CN107853660A - A kind of bacterium fragrance convenient chafing dish backing material formula and preparation method thereof - Google Patents
A kind of bacterium fragrance convenient chafing dish backing material formula and preparation method thereof Download PDFInfo
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- CN107853660A CN107853660A CN201710878319.8A CN201710878319A CN107853660A CN 107853660 A CN107853660 A CN 107853660A CN 201710878319 A CN201710878319 A CN 201710878319A CN 107853660 A CN107853660 A CN 107853660A
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- 241000894006 Bacteria Species 0.000 title claims abstract description 68
- 239000000463 material Substances 0.000 title claims abstract description 33
- 239000003205 fragrance Substances 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000009472 formulation Methods 0.000 title abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013599 spices Nutrition 0.000 claims abstract description 32
- 239000003921 oil Substances 0.000 claims abstract description 28
- 235000014347 soups Nutrition 0.000 claims abstract description 28
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 239000003814 drug Substances 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 16
- 241000234314 Zingiber Species 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 241000272201 Columbiformes Species 0.000 claims abstract description 15
- 244000291564 Allium cepa Species 0.000 claims abstract description 13
- 239000010495 camellia oil Substances 0.000 claims abstract description 13
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 241000345998 Calamus manan Species 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 10
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 10
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 10
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 10
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 10
- 241000310089 Zingiber kawagoi Species 0.000 claims abstract description 10
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 238000001802 infusion Methods 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 23
- 240000004784 Cymbopogon citratus Species 0.000 claims description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 13
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 12
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 12
- 241000604017 Lysimachia sikokiana Species 0.000 claims description 11
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 11
- 239000001702 nutmeg Substances 0.000 claims description 11
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 241000158764 Murraya Species 0.000 claims description 10
- 244000025254 Cannabis sativa Species 0.000 claims description 9
- 240000003889 Piper guineense Species 0.000 claims description 9
- 240000009023 Myrrhis odorata Species 0.000 claims description 7
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 244000003416 Asparagus officinalis Species 0.000 claims description 5
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 5
- 241000222680 Collybia Species 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 244000039328 opportunistic pathogen Species 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 1
- 101100298222 Caenorhabditis elegans pot-1 gene Proteins 0.000 claims 1
- 241000287828 Gallus gallus Species 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 abstract description 2
- 235000019788 craving Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000033764 rhythmic process Effects 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of bacterium fragrance convenient chafing dish backing material formula, by bacterium oil, soup-stock sauce, spices soup and medicine bottom with 5：8：3：1 part by weight allotment forms.Also disclose a kind of preparation method of fragrance convenient chafing dish bed material, including (1) by the mushroom of fried dry and camellia oil with 1：8 part by weight is brewed into bacterium oil with pot；(2) by pigeon, Chinese yam and clear water with 1：2：10 part by weight is brewed into soup-stock sauce with pot；(3) anise, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger, garlic and shallot are wrapped in gauze spices bag is made and is put into clear water and are brewed into the steps such as spices soup.The present invention provides a kind of bacterium fragrance convenient chafing dish backing material formula and preparation method thereof, does not influence the edible mouthfeel of chafing dish, greatly improves the fragrance of bed material so that product can not only satisfy craving, moreover it is possible to bring health of people.
Description
Technical field
The present invention relates to field of food, in particular to a kind of bacterium fragrance convenient chafing dish backing material formula and preparation method thereof.
Background technology
Chafing dish, Gu claim " antique custard ", sent when food puts into boiling water " thud " gain the name sound, it is China's original creation
Cuisines, it is with a long history, it is a kind of food suitable for people of all ages.According to textual criticism, there is a chafing dish the Warring States Period, when people using terrine as pot, arrive
Song Dynasty, the eating method of chafing dish among the people very common, Southern Song Dynasty's woods flood《Mountain man supplies clearly》In recipe, just there is same friend's blocked shot
Introduce.The Yuan Dynasty, chafing dish spreads a Mongolian band, for boiling beef and mutton.To the Qing Dynasty, chafing dish not only in prevalence among the people, and into
One famous " Imperial cuisine ", materials are the games such as pheasant.
With the quickening of modern people's rhythm of life, be more bonded the convenient chafing dish of nowadays rhythm of life once emerge by
Broad masses' likes.Convenient chafing dish can allow people to have the chafing dish admired for a long time, and carrying and instant whenever and wherever possible,
Need not move through prolonged wait, after eating up with will not also remain substantial amounts of " chafing dish taste ", so as to make it easier to by
Nowadays busy people are liked.
How a problem that popular and health delicious chafing dish bottom flavorings become nowadays enterprise is modulated.
The content of the invention
It is an object of the invention to overcome above mentioned problem, there is provided a kind of bacterium fragrance convenient chafing dish backing material formula and its making side
Method, the edible mouthfeel of chafing dish is not influenceed, greatly improve the fragrance of bed material so that product can not only satisfy craving, moreover it is possible to bring people and be good for
Health.
The purpose of the present invention is achieved through the following technical solutions：
A kind of bacterium fragrance convenient chafing dish backing material formula, by bacterium oil, soup-stock sauce, spices soup and medicine bottom with 5：8：3：1 weight
Ratio allotment forms.
A kind of preparation method of bacterium fragrance convenient chafing dish bed material, comprises the following steps：
(1) by capsicum and ready-mixed oil with 1：8 part by weight is brewed into bacterium oil with pot；
(2) by pigeon, Chinese yam and clear water with 1：2：10 part by weight is brewed into soup-stock sauce with pot；
(3) by anise, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger,
Garlic and shallot, which are wrapped in gauze that spices bag is made and is put into clear water, is brewed into spices soup；
(4) nutmeg, Lysimachia sikokiana, Momordica grosvenori, lemon-grass, tsaoko, the root of Dahurain angelica, brigand, murraya paniculataJack and Radix Angelicae Sinensis are put into clear water
Boil patent medicine bottom；
(5) by bacterium oil, soup-stock sauce, spices soup and medicine bottom with 5：8：3：Stood after 1 part by weight mixing.
Preferably, the mushroom described in step (1) includes collybia albuminosa, bolete, sees hand green grass or young crops, dictyophora phalloidea, mushroom, acupuncture needle
Mushroom, flat mushroom and agaric；The collybia albuminosa, bolete, see matching somebody with somebody for hand green grass or young crops, dictyophora phalloidea, mushroom, asparagus, flat mushroom and agaric
Part by weight is put as 1：1：2：1：3：4：3：5；Mushroom is minced into bacterium fourth first when making and mixed by bacterium oil, then
Camellia oil and heating of the weight for bacterium fourth gross weight 1/10 are added in pot, adding bacterium fourth when the oil temperature of camellia oil is to 80 DEG C enters
Row stir-frying, until the moisture in bacterium fourth oozes out and bacterium fourth is got out after fried dry, then bacterium fourth and weight is added as original into saucepan
The camellia oil of 8 times of bacterium fourth weight carries out infusion, is stirred during infusion with 10r/min rotating speed, until infusion extremely
The micro- volume of bacterium fourth obtains bacterium oil.
Preferably, the described pigeon described in step (2) needs to rive its bone and flesh before boiling；Boiling
When, the pigeon after riving first is added in clear water, continues infusion 10 minutes after clear water boiling；It is subsequently added into and is cut into 3-5cm
Long Chinese yam section, soup is stirred after continuing infusion 20 minutes；Mixing speed control turns in 10-15 per minute, and every two points
Clock changes a mixing direction, and the Chinese yam chemical conversion pureed being stirred continuously until in soup simultaneously combines together with soup；Then pigeon is pulled out
Meat and pigeon bone, then continue soup-stock infusion obtaining soup-stock sauce into sauce shape.
Preferably, anise, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii in step (3),
Spiceleaf, radix glycyrrhizae, ginger, the ratio of weight and number of garlic and shallot are 3：1：0.5：0.7：1：0.5：1：1.5：0.5：1：2：5：10：
8；Wherein garlic need to be pounded mashed garlic, and ginger is cut into bruised ginger, shallot segment and be no more than 3cm per segment length；First by eight during making
Angle, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger, garlic and shallot load
In gauze bag, and gauze sack is tightened to avoid spices from spilling, then weight is boiled for the clear water of 10 times of the gauze bag, connect
And gauze bag is put into infusion in boiling water, first intense fire infusion 30 minutes, then turn slow fire and boil until after the evaporation of clear water
Untill surplus is the 1/10 of total amount, finally takes out gauze bag and obtain spices soup.
Preferably, nutmeg, Lysimachia sikokiana, Momordica grosvenori, lemon-grass, tsaoko, the root of Dahurain angelica, brigand, murraya paniculataJack in step (4) and working as
The ratio of weight and number returned is 1：1：0.5：0.3：2：0.5：1：0.75：2；It is 5 times of medicinal material gross weight first by weight when boiling
Clear water is boiled, then adds in boiling water lemon-grass and Momordica grosvenori and boils 10 minutes, is subsequently added into Lysimachia sikokiana, nutmeg and brigand and continues
Boil 5 minutes, boiled 10 minutes after adding tsaoko, the root of Dahurain angelica, murraya paniculataJack and Radix Angelicae Sinensis again, then with 10r/min speed edge
Boiling water in clockwise direction agitated kettle 15 minutes, then the medicinal material in water and impurity are filtered out by gauze, that is, obtain medicine bottom.
Preferably, spices soup and medicine bottom are mixed and stirred for uniformly first in step (5), after then soup-stock sauce is added
Stirring 3 minutes, it is eventually adding bacterium oil and in a reservoir acutely rocks it 5 minutes, mixture is finally stood 30 minutes and produced
To bacterium fragrance convenient chafing dish bed material.
The present invention compared with prior art, has advantages below and beneficial effect：
(1) present invention adds medicine bottom in formula, can not only lift the taste of product well, moreover it is possible to drop well
To scorching caused by human body after low use product, the health of eater is preferably protected, improves accreditation of the test manufacture to product
Degree.
(2) present invention when bacterium oil is with the mixed liquor of soup-stock sauce, spices soup and medicine bottom using the method acutely rocked, can
To increase the molecular collision of each material well, further such that various molecules are more fully merged, carry significantly
The high mouthfeel of product, product is avoided well the taste bad caused by edible layered the problem of.
(3) method of the invention is simple, and required equipment is conventional equipment, without spending fund to carry out adding for equipment,
The production cost of product is reduced well, is preferably improved the profit of enterprise, is promoted the development of enterprise and industry.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment
A kind of bacterium fragrance convenient chafing dish backing material formula, by bacterium oil, soup-stock sauce, spices soup and medicine bottom with 5：8：3：1 weight
Ratio allotment forms.
The preparation method of above-mentioned bacterium fragrance convenient chafing dish bed material, comprises the following steps：
(1) by capsicum and ready-mixed oil with 1：8 part by weight is brewed into bacterium oil with pot；
Described mushroom includes collybia albuminosa, bolete, sees hand green grass or young crops, dictyophora phalloidea, mushroom, asparagus, flat mushroom and agaric；Institute
State collybia albuminosa, bolete, see hand green grass or young crops, dictyophora phalloidea, mushroom, asparagus, flat mushroom and agaric configuration part by weight be 1：1：2：1：
3：4：3：5；Mushroom is minced into bacterium fourth first when making and mixed by bacterium oil, and it is bacterium fourth that weight is then added in pot
The camellia oil of gross weight 1/10 and heating, when the oil temperature of camellia oil is to 80 DEG C, addition bacterium fourth is stir-fried, until in bacterium fourth
Moisture is oozed out and bacterium fourth is got out after fried dry, then the camellia oil of bacterium fourth and weight for 8 times of opportunistic pathogen fourth weight is added into saucepan
Infusion is carried out, is stirred during infusion with 10r/min rotating speed, until infusion to the micro- volume of bacterium fourth obtains bacterium oil.
Because seeing that hand green grass or young crops has micro- poison, it is necessary to could remove toxicity after infusion is well-done, need to be kept stirring in infusion,
See that hand green grass or young crops fully contacts with deep fat to allow, to avoid seeing that hand is blue or green underdone so that camellia oil band is malicious.Completed using bacterium fourth
Boiling for bacterium oil, can not only improve the efficiency boiled, additionally it is possible to so that the various nutritions in bacterium fourth are preferably dissolved into
In camellia oil, the nutritive value of bacterium oil is greatly improved, preferably improves the edibility of product, while can also improve well
The immunity of eater, protect the health of eater.
(2) by pigeon, Chinese yam and clear water with 1：2：10 part by weight is brewed into soup-stock sauce with pot；
Described described pigeon needs to rive its bone and flesh before boiling；When boiling, first by the dove after riving
Son is added in clear water, continues infusion 10 minutes after clear water boiling；The Chinese yam section for being cut into 3-5cm length is subsequently added into, continues infusion
Soup is stirred after 20 minutes；Mixing speed control turns in 10-15 per minute, and every two minutes change a mixing direction,
The Chinese yam being stirred continuously until in soup is melted into pureed and combined together with soup；Then pigeon meat and pigeon bone are pulled out, then persistently will
Soup-stock infusion obtains soup-stock sauce into sauce shape.
(3) by anise, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger,
Garlic and shallot, which are wrapped in gauze that spices bag is made and is put into clear water, is brewed into spices soup；
Anise, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger, garlic
Ratio of weight and number with shallot is 3：1：0.5：0.7：1：0.5：1：1.5：0.5：1：2：5：10：8；Wherein garlic need to be pounded garlic
Mud, ginger are cut into bruised ginger, shallot segment and are no more than 3cm per segment length；First by anise, cassia bark, cloves, fennel fruit during making
Perfume, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger, garlic and shallot are fitted into gauze bag, and by gauze
Sack is tightened to avoid spices from spilling, and then weight is boiled for the clear water of 10 times of the gauze bag, is then put into out gauze bag
Infusion in water, first intense fire infusion 30 minutes, then turn slow fire and boil until the surplus after the evaporation of clear water is the 1/ of total amount
Untill 10, finally take out gauze bag and obtain spices soup.
Boiled first using intense fire, can be very good to cook the taste of spices in gauze bag so that the perfume (or spice) of spices
Taste can be vaporized out faster, and slow fire is transferred to after the phase of spices is vaporized out, can be very good to avoid quickly to volatilize
Vapor take away the fragrance of spices, and then the fragrance in spices is preferably merged in clear water, further improved
The taste and mouthfeel of spices soup.
(4) nutmeg, Lysimachia sikokiana, Momordica grosvenori, lemon-grass, tsaoko, the root of Dahurain angelica, brigand, murraya paniculataJack and Radix Angelicae Sinensis are put into clear water
Boil patent medicine bottom；
Nutmeg, Lysimachia sikokiana, Momordica grosvenori, lemon-grass, tsaoko, the root of Dahurain angelica, brigand, the ratio of weight and number of murraya paniculataJack and Radix Angelicae Sinensis are 1：1：
0.5：0.3：2：0.5：1：0.75：2；It is first that weight is boiled for the clear water of 5 times of medicinal material gross weight when boiling, then by lemongrass
Grass and Momordica grosvenori, which are added in boiling water, to be boiled 10 minutes, is subsequently added into Lysimachia sikokiana, nutmeg and brigand and is continued to boil 5 minutes, adds again
Boiled after tsaoko, the root of Dahurain angelica, murraya paniculataJack and Radix Angelicae Sinensis 10 minutes, then with 10r/min speed along clockwise direction agitated kettle
Boiling water 15 minutes, then the medicinal material in water and impurity are filtered out by gauze, that is, obtain medicine bottom.
It is firstly added lemon-grass and Momordica grosvenori is boiled, is to preferably endure the phase for rushing people in lemon-grass
Fall, only retain the light fragrance of lemon-grass, and Momordica grosvenori is boiled first, Momordica grosvenori can be enabled to obtain more abundant
Boil the time incorporated so that its internal drug effect can be good at oozing out in water.
And it is in order that the taste for obtaining Lysimachia sikokiana and lemon-grass is more preferable to be subsequently added into Lysimachia sikokiana, nutmeg and brigand and carry out continuing to boil
Fusion, a kind of fragrance of mixing is produced, and nutmeg and brigand can then obtain more fully infusion, so that can inside it
It is well-done, its drug effect is preferably incorporated in water.
And be eventually adding tsaoko, the root of Dahurain angelica, murraya paniculataJack and Radix Angelicae Sinensis, then be in order to avoid prolonged boiled of infusion,
The purity of decoction is further improved, avoids medicinal material impurity residual excessive and influences its mouthfeel.
(5) by bacterium oil, soup-stock sauce, spices soup and medicine bottom with 5：8：3：Stood after 1 part by weight mixing；
Spices soup and medicine bottom are mixed and stirred for uniformly first, stirs 3 minutes, is eventually adding after then soup-stock sauce is added
Bacterium oil simultaneously in a reservoir acutely rocks it 5 minutes, and mixture finally is stood into 30 minutes and obtains bacterium fragrance convenient chafing dish bottom
Material.
The method acutely rocked, it can be very good to increase the molecular collision of each material, further such that various molecules are more
Add and be sufficiently merged, substantially increase the mouthfeel of product, avoid product well caused by edible layered
The problem of taste bad.
As described above, the present invention can be realized well.
Claims (7)
- A kind of 1. bacterium fragrance convenient chafing dish backing material formula, it is characterised in that：By bacterium oil, soup-stock sauce, spices soup and medicine bottom with 5：8： 3：1 part by weight allotment forms.
- A kind of 2. preparation method of bacterium fragrance convenient chafing dish bed material according to claim 1, it is characterised in that：Including following Step：(1) by the mushroom of fried dry and camellia oil with 1：8 part by weight is brewed into bacterium oil with pot；(2) by pigeon, Chinese yam and clear water with 1：2：10 part by weight is brewed into soup-stock sauce with pot；(3) by anise, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger, garlic And shallot is wrapped in gauze that spices bag is made and is put into clear water and is brewed into spices soup；(4) nutmeg, Lysimachia sikokiana, Momordica grosvenori, lemon-grass, tsaoko, the root of Dahurain angelica, brigand, murraya paniculataJack and Radix Angelicae Sinensis are put into clear water and boiled Patent medicine bottom；(5) by bacterium oil, soup-stock sauce, spices soup and medicine bottom with 5：8：3：Stood after 1 part by weight mixing.
- A kind of 3. preparation method of bacterium fragrance convenient chafing dish bed material according to claim 2, it is characterised in that：Step (1) Described in mushroom include collybia albuminosa, bolete, see hand green grass or young crops, dictyophora phalloidea, mushroom, asparagus, flat mushroom and agaric；The chicken fir Bacterium, bolete, see hand green grass or young crops, dictyophora phalloidea, mushroom, asparagus, flat mushroom and agaric configuration part by weight be 1：1：2：1：3：4：3： 5；Mushroom is minced into bacterium fourth first when making and mixed by bacterium oil, and it is bacterium fourth gross weight that weight is then added in pot 1/10 camellia oil and heating, when the oil temperature of camellia oil is to 80 DEG C, addition bacterium fourth is stir-fried, until the moisture in bacterium fourth oozes Go out and bacterium fourth is got out after fried dry, then add bacterium fourth and weight into saucepan and endured for the camellia oil of 8 times of opportunistic pathogen fourth weight Boil, be stirred during infusion with 10r/min rotating speed, until infusion to the micro- volume of bacterium fourth obtains bacterium oil.
- A kind of 4. preparation method of bacterium fragrance convenient chafing dish bed material according to claim 3, it is characterised in that：Step (2) Described in pigeon need to rive its bone and flesh before boiling；When boiling, the pigeon after riving first is added in clear water, Continue infusion 10 minutes after clear water boiling；The Chinese yam section for being cut into 3-5cm length is subsequently added into, soup is entered after continuing infusion 20 minutes Row stirring；Mixing speed control turns in 10-15 per minute, and every two minutes change a mixing direction, are stirred continuously until soup In Chinese yam chemical conversion pureed and combined together with soup；Then pull pigeon meat and pigeon bone out, then continue soup-stock infusion into sauce shape Obtain soup-stock sauce.
- A kind of 5. preparation method of bacterium fragrance convenient chafing dish bed material according to claim 4, it is characterised in that：Step (3) In anise, cassia bark, cloves, fennel seeds, dried orange peel, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger, garlic and big The ratio of weight and number of green onion is 3：1：0.5：0.7：1：0.5：1：1.5：0.5：1：2：5：10：8；Wherein garlic need to be pounded mashed garlic, raw Ginger is cut into bruised ginger, shallot segment and is no more than 3cm per segment length；First by anise, cassia bark, cloves, fennel seeds, old during making Skin, rattan green pepper, pericarpium zanthoxyli schinifolii, pepper, zingiber kawagoii, spiceleaf, radix glycyrrhizae, ginger, garlic and shallot are fitted into gauze bag, and gauze sack is pricked Tightly to avoid spices from spilling, then weight is boiled for the clear water of 10 times of the gauze bag, then gauze bag is put into boiling water and endured Boil, first intense fire infusion 30 minutes, then turn slow fire and boil untill the surplus after the evaporation of clear water is the 1/10 of total amount, Finally take out gauze bag and obtain spices soup.
- A kind of 6. preparation method of bacterium fragrance convenient chafing dish bed material according to claim 5, it is characterised in that：Step (4) In nutmeg, Lysimachia sikokiana, Momordica grosvenori, lemon-grass, tsaoko, the root of Dahurain angelica, brigand, the ratio of weight and number of murraya paniculataJack and Radix Angelicae Sinensis be 1：1：0.5： 0.3：2：0.5：1：0.75：2；It is first that weight is boiled for the clear water of 5 times of medicinal material gross weight when boiling, then by lemon-grass and Momordica grosvenori is added in boiling water and boiled 10 minutes, is subsequently added into Lysimachia sikokiana, nutmeg and brigand and is continued to boil 5 minutes, add again tsaoko, Boiled after the root of Dahurain angelica, murraya paniculataJack and Radix Angelicae Sinensis 10 minutes, then with the boiling water in 10r/min speed along clockwise direction agitated kettle 15 minutes, then the medicinal material in water and impurity are filtered out by gauze, that is, obtain medicine bottom.
- A kind of 7. preparation method of bacterium fragrance convenient chafing dish bed material according to claim 6, it is characterised in that：Step (5) In spices soup and medicine bottom are mixed and stirred for uniformly first, then will soup-stock sauce add after stir 3 minutes, be eventually adding bacterium oil simultaneously It is acutely rocked in a reservoir 5 minutes, mixture is finally stood 30 minutes and obtains bacterium fragrance convenient chafing dish bed material.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850974A (en) * | 2018-08-07 | 2018-11-23 | 芜湖职业技术学院 | Chafing dish bottom flavorings material compositions and chafing dish bottom flavorings and preparation method thereof |
| CN109938279A (en) * | 2019-04-25 | 2019-06-28 | 海南热带海洋学院 | A kind of shortcake pot flavouring and preparation method thereof |
| CN110477339A (en) * | 2019-08-06 | 2019-11-22 | 成都小龙坎餐饮管理有限公司 | A kind of halogen fragrance chafing dish bottom flavorings and preparation method thereof |
| CN113768122A (en) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Medicated diet soup base and preparation method thereof |
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Cited By (4)
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| CN108850974A (en) * | 2018-08-07 | 2018-11-23 | 芜湖职业技术学院 | Chafing dish bottom flavorings material compositions and chafing dish bottom flavorings and preparation method thereof |
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| CN113768122A (en) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | Medicated diet soup base and preparation method thereof |
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