CN107890067A - A kind of bottom flavorings of spicy chaffy dish - Google Patents
A kind of bottom flavorings of spicy chaffy dish Download PDFInfo
- Publication number
- CN107890067A CN107890067A CN201711077030.2A CN201711077030A CN107890067A CN 107890067 A CN107890067 A CN 107890067A CN 201711077030 A CN201711077030 A CN 201711077030A CN 107890067 A CN107890067 A CN 107890067A
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- CN
- China
- Prior art keywords
- parts
- bottom flavorings
- chaffy dish
- spicy
- spicy chaffy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 5
- 235000007650 Aralia spinosa Nutrition 0.000 claims abstract description 5
- 240000005250 Chrysanthemum indicum Species 0.000 claims abstract description 5
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims abstract description 5
- 244000068988 Glycine max Species 0.000 claims abstract description 5
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 5
- 241000612118 Samolus valerandi Species 0.000 claims abstract description 5
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 239000010775 animal oil Substances 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 239000011435 rock Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 241000404030 Anacyclus clavatus Species 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 240000000950 Hippophae rhamnoides Species 0.000 claims description 2
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims description 2
- 239000009636 Huang Qi Substances 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 244000242564 Osmanthus fragrans Species 0.000 claims description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 9
- 240000001008 Dimocarpus longan Species 0.000 abstract description 4
- 235000000235 Euphoria longan Nutrition 0.000 abstract description 4
- 206010061218 Inflammation Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000004054 inflammatory process Effects 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 235000019654 spicy taste Nutrition 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011160 research Methods 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
-
- 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
Landscapes
- 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)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of bottom flavorings of spicy chaffy dish, is made up of following percentage by weight raw material：3,000 3200 parts of animal oil, 2,400 2600 parts of chilli sauce, 900 1000 parts of fermented soya bean, 900 1000 parts of the concentrated liquid of tradition Chinese medicine, 700 800 parts of chrysanthemum indicum, 600 700 parts of honeysuckle, 600 700 parts of Hangzhou chili, 600 700 parts of ginger, 400 500 parts of polycrystalline rock sugar, 300 400 parts of bunge pricklyash leaf, 300 400 parts of salt, 100 200 parts of garlic, 50 100 parts of hot pepper, 30 50 parts of spice, 20 40 parts of spiceleaf, 5 10 parts of bubble green pepper, 5 10 parts of longan.The bottom flavorings of spicy chaffy dish of the present invention has that nutriment is comprehensive, eating mouth feel is good, meets that masses like spicy taste, can effectively mitigate stomach and intestine burden with the effect of relieving inflammation or internal heat again in addition, increase appetite, protect stomach shield stomach.
Description
Technical field
The present invention relates to food technology field.A kind of it is more particularly related to bottom flavorings of spicy chaffy dish.
Background technology
Chafing dish has the characteristics of instant, nutritious, and it is possible to according to different crowd, Different climate, is modulated into
Various tastes, it is a kind of diet style being loved by people therefore, has very long history in China.Modern personage is to chafing dish
Demand not only to taste delicious flavour, more importantly to eat health and beautiful, traditional chafing dish seasoning can not expire
The requirement of sufficient people.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantages of at least will be described later.
It is a still further object of the present invention to provide a kind of bottom flavorings of spicy chaffy dish, bottom flavorings of spicy chaffy dish has nutriment complete
Face, eating mouth feel are good, meet that masses like spicy taste, effectively mitigate stomach and intestine burden with the effect of relieving inflammation or internal heat, meeting again in addition,
Increase appetite, protect stomach shield stomach.
In order to realize according to object of the present invention and further advantage, there is provided a kind of bottom flavorings of spicy chaffy dish, by following
Percentage by weight raw material forms：Animal oil 3000-3200 parts, chilli sauce 2400-2600 parts, fermented soya bean 900-1000 parts, Chinese medicine are dense
Contracting liquid 900-1000 parts, chrysanthemum indicum 700-800 parts, honeysuckle 600-700 parts, Hangzhou chili 600-700 parts, ginger 600-700 parts are more
Brilliant rock sugar 400-500 parts, bunge pricklyash leaf 300-400 parts, salt 300-400 parts, garlic 100-200 parts, hot pepper 50-100 parts are fragrant pungent
Expect 30-50 parts, spiceleaf 20-40 parts, bubble green pepper 5-10 parts, longan 5-10 parts.
Preferably, the parts by weight composition of the Chinese medicine is：Sea-buckthorn 20-30 parts, cassia seed 20-30 parts, bubble green pepper 10-15
Part, Chinese yam 10-15 parts, radix glehniae 5-10 parts, fruit of negundo 5-10 parts, radix polygonati officinalis 3-5 parts, Semen Coicis 3-5 parts, fructus hordei germinatus 3-5 parts, sweet osmanthus
3-5 parts, Radix Astragali 3-5 parts.
Preferably, the spice is following one or more combination：Anise, cloves, fennel seeds, radix glycyrrhizae, white button, grass
Fruit.
The present invention comprises at least following beneficial effect：Bottom flavorings of spicy chaffy dish has that nutriment is comprehensive, eating mouth feel is good, full
Sufficient masses like spicy taste, can effectively mitigate stomach and intestine burden with the effect of relieving inflammation or internal heat again in addition, increase appetite, protect stomach shield
Stomach.
Further advantage, target and the feature of the present invention embodies part by following explanation, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Embodiment
The present invention is described in further detail below, to make those skilled in the art being capable of evidence with reference to specification word
To implement.
It should be noted that experimental method described in following embodiments, is conventional method unless otherwise specified, institute
Reagent and material are stated, unless otherwise specified, is commercially obtained.
Embodiment 1
A kind of bottom flavorings of spicy chaffy dish, it is made up of following percentage by weight raw material：3200 parts of animal oil, 2600 parts of chilli sauce,
1000 parts of fermented soya bean, 1000 parts of the concentrated liquid of tradition Chinese medicine, 800 parts of chrysanthemum indicum, 700 parts of honeysuckle, 700 parts of Hangzhou chili, 700 parts of ginger, polycrystalline
500 parts of rock sugar, 400 parts of bunge pricklyash leaf, 400 parts of salt, 200 parts of garlic, 100 parts of hot pepper, 50 parts of spice, 40 parts of spiceleaf, bubble green pepper
10 parts, 10 parts of longan.
Embodiment 2
A kind of bottom flavorings of spicy chaffy dish, it is made up of following percentage by weight raw material：3000 parts of animal oil, 2400 parts of chilli sauce,
900 parts of fermented soya bean, 900 parts of the concentrated liquid of tradition Chinese medicine, 700 parts of chrysanthemum indicum, 600 parts of honeysuckle, 600 parts of Hangzhou chili, 600 parts of ginger, Polycrystalline Ice
400 parts of sugar, 300 parts of bunge pricklyash leaf, 300 parts of salt, 100 parts of garlic, 50 parts of hot pepper, 30 parts of spice, 20 parts of spiceleaf, 5 parts of bubble green pepper,
5 parts of longan.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed
With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited
In specific details and shown here as with description.
Claims (3)
1. a kind of bottom flavorings of spicy chaffy dish, it is characterised in that be made up of following percentage by weight raw material：Animal oil 3000-3200 parts,
Chilli sauce 2400-2600 parts, fermented soya bean 900-1000 parts, the concentrated liquid of tradition Chinese medicine 900-1000 parts, chrysanthemum indicum 700-800 parts, honeysuckle
600-700 parts, Hangzhou chili 600-700 parts, ginger 600-700 parts, polycrystalline rock sugar 400-500 parts, bunge pricklyash leaf 300-400 parts, salt
300-400 parts, garlic 100-200 parts, hot pepper 50-100 parts, spice 30-50 parts, spiceleaf 20-40 parts, bubble green pepper 5-10 parts, osmanthus
Circle 5-10 parts.
2. bottom flavorings of spicy chaffy dish as claimed in claim 1, it is characterised in that the parts by weight of the Chinese medicine, which form, is：Sea-buckthorn
20-30 parts, cassia seed 20-30 parts, bubble green pepper 10-15 parts, Chinese yam 10-15 parts, radix glehniae 5-10 parts, fruit of negundo 5-10 parts, radix polygonati officinalis
3-5 parts, Semen Coicis 3-5 parts, fructus hordei germinatus 3-5 parts, sweet osmanthus 3-5 parts, Radix Astragali 3-5 parts.
3. bottom flavorings of spicy chaffy dish as claimed in claim 1, it is characterised in that the spice is following one or more of groups
Close：Anise, cloves, fennel seeds, radix glycyrrhizae, white button, tsaoko.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711077030.2A CN107890067A (en) | 2017-11-01 | 2017-11-01 | A kind of bottom flavorings of spicy chaffy dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711077030.2A CN107890067A (en) | 2017-11-01 | 2017-11-01 | A kind of bottom flavorings of spicy chaffy dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107890067A true CN107890067A (en) | 2018-04-10 |
Family
ID=61804125
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711077030.2A Pending CN107890067A (en) | 2017-11-01 | 2017-11-01 | A kind of bottom flavorings of spicy chaffy dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107890067A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669516A (en) * | 2018-04-23 | 2018-10-19 | 陕西傻得冒餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN108835585A (en) * | 2018-05-03 | 2018-11-20 | 王利杰 | A kind of hotpot soup base material |
-
2017
- 2017-11-01 CN CN201711077030.2A patent/CN107890067A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669516A (en) * | 2018-04-23 | 2018-10-19 | 陕西傻得冒餐饮管理有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN108835585A (en) * | 2018-05-03 | 2018-11-20 | 王利杰 | A kind of hotpot soup base material |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180410 |