CN105995895A - Canned chafing dish bottom material - Google Patents
Canned chafing dish bottom material Download PDFInfo
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- CN105995895A CN105995895A CN201610376132.3A CN201610376132A CN105995895A CN 105995895 A CN105995895 A CN 105995895A CN 201610376132 A CN201610376132 A CN 201610376132A CN 105995895 A CN105995895 A CN 105995895A
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- parts
- chafing dish
- semen sojae
- sojae preparatum
- bottom material
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Abstract
The invention relates to a condiment, belongs to the technical field of production of condiments, and relates to a canned chafing dish bottom material. The canned chafing dish bottom material is characterized by being prepared from the following raw materials in parts by weight: 100-300 parts of butter, 10-20 parts of salad oil, 50-150 parts of bean segments, 10-15 parts of Baijiu, 5-10 parts of rice wine, 50-75 parts of dried hot peppers, 10-20 parts of fresh ginger, 2-5 parts of garlic, 2-5 parts of Chinese prickly ash, 5-8 parts of fermented soya beans, 20-25 parts of crystal sugar, 5-10 parts of scallions and 5-10 parts of cardamine bean sprouts.
Description
Technical field
The present invention relates to a kind of flavoring agent, specifically, relate to a kind of bottom material of chafing dish canned food, belong to production of condiments technology
Field.
Background technology
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 chaffy dish
Bed material giving off a strong fragrance, contributes to calcium deficiency crowd, and 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), is difficult to get angry.Some are also had to be specifically designed for the bottom material of chafing dish of women, such as pigeon soup bed material, nourishing yin effect.
State Intellectual Property Office discloses Publication No. CN1076340, entitled " health care condiments with chili in 1993.9.22
Bottom material of chafing dish " invention, this abstract of invention is: " traditional bottom flavorings of spicy chaffy dish is to cook mountain city, name special vegetable meat and fish dishes Chongqing chaffy dish
Flavouring agent.It has the fresh flavour of spicy perfume (or spice) and removes the health-care effect of wind cold relieving, but the hot pepper in bottom flavorings of spicy chaffy dish,
Pericarpium Zanthoxylies etc. have the scorching property of medicine in Chinese medicine, thus people are susceptible to oral cavity and throat after eating spicy hot chafing dish dish and are dried,
Have sore throat, the untoward reaction such as gastrointestinal upset, it is unfavorable for that people are healthy, the present invention adds in tradition bottom flavorings of spicy chaffy dish
Have nourishing yin effect and have produce cool induce sweat effect medicine-food two-purpose natural plant food be configured to health care condiments with chili for chafing dish base soup, solve
There is the problem of untoward reaction in traditional bottom flavorings of spicy chaffy dish of having determined after making spicy hot chafing dish dish food, beneficially people's health is good for
Health.”
Above-mentioned flavoring agent of the prior art may be used for chaffy dish, but its most entirely appropriate bed material as chaffy dish, it is impossible to and
All types of chaffy dishes combine and reach perfect local flavor.
Summary of the invention
In order to solve defect of the prior art so that prior art formula is more reasonable, and more perfect, local flavor is more coordinated,
The invention provides a kind of bottom material of chafing dish canned food.
A kind of bottom material of chafing dish canned food, it is characterised in that: include the raw material according to following parts by weight meter:
Adeps Bovis seu Bubali 100-300 part
Salad oil 10-20 part
Semen Sojae Preparatum 50-150 part
Chinese liquor 10-15 part
Rice wine 5-10 part
Chilli 50-75 part
Rhizoma Zingiberis Recens 10-20 part
Bulbus Allii 2-5 part
Pericarpium Zanthoxyli 2-5 part
Semen Sojae Preparatum 5-8 part
Crystal sugar 20-25 part
Herba Alii fistulosi 5-10 part
Crack rice bud vegetable 5-10 part.
Described a kind of bottom material of chafing dish canned food, it is characterised in that: include the raw material according to following parts by weight meter:
100 parts of Adeps Bovis seu Bubali
Salad oil 10 parts
Semen Sojae Preparatum 50 parts
Chinese liquor 10 parts
5 parts of rice wine
Chilli 50 parts
10 parts of Rhizoma Zingiberis Recens
2 parts of Bulbus Allii
2 parts of Pericarpium Zanthoxyli
5 parts of Semen Sojae Preparatum
25 parts of crystal sugar
5 parts of Herba Alii fistulosi
Crack rice bud vegetable 5 parts.
Described a kind of bottom material of chafing dish canned food, it is characterised in that: include the raw material according to following parts by weight meter:
300 parts of Adeps Bovis seu Bubali
Salad oil 20 parts
Semen Sojae Preparatum 150 parts
Chinese liquor 15 parts
10 parts of rice wine
Chilli 75 parts
20 parts of Rhizoma Zingiberis Recens
5 parts of Bulbus Allii
5 parts of Pericarpium Zanthoxyli
8 parts of Semen Sojae Preparatum
20 parts of crystal sugar
10 parts of Herba Alii fistulosi
Crack rice bud vegetable 10 parts.
Detailed description of the invention:
Embodiment 1:
A kind of bottom material of chafing dish canned food, it is characterised in that: include the raw material according to following parts by weight meter:
Adeps Bovis seu Bubali 100-300 part
Salad oil 10-20 part
Semen Sojae Preparatum 50-150 part
Chinese liquor 10-15 part
Rice wine 5-10 part
Chilli 50-75 part
Rhizoma Zingiberis Recens 10-20 part
Bulbus Allii 2-5 part
Pericarpium Zanthoxyli 2-5 part
Semen Sojae Preparatum 5-8 part
Crystal sugar 20-25 part
Herba Alii fistulosi 5-10 part
Crack rice bud vegetable 5-10 part.
Embodiment 2:
A kind of bottom material of chafing dish canned food, it is characterised in that: include the raw material according to following parts by weight meter:
100 parts of Adeps Bovis seu Bubali
Salad oil 10 parts
Semen Sojae Preparatum 50 parts
Chinese liquor 10 parts
5 parts of rice wine
Chilli 50 parts
10 parts of Rhizoma Zingiberis Recens
2 parts of Bulbus Allii
2 parts of Pericarpium Zanthoxyli
5 parts of Semen Sojae Preparatum
25 parts of crystal sugar
5 parts of Herba Alii fistulosi
Crack rice bud vegetable 5 parts.
Embodiment 3:
A kind of bottom material of chafing dish canned food, it is characterised in that: include the raw material according to following parts by weight meter:
300 parts of Adeps Bovis seu Bubali
Salad oil 20 parts
Semen Sojae Preparatum 150 parts
Chinese liquor 15 parts
10 parts of rice wine
Chilli 75 parts
20 parts of Rhizoma Zingiberis Recens
5 parts of Bulbus Allii
5 parts of Pericarpium Zanthoxyli
8 parts of Semen Sojae Preparatum
20 parts of crystal sugar
10 parts of Herba Alii fistulosi.
Claims (3)
1. a bottom material of chafing dish canned food, it is characterised in that: include the raw material according to following parts by weight meter:
Adeps Bovis seu Bubali 100-300 part
Salad oil 10-20 part
Semen Sojae Preparatum 50-150 part
Chinese liquor 10-15 part
Rice wine 5-10 part
Chilli 50-75 part
Rhizoma Zingiberis Recens 10-20 part
Bulbus Allii 2-5 part
Pericarpium Zanthoxyli 2-5 part
Semen Sojae Preparatum 5-8 part
Crystal sugar 20-25 part
Herba Alii fistulosi 5-10 part
Crack rice bud vegetable 5-10 part.
A kind of bottom material of chafing dish canned food, it is characterised in that: include according to following parts by weight meter is former
Material:
100 parts of Adeps Bovis seu Bubali
Salad oil 10 parts
Semen Sojae Preparatum 50 parts
Chinese liquor 10 parts
5 parts of rice wine
Chilli 50 parts
10 parts of Rhizoma Zingiberis Recens
2 parts of Bulbus Allii
2 parts of Pericarpium Zanthoxyli
5 parts of Semen Sojae Preparatum
25 parts of crystal sugar
5 parts of Herba Alii fistulosi
Crack rice bud vegetable 5 parts.
The most described a kind of bottom material of chafing dish canned food, it is characterised in that: include according to following parts by weight meter
Raw material:
300 parts of Adeps Bovis seu Bubali
Salad oil 20 parts
Semen Sojae Preparatum 150 parts
Chinese liquor 15 parts
10 parts of rice wine
Chilli 75 parts
20 parts of Rhizoma Zingiberis Recens
5 parts of Bulbus Allii
5 parts of Pericarpium Zanthoxyli
8 parts of Semen Sojae Preparatum
20 parts of crystal sugar
10 parts of Herba Alii fistulosi
Crack rice bud vegetable 10 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376132.3A CN105995895A (en) | 2016-05-31 | 2016-05-31 | Canned chafing dish bottom material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610376132.3A CN105995895A (en) | 2016-05-31 | 2016-05-31 | Canned chafing dish bottom material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995895A true CN105995895A (en) | 2016-10-12 |
Family
ID=57093109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610376132.3A Pending CN105995895A (en) | 2016-05-31 | 2016-05-31 | Canned chafing dish bottom material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995895A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209117A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Chafing dish bottom flavorings and preparation method |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN105558997A (en) * | 2015-12-14 | 2016-05-11 | 青岛金超越机械有限公司 | Bone soup hotpot seasoning |
-
2016
- 2016-05-31 CN CN201610376132.3A patent/CN105995895A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101209117A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Chafing dish bottom flavorings and preparation method |
| CN102028178A (en) * | 2010-12-30 | 2011-04-27 | 成都味在龙腾投资有限责任公司 | Hot pot seasoning and preparation method thereof |
| CN105558997A (en) * | 2015-12-14 | 2016-05-11 | 青岛金超越机械有限公司 | Bone soup hotpot seasoning |
Non-Patent Citations (2)
| Title |
|---|
| 于新 等: "《米酒米醋加工技术》", 30 June 2014, 中国纺织出版社 * |
| 百科又调皮了: "《百度百科》", 2 April 2014, HTTP://BAIKE.BAIDU.COM/HISTANDY/%E7%81%AB%E9%94%85%E5%BA%95%E6%96%99%E9%85%8D%E6%96%B9/58486502 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |