CN104273499A - Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning - Google Patents
Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning Download PDFInfo
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- CN104273499A CN104273499A CN201410548256.6A CN201410548256A CN104273499A CN 104273499 A CN104273499 A CN 104273499A CN 201410548256 A CN201410548256 A CN 201410548256A CN 104273499 A CN104273499 A CN 104273499A
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- grams
- chafing dish
- bean sauce
- bottom flavorings
- dish bottom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a hotpot seasoning containing fried fishes with bean sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing fried fishes with bean sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 100g of dry red pepper, 30g of dry zanthoxylum, 3g of rhizoma kaempferiae, 4g of cassia barks, 6g of lllicium verum, 2g of fructus amomi, 2g of cloves, 5g of amomum tsaoko, 3g of myrcia, 4g of amomum cardamomum, 25g of chopped shallots, 20g of ginger slices, 10g of garlic cloves, 7g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 5g of ground pepper, 20g of rice wine and 5g of monosodium glutamate. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing fried fishes with bean sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing fried fishes with bean sauce has the characteristics of piquancy and slight tingling, red bright color and luster, tender and fresh fish meat and long aftertaste, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.
Description
Technical field
The present invention relates to chafing dish bottom flavorings field, be specifically related to one and boil in water for a while, then dress with soy, vinegar, etc. pot fish hot pot bed material and a preparation method.
Background technology
What occur in chafing dish restaurant at present has bone thick soup bed material, fish soup bed material, chick soup bed material etc.Bone thick soup chafing dish bottom flavorings giving off a strong fragrance, contribute to calcium deficiency crowd, nutritional labeling is high; Fish soup bed material, fish, function of improving eyesight, fish soup has tonic effect; Chick soup bed material, empty talk, perfume (or spice), not easily gets angry.Also have some specially for the chafing dish bottom flavorings of women, as pigeon soup bed material, nourishing yin effect.In prior art, have the way of a lot of chafing dish bottom flavorings, preparation method is similar.The quality key of chafing dish bottom flavorings taste is to select materials, the proportioning of spices, the grasp of the duration and degree of heating.Such as select cheap butter, the chafing dish bottom flavorings taste fried out just has very big difference, and such taste is not fragrant, has various strange taste, also easily bubbles when rinsing dish.If the proportioning of spices is bad, affect the taste of chafing dish, fragrance is not just.Making the chafing dish bottom flavorings duration and degree of heating grasps bad, and the chafing dish bottom flavorings fragrance produced will be bad, is not easy to come out.In addition, according to the different characteristics of main food materials, design corresponding backing material formula, the eating effect of main food materials will be made obviously to promote.
Summary of the invention
A kind of being suitable for crucian is the object of the present invention is to provide to be the chafing dish bottom flavorings of main food materials, there is the feature of tender delicious, the long times of aftertaste of fragrant peppery micro-fiber crops, color and luster glow, meat, there is flavouring, increase peppery, hyperchromic, increase good effect that is salty, that remove raw meat, separate greasy and taste, help appetite.
Present invention employs such technical scheme: described in boil in water for a while, then dress with soy, vinegar, etc. pot fish hot pot bed material raw material and weight proportion respectively: Pixian bean sauce 150 grams, chilli 100 grams, dried flower green pepper 30 grams, Kaempferia galanga 3 grams, 4 grams, cassia bark, anistree 6 grams, fructus amomi 2 grams, cloves 2 grams, tsaoko 5 grams, spiceleaf 3 grams, Amomum cardamomum 4 grams, onion parts 25 grams, ginger splices 20 grams, garlic clove 10 grams, 7 grams, rock sugar, pig carburetion 250 grams, slaking rape oil 150 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 20 grams, monosodium glutamate 5 grams;
Preparation method:
Step one), chilli 100 grams, dried flower green pepper 30 grams, Kaempferia galanga 3 grams, 4 grams, cassia bark, anistree 6 grams, fructus amomi 2 grams, cloves 2 grams, tsaoko 5 grams, spiceleaf 3 grams, Amomum cardamomum 4 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 250 grams, slaking rape oil 150 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams, onion parts 25 grams, ginger splices 20 grams, garlic clove 10 grams, rock sugar 7 grams of stir-fry to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 20 grams, monosodium glutamate 5 grams, and to stir, finished product.
In the chafing dish bottom flavorings raw material that the present invention selects:
Pixian bean sauce: not only there is flavouring in chafing dish, increase peppery, hyperchromic, increase salty, remove raw meat, separate greasy and taste effect, thick gravy color and luster can also be made red gorgeous, long times of aftertaste.
Chilli: capsicum contains multiple capsaicine and pigment, and the material such as vitamin C, the main component of pungent is made up of capsaicine and dihydrocapsaicin.Chilli taste is pungent hot in nature, warming spleen and stomach for dispelling cold.In chafing dish, have enhancing pungent, increase soup halogen color and luster, constrain peculiar smell, flavouring removes raw meat, the effect of the short food of appetizing.
Dried flower green pepper: Chinese prickly ash contains Chinese prickly ash salted cake fried in sesame oil hydrocarbon, geraniol etc., and the main component of numb taste is Chinese pepper brain.Pepper flavor is pungent, warm in nature, warming spleen and stomach for dispelling cold.In chafing dish except the numb taste of generation, also there is flavouring, press different, remove raw meat, separate greasy, increase the effect of taste.
Kaempferia galamga: main component is borneol.Taste is pungent, warm in nature.In tune, lower gas, aid digestion, effect of promoting qi circulation and relieving pain.There is the effect that pressure is different, separate greasy, flavouring and taste in chafing dish.
Cassia bark: containing volatile oil, the main component in oil is cinnamic acid, acetic acid, Chinese cassia tree fat, mannose etc., and acrid-sweet flavor is hot in nature, have warm kidney, supporing yang, invigorate blood circulation, pain relieving, loose cold effect.There is flavouring in chafing dish, go different, increase fresh, corrosion-resistant effect.
Anistree: main component is anethole, anise alcohol, fenchone etc., and taste is pungent, warm in nature.There is loose cold stomach invigorating, the effect of analgesia of regulating the flow of vital energy, there is flavouring in chafing dish, remove raw meat, separate greasy, short fresh, to help appetite effect.
Fructus amomi: containing volatile oil, its main component is citrene.Taste is pungent, warm in nature, has warm stomach invigorating the spleen, effect of promote qi circulation digestion promoting.There is flavouring in chafing dish, separate greasy, to remove raw meat effect.
Cloves: containing caryophyllus oil, main component is eugenol, caryophyllus oil alkene etc.Taste is pungent, warm in nature.There is effect of warm stomach throe, strength antidiarrheal.There is flavouring in chafing dish, press the effect of different, short local flavor.
Tsaoko: main component is essential oil, geraniol, tsaoko ketone etc., and taste is pungent, warm in nature, has warm stomach, dispelling cold, deodorizes, effect of eliminating dampness.There is raw meat in chafing dish, press different, stomach invigorating, flavouring, corrosion-resistant effect.
Spiceleaf: containing volatile oil, its main component is linalool.Taste is pungent, warm in nature.There is jiao dispelling cold and analgesia, effect of warm stomach invigorating the spleen.There is the effect that pressure is different, remove raw meat, flavouring in chafing dish.
Amomum cardamomum: containing volatile oil, in oil, main component is eugenol, d-Bomeol, gum camphor etc., and taste is pungent, warm in nature.There is warm stomach to disappear, regulate the flow of vital energy and relieve the effect of alcohol, effect of preventing or arresting vomiting analgesia.
Onion parts: containing allicin, phosphoric acid sugar, malic acid and vitamin C etc.Taste is pungent, warm in nature, have dispel cold, sterilization, the effect of invigorating blood circulation, have in chafing dish pressure different, remove raw meat, except having a strong smell, fresh, the appetizing of flavouring, increasing, short food effect.
Ginger splices: the acrid odors of ginger mainly contains the compositions such as gingerol, zingerone, zingerol.Taste is pungent, warm in nature.There is effect of appetizing, cough-relieving, invigorating the spleen.There is raw meat in chafing dish, go to have a strong smell, press different, flavouring, solution are greasy, short fresh effect.Cloves: containing caryophyllus oil, main component is eugenol, caryophyllus oil alkene etc.Taste is pungent, warm in nature.There is effect of warm stomach throe, strength antidiarrheal.There is flavouring in chafing dish, press the effect of different, short local flavor.
Garlic clove: containing allicin, nitrogenize material, volatilization wet goods.Taste is pungent, warm in nature, has effect of sterilization, promoting the circulation of qi, warm stomach, eliminating cold to stop pain.There is sterilization in chafing dish, remove raw meat, separate greasy, flavouring, short food effect.
Rock sugar: main component is sucrose.Taste is sweet, cold in nature, have removing toxic substances, ease constipation and in, help the effects such as spleen.Have in chafing dish and suppress the bitterness sense of some raw material, slow down the stimulation of pungent, remove raw meat, press different, increase fresh, hyperchromic and taste, make the effect of the thick Hui Tian of soup halogenohydrin.
Pig carburetion: containing palmitic acid, oleic acid etc.In chafing dish, not only have special repression to the smell of pig, ox internal organ, fish raw material, keep soup halogen temperature, dense thick chafing dish thick gravy, also has moist raw material, makes to rinse that material is hyperchromic, effect that flavouring, increasing are fresh.
Slaking rape oil: containing the material such as erucic acid, oleic acid.In chafing dish, have fragrant odour, do not get angry, fat is low, moistens raw material, dense thick soup halogen, keeps temperature, makes to rinse boiling hot raw material and reach raw meat, press different, hyperchromic, flavouring, flavouring effect.
The trophism of the various raw materials in chafing dish soup halogen selected is above different, has healthcare, the effect of eating is urged in eliminating cold to remove dampness, appetizing.There is the feature of tender delicious, the long times of aftertaste of fragrant peppery micro-fiber crops, color and luster glow, meat, there is flavouring, increase peppery, hyperchromic, increase good effect that is salty, that remove raw meat, separate greasy and taste, help appetite.
Detailed description of the invention
Describedly boil in water for a while, then dress with soy, vinegar, etc. pot fish hot pot bed material raw material and weight proportion respectively: Pixian bean sauce 150 grams, chilli 100 grams, dried flower green pepper 30 grams, Kaempferia galanga 3 grams, 4 grams, cassia bark, anistree 6 grams, fructus amomi 2 grams, cloves 2 grams, tsaoko 5 grams, spiceleaf 3 grams, Amomum cardamomum 4 grams, onion parts 25 grams, ginger splices 20 grams, garlic clove 10 grams, 7 grams, rock sugar, pig carburetion 250 grams, slaking rape oil 150 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 20 grams, monosodium glutamate 5 grams;
Preparation method:
Step one), chilli 100 grams, dried flower green pepper 30 grams, Kaempferia galanga 3 grams, 4 grams, cassia bark, anistree 6 grams, fructus amomi 2 grams, cloves 2 grams, tsaoko 5 grams, spiceleaf 3 grams, Amomum cardamomum 4 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 250 grams, slaking rape oil 150 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams, onion parts 25 grams, ginger splices 20 grams, garlic clove 10 grams, rock sugar 7 grams of stir-fry to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 20 grams, monosodium glutamate 5 grams, and to stir, finished product.
Claims (2)
1. boil in water for a while, then dress with soy, vinegar, etc. a pot fish hot pot bed material for one kind, it is characterized in that, raw material and weight proportion respectively: Pixian bean sauce 150 grams, chilli 100 grams, dried flower green pepper 30 grams, Kaempferia galanga 3 grams, 4 grams, cassia bark, anistree 6 grams, fructus amomi 2 grams, cloves 2 grams, tsaoko 5 grams, spiceleaf 3 grams, Amomum cardamomum 4 grams, onion parts 25 grams, ginger splices 20 grams, garlic clove 10 grams, 7 grams, rock sugar, pig carburetion 250 grams, slaking rape oil 150 grams;
Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 20 grams, monosodium glutamate 5 grams.
2. boil in water for a while, then dress with soy, vinegar, etc. a pot fish hot pot bed material according to according to claim 1, it is characterized in that: the preparation method of described chafing dish bottom flavorings:
Step one), chilli 100 grams, dried flower green pepper 30 grams, Kaempferia galanga 3 grams, 4 grams, cassia bark, anistree 6 grams, fructus amomi 2 grams, cloves 2 grams, tsaoko 5 grams, spiceleaf 3 grams, Amomum cardamomum 4 grams make powder respectively, obtains chafing dish bottom flavorings powder;
Step 2), in iron pan, add pig carburetion 250 grams, slaking rape oil 150 grams, heating; Drop into the chafing dish bottom flavorings powder obtained; Temperature is kept to be about 70 DEG C; Add Pixian bean sauce 150 grams, onion parts 25 grams, ginger splices 20 grams, garlic clove 10 grams, rock sugar 7 grams of stir-fry to micro-Huang; Chafing dish bottom flavorings can be obtained;
Step 3), in step 2) institute obtains in chafing dish bottom flavorings and adds Seasoning Ingredients: salt 5 grams, pepper powder 5 grams, rice wine juice 20 grams, monosodium glutamate 5 grams, and to stir, finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410548256.6A CN104273499A (en) | 2014-10-01 | 2014-10-01 | Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410548256.6A CN104273499A (en) | 2014-10-01 | 2014-10-01 | Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning |
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| Publication Number | Publication Date |
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| CN104273499A true CN104273499A (en) | 2015-01-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410548256.6A Pending CN104273499A (en) | 2014-10-01 | 2014-10-01 | Hotpot seasoning containing fried fishes with bean sauce and preparation method of hotpot seasoning |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262594A (en) * | 2016-08-16 | 2017-01-04 | 段桠安 | A kind of compound flavouring agent and preparation method thereof |
| CN113180222A (en) * | 2021-04-20 | 2021-07-30 | 李光辉 | Cold pot fish bottom material and preparation method thereof |
-
2014
- 2014-10-01 CN CN201410548256.6A patent/CN104273499A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262594A (en) * | 2016-08-16 | 2017-01-04 | 段桠安 | A kind of compound flavouring agent and preparation method thereof |
| CN113180222A (en) * | 2021-04-20 | 2021-07-30 | 李光辉 | Cold pot fish bottom material and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150114 |
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| WD01 | Invention patent application deemed withdrawn after publication |