CN107535988A - A kind of chafing dish bottom flavorings and its preparation technology with healthcare function - Google Patents
A kind of chafing dish bottom flavorings and its preparation technology with healthcare function Download PDFInfo
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- CN107535988A CN107535988A CN201710794308.1A CN201710794308A CN107535988A CN 107535988 A CN107535988 A CN 107535988A CN 201710794308 A CN201710794308 A CN 201710794308A CN 107535988 A CN107535988 A CN 107535988A
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Abstract
The present invention discloses a kind of chafing dish bottom flavorings with healthcare function, and it includes following raw material and is prepared：Butter, bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash is anistree, and kaempferia galamga, Bi is dialled, the root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder, pericarpium zanthoxyli bungeani powder, salt, monosodium glutamate, fermented soya bean mud, rock sugar, ginger, garlic, fermented glutinour rice, plant protein hydrolysate liquid, ethylmaltol, Zanthoxylum essential oil；Additionally provide the preparation technology of the chafing dish bottom flavorings.Chafing dish bottom flavorings prepared by the present invention add the new refining technique of pure butter on the basis of traditional handicraft has been selected, and add a variety of spices and a variety of aniseed add greengrocery raw material carry material butter after frying form, chafing dish bottom flavorings is eliminated the fishy smell of butter and gentle sense while maintaining traditional chafing dish taste again, be adapted to general population.
Description
Technical field：
The invention belongs to food processing technology field, more particularly to a kind of chafing dish bottom flavorings and its preparation with healthcare function
Technique.
Background technology：
Chafing dish instant, it is a kind of catering mode welcome by numerous consumers, especially in the existing long history of China
It is heated while eating, holding arms is discussed together, temperature in the winter of cold, men and women, old and young, relatives and friends round reeky chafing dish
Feelings are rippled, and are brimmed with ardent harmonious atmosphere, have been adapted to this traditional Chinese culture of happy reunion.It is well known that the quality of chafing dish
The quality and taste of chafing dish bottom flavorings are depended primarily on taste, China is vast in territory, the taste that the people of various regions like there is also
Difference, therefore, commercially there are the chafing dish bottom flavorings of different taste.With the continuous improvement of people's quality of life, to chafing dish
The requirement of bed material also more and more higher, while taste is pursued, also more focus on the requirement to health.
Also there are many chafing dish bottom flavorings for adding Chinese herbal medicine in the prior art, people is sampled while edible chafing dish
Cuisines obtain some nutriments for being usually difficult in food obtain again, so, using the Chinese herbal medicine of integration of drinking and medicinal herbs as raw material
The chafing dish bottom flavorings market demand it is very huge.
The content of the invention：
The purpose of the present invention aims to provide a kind of chafing dish bottom flavorings and its preparation technology with healthcare function, the chafing dish of preparation
While bed material had not only maintained traditional chafing dish taste but also the fishy smell of butter and gentle sense are eliminated, is adapted to general population.
In order to solve the above technical problems, the present invention takes following technical scheme：
A kind of chafing dish bottom flavorings with healthcare function, by weight, including following raw material is prepared：Butter 30-60
Part, bean paste 3-5 parts, India's green pepper 1-2 parts, dried orange peel 0.1-0.5 parts, folium eucalypti 0.1-0.5 parts, cassia bark 0.05-0.2 parts, cloves
0.1-0.5 parts, white pepper 0.01-0.05 parts, Chinese prickly ash 0.5-2 parts, anistree 0.5-2 parts, kaempferia galamga 0.5-2 parts, Bi dial 0.05-1 parts,
Root of Dahurain angelica 0.1-0.5 parts, Radix Angelicae Sinensis 0.1-0.5 parts, White Chloe 0.5-2 parts, radix glycyrrhizae 0.5-2 parts, nutmeg 0.5-1.5 parts, tsaoko 0.1-0.5
Part, Chinese yam 0.5-1.5 parts, fennel seeds 1-2 parts, spiceleaf 0.01-0.05 parts, Momordica grosvenori 0.5-2 parts, fructus amomi 0.5-1.5 parts, fragrant sand
0.5-2 parts, chilli powder 1-2 parts, pericarpium zanthoxyli bungeani powder 0.5-1.5 parts, salt 1-5 parts, monosodium glutamate 0.1-1 parts, fermented soya bean mud 1-5 parts, rock sugar
0.5-1 parts, ginger 0.1-0.5 parts, garlic 0.1-0.5 parts, fermented glutinour rice 0.1-0.5 parts, plant protein hydrolysate liquid 1-5 parts, ethyl wheat
Bud phenol 0.1-0.5 parts, Zanthoxylum essential oil 1-5 parts.
Preferably, a kind of chafing dish bottom flavorings with healthcare function, by weight, including following raw material is prepared：Ox
50 parts of oil, 3 parts of bean paste, 1.5 parts of India green pepper, 0.1 part of dried orange peel, 0.2 part of folium eucalypti, 0.1 part of cassia bark, 0.1 part of cloves, white pepper
0.05 part, 1 part of Chinese prickly ash, anistree 0.8 part, 0.5 part of kaempferia galamga, Bi dials 0.07 part, 0.1 part of the root of Dahurain angelica, 0.4 part of Radix Angelicae Sinensis, and 1 part of White Chloe is sweet
0.5 part of grass, 0.8 part of nutmeg, 0.4 part of tsaoko, 0.9 part of Chinese yam, 1.2 parts of fennel seeds, 0.04 part of spiceleaf, 1 part of Momordica grosvenori, fructus amomi
0.6 part, 0.9 part of fragrant sand, 1 part of chilli powder, 0.77 part of pericarpium zanthoxyli bungeani powder, 3 parts of salt, 0.5 part of monosodium glutamate, 3 parts of fermented soya bean mud, 0.8 part of rock sugar,
0.14 part of ginger, 0.14 part of garlic, 0.2 part of fermented glutinour rice, 3 parts of plant protein hydrolysate liquid, 0.14 part of ethylmaltol, Zanthoxylum essential oil 3.5
Part.
The preparation technology of the above-mentioned chafing dish bottom flavorings with healthcare function, comprises the following steps：
1) each raw material is weighed by weight, and is pre-processed respectively：
The good pure butter of choicest quality, it is standby；
By raw material bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga, Bi dial,
The root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder, pericarpium zanthoxyli bungeani
Powder, fermented soya bean mud, rock sugar are respectively crushed into powdered；Wherein：India green pepper is crushed to India's green pepper powder of 20 mesh；
Ginger is cut into ginger rice, garlic is cut into garlic powder, and caraway, celery, green pepper, carrot are cut into dish fourth shape；
2) pure butter are first heated to 180-200 DEG C and constant temperature 20min, then add Chinese prickly ash, anise, spiceleaf, cassia bark, perfume (or spice)
Dish, celery, green pepper, carrot, garlic, ginger carry out carrying material after being stirred, the frying 1-2min at 110-120 DEG C, with thorough
Remove the fishy smell of butter；
3) be subsequently added into bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga,
Bi dial, the root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder,
Pericarpium zanthoxyli bungeani powder, fermented soya bean mud, garlic powder, ginger rice continue frying 15-20min at 90-100 DEG C, then add salt, taste
Essence, rock sugar stir；
4) finally fermented glutinour rice, plant protein hydrolysate liquid, ethylmaltol and Zanthoxylum essential oil is added at 80-90 DEG C to stir i.e.
.
Further, the flank of the above-mentioned preferred ox of pure butter is oily, the method endured slowly using naked light in extractive process, makes butter
Sufficiently melt, decomposite and.
Further, in the extractive process of above-mentioned pure butter in parts by mass, the component of each raw material is：Ox flank oil 500-
800 parts, Chinese prickly ash 15-40 parts, anistree 5-15 parts, spiceleaf 1-5 part parts, cassia bark 10-25 parts, caraway 100-250 parts, celery 200-
400 parts, green pepper 50-150 parts, carrot 200-400 parts, garlic 80-150 parts, ginger 50-100 parts.
Preferably, in the extractive process of above-mentioned pure butter in parts by mass, the component of each raw material is：500 parts of ox flank oil,
30 parts of Chinese prickly ash, anistree 10 parts, 3 parts of spiceleaf, 21 parts of cassia bark, 200 parts of caraway, 300 parts of celery, 120 parts of green pepper, 320 parts of carrot,
100 parts of garlic, 80 parts of ginger.
The chafing dish bottom flavorings of the present invention add the new renderer of pure butter on the basis of traditional handicraft has been selected
Skill, it must be rigid in checking up in the sorting of butter first, it is slow from naked light during refinement all from the flank oil of ox
The method endured makes butter sufficiently melt, decomposites and, then is equipped with the additional greengrocery raw material of various aniseed and carries out carrying material, accomplishes thorough
The fishy smell of the removal butter at bottom, along with the various spices Gu methods such as India green pepper, Chinese prickly ash, numb green pepper, thick broad-bean sauce, fermented soya bean, Momordica grosvenori are fried
System forms.The preparation technology of chafing dish bottom flavorings of the present invention is due to having selected a variety of spices Gu method fryings and a variety of aniseed to add greengrocery former
Material carry material butter method, make the chafing dish bottom flavorings eliminated again while maintaining traditional chafing dish taste butter fishy smell and gently
Sense, it is adapted to general population.
Embodiment：
Technical scheme is described in detail below by specific embodiment, but is not limited thereto.
Embodiment 1
A kind of chafing dish bottom flavorings with healthcare function, by weight, including following raw material is prepared：50 parts of butter,
3 parts of bean paste, 1.5 parts of India green pepper, 0.1 part of dried orange peel, 0.2 part of folium eucalypti, 0.1 part of cassia bark, 0.1 part of cloves, 0.05 part of white pepper,
1 part of Chinese prickly ash, anistree 0.8 part, 0.5 part of kaempferia galamga, Bi dials 0.07 part, 0.1 part of the root of Dahurain angelica, 0.4 part of Radix Angelicae Sinensis, 1 part of White Chloe, 0.5 part of radix glycyrrhizae,
0.8 part of nutmeg, 0.4 part of tsaoko, 0.9 part of Chinese yam, 1.2 parts of fennel seeds, 0.04 part of spiceleaf, 1 part of Momordica grosvenori, 0.6 part of fructus amomi, fragrant sand
0.9 part, 1 part of chilli powder, 0.77 part of pericarpium zanthoxyli bungeani powder, 3 parts of salt, 0.5 part of monosodium glutamate, 3 parts of fermented soya bean mud, 0.8 part of rock sugar, ginger 0.14
Part, 0.14 part of garlic, 0.2 part of fermented glutinour rice, 3 parts of plant protein hydrolysate liquid, 0.14 part of ethylmaltol, 3.5 parts of Zanthoxylum essential oil.
The preparation technology of above-mentioned chafing dish bottom flavorings, comprises the following steps：
1) each raw material is weighed by weight, and is pre-processed respectively：
The good pure butter of choicest quality (preferably ox flank oil), it is standby；
By raw material bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga, Bi dial,
The root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder, pericarpium zanthoxyli bungeani
Powder, fermented soya bean mud, rock sugar are respectively crushed into powdered；Wherein：India green pepper is crushed to India's green pepper powder of 20 mesh；
Ginger is cut into ginger rice, garlic is cut into garlic powder, and caraway, celery, green pepper, carrot are cut into dish fourth shape；
2) first by ox flank oil 500 parts be heated to 189 DEG C and constant temperature 20min, then add 30 parts of Chinese prickly ash, it is anistree 10 parts,
3 parts of spiceleaf, 21 parts of cassia bark, 200 parts of caraway, 300 parts of celery, 120 parts of green pepper, 320 parts of carrot, 100 parts of garlic, 80 parts of ginger
Carry out carrying material after being stirred, the frying 1min at 115 DEG C, thoroughly to remove the fishy smell of butter；
3) be subsequently added into bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga,
Bi dial, the root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder,
Pericarpium zanthoxyli bungeani powder, fermented soya bean mud, garlic powder, ginger rice continue frying 15min at 90 DEG C, then add salt, monosodium glutamate, rock sugar and stir
Mix uniformly；
5) finally fermented glutinour rice, plant protein hydrolysate liquid, ethylmaltol and Zanthoxylum essential oil is added at 80 DEG C to stir and produce.
Embodiment 2
A kind of chafing dish bottom flavorings with healthcare function, by weight, including following raw material is prepared：60 parts of butter,
3.5 parts of bean paste, 1 part of India green pepper, 0.5 part of dried orange peel, 0.5 part of folium eucalypti, 0.2 part of cassia bark, 0.2 part of cloves, 0.02 part of white pepper,
0.5 part of Chinese prickly ash, anistree 1 part, 1 part of kaempferia galamga, Bi dials 0.08 part, 0.5 part of the root of Dahurain angelica, 0.5 part of Radix Angelicae Sinensis, 2 parts of White Chloe, 1 part of radix glycyrrhizae, nutmeg
1.5 parts, 0.5 part of tsaoko, 0.5 part of Chinese yam, 1.5 parts of fennel seeds, 0.05 part of spiceleaf, 0.5 part of Momordica grosvenori, 1 part of fructus amomi, fragrant sand 0.5
Part, 1.5 parts of chilli powder, 1.5 parts of pericarpium zanthoxyli bungeani powder, 2.5 parts of salt, 0.3 part of monosodium glutamate, 5 parts of fermented soya bean mud, 0.5 part of rock sugar, 0.2 part of ginger,
0.2 part of garlic, 0.5 part of fermented glutinour rice, 2 parts of plant protein hydrolysate liquid, 0.5 part of ethylmaltol, 5 parts of Zanthoxylum essential oil.
The preparation technology of above-mentioned chafing dish bottom flavorings, comprises the following steps：
1) each raw material is weighed by weight, and is pre-processed respectively：
The good pure butter of choicest quality (preferably ox flank oil), it is standby；
By raw material bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga, Bi dial,
The root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder, pericarpium zanthoxyli bungeani
Powder, fermented soya bean mud, rock sugar are respectively crushed into powdered；Wherein：India green pepper is crushed to India's green pepper powder of 20 mesh；
Ginger is cut into ginger rice, garlic is cut into garlic powder, and caraway, celery, green pepper, carrot are cut into dish fourth shape；
2) first by ox flank oil 600 parts be heated to 185 DEG C and constant temperature 20min, then add 20 parts of Chinese prickly ash, it is anistree 8 parts, it is fragrant
5 parts of leaf, 15 parts of cassia bark, 250 parts of caraway, 250 parts of celery, 150 parts of green pepper, 400 parts of carrot, 150 parts of garlic, 50 parts of ginger stir
Carry out carrying material after mixing mixing, the frying 1.5min at 118 DEG C, thoroughly to remove the fishy smell of butter；
3) be subsequently added into bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga,
Bi dial, the root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder,
Pericarpium zanthoxyli bungeani powder, fermented soya bean mud, garlic powder, ginger rice continue frying 18min at 98 DEG C, then add salt, monosodium glutamate, rock sugar and stir
Mix uniformly；
6) finally fermented glutinour rice, plant protein hydrolysate liquid, ethylmaltol and Zanthoxylum essential oil is added at 85 DEG C to stir and produce.
Embodiment 3
A kind of chafing dish bottom flavorings, by weight, including following raw material is prepared：45 parts of butter, 5 parts of bean paste, print
Spend 2 parts of green pepper, 0.3 part of dried orange peel, 0.3 part of folium eucalypti, 0.08 part of cassia bark, 0.4 part of cloves, 0.01 part of white pepper, 2 parts of Chinese prickly ash, anise 2
Part, 1.5 parts of kaempferia galamga, Bi dials 0.05 part, 0.25 part of the root of Dahurain angelica, 0.2 part of Radix Angelicae Sinensis, 0.5 part of White Chloe, 2 parts of radix glycyrrhizae, 1 part of nutmeg, tsaoko
0.1 part, 1.5 parts of Chinese yam, 1 part of fennel seeds, 0.02 part of spiceleaf, 2 parts of Momordica grosvenori, 1.5 parts of fructus amomi, 1 part of fragrant sand, 2 parts of chilli powder is red
0.8 part of zanthoxylum powder, 3.5 parts of salt, 0.45 part of monosodium glutamate, 2.5 parts of fermented soya bean mud, 1 part of rock sugar, 0.3 part of ginger, 0.15 part of garlic, fermented glutinour rice
0.3 part, 2.5 parts of plant protein hydrolysate liquid, 0.2 part of ethylmaltol, 2.5 parts of Zanthoxylum essential oil.
The preparation technology of above-mentioned chafing dish bottom flavorings, comprises the following steps：
1) each raw material is weighed by weight, and is pre-processed respectively：
The good pure butter of choicest quality (preferably ox flank oil), it is standby；
By raw material bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga, Bi dial,
The root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder, pericarpium zanthoxyli bungeani
Powder, fermented soya bean mud, rock sugar are respectively crushed into powdered；Wherein：India green pepper is crushed to India's green pepper powder of 20 mesh；
Ginger is cut into ginger rice, garlic is cut into garlic powder, and caraway, celery, green pepper, carrot are cut into dish fourth shape；
2) first by ox flank oil 700 parts be heated to 195 DEG C and constant temperature 20min, then add 35 parts of Chinese prickly ash, it is anistree 15 parts,
2.5 parts of spiceleaf, 20 parts of cassia bark, 180 parts of caraway, 200 parts of celery, 100 parts of green pepper, 350 parts of carrot, 125 parts of garlic, ginger 100
Part carries out carrying material after being stirred, the frying 2min at 110 DEG C, thoroughly to remove the fishy smell of butter；
3) be subsequently added into bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga,
Bi dial, the root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder,
Pericarpium zanthoxyli bungeani powder, fermented soya bean mud, garlic powder, ginger rice continue frying 20min at 95 DEG C, then add salt, monosodium glutamate, rock sugar and stir
Mix uniformly；
7) finally fermented glutinour rice, plant protein hydrolysate liquid, ethylmaltol and Zanthoxylum essential oil is added at 90 DEG C to stir and produce.
Claims (7)
- A kind of 1. chafing dish bottom flavorings with healthcare function, it is characterised in that：By weight, including following raw material is prepared： Butter 30-60 parts, bean paste 3-5 parts, India's green pepper 1-2 parts, dried orange peel 0.1-0.5 parts, folium eucalypti 0.1-0.5 parts, cassia bark 0.05- 0.2 part, cloves 0.1-0.5 parts, white pepper 0.01-0.05 parts, Chinese prickly ash 0.5-2 parts, anistree 0.5-2 parts, kaempferia galamga 0.5-2 parts, Bi Dial 0.05-1 parts, root of Dahurain angelica 0.1-0.5 parts, Radix Angelicae Sinensis 0.1-0.5 parts, White Chloe 0.5-2 parts, radix glycyrrhizae 0.5-2 parts, nutmeg 0.5-1.5 parts, Tsaoko 0.1-0.5 parts, Chinese yam 0.5-1.5 parts, fennel seeds 1-2 parts, spiceleaf 0.01-0.05 parts, Momordica grosvenori 0.5-2 parts, fructus amomi 0.5-1.5 parts, fragrant sand 0.5-2 parts, chilli powder 1-2 parts, pericarpium zanthoxyli bungeani powder 0.5-1.5 parts, salt 1-5 parts, monosodium glutamate 0.1-1 parts, fermented soya bean Mud 1-5 parts, rock sugar 0.5-1 parts, ginger 0.1-0.5 parts, garlic 0.1-0.5 parts, fermented glutinour rice 0.1-0.5 parts, plant protein hydrolysate liquid 1-5 parts, ethylmaltol 0.1-0.5 parts, Zanthoxylum essential oil 1-5 parts.
- A kind of 2. chafing dish bottom flavorings with healthcare function according to claim 1, it is characterised in that：By weight, wrap Following raw material is included to be prepared：50 parts of butter, 3 parts of bean paste, 1.5 parts of India green pepper, 0.1 part of dried orange peel, 0.2 part of folium eucalypti, cassia bark 0.1 part, 0.1 part of cloves, 0.05 part of white pepper, 1 part of Chinese prickly ash, anistree 0.8 part, 0.5 part of kaempferia galamga, Bi dials 0.07 part, the root of Dahurain angelica 0.1 Part, 0.4 part of Radix Angelicae Sinensis, 1 part of White Chloe, 0.5 part of radix glycyrrhizae, 0.8 part of nutmeg, 0.4 part of tsaoko, 0.9 part of Chinese yam, 1.2 parts of fennel seeds, spiceleaf 0.04 part, 1 part of Momordica grosvenori, 0.6 part of fructus amomi, 0.9 part of fragrant sand, 1 part of chilli powder, 0.77 part of pericarpium zanthoxyli bungeani powder, 3 parts of salt, monosodium glutamate 0.5 Part, 3 parts of fermented soya bean mud, 0.8 part of rock sugar, 0.14 part of ginger, 0.14 part of garlic, 0.2 part of fermented glutinour rice, 3 parts of plant protein hydrolysate liquid, ethyl 0.14 part of maltol, 3.5 parts of Zanthoxylum essential oil.
- 3. the preparation technology of the chafing dish bottom flavorings according to claim 1 or 2 with healthcare function, it is characterised in that：Including Following steps：1) each raw material is weighed by weight, and is pre-processed respectively：The good pure butter of choicest quality, it is standby；Raw material bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga, Bi are dialled, in vain The root of Dahurian angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder, pericarpium zanthoxyli bungeani Powder, fermented soya bean mud, rock sugar are respectively crushed into powdered；Ginger is cut into ginger rice, garlic is cut into garlic powder, and caraway, celery, green pepper, carrot are cut into dish fourth shape；2) pure butter are first heated to 180-200 DEG C and constant temperature 20min, then add Chinese prickly ash, anise, spiceleaf, cassia bark, caraway, Celery, green pepper, carrot, garlic, ginger carry out carrying material after being stirred, the frying 1-2min at 110-120 DEG C, thoroughly to go Except the fishy smell of butter；3) be subsequently added into bean paste, India green pepper, dried orange peel, folium eucalypti, cassia bark, cloves, white pepper, Chinese prickly ash, anise, kaempferia galamga, Bi dial, The root of Dahurain angelica, Radix Angelicae Sinensis, White Chloe, radix glycyrrhizae, nutmeg, tsaoko, Chinese yam, fennel seeds, spiceleaf, Momordica grosvenori, fructus amomi, fragrant sand, chilli powder, pericarpium zanthoxyli bungeani Powder, fermented soya bean mud, garlic powder, ginger rice continue frying 15-20min at 90-100 DEG C, then add salt, monosodium glutamate, rock sugar Stir；4) finally fermented glutinour rice, plant protein hydrolysate liquid, ethylmaltol and Zanthoxylum essential oil is added at 80-90 DEG C to stir and produce.
- 4. the preparation technology of the chafing dish bottom flavorings according to claim 3 with healthcare function, it is characterised in that：The pure ox Grease separation is oily with the flank of ox, and the method endured slowly using naked light in extractive process is refined, and butter sufficiently melted, decomposited Come.
- 5. the preparation technology of the chafing dish bottom flavorings according to claim 3 with healthcare function, it is characterised in that：The expectation India green pepper is crushed to India's green pepper powder of 20 mesh in preprocessing process.
- 6. the preparation technology of chafing dish bottom flavorings according to claim 4, it is characterised in that：In the extractive process of the pure butter In parts by mass, the component of each raw material of addition is：Ox flank oil 500-800 parts, Chinese prickly ash 15-40 parts, anistree 5-15 parts, spiceleaf 1-5 part parts, cassia bark 10-25 parts, caraway 100-250 parts, celery 200-400 parts, green pepper 50-150 parts, carrot 200-400 parts, Garlic 80-150 parts, ginger 50-100 parts.
- 7. the preparation technology of chafing dish bottom flavorings according to claim 6, it is characterised in that：In the extractive process of the pure butter In parts by mass, the component of each raw material of addition is：500 parts of ox flank oil, 30 parts of Chinese prickly ash is anistree 10 parts, 3 parts of spiceleaf, cassia bark 21 parts, 200 parts of caraway, 300 parts of celery, 120 parts of green pepper, 320 parts of carrot, 100 parts of garlic, 80 parts of ginger.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835585A (en) * | 2018-05-03 | 2018-11-20 | 王利杰 | A kind of hotpot soup base material |
| 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 |
| CN110063483A (en) * | 2018-01-23 | 2019-07-30 | 成都市楠柏弯餐饮管理有限公司 | It is a kind of not get angry and the chafing dish bottom flavorings and preparation method thereof of preservative free |
| CN111713676A (en) * | 2020-06-15 | 2020-09-29 | 宁夏新东方技工学校有限公司 | Seasoning for northeast China cooking and preparation method thereof |
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| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110063483A (en) * | 2018-01-23 | 2019-07-30 | 成都市楠柏弯餐饮管理有限公司 | It is a kind of not get angry and the chafing dish bottom flavorings and preparation method thereof of preservative free |
| CN108835585A (en) * | 2018-05-03 | 2018-11-20 | 王利杰 | A kind of hotpot soup base material |
| 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 |
| CN111713676A (en) * | 2020-06-15 | 2020-09-29 | 宁夏新东方技工学校有限公司 | Seasoning for northeast China cooking and preparation method thereof |
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