings of chafing dish according to claim 1, it is characterized in that: raw materials used parts by weight are:
45～55 parts of rapeseed oils, 15～18 parts in butter, 55～65 parts of Anagyris foetida fermented soya beans, salted or other wises, 45～55 parts in poor capsicum, 55～65 parts in glutinous rice cake capsicum, 15～25 parts of salt, 5～8 parts of monosodium glutamates.
3. fermented soya beans bottom flavorings of chafing dish according to claim 1, it is characterized in that: raw materials used parts by weight are:
50 parts of rapeseed oils, 16 parts in butter, 60 parts of Anagyris foetida fermented soya beans, salted or other wises, 60 parts in poor capsicum, 50 parts in glutinous rice cake capsicum, 20 parts of salt, 5 parts of monosodium glutamates.
4. the preparation method of arbitrary described fermented soya beans bottom flavorings of chafing dish according to claim 1-3 is characterized in that: may further comprise the steps:
(1) soya bean is boiled, fermenting according to a conventional method, it is for subsequent use to make the Anagyris foetida fermented soya beans, salted or other wise;
(2) take by weighing the Anagyris foetida fermented soya beans, salted or other wise of rapeseed oil, butter, Anagyris foetida fermented soya beans, salted or other wise, poor capsicum, glutinous rice cake capsicum, salt, monosodium glutamate and step (1) gained by the weight portion in the prescription for subsequent use;
(3) adding other raw materials in rapeseed oil boils jointly;
When (4) temperature to be boiled reaches more than 100 ℃, stir, pack after the cooling and get final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210415228.8A CN102919786B (en) | 2012-10-25 | 2012-10-25 | Hotpot seasoning with fermented beans and preparation method of hotpot seasoning |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210415228.8A CN102919786B (en) | 2012-10-25 | 2012-10-25 | Hotpot seasoning with fermented beans and preparation method of hotpot seasoning |
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| CN102919786A true CN102919786A (en) | 2013-02-13 |
| CN102919786B CN102919786B (en) | 2014-02-26 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
| CN107334121A (en) * | 2017-08-14 | 2017-11-10 | 安顺市平坝区万佳农产品开发有限公司 | A kind of sour soup of fire pot bed material |
| CN107373579A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of fermented soya beans bottom flavorings of chafing dish and preparation method |
| 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 |
| CN108142582A (en) * | 2018-02-11 | 2018-06-12 | 重庆市三易食品有限公司 | A kind of chafing dish butter and preparation method thereof |
| CN108576641A (en) * | 2018-05-03 | 2018-09-28 | 六盘水陆氏人家豆豉火锅城 | A kind of way of fermented soya bean |
| CN110916151A (en) * | 2019-12-23 | 2020-03-27 | 成都洋得利食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
| CN111034974A (en) * | 2019-11-25 | 2020-04-21 | 成都蜀川基贸易有限公司 | Hotpot condiment and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107411022A (en) * | 2017-08-18 | 2017-12-01 | 安顺市平坝区万佳农产品开发有限公司 | A kind of chafing dish bottom flavorings |
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| KR20020085139A (en) * | 2001-05-04 | 2002-11-16 | 강상순 | Method for preparing fried bean cured casserole |
| CN1323546A (en) * | 2001-06-13 | 2001-11-28 | 丁云祥 | Cake shaped fermented soyabeans and its making process |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
| CN107373579A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of fermented soya beans bottom flavorings of chafing dish and preparation method |
| 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 |
| CN107334121A (en) * | 2017-08-14 | 2017-11-10 | 安顺市平坝区万佳农产品开发有限公司 | A kind of sour soup of fire pot bed material |
| CN108142582A (en) * | 2018-02-11 | 2018-06-12 | 重庆市三易食品有限公司 | A kind of chafing dish butter and preparation method thereof |
| CN108576641A (en) * | 2018-05-03 | 2018-09-28 | 六盘水陆氏人家豆豉火锅城 | A kind of way of fermented soya bean |
| CN111034974A (en) * | 2019-11-25 | 2020-04-21 | 成都蜀川基贸易有限公司 | Hotpot condiment and preparation method thereof |
| CN110916151A (en) * | 2019-12-23 | 2020-03-27 | 成都洋得利食品有限公司 | Beef tallow hotpot condiment and preparation method thereof |
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| CN102919786B (en) | 2014-02-26 |
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