CN103892236A - Seafood-flavored hotpot and preparation method thereof - Google Patents

Abstract

The invention discloses seafood-flavored hotpot which is characterized by being prepared from the following raw materials in parts by weight: 20-30 parts of caviar, 16-20 parts of kelp, 20-25 parts of crab cream, 40-50 parts of sleeve-fish, 30-35 parts of dry red chili, 5-8 parts of sesame, 4-6 parts of sesame oil, 8-10 parts of plant oil, 20-25 parts of peanut kernels, 20-30 parts of lard, 8-12 parts of peppers, 20-28 parts of Hami melons, 20-24 parts of blueberry jam, 15-18 parts of tomato sauce, 50-75 parts of fish balls, 10-12 parts of lentinula edodes, 8-12 parts of garlic, 12-15 parts of ginger, 40-50 parts of fresh meat, 30-35 parts of vegetables, 15-20 parts of bean products, 4-6 parts of an aid and 600-750 parts of water. The hotpot adopts seafood as main materials, the seafood is generally delicious and expensive, especially the caviar and the crab cream are firsts in the seafood, and other common materials in the hotpot are rarely added, so that prepared soup can be drunk and the influence on the mouth feel caused by eating strong-taste auxiliary materials such as anise and cassia barks does not need to be scrupled; the seafood flavor is unique, so that the main food materials are relatively delicious; the blueberry jam and the tomato sauce are blended in special proportion, so that the main food materials are incomparable in both color and taste.

Description

Spicy soup of a kind of seafood taste and preparation method thereof

Technical field

The invention relates to spicy soup of a kind of seafood taste and preparation method thereof, belong to the technical field of spicy soup in foodstuff.

Background technology

Seafood mainly refers to the animal foods such as fish in ocean, shrimp, egg shell, not only kind is many, nice, and nutrition is abundant especially, comprise protein, unrighted acid, mineral matter, and the trace element that needs of some human bodies such as calcium, zinc, selenium, iodine, and seldom or not containing those lipid and carbohydrates that allow health get fat.

Eat weekly the fish of being once rich in omega-3, can help the people of loss of weight plan to lose weight; Eat the fish of being rich in omega-3 seems to reduce and suffers from cancered probability, particularly breast cancer, colon cancer and prostate cancer more; Eat the ocean fish of being rich in unrighted acid more, can reduce or control the inflammation phenomenon of rheumatoid arthritis, the omega-3 in ocean fish can reduce the dependence of patient to anti-inflammatory medicine; In addition, ocean fish is prevention of cardiac, hypertensive best foods.

The elderly especially women should eat seafood more, and the unrighted acid in ocean fish can make the low density cholesterol in blood reduce, and can also resist blood clotting, thereby reduce the probability that the elderly suffers from coronary heart disease, hypertension and apoplexy simultaneously.

Suitably edible seafood is also conducive to children's health.For example, the protein content in ocean fish, extra large shrimp is very high, and amino acid composition need to be close with human body, is the extraordinary protein of quality; Fat in seafood is main mainly with unrighted acid, especially in deep-sea fish, also contain a certain amount of eicosapentaenoic acid (EPA) and DHA (DHA), these aliphatic acid help lend some impetus to child's brain and growing of health; Oyster is containing the abundantest food of trace element zinc, have more iodine, and these two kinds of trace elements of zinc and iodine is being played the part of indispensable key player in growth and development process in sea cucumber, mussel.

Unrighted acid in seafood can make low in blood cross cholesterol to subtract liter, can also resist blood clotting simultaneously, thereby reduce the elderly and suffer from coronary heart disease, the probability of hypertension and apoplexy, expert thinks: the elderly especially women should eat weekly 1-2 times seafood, and seafood comprises that fish, shrimp, crab, shell should be indispensable parts in the daily meals of people.

Summary of the invention

A spicy soup for seafood taste, is characterized in that being made up of the raw material of following weight portion: caviar 20 ~ 30, sea-tangle 16 ~ 20, crab oil 20 ~ 25, squid 40 ~ 50, chilli 30 ~ 35, sesame 5 ~ 8, sesame oil 4 ~ 6, vegetable oil 8 ~ 10, shelled peanut 20 ~ 25, lard 20 ~ 30, Chinese prickly ash 8 ~ 12, "Hami" melon 20 ~ 28, blueberry jam 20 ~ 24, catsup 15 ~ 18, fish ball 50 ~ 75, mushroom 10 ~ 12, garlic 8 ~ 12, ginger 12 ~ 15, fresh meat 40 ~ 50, vegetables 30 ~ 35, bean product 15 ~ 20, auxiliary agent 4 ~ 6, water 600 ~ 750; Described auxiliary agent is made up of the raw material of following weight portion: mountain crow pearl leaf 3 ~ 5, Semen Lagenariae sicerariae 5.5 ~ 6.5, Radix Folium Allii tuberosi 2 ~ 4, mulberry leaf 4 ~ 5.5, common adenostema herb 8 ~ 10, rhizoma atractylodis 2.5 ~ 4, golden cypress 4 ~ 6, luffa 2 ~ 3, smear tea 10 ~ 15; Preparation method mixes the each raw material except smearing tea, and boiling, filters to obtain extract, and extract concentrates post-drying, and smears tea and mixes and get final product.

A preparation method for the spicy soup of seafood taste, is characterized in that comprising following step:

(1) sea-tangle, garlic and ginger are minced, and chilli, sesame, shelled peanut, Chinese prickly ash mix, prepare frying pan, pour vegetable oil into, burn to emitting blue or green cigarette, the foodstuff of pouring mixing into carries out quick-fried, fries to top layer pasty state;

(2) prepare resistant to elevated temperatures food container, pour clear water into, big fire is boiled, adds lard, caviar, crab oil, (1) described mixing foodstuff frying simultaneously, is heated to 160 ~ 180 ℃, stewing 10 ~ 15min;

(3) mixing blueberry jam and catsup eats as the auxiliary material of staple food material fresh meat or bean product;

(4) squid is cut into small pieces, "Hami" melon is diced, open (2) described pot, add "Hami" melon fourth, squid piece, mushroom, fresh meat, fish ball, bean product, vegetables, sesame oil and auxiliary agent, boil 20 ~ 30min.

The rare food materials that occur in summary of the invention:

Mountain crow pearl leaf: be leaf or the branch of myrtle Syzygium grijsii, decoct soup and wash or smash deposited, there is effect of removing toxic substances sore, hidroschesis, cure mainly the symptoms such as scald, night sweat.

Semen Lagenariae sicerariae: the annual draft of climbing up by holding on to is the seed of cucurbitaceous plant lagenaria sicerariae, takes ripening fruits after autumn, cuts open and gets seed, dries, has the functions such as clearing heat and detoxicating, swelling and pain relieving; Main pneumonia, acute appendicitis, toothache.

Common adenostema herb: be again adenostemma laveniaKuntze, feverfew perennial herb, infusing drugs in wine or decoct soup use, have except rheumatism, induce sweat, control rheumatism arthralgia, the functions such as diseases caused by external factors.

Rhizoma atractylodis: be the dry rhizome of Atractylis lancea or Atractylis chinensis, be generally wild, composite family perennial vertical herbage; Have drying damp and strengthening spleenly, effect of wines used as antirheumatic, cures mainly damp retention in middle-jiao, chill, pin swelling and pain in knee, the disease such as impotence is soft unable, night blindness yctalopia.

Golden cypress: for the dry bark of Rutaceae, Phellodendron plant wampee or cork tree, can be used as medicine, nature and flavor bitter cold, has heat-clearing and damp-drying drug, purging intense heat is except steaming, effect of detoxification sore treatment, golden cypress is containing main components such as berberines, obakunone, have antibacterial, convergence, anti-inflammatory etc. effect.

Advantage of the present invention: spicy soup of the present invention, mainly take seafood as main, seafood is generally all famous with delicious food, and expensive, caviar and crab oil is the prime quality in seafood especially, this invents as major ingredient, and seldom add in other spicy soup or in chafing dish and commonly use and expect, the soup juice of making like this can be taken and need not scruple picture and have the highly seasoned auxiliary materials such as anistree and cassia bark and have influence on mouthfeel, and original seafood taste makes staple food material tastier, blueberry jam and catsup are by the proportioning allotment of specific proportions, make staple food material color and luster or taste all unrivaled.

The specific embodiment

A spicy soup for seafood taste, is characterized in that being made up of the raw material of following weight portion: caviar 20 ~ 30g, sea-tangle 16 ~ 20g, crab oil 20 ~ 25g, squid 40 ~ 50g, chilli 30 ~ 35g, sesame 5 ~ 8g, sesame oil 4 ~ 6g, vegetable oil 8 ~ 10g, shelled peanut 20 ~ 25g, lard 20 ~ 30g, Chinese prickly ash 8 ~ 12g, "Hami" melon 20 ~ 28g, blueberry jam 20 ~ 24g, catsup 15 ~ 18g, fish ball 50 ~ 75g, mushroom 10 ~ 12g, garlic 8 ~ 12g, ginger 12 ~ 15g, fresh meat 40 ~ 50g, vegetables 30 ~ 35g, bean product 15 ~ 20g, auxiliary agent 4 ~ 6g, water 600 ~ 750g; Described auxiliary agent is made up of the raw material of following weight portion: mountain crow pearl leaf 3 ~ 5g, Semen Lagenariae sicerariae 5.5 ~ 6.5g, Radix Folium Allii tuberosi 2 ~ 4g, mulberry leaf 4 ~ 5.5g, common adenostema herb 8 ~ 10g, rhizoma atractylodis 2.5 ~ 4g, golden cypress 4 ~ 6g, luffa 2 ~ 3g, smear tea 10 ~ 15g; Preparation method mixes the each raw material except smearing tea, and boiling, filters to obtain extract, and extract concentrates post-drying, and smears tea and mixes and get final product.

A preparation method for the spicy soup of seafood taste, is characterized in that comprising following step:

(1) sea-tangle, garlic and ginger are minced, and chilli, sesame, shelled peanut, Chinese prickly ash mix, prepare frying pan, pour vegetable oil into, burn to emitting blue or green cigarette, the foodstuff of pouring mixing into carries out quick-fried, fries to top layer pasty state;

(2) prepare resistant to elevated temperatures food container, pour clear water into, big fire is boiled, adds lard, caviar, crab oil, (1) described mixing foodstuff frying simultaneously, is heated to 160 ~ 180 ℃, stewing 10 ~ 15min;

(3) mixing blueberry jam and catsup eats as the auxiliary material of staple food material fresh meat or bean product;

(4) squid is cut into small pieces, "Hami" melon is diced, open (2) described pot, add "Hami" melon fourth, squid piece, mushroom, fresh meat, fish ball, bean product, vegetables, sesame oil and auxiliary agent, boil 20 ~ 30min.

Claims (2)

1. a spicy soup for seafood taste, is characterized in that being made up of the raw material of following weight portion: caviar 20 ~ 30, sea-tangle 16 ~ 20, crab oil 20 ~ 25, squid 40 ~ 50, chilli 30 ~ 35, sesame 5 ~ 8, sesame oil 4 ~ 6, vegetable oil 8 ~ 10, shelled peanut 20 ~ 25, lard 20 ~ 30, Chinese prickly ash 8 ~ 12, "Hami" melon 20 ~ 28, blueberry jam 20 ~ 24, catsup 15 ~ 18, fish ball 50 ~ 75, mushroom 10 ~ 12, garlic 8 ~ 12, ginger 12 ~ 15, fresh meat 40 ~ 50, vegetables 30 ~ 35, bean product 15 ~ 20, auxiliary agent 4 ~ 6, water 600 ~ 750; Described auxiliary agent is made up of the raw material of following weight portion: mountain crow pearl leaf 3 ~ 5, Semen Lagenariae sicerariae 5.5 ~ 6.5, Radix Folium Allii tuberosi 2 ~ 4, mulberry leaf 4 ~ 5.5, common adenostema herb 8 ~ 10, rhizoma atractylodis 2.5 ~ 4, golden cypress 4 ~ 6, luffa 2 ~ 3, smear tea 10 ~ 15; Preparation method mixes the each raw material except smearing tea, and boiling, filters to obtain extract, and extract concentrates post-drying, and smears tea and mixes and get final product.

2. a kind of preparation method of spicy soup of seafood taste according to claim 1, is characterized in that comprising following step:

(1) sea-tangle, garlic and ginger are minced, and chilli, sesame, shelled peanut, Chinese prickly ash mix, prepare frying pan, pour vegetable oil into, burn to emitting blue or green cigarette, the foodstuff of pouring mixing into carries out quick-fried, fries to top layer pasty state;

(2) prepare resistant to elevated temperatures food container, pour clear water into, big fire is boiled, adds lard, caviar, crab oil, (1) described mixing foodstuff frying simultaneously, is heated to 160 ~ 180 ℃, stewing 10 ~ 15min;

(3) mixing blueberry jam and catsup eats as the auxiliary material of staple food material fresh meat or bean product;

(4) squid is cut into small pieces, "Hami" melon is diced, open (2) described pot, add "Hami" melon fourth, squid piece, mushroom, fresh meat, fish ball, bean product, vegetables, sesame oil and auxiliary agent, boil 20 ~ 30min.