CN103829218A - Formula of cool and refreshing hotpot condiment and preparation method thereof - Google Patents
Formula of cool and refreshing hotpot condiment and preparation method thereof Download PDFInfo
- Publication number
- CN103829218A CN103829218A CN201210509859.6A CN201210509859A CN103829218A CN 103829218 A CN103829218 A CN 103829218A CN 201210509859 A CN201210509859 A CN 201210509859A CN 103829218 A CN103829218 A CN 103829218A
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- refrigerant
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- 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
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of foods, and in particular relates to a formula of cool and refreshing hotpot condiment and a preparation method of the cool and refreshing hotpot condiment. According to parts by weight, the formula comprises the following components: 2500 parts of vegetable oil, 1500 parts of beef tallow, 1500 parts of beans, 250 parts of dried chili, 100 parts of Chinese prickly ash, 100 parts of fresh ginger, 200 parts of garlic, 300 parts of green Chinese onion, 150 parts of rock candy, 500 parts of fermented glutinous rice juice, 100 parts of star anise, 50 parts of kaempferiae, 50 parts of Chinese cinnamon, 50 parts of fennel, 25 parts of Amomum tsao-ko, 15 parts of cloves, and 15-25 parts of cool and refreshing seasonings; and the preparation method comprises the steps of: treating raw materials, stir-frying spicy and hot condiments, making cool and refreshing seasonings, sterilizing and packaging. The hotpot condiment prepared by the invention maintains the spicy and hot, fresh and delicious taste of the hotpot, and also reduces the side effect of getting inflamed of the hotpot.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of chafing dish bottom flavorings formula and preparation method thereof.
Background technology
Chafing dish has been just like a kind of cooking culture, especially in Chongqing, Chongqing is awarded " chafing dish all ", chongqing chafing dish has become one beautiful scenery in Chongqing and the representative of the cuisines in Chongqing and Name card of city, chafing dish has again the diet form of the semi-self-service formula of enjoyment as a kind of convenience, be deeply subject to consumer pursue and like, chafing dish has also all obtained very fast communication development in various places recently, especially in pursuing unique taste, more focus on health and health; Pungent is main body mouthfeel and the local flavor of chafing dish bottom flavorings, has the negative interaction of easily getting angry.
Summary of the invention
The object of the present invention is to provide formula of a kind of refrigerant chafing dish bottom flavorings and preparation method thereof, preparation method of the present invention is easy, and prepared chafing dish bottom flavorings has not only kept the taste of the spicy fresh perfume (or spice) of chafing dish, and has reduced the side effect that chafing dish is got angry.
For achieving the above object, technical scheme of the present invention is:
The formula of refrigerant chafing dish bottom flavorings, by weight, comprise following component: 2500 parts of vegetable oil, 1500 parts, butter, 1500 parts of bean cotyledons, 250 parts of chilli, 100 parts, Chinese prickly ash, 100 parts, ginger, 200 parts, garlic, 300 parts, shallot, 150 parts, rock sugar, 500 parts of fermented glutinous wines, anistree 100 parts, three how 50,50 parts, cassia bark, 50 parts of fennel seeds, 25 parts of tsaokos, 15 parts of flos caryophyllis, refrigerant condiments 15-25 part;
Further, wherein refrigerant condiments is 20 parts;
Wherein said refrigerant condiments comprises following component: 1 part of dandelion, 0.5 part of peppermint, 1 part of cape jasmine, 2 parts of catsup, 0.2 part of vitamin C;
Described refrigerant chafing dish bottom flavorings preparation method, is characterized in that, specifically comprises the following steps
1) pretreatment of raw material
Vegetable oil is cooked, and butter are cut into small pieces, and bean cotyledon is cut carefully, ginger, tsaoko clap broken, rock sugar is smashed, shallot is cut into joint, anistree, three how, cassia bark breaks into fritter;
2) the spicy bed material of frying
After frying pan is hot, pour baked wheaten cake heat in rape oil into, put into enduring of butter, input ginger, garlic, green onion are saved quick-fried perfume (or spice), are lowered to bean cotyledon, Chinese prickly ash and chilli, little fire fries that gradually dry, capsicum is micro-white to bean cotyledon aqueous vapor, add anise, three how, cassia bark, fennel seeds, tsaoko, flos caryophylli, fry while deepening to spices color and luster in pot with little fire, be lowered to rock sugar, fermented glutinous wine, slowly endure to the moisture in fermented glutinous wine and evaporate completely with little fire, cooling and get final product from fire;
3) make refrigerant condiments
First cape jasmine is dropped in boiling water and boiled 3 minutes, pull out together with dandelion, peppermint and twist young pilose antler, add catsup to be uniformly mixed and get final product;
4) sterilizing packing
By step 2) made spicy bed material and step 3) packing respectively after made refrigerant condiments sterilizing, then packaging forms described refrigerant chafing dish bottom flavorings together.
Detailed description of the invention
Embodiment mono-
The formula of refrigerant chafing dish bottom flavorings, comprises following component:
Vegetable oil 2500g, butter 1500g, bean cotyledon 1500g, chilli 250g, Chinese prickly ash 100g, ginger 100g, garlic 200g, shallot 300g, rock sugar 150g, fermented glutinous wine 500g, anistree 100g, three be 50g, cassia bark 50g, fennel seeds 50g, tsaoko 25g, flos caryophylli 15g, refrigerant condiments 15g how;
Wherein said refrigerant condiments comprises following component: dandelion 3g, peppermint 2g, cape jasmine 3g, catsup 6g, vitamin C 1g;
Described refrigerant chafing dish bottom flavorings preparation method, specifically comprises the following steps
1) pretreatment of raw material
Vegetable oil is cooked, and butter are cut into small pieces, and bean cotyledon is cut carefully, ginger, tsaoko clap broken, rock sugar is smashed, shallot is cut into joint, anistree, three how, cassia bark breaks into fritter;
2) the spicy bed material of frying
After frying pan is hot, pour baked wheaten cake heat in rape oil into, put into enduring of butter, input ginger, garlic, green onion are saved quick-fried perfume (or spice), are lowered to bean cotyledon, Chinese prickly ash and chilli, little fire fries that gradually dry, capsicum is micro-white to bean cotyledon aqueous vapor, add anise, three how, cassia bark, fennel seeds, tsaoko, flos caryophylli, fry while deepening to spices color and luster in pot with little fire, be lowered to rock sugar, fermented glutinous wine, slowly endure to the moisture in fermented glutinous wine and evaporate completely with little fire, cooling and get final product from fire;
3) make refrigerant condiments
First cape jasmine is dropped in boiling water and boiled 3 minutes, pull out together with dandelion, peppermint and twist young pilose antler, add catsup to be uniformly mixed and get final product;
4) sterilizing packing
By step 2) made spicy bed material and step 3) packing respectively after made refrigerant condiments sterilizing, then packaging forms described refrigerant chafing dish bottom flavorings together.
Embodiment bis-
The formula of refrigerant chafing dish bottom flavorings, comprises following component:
Vegetable oil 2500g, butter 1500g, bean cotyledon 1500g, chilli 250g, Chinese prickly ash 100g, ginger 100g, garlic 200g, shallot 300g, rock sugar 150g, fermented glutinous wine 500g, anistree 100g, three be 50g, cassia bark 50g, fennel seeds 50g, tsaoko 25g, flos caryophylli 15g, refrigerant condiments 20g how;
Wherein said refrigerant condiments comprises following component: dandelion 4g, peppermint 2.5g, cape jasmine 4g, catsup 8g, vitamin C 1.5g;
Described refrigerant chafing dish bottom flavorings preparation method, specifically comprises the following steps
1) pretreatment of raw material
Vegetable oil is cooked, and butter are cut into small pieces, and bean cotyledon is cut carefully, ginger, tsaoko clap broken, rock sugar is smashed, shallot is cut into joint, anistree, three how, cassia bark breaks into fritter;
2) the spicy bed material of frying
After frying pan is hot, pour baked wheaten cake heat in rape oil into, put into enduring of butter, input ginger, garlic, green onion are saved quick-fried perfume (or spice), are lowered to bean cotyledon, Chinese prickly ash and chilli, little fire fries that gradually dry, capsicum is micro-white to bean cotyledon aqueous vapor, add anise, three how, cassia bark, fennel seeds, tsaoko, flos caryophylli, fry while deepening to spices color and luster in pot with little fire, be lowered to rock sugar, fermented glutinous wine, slowly endure to the moisture in fermented glutinous wine and evaporate completely with little fire, cooling and get final product from fire;
3) make refrigerant condiments
First cape jasmine is dropped in boiling water and boiled 3 minutes, pull out together with dandelion, peppermint and twist young pilose antler, add catsup to be uniformly mixed and get final product;
4) sterilizing packing
By step 2) made spicy bed material and step 3) packing respectively after made refrigerant condiments sterilizing, then packaging forms described refrigerant chafing dish bottom flavorings together.
Embodiment tri-
The formula of refrigerant chafing dish bottom flavorings, comprises following component:
Vegetable oil 2500g, butter 1500g, bean cotyledon 1500g, chilli 250g, Chinese prickly ash 100g, ginger 100g, garlic 200g, shallot 300g, rock sugar 150g, fermented glutinous wine 500g, anistree 100g, three be 50g, cassia bark 50g, fennel seeds 50g, tsaoko 25g, flos caryophylli 15g, refrigerant condiments 25g how;
Further, wherein refrigerant condiments is 20g;
Wherein said refrigerant condiments comprises following component: dandelion 5g, peppermint 3g, cape jasmine 5g, catsup 10g, Catergen g;
Described refrigerant chafing dish bottom flavorings preparation method, specifically comprises the following steps
1) pretreatment of raw material
Vegetable oil is cooked, and butter are cut into small pieces, and bean cotyledon is cut carefully, ginger, tsaoko clap broken, rock sugar is smashed, shallot is cut into joint, anistree, three how, cassia bark breaks into fritter;
2) the spicy bed material of frying
After frying pan is hot, pour baked wheaten cake heat in rape oil into, put into enduring of butter, input ginger, garlic, green onion are saved quick-fried perfume (or spice), are lowered to bean cotyledon, Chinese prickly ash and chilli, little fire fries that gradually dry, capsicum is micro-white to bean cotyledon aqueous vapor, add anise, three how, cassia bark, fennel seeds, tsaoko, flos caryophylli, fry while deepening to spices color and luster in pot with little fire, be lowered to rock sugar, fermented glutinous wine, slowly endure to the moisture in fermented glutinous wine and evaporate completely with little fire, cooling and get final product from fire;
3) make refrigerant condiments
First cape jasmine is dropped in boiling water and boiled 3 minutes, pull out together with dandelion, peppermint and twist young pilose antler, add catsup to be uniformly mixed and get final product;
4) sterilizing packing
By step 2) made spicy bed material and step 3) packing respectively after made refrigerant condiments sterilizing, then packaging forms described refrigerant chafing dish bottom flavorings together.
Claims (4)
1. the formula of refrigerant chafing dish bottom flavorings, it is characterized in that, comprise by weight following component: 2500 parts of vegetable oil, 1500 parts, butter, 1500 parts of bean cotyledons, 250 parts of chilli, 100 parts, Chinese prickly ash, 100 parts, ginger, 200 parts, garlic, 300 parts, shallot, 150 parts, rock sugar, 500 parts of fermented glutinous wines, anistree 100 parts, three how 50,50 parts, cassia bark, 50 parts of fennel seeds, 25 parts of tsaokos, 15 parts of flos caryophyllis, refrigerant condiments 15-25 part.
2. the formula of refrigerant chafing dish bottom flavorings according to claim 1, is characterized in that, by weight, wherein refrigerant condiments is 20 parts.
3. the formula of refrigerant chafing dish bottom flavorings according to claim 1, is characterized in that, according to weight portion meter, described refrigerant condiments comprises following component: 1 part of dandelion, 0.5 part of peppermint, 1 part of cape jasmine, 2 parts of catsup, 0.2 part of vitamin C.
4. refrigerant chafing dish bottom flavorings preparation method according to claim 1, is characterized in that, specifically comprises the following steps
1) pretreatment of raw material
Vegetable oil is cooked, and butter are cut into small pieces, and bean cotyledon is cut carefully, ginger, tsaoko clap broken, rock sugar is smashed, shallot is cut into joint, anistree, three how, cassia bark breaks into fritter;
2) the spicy bed material of frying
After frying pan is hot, pour baked wheaten cake heat in rape oil into, put into enduring of butter, input ginger, garlic, green onion are saved quick-fried perfume (or spice), are lowered to bean cotyledon, Chinese prickly ash and chilli, little fire fries that gradually dry, capsicum is micro-white to bean cotyledon aqueous vapor, add anise, three how, cassia bark, fennel seeds, tsaoko, flos caryophylli, fry while deepening to spices color and luster in pot with little fire, be lowered to rock sugar, fermented glutinous wine, slowly endure to the moisture in fermented glutinous wine and evaporate completely with little fire, cooling and get final product from fire;
3) make refrigerant condiments
First cape jasmine is dropped in boiling water and boiled 3 minutes, pull out together with dandelion, peppermint and twist young pilose antler, add catsup to be uniformly mixed and get final product;
4) sterilizing packing
By step 2) made spicy bed material and step 3) packing respectively after made refrigerant condiments sterilizing, then packaging forms described refrigerant chafing dish bottom flavorings together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210509859.6A CN103829218A (en) | 2012-11-21 | 2012-11-21 | Formula of cool and refreshing hotpot condiment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210509859.6A CN103829218A (en) | 2012-11-21 | 2012-11-21 | Formula of cool and refreshing hotpot condiment and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103829218A true CN103829218A (en) | 2014-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210509859.6A Pending CN103829218A (en) | 2012-11-21 | 2012-11-21 | Formula of cool and refreshing hotpot condiment and preparation method thereof |
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| CN (1) | CN103829218A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489583A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Non-heating hotpot condiment |
| CN105231396A (en) * | 2015-11-24 | 2016-01-13 | 重庆周君记火锅食品有限公司 | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof |
| CN105410835A (en) * | 2015-12-02 | 2016-03-23 | 彭宗颜 | Chafing dish rice noodle seasoning and chafing dish rice noodle making method |
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN105767228A (en) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | Flavored beef tallow and preparation method thereof |
| CN106307420A (en) * | 2016-08-22 | 2017-01-11 | 潘湛 | Sour-spicy hot pot condiment |
| CN106912877A (en) * | 2015-12-24 | 2017-07-04 | 新疆中亚食品研发中心(有限公司) | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN107333847A (en) * | 2017-08-14 | 2017-11-10 | 安徽皓皓食品有限公司 | A kind of cooling taste extruding cake and preparation method |
| CN109198566A (en) * | 2018-08-24 | 2019-01-15 | 湖州美果汇食品有限公司 | A kind of formula of hot pot soup base and preparation method thereof |
| CN109259171A (en) * | 2018-11-01 | 2019-01-25 | 成都耍爷餐饮有限公司 | A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry |
| CN112167595A (en) * | 2020-09-29 | 2021-01-05 | 成都市程夫子餐饮管理有限公司 | Fish oil hotpot condiment and preparation method thereof |
-
2012
- 2012-11-21 CN CN201210509859.6A patent/CN103829218A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489583A (en) * | 2014-12-10 | 2015-04-08 | 马昱 | Non-heating hotpot condiment |
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN105231396A (en) * | 2015-11-24 | 2016-01-13 | 重庆周君记火锅食品有限公司 | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof |
| CN105410835A (en) * | 2015-12-02 | 2016-03-23 | 彭宗颜 | Chafing dish rice noodle seasoning and chafing dish rice noodle making method |
| CN106912877A (en) * | 2015-12-24 | 2017-07-04 | 新疆中亚食品研发中心(有限公司) | A kind of tomato chafing dish bottom flavorings and preparation method thereof |
| CN105767228A (en) * | 2016-03-15 | 2016-07-20 | 泰安金冠宏油脂工业有限公司 | Flavored beef tallow and preparation method thereof |
| CN106307420A (en) * | 2016-08-22 | 2017-01-11 | 潘湛 | Sour-spicy hot pot condiment |
| CN107333847A (en) * | 2017-08-14 | 2017-11-10 | 安徽皓皓食品有限公司 | A kind of cooling taste extruding cake and preparation method |
| CN109198566A (en) * | 2018-08-24 | 2019-01-15 | 湖州美果汇食品有限公司 | A kind of formula of hot pot soup base and preparation method thereof |
| CN109259171A (en) * | 2018-11-01 | 2019-01-25 | 成都耍爷餐饮有限公司 | A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry |
| CN112167595A (en) * | 2020-09-29 | 2021-01-05 | 成都市程夫子餐饮管理有限公司 | Fish oil hotpot condiment and preparation method thereof |
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Application publication date: 20140604 |