CN104397649A - Spicy chafing dish condiment sauce and preparation method thereof - Google Patents
Spicy chafing dish condiment sauce and preparation method thereof Download PDFInfo
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- CN104397649A CN104397649A CN201410676193.2A CN201410676193A CN104397649A CN 104397649 A CN104397649 A CN 104397649A CN 201410676193 A CN201410676193 A CN 201410676193A CN 104397649 A CN104397649 A CN 104397649A
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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
- A23L27/88—Taste or flavour enhancing agents
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a spicy chafing dish condiment sauce and a preparation method thereof. The condiment sauce comprises the following raw materials in parts by weight: 5-10 parts of chicken meat, 10-20 parts of fragrant mushroom sauce, 10-20 parts of peanut butter, 3-5 parts of chicken essence, 10-20 parts of mature vinegar, 8-10 parts of light soy sauce, 3-5 parts of chili, 2-4 parts of Chinese prickly ash, 2-4 parts of peppers, 10-15 parts of chopped peanuts, 3-5 parts of sesame seeds, 5-8 parts of salt, 8-10 parts of crystal sugar, and 20-30 parts of salad oil. The condiment sauce is spicy and acid, is fragrant and sweet in aftertaste, can prevent a user from suffering from excessive internal heat, and is not greasy.
Description
Technical field
The present invention relates to chafing dish material and preparation method thereof field, in particular to fragrant peppery hotpot condiment sauce of one and preparation method thereof.
Background technology
Chafing dish is favourite a kind of diet in people's winter, also long history is had in China, present commercially available hotpot condiment sauce taste is single, generally containing food additives and anticorrisive agent, also very unreasonable in selection collocation, taste is thick and heavy, not only salty but also greasy, for above-mentioned drawback, the present invention develops a kind of fragrant peppery hotpot condiment sauce.
Summary of the invention
The present invention proposes a kind of fragrant peppery hotpot condiment sauce and preparation method thereof, and fragrant peppery acid is felt well, and not easily gets angry.
For achieving the above object, the invention provides following technical scheme:
A kind of fragrant peppery hotpot condiment sauce, calculate according to parts by weight, comprise following raw material: chicken 5-10 part, mushroom sauce 10-20 part, peanut butter 10-20 part, chickens' extract 3-5 part, mature vinegar 10-20 part, light soy sauce 8-10 part, capsicum 3-5 part, Chinese prickly ash 2-4 part, numb green pepper 2-4 part, the broken 10-15 part of peanut, sesame 3-5 part, salt 5-8 part, rock sugar 8-10 part, salad oil 20-30 part.
Further, calculate according to parts by weight, comprise following raw material: 5 parts, chicken, mushroom sauce 10 parts, peanut butter 10 parts, chickens' extract 3 parts, 10 parts, mature vinegar, light soy sauce 8 parts, 3 parts, capsicum, 2 parts, Chinese prickly ash, numb green pepper 2 parts, broken 10 parts of peanut, sesame 3 parts, salt 5 parts, 8 parts, rock sugar, salad oil 20 parts.
Further, calculate according to parts by weight, comprise following raw material: 8 parts, chicken, mushroom sauce 15 parts, peanut butter 15 parts, chickens' extract 4 parts, 15 parts, mature vinegar, light soy sauce 9 parts, 4 parts, capsicum, 3 parts, Chinese prickly ash, numb green pepper 3 parts, broken 13 parts of peanut, sesame 4 parts, salt 7 parts, 9 parts, rock sugar, salad oil 25 parts.
Further, calculate according to parts by weight, comprise following raw material: 10 parts, chicken, mushroom sauce 20 parts, peanut butter 20 parts, chickens' extract 5 parts, 20 parts, mature vinegar, light soy sauce 10 parts, 5 parts, capsicum, 4 parts, Chinese prickly ash, numb green pepper 4 parts, broken 15 parts of peanut, sesame 5 parts, salt 8 parts, 10 parts, rock sugar, salad oil 30 parts.
Separately, the present invention also provides the preparation method of the peppery hotpot condiment sauce of a kind of perfume (or spice) described above, and this preparation method comprises the steps:
(1) get half salad oil and put into pot, after oil temperature reaches 200 DEG C, add capsicum, Chinese prickly ash, numb green pepper, rock sugar frying 2-4 minute, cooling, filter;
(2) by chicken simple stage property, peanut grinds, and pot put into by second half salad oil, after oil temperature reaches 200 DEG C, add that chicken end, mushroom sauce, peanut butter, peanut are broken, sesame, salt frying 2-4 minute, then the filtrate of step (1) is poured into, stir, cooling;
(3) chickens' extract, mature vinegar, light soy sauce joined in the mixed material that step (2) obtains, stir, pack, obtains the fragrant peppery hotpot condiment sauce of described one.
Beneficial effect of the present invention is as follows:
1, fragrant peppery acid is felt well, Hui Tian.
2, not easily get angry, non-greasy.
Detailed description of the invention
Below in conjunction with embodiments of the invention, be clearly and completely described the technical scheme in embodiments of the invention, obviously, described embodiment is only a part of embodiment of the present invention, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that one of ordinary skilled in the art obtains under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
Embodiment one:
Choose chicken 5-10 part, mushroom sauce 10-20 part, peanut butter 10-20 part, chickens' extract 3-5 part, mature vinegar 10-20 part, light soy sauce 8-10 part, capsicum 3-5 part, Chinese prickly ash 2-4 part, numb green pepper 2-4 part, the broken 10-15 part of peanut, sesame 3-5 part, salt 5-8 part, rock sugar 8-10 part, salad oil 20-30 part.Prepare as follows:
(1) get half salad oil and put into pot, after oil temperature reaches 200 DEG C, add capsicum, Chinese prickly ash, numb green pepper, rock sugar frying 2-4 minute, cooling, filter;
(2) by chicken simple stage property, peanut grinds, and pot put into by second half salad oil, after oil temperature reaches 200 DEG C, add that chicken end, mushroom sauce, peanut butter, peanut are broken, sesame, salt frying 2-4 minute, then the filtrate of step (1) is poured into, stir, cooling;
(3) chickens' extract, mature vinegar, light soy sauce joined in the mixed material that step (2) obtains, stir, pack, obtains the fragrant peppery hotpot condiment sauce of described one.
Embodiment two:
Choose 5 parts, chicken, mushroom sauce 10 parts, peanut butter 10 parts, chickens' extract 3 parts, 10 parts, mature vinegar, light soy sauce 8 parts, 3 parts, capsicum, 2 parts, Chinese prickly ash, numb green pepper 2 parts, broken 10 parts of peanut, sesame 3 parts, salt 5 parts, 8 parts, rock sugar, salad oil 20 parts.Prepare as follows:
(1) get half salad oil and put into pot, after oil temperature reaches 200 DEG C, add capsicum, Chinese prickly ash, numb green pepper, rock sugar frying 2 minutes, cooling, filter;
(2) by chicken simple stage property, peanut grinds, and pot put into by second half salad oil, after oil temperature reaches 200 DEG C, add that chicken end, mushroom sauce, peanut butter, peanut are broken, sesame, salt frying 2 minutes, then the filtrate of step (1) is poured into, stir, cooling;
(3) chickens' extract, mature vinegar, light soy sauce joined in the mixed material that step (2) obtains, stir, pack, obtains the fragrant peppery hotpot condiment sauce of described one.
Embodiment three:
Choose 8 parts, chicken, mushroom sauce 15 parts, peanut butter 15 parts, chickens' extract 4 parts, 15 parts, mature vinegar, light soy sauce 9 parts, 4 parts, capsicum, 3 parts, Chinese prickly ash, numb green pepper 3 parts, broken 13 parts of peanut, sesame 4 parts, salt 7 parts, 9 parts, rock sugar, salad oil 25 parts.Prepare as follows:
(1) get half salad oil and put into pot, after oil temperature reaches 200 DEG C, add capsicum, Chinese prickly ash, numb green pepper, rock sugar frying 3 minutes, cooling, filter;
(2) by chicken simple stage property, peanut grinds, and pot put into by second half salad oil, after oil temperature reaches 200 DEG C, add that chicken end, mushroom sauce, peanut butter, peanut are broken, sesame, salt frying 3 minutes, then the filtrate of step (1) is poured into, stir, cooling;
(3) chickens' extract, mature vinegar, light soy sauce joined in the mixed material that step (2) obtains, stir, pack, obtains the fragrant peppery hotpot condiment sauce of described one.
Embodiment four:
Choose 10 parts, chicken, mushroom sauce 20 parts, peanut butter 20 parts, chickens' extract 5 parts, 20 parts, mature vinegar, light soy sauce 10 parts, 5 parts, capsicum, 4 parts, Chinese prickly ash, numb green pepper 4 parts, broken 15 parts of peanut, sesame 5 parts, salt 8 parts, 10 parts, rock sugar, salad oil 30 parts.Prepare as follows:
(1) get half salad oil and put into pot, after oil temperature reaches 200 DEG C, add capsicum, Chinese prickly ash, numb green pepper, rock sugar frying 4 minutes, cooling, filter;
(2) by chicken simple stage property, peanut grinds, and pot put into by second half salad oil, after oil temperature reaches 200 DEG C, add that chicken end, mushroom sauce, peanut butter, peanut are broken, sesame, salt frying 4 minutes, then the filtrate of step (1) is poured into, stir, cooling;
(3) chickens' extract, mature vinegar, light soy sauce joined in the mixed material that step (2) obtains, stir, pack, obtains the fragrant peppery hotpot condiment sauce of described one.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. the peppery hotpot condiment sauce of perfume (or spice), it is characterized in that, calculate according to parts by weight, comprise following raw material: chicken 5-10 part, mushroom sauce 10-20 part, peanut butter 10-20 part, chickens' extract 3-5 part, mature vinegar 10-20 part, light soy sauce 8-10 part, capsicum 3-5 part, Chinese prickly ash 2-4 part, numb green pepper 2-4 part, the broken 10-15 part of peanut, sesame 3-5 part, salt 5-8 part, rock sugar 8-10 part, salad oil 20-30 part.
2. the fragrant peppery hotpot condiment sauce of one according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: 5 parts, chicken, mushroom sauce 10 parts, peanut butter 10 parts, chickens' extract 3 parts, 10 parts, mature vinegar, light soy sauce 8 parts, 3 parts, capsicum, 2 parts, Chinese prickly ash, numb green pepper 2 parts, broken 10 parts of peanut, sesame 3 parts, salt 5 parts, 8 parts, rock sugar, salad oil 20 parts.
3. the fragrant peppery hotpot condiment sauce of one according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: 8 parts, chicken, mushroom sauce 15 parts, peanut butter 15 parts, chickens' extract 4 parts, 15 parts, mature vinegar, light soy sauce 9 parts, 4 parts, capsicum, 3 parts, Chinese prickly ash, numb green pepper 3 parts, broken 13 parts of peanut, sesame 4 parts, salt 7 parts, 9 parts, rock sugar, salad oil 25 parts.
4. the fragrant peppery hotpot condiment sauce of one according to claim 1, it is characterized in that, calculate according to parts by weight, comprise following raw material: 10 parts, chicken, mushroom sauce 20 parts, peanut butter 20 parts, chickens' extract 5 parts, 20 parts, mature vinegar, light soy sauce 10 parts, 5 parts, capsicum, 4 parts, Chinese prickly ash, numb green pepper 4 parts, broken 15 parts of peanut, sesame 5 parts, salt 8 parts, 10 parts, rock sugar, salad oil 30 parts.
5. a preparation method for fragrant peppery hotpot condiment sauce as described in as arbitrary in claim 1-4, it is characterized in that, described preparation method comprises the steps:
(1) get half salad oil and put into pot, after oil temperature reaches 200 DEG C, add capsicum, Chinese prickly ash, numb green pepper, rock sugar frying 2-4 minute, cooling, filter;
(2) by chicken simple stage property, peanut grinds, and pot put into by second half salad oil, after oil temperature reaches 200 DEG C, add that chicken end, mushroom sauce, peanut butter, peanut are broken, sesame, salt frying 2-4 minute, then the filtrate of step (1) is poured into, stir, cooling;
(3) chickens' extract, mature vinegar, light soy sauce joined in the mixed material that step (2) obtains, stir, pack, obtains the fragrant peppery hotpot condiment sauce of described one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410676193.2A CN104397649A (en) | 2014-11-22 | 2014-11-22 | Spicy chafing dish condiment sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410676193.2A CN104397649A (en) | 2014-11-22 | 2014-11-22 | Spicy chafing dish condiment sauce and preparation method thereof |
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| CN104397649A true CN104397649A (en) | 2015-03-11 |
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| CN201410676193.2A Pending CN104397649A (en) | 2014-11-22 | 2014-11-22 | Spicy chafing dish condiment sauce and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594455A (en) * | 2017-09-22 | 2018-01-19 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of convenient chafing dish pungent sauce dish dip |
| CN115777899A (en) * | 2022-12-07 | 2023-03-14 | 于江春 | Chafing dish condiment sauce and preparation method thereof |
-
2014
- 2014-11-22 CN CN201410676193.2A patent/CN104397649A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594455A (en) * | 2017-09-22 | 2018-01-19 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of convenient chafing dish pungent sauce dish dip |
| CN115777899A (en) * | 2022-12-07 | 2023-03-14 | 于江春 | Chafing dish condiment sauce and preparation method thereof |
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Application publication date: 20150311 |