CN103637141B - A kind of hotpot condiment and preparation method thereof - Google Patents
A kind of hotpot condiment and preparation method thereof Download PDFInfo
- Publication number
- CN103637141B CN103637141B CN201310587902.5A CN201310587902A CN103637141B CN 103637141 B CN103637141 B CN 103637141B CN 201310587902 A CN201310587902 A CN 201310587902A CN 103637141 B CN103637141 B CN 103637141B
- Authority
- CN
- China
- Prior art keywords
- prickly ash
- chinese prickly
- butter
- additive agent
- nourishing additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013409 condiments Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000000654 additive Substances 0.000 claims abstract description 10
- 230000000996 additive effect Effects 0.000 claims abstract description 10
- 235000014121 butter Nutrition 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 7
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 7
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 7
- 244000062995 Cassia occidentalis Species 0.000 claims abstract description 7
- 235000001948 Cassia occidentalis Nutrition 0.000 claims abstract description 7
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 241001646826 Isodon rubescens Species 0.000 claims abstract description 7
- 241000521581 Millettia Species 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 235000012149 noodles Nutrition 0.000 claims abstract description 7
- 239000001702 nutmeg Substances 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241000218989 Trichosanthes Species 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of hotpot condiment and production method thereof, is be made up of the raw material of following weight parts: soft cooked rice noodles 30-50, black bean sauce 8-10, butter 3-5, Chinese prickly ash 3-5, nutmeg 3-4, Cassia occidentalis 1-3, Rabdosia rubescens 2-3, reticulate millettia 2-4, cortex albiziae 2-3, broccoli 5-8, apple 5-8, orange 5-8, nourishing additive agent 6-8; The invention provides a kind of hotpot condiment and production method thereof, the inventive method technique is simple, easy to operate, is suitable for factorial praluction; The flavoring safety and sanitation that the inventive method is produced, have the feature of " numb, peppery, fresh, fragrant ", chafing dish local flavor are had a distinctive style, eat the taste of not minding, being applicable to most people for a long time.
Description
Technical field
The present invention relates to a kind of flavoring, particularly relate to a kind of hotpot condiment and preparation method thereof.
Background technology
Flavoring is in the daily culinary art of people, requisite flavouring, no matter be which style of cooking, flavoring is all a very important part.Along with the raising of people's quality of life, single flavoring cannot meet the demand of people to quality of life, therefore produces the demand that flavoring with health role has been market.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of hotpot condiment and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of hotpot condiment, it is characterized in that being made up of the raw material of following weight portion:
Soft cooked rice noodles 30-50, black bean sauce 8-10, butter 3-5, Chinese prickly ash 3-5, nutmeg 3-4, Cassia occidentalis 1-3, Rabdosia rubescens 2-3, reticulate millettia 2-4, cortex albiziae 2-3, broccoli 5-8, apple 5-8, orange 5-8, nourishing additive agent 6-8;
Described nourishing additive agent is mixed with the part by weight of 1-3:0.2-0.4:3-5:3-5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
2, a kind of as rapid in claim 1:
(1) be added in suitable quantity of water by nutmeg, Cassia occidentalis, Rabdosia rubescens, reticulate millettia, cortex albiziae, heating decocts, and obtains decoction liquor; After broccoli, apple, orange process totally, blend with juice extractor, obtain vegetables and fruits mud;
(2) Chinese prickly ash is put into pot, add and propagandize hotly to going out perfume (or spice); Butter put into pot, heating and melting, then add wherein by black bean sauce, Chinese prickly ash, stir, and heating keeps melting state;
(3) residual components such as soft cooked rice noodles, nourishing additive agent mixed, then add wherein by the decoction liquor of above-mentioned preparation, vegetables and fruits mud, Chinese prickly ash fermented soya bean butter compound, be uniformly mixed, then put and cook to steamer, point pouch-packaged after taking out, sterilizing sealing, to obtain final product.
Advantage of the present invention is:
The invention provides a kind of hotpot condiment and production method thereof, the inventive method technique is simple, easy to operate, is suitable for factorial praluction; The flavoring safety and sanitation that the inventive method is produced, have the feature of " numb, peppery, fresh, fragrant ", chafing dish local flavor are had a distinctive style, eat the taste of not minding, being applicable to most people for a long time.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of hotpot condiment, it is characterized in that being made up of the raw material of following weight portion:
Soft cooked rice noodles 50, black bean sauce 8, butter 5, Chinese prickly ash 5, nutmeg 3, Cassia occidentalis 3, Rabdosia rubescens 3, reticulate millettia 2, cortex albiziae 3, broccoli 5, apple 5, orange 5, nourishing additive agent 7;
Described nourishing additive agent is mixed with the part by weight of 3:0.3:5:5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
The processing method of described hotpot condiment, is characterized in that comprising the following steps:
(1) be added in suitable quantity of water by nutmeg, Cassia occidentalis, Rabdosia rubescens, reticulate millettia, cortex albiziae, heating decocts, and obtains decoction liquor; After broccoli, apple, orange process totally, blend with juice extractor, obtain vegetables and fruits mud;
(2) Chinese prickly ash is put into pot, add and propagandize hotly to going out perfume (or spice); Butter put into pot, heating and melting, then add wherein by black bean sauce, Chinese prickly ash, stir, and heating keeps melting state;
(3) residual components such as soft cooked rice noodles, nourishing additive agent mixed, then add wherein by the decoction liquor of above-mentioned preparation, vegetables and fruits mud, Chinese prickly ash fermented soya bean butter compound, be uniformly mixed, then put and cook to steamer, point pouch-packaged after taking out, sterilizing sealing, to obtain final product.
The invention provides a kind of hotpot condiment and production method thereof, the inventive method technique is simple, easy to operate, is suitable for factorial praluction; The flavoring safety and sanitation that the inventive method is produced, have the feature of " numb, peppery, fresh, fragrant ", chafing dish local flavor are had a distinctive style, eat the taste of not minding, being applicable to most people for a long time.
Claims (1)
1. a hotpot condiment, it is characterized in that being made up of the raw material of following weight portion:
Soft cooked rice noodles 30-50, black bean sauce 8-10, butter 3-5, Chinese prickly ash 3-5, nutmeg 3-4, Cassia occidentalis 1-3, Rabdosia rubescens 2-3, reticulate millettia 2-4, cortex albiziae 2-3, broccoli 5-8, apple 5-8, orange 5-8, nourishing additive agent 6-8;
Preparation method is: nutmeg, Cassia occidentalis, Rabdosia rubescens, reticulate millettia, cortex albiziae are added in suitable quantity of water by (1), and heating decocts, and obtains decoction liquor;
After broccoli, apple, orange process totally, blend with juice extractor, obtain vegetables and fruits mud;
(2) Chinese prickly ash is put into pot, add and propagandize hotly to going out perfume (or spice); Butter put into pot, heating and melting, then add wherein by black bean sauce, Chinese prickly ash, stir, and heating keeps melting state;
(3) by soft cooked rice noodles, nourishing additive agent mixing, then add wherein by the decoction liquor of above-mentioned preparation, vegetables and fruits mud, Chinese prickly ash fermented soya bean butter compound, be uniformly mixed, then put and cook to steamer, point pouch-packaged after taking out, sterilizing sealing, to obtain final product;
Described nourishing additive agent is mixed with the part by weight of 1-3:0.2-0.4:3-5:3-5 by olive oil, coix seed oil, pearl powder, root of Chinese trichosanthes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587902.5A CN103637141B (en) | 2013-11-21 | 2013-11-21 | A kind of hotpot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310587902.5A CN103637141B (en) | 2013-11-21 | 2013-11-21 | A kind of hotpot condiment and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103637141A CN103637141A (en) | 2014-03-19 |
| CN103637141B true CN103637141B (en) | 2016-02-17 |
Family
ID=50242548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310587902.5A Active CN103637141B (en) | 2013-11-21 | 2013-11-21 | A kind of hotpot condiment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103637141B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948009A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Wine aroma beef sauce and preparation method thereof |
| CN103932156A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Duck blood ketchup and preparation method thereof |
| CN103932157A (en) * | 2014-03-25 | 2014-07-23 | 合肥市龙乐食品有限公司 | Fish-flavor ketchup and preparation method thereof |
| CN103948008A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Spicy beef sauce and preparation method thereof |
| CN103948011B (en) * | 2014-03-25 | 2015-08-12 | 合肥市龙乐食品有限公司 | A kind of health-care beef sauce and preparation method thereof |
| CN103960641B (en) * | 2014-03-25 | 2015-08-26 | 合肥市龙乐食品有限公司 | A kind of nut beef paste and preparation method thereof |
| CN104256471A (en) * | 2014-08-14 | 2015-01-07 | 汪宗永 | Seasoning containing grape juice and Chinese jujube honey and preparation method thereof |
| CN108813525A (en) * | 2018-05-17 | 2018-11-16 | 广西桂林就是地道米粉发展有限公司 | A kind of rice flour seasoning and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584449A (en) * | 2009-06-19 | 2009-11-25 | 四川白家食品有限公司 | Hotpot noodles soup seasoning, processing technique and application thereof |
| CN102919798A (en) * | 2012-11-05 | 2013-02-13 | 何忠海 | Hot pot seasoning |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
-
2013
- 2013-11-21 CN CN201310587902.5A patent/CN103637141B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584449A (en) * | 2009-06-19 | 2009-11-25 | 四川白家食品有限公司 | Hotpot noodles soup seasoning, processing technique and application thereof |
| CN102919798A (en) * | 2012-11-05 | 2013-02-13 | 何忠海 | Hot pot seasoning |
| CN103251024A (en) * | 2013-04-18 | 2013-08-21 | 石台县山园食品有限公司 | Fruit and vegetable compound seasoning and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103637141A (en) | 2014-03-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103637141B (en) | A kind of hotpot condiment and preparation method thereof | |
| CN102669637B (en) | Composite tomato catsup | |
| CN103960641B (en) | A kind of nut beef paste and preparation method thereof | |
| CN103190589B (en) | Production method of boiled oil one-time hotpot soup base | |
| CN106983121A (en) | A kind of sea food flavor hot-pot dipping taste juice and preparation method thereof | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| CN103652781B (en) | A kind of seafood powder flavoring and preparation method thereof | |
| CN103766860A (en) | Spicy mutton sauce and processing method thereof | |
| CN103622008A (en) | Food containing whitebait and preparation method thereof | |
| CN104522686A (en) | Cyclocarya paliurus leaf heat-clearing thirst-quenching type beef and preparing method thereof | |
| CN104146081A (en) | Antitumor walnut blend oil | |
| CN104719858A (en) | Production method of health lentinus edodes meat paste | |
| CN106820061A (en) | One kind culinary art cooking wine and preparation method thereof | |
| CN104585695A (en) | High-dietary fibre nutritional seasoning and preparation method thereof | |
| CN103519229A (en) | Processing method for pulp sausages | |
| CN103815259A (en) | Seafood glutinous rice powder and preparation method thereof | |
| CN103689427B (en) | A kind of flavor of soy sauce wheat germ powder and preparation method thereof | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN104432148A (en) | Method for making pig feet with pickled peppers | |
| CN103519228A (en) | Preparation method for blood fat reduction sausages | |
| CN103271387A (en) | Preparation method of garlic-taste scorpion and crab | |
| CN103519230B (en) | A kind of processing method of red date sausage | |
| CN101028046A (en) | Conconut chicken rice and its production | |
| CN103948012A (en) | Flavor duck liver paste and preparation method thereof | |
| CN104381772A (en) | Seafood honey for clearing heat and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20201111 Address after: No.132 Nanbin Road, Nan'an District, Chongqing Patentee after: Chongqing Yuming Food Co., Ltd Address before: 233200 middle section of prosperous road, Dingyuan Economic Development Zone, Chuzhou, Anhui Patentee before: DINGYUAN NANDE SPICES PROCESSING FACTORY |