CN107549755A - A kind of chafing dish bottom flavorings and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings and preparation method thereof Download PDFInfo
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- CN107549755A CN107549755A CN201710861255.0A CN201710861255A CN107549755A CN 107549755 A CN107549755 A CN 107549755A CN 201710861255 A CN201710861255 A CN 201710861255A CN 107549755 A CN107549755 A CN 107549755A
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Abstract
The invention discloses a kind of chafing dish bottom flavorings and preparation method thereof；The chafing dish bottom flavorings are made by the raw material of following weight：150~170 parts of butter, 45~55 parts of chicken fat, 28~35 parts of lard, 50~70 parts of capsicum, 10~30 parts of ginger, 12~18 parts of Chinese prickly ash, 4~6 parts of fennel, 4~6 parts of armaticity spices, 12~18 parts of fermented soya bean, 15~25 parts of thick broad-bean sauce, 8~12 parts of bean sprout, 3~5 parts of rock sugar, 3~5 parts of rice wine；The chafing dish bottom flavorings fragrant odour is strong, and pure in mouth feel is natural.
Description
Technical field
The invention belongs to food seasoning technical field, is specifically related to a kind of chafing dish bottom flavorings and preparation method thereof.
Background technology
Chafing dish, it is the cuisines of China's original creation, it is with a long history；Chafing dish bottom flavorings are a kind of essential elements of chafing dish, its with
A variety of flavorings are raw material, are formed through frying, can be directly used for family or food and beverage enterprise scalds and boils chafing dish, instant, be a kind of
Liked by numerous consumers；Existing chafing dish bottom flavorings, which rely primarily on, adds flavoring essence come the flavour for the chafing dish bottom flavorings that increase weight.
The content of the invention
In view of this, it is an object of the invention to provide a kind of chafing dish bottom flavorings, the chafing dish bottom flavorings are without using essence, chafing dish bottom
The smell of material is more fragrant strong, and pure in mouth feel is natural.
In order to achieve the above object, a kind of chafing dish bottom flavorings of the present invention, are made by the raw material of following weight：Butter
150~170 parts, 45~55 parts of chicken fat, 28~35 parts of lard, 50~70 parts of capsicum, 10~30 parts of ginger, 12~18 parts of Chinese prickly ash,
4~6 parts of fennel, 4~6 parts of armaticity spices, 12~18 parts of fermented soya bean, 15~25 parts of thick broad-bean sauce, 8~12 parts of bean sprout, rock sugar 3~5
Part, 3~5 parts of rice wine.
Further, the capsicum is zi ba pepper.
Further, the armaticity spices includes Chinese cassia tree, cloves and nutmeg.
It is another object of the present invention to provide a kind of preparation method of above-mentioned chafing dish bottom flavorings, comprise the following steps：
Step 1：Chinese prickly ash, fennel, armaticity spices are crushed standby；
Step 2：Butter, chicken fat, lard are mixed and pours into frying pan and is heated to 160~180 DEG C, at such a temperature,
Heat 2min；
Step 3：100~110 DEG C will be adjusted at a temperature of heating, thick broad-bean sauce, fermented soya bean be put into frying pan simultaneously, stirring is endured
5min processed；
Step 4：The temperature of heating is maintained at 100~110 DEG C, and capsicum is put into frying pan, and stirring boils 120min；
Step 5：The temperature of heating is maintained at 100~110 DEG C, by ginger, Chinese prickly ash, fennel, armaticity spices, rock sugar, bud
Dish, rice wine are put into frying pan simultaneously, and stirring boils 15min；
Step 6：Stop heating and boiling in a covered pot over a slow fire to 30min, obtain chafing dish bottom flavorings.
The beneficial effects of the present invention are：
The chafing dish fragrant odour modulated using chafing dish bottom flavorings of the present invention is strong, and pure in mouth feel is natural and lasting；
Do not add essence；The preparation method of chafing dish bottom flavorings of the present invention, make simple；Butter, chicken fat, lard are used in mixed way,
Overall fragrance is greatly improved under heat effect and adds the stereovision of taste；By boiling in a covered pot over a slow fire to 30min chafing dishes
The flavour of bed material is more lasting.
Embodiment
The present invention is described in detail below in conjunction with preferred embodiment.
A kind of chafing dish bottom flavorings of the present invention, are made by the raw material of following weight：150~170 parts of butter, chicken fat 45~
55 parts, 28~35 parts of lard, 50~70 parts of capsicum, 10~30 parts of ginger, 12~18 parts of Chinese prickly ash, 4~6 parts of fennel, armaticity it is fragrant
4~6 parts of material, 12~18 parts of fermented soya bean, 15~25 parts of thick broad-bean sauce, 8~12 parts of bean sprout, 3~5 parts of rock sugar, 3~5 parts of rice wine.
Capsicum preferentially selects zi ba pepper, from flower small stream capsicum stalk, eluriates clean, clear water immersion, addition is appropriate to be cleaned
Young ginger, garlic clove together put into mortar pound it is molten；With it is peppery without violent, aromatic flavour the advantages of；Armaticity spices includes Chinese cassia tree, fourth
Fragrant and nutmeg, by increasing capacitance it is possible to increase overall fragrance.
The preparation method of above-mentioned chafing dish bottom flavorings, comprises the following steps：
Step 1：Chinese prickly ash, fennel, armaticity spices are crushed standby；Step 2：Butter, chicken fat, lard are mixed and poured into
Frying pan is heated to 160~180 DEG C, at such a temperature, heats 2min；Step 3：100~110 will be adjusted at a temperature of heating
DEG C, thick broad-bean sauce, fermented soya bean are put into frying pan simultaneously, stirring boils 5min；Step 4：The temperature of heating is maintained at 100~110 DEG C,
Capsicum is put into frying pan, stirring boils 120min；Step 5：The temperature of heating is maintained at 100~110 DEG C, by ginger, Chinese prickly ash,
Fennel, armaticity spices, rock sugar, bean sprout, rice wine are put into frying pan simultaneously, and stirring boils 15min；Step 6：Stop heating and boiling in a covered pot over a slow fire
To 30min, chafing dish bottom flavorings are obtained.
By following examples, the present invention is described in detail.
Embodiment 1：
The chafing dish bottom flavorings of the present embodiment by following weight than raw material be made：150 parts of butter, 45 parts of chicken fat, lard 28
Part, 50 parts of zi ba pepper, 10 parts of ginger, 12 parts of Chinese prickly ash, 4 parts of fennel, 4 parts of armaticity spices, 12 parts of fermented soya bean, 15 parts of thick broad-bean sauce,
8 parts of bean sprout, 3 parts of rock sugar, 3 parts of rice wine；Wherein, armaticity spices includes Chinese cassia tree, cloves and the nutmeg being mutually mixed.
The preparation method of chafing dish bottom flavorings described in embodiment 1：
Step 1：Chinese prickly ash, fennel, armaticity spices pounded by mortar broken standby；Step 2：Butter, chicken fat, lard are mixed
Merging pours into frying pan and is heated to 160~180 DEG C, at such a temperature, heats 2min；Step 3：It will be adjusted at a temperature of heating
100~110 DEG C, thick broad-bean sauce, fermented soya bean are put into frying pan simultaneously, stirring boils 5min；Step 4：The temperature of heating is maintained at 100
~110 DEG C, zi ba pepper is put into frying pan, stirring boils 120min；Step 5：The temperature of heating is maintained at 100~110 DEG C,
Ginger, Chinese prickly ash, fennel, armaticity spices, rock sugar, bean sprout, rice wine are put into frying pan simultaneously, stirring boils 15min；Step 6：
Stop heating and boiling in a covered pot over a slow fire to 30min, obtain chafing dish bottom flavorings.
Embodiment 2：
The chafing dish bottom flavorings of the present embodiment by following weight than raw material be made：160 parts of butter, 50 parts of chicken fat, lard 30
Part, 60 parts of zi ba pepper, 20 parts of ginger, 15 parts of Chinese prickly ash, 5 parts of fennel, 5 parts of armaticity spices, 15 parts of fermented soya bean, 20 parts of thick broad-bean sauce,
10 parts of bean sprout, 4 parts of rock sugar, 4 parts of rice wine；Wherein, armaticity spices includes Chinese cassia tree, cloves and the nutmeg being mutually mixed.
The preparation method of chafing dish bottom flavorings described in embodiment 2 is identical with the preparation method of chafing dish bottom flavorings described in embodiment 1, herein
Repeat no more.
Embodiment 3：
The chafing dish bottom flavorings of the present embodiment by following weight than raw material be made：170 parts of butter, 55 parts of chicken fat, lard 35
Part, 70 parts of capsicum, 30 parts of ginger, 18 parts of Chinese prickly ash, 6 parts of fennel, 6 parts of armaticity spices, 18 parts of fermented soya bean, 25 parts of thick broad-bean sauce, bean sprout
12 parts, 5 parts of rock sugar, 5 parts of rice wine.
The preparation method of chafing dish bottom flavorings described in embodiment 3 is identical with the preparation method of chafing dish bottom flavorings described in embodiment 1, herein
Repeat no more.
Finally illustrate, made detailed elaboration to the present invention above by several preferred embodiments, it should be clearly that
, cited embodiment is not construed as limiting the scope of the invention；Protection scope of the present invention should
The content limited by claims is defined, and specification can be used for explaining claims.
Claims (4)
- A kind of 1. chafing dish bottom flavorings, it is characterised in that：It is made by the raw material of following weight：150~170 parts of butter, chicken fat 45~55 parts, 28~35 parts of lard, 50~70 parts of capsicum, 10~30 parts of ginger, 12~18 parts of Chinese prickly ash, 4~6 parts of fennel, fragrance 4~6 parts of spices of property, 12~18 parts of fermented soya bean, 15~25 parts of thick broad-bean sauce, 8~12 parts of bean sprout, 3~5 parts of rock sugar, 3~5 parts of rice wine.
- A kind of 2. chafing dish bottom flavorings as claimed in claim 1, it is characterised in that：The capsicum is zi ba pepper.
- A kind of 3. chafing dish bottom flavorings as claimed in claim 2 and preparation method thereof, it is characterised in that：The armaticity spices includes Chinese cassia tree, cloves and nutmeg.
- A kind of 4. preparation method of chafing dish bottom flavorings according to any one of claims 1 to 3, it is characterised in that：Including following step Suddenly：Step 1：Chinese prickly ash, fennel, armaticity spices are crushed standby；Step 2：Butter, chicken fat, lard are mixed and pours into frying pan and is heated to 160~180 DEG C, at such a temperature, heating 2min；Step 3：100~110 DEG C will be adjusted at a temperature of heating, thick broad-bean sauce, fermented soya bean be put into frying pan simultaneously, stirring boils 5min；Step 4：The temperature of heating is maintained at 100~110 DEG C, and capsicum is put into frying pan, and stirring boils 120min；Step 5：The temperature of heating is maintained at 100~110 DEG C, by ginger, Chinese prickly ash, fennel, armaticity spices, rock sugar, bean sprout, rice Wine is put into frying pan simultaneously, and stirring boils 15min；Step 6：Stop heating and boiling in a covered pot over a slow fire to 30min, obtain chafing dish bottom flavorings.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710861255.0A CN107549755A (en) | 2017-09-20 | 2017-09-20 | A kind of chafing dish bottom flavorings and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710861255.0A CN107549755A (en) | 2017-09-20 | 2017-09-20 | A kind of chafing dish bottom flavorings and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
| CN105942410A (en) * | 2016-04-29 | 2016-09-21 | 颐海（中国）食品有限公司 | Beef tallow hot pot bottom materials and preparation method thereof |
| CN106722692A (en) * | 2016-11-24 | 2017-05-31 | 重庆小天鹅百福食品有限公司 | Spicy chafing dish bottom flavorings and preparation method thereof |
-
2017
- 2017-09-20 CN CN201710861255.0A patent/CN107549755A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286789A (en) * | 2014-09-30 | 2015-01-21 | 大竹县馋香椿食品有限公司 | Toona sinensis hotpot condiment and preparation method thereof |
| CN105942410A (en) * | 2016-04-29 | 2016-09-21 | 颐海（中国）食品有限公司 | Beef tallow hot pot bottom materials and preparation method thereof |
| CN106722692A (en) * | 2016-11-24 | 2017-05-31 | 重庆小天鹅百福食品有限公司 | Spicy chafing dish bottom flavorings and preparation method thereof |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20200810 Address after: 230000 No.3 workshop, Southeast of the intersection of chengchanggeng road and Yulan Avenue, Feixi Economic Development Zone, Hefei City, Anhui Province Applicant after: Hefei Yanyi Food Co., Ltd Address before: Baohe District of Hefei city of Anhui province Taiyuan 230041 northbound workshop room 01 7 suites Applicant before: HEFEI LUYI FOOD Co.,Ltd. |
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Application publication date: 20180109 |
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