CN109757695A - A kind of bottom flavorings of spicy chaffy dish and preparation method thereof - Google Patents
A kind of bottom flavorings of spicy chaffy dish and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of bottom flavorings of spicy chaffy dish and preparation method thereof, it is prepared from the following raw materials in parts by weight: 45~55 parts of salad oil, 25~35 parts of butter, 3~7 parts of onion, 3~7 parts of garlic, 2~4 parts of ginger, 7~13 parts of capsicum, 50~80 parts of oyster sauce, 5~10 parts of rock sugar, 5~10 parts of Chinese prickly ash, 0.1~0.3 part of the root of Dahurain angelica, it is 0.8~1.2 part octagonal, 0.3~0.7 part of fennel seeds, 0.05~0.2 part of cloves, 0.4~0.6 part of spiceleaf, 0.1~0.3 part of tsaoko, 0.1~0.3 part of lemon-grass, 1~3 part of cassia bark, 0.1~0.5 part of nutmeg, 1~3 part of white bandit, 0.5~2 part of dried orange peel, 0.1~0.3 part of brigand, Bi dials 0.5~2 part.Bottom flavorings of spicy chaffy dish of the invention not only color glow, glossy, and delicious flavour, mellow soft, nutritive value with higher, are not susceptible to the symptom of digestive discomfort after edible.
Description
Technical field
The present invention relates to food seasoning processing technique field, more particularly to a kind of bottom flavorings of spicy chaffy dish and its system
Preparation Method.
Background technique
Traditional cuisines of the chafing dish as folks of china have the characteristics that convenient, delicious flavour, the deep happiness by people
Love；The quality of chafing dish depends on the formula of chafing dish bottom flavorings, since China region is wide, the difference of the weathers of various regions, custom etc.
It is different, therefore there are the different chafing dish bottom flavorings of flavor, and spicy hot chafing dish becomes because it has numb, peppery, fresh, fragrant taste characteristics
Instantly most popular chafing dish.And existing bottom flavorings of spicy chaffy dish, people usually will appear mouth parched and tongue scorched, intestines after eating in the market
The adverse reactions such as stomach upset and the excessive internal heat of long acne；In order to extend the shelf-life of chafing dish bottom flavorings, some businessmans can also add a large amount of anti-
Rotten agent, long-term consumption are unfavorable for the health of people.
Therefore, how to provide a kind of delicious flavour, it is peppery without dry, numb without strong and do not add the chafing dish bottom flavorings of preservative and be
The problem of those skilled in the art's urgent need to resolve.
Summary of the invention
The present invention in order to solve the above technical problems, provides a kind of bottom flavorings of spicy chaffy dish, and not only taste is mellow, delicious,
The edible rear adverse reactions such as mouth parched and tongue scorched and digestive discomfort can also be effectively improved.
The technical scheme to solve the above technical problems is that
A kind of bottom flavorings of spicy chaffy dish, is prepared from the following raw materials in parts by weight:
45~55 parts of salad oil, 25~35 parts of butter, 3~7 parts of onion, 3~7 parts of garlic, 2~4 parts of ginger, 7~13 parts of capsicum,
It is 50~80 parts of oyster sauce, 5~10 parts of rock sugar, 5~10 parts of Chinese prickly ash, 0.1~0.3 part of the root of Dahurain angelica, 0.8~1.2 part octagonal, fennel seeds 0.3
~0.7 part, 0.05~0.2 part of cloves, 0.4~0.6 part of spiceleaf, 0.1~0.3 part of tsaoko, 0.1~0.3 part of lemon-grass, cassia bark 1
~3 parts, 0.1~0.5 part of nutmeg, 1~3 part of Bai Kou, 0.5~2 part of dried orange peel, 0.1~0.3 part of brigand, Bi dials 0.5~2 part.
The present invention uses the chafing dish bottom flavorings that are prepared according to said components, not only color glow, glossy, and thick flavor
Strongly fragrant, delicious flavour makes a person sponging on an aristocrat eat process qi-regulating appetizing, and is not susceptible to get angry and the adverse reactions such as digestive discomfort after eating.
Based on the above technical solution, the present invention can also be improved as follows:
Preferably, it is prepared from the following raw materials in parts by weight:
49~51 parts of salad oil, 29~31 parts of butter, 4~5 parts of onion, 4~5 parts of garlic, 3~4 parts of ginger, 9~11 parts of capsicum,
It is 60~65 parts of oil consumption, 7~9 parts of rock sugar, 8~10 parts of Chinese prickly ash, 0.1~0.3 part of the root of Dahurain angelica, 0.9~1.1 part octagonal, fennel seeds 0.4~
0.6 part, 0.1~0.15 part of cloves, 0.4~0.5 part of spiceleaf, 0.1~0.2 part of tsaoko, 0.1~0.2 part of lemon-grass, cassia bark 1.5
~2 parts, 0.2~0.4 part of nutmeg, 1~3 part of Bai Kou, 1~1.5 part of dried orange peel, 0.1~0.3 part of brigand, Bi dials 1~1.5 part.
Preferably, the salad oil is any one in rapeseed oil, soybean oil or peanut oil.
The present invention also provides a kind of preparation method of bottom flavorings of spicy chaffy dish, technical solution is as follows:
The following steps are included:
Step (1): above-mentioned each raw material is weighed respectively, pot is heated, salad oil and butter are successively poured into pot and heated, directly
110~130 DEG C are increased to oil temperature, onion, garlic and ginger is sequentially added and fries to sallow and pull out；
Step (2): after pulling stir-fry to sallow onion, garlic and ginger out, naturally cooling to 70~80 DEG C for oil, capsicum be added,
Stir-frying 10~15 minutes, obtains chilli oil；
Step (3): Chinese prickly ash, the root of Dahurain angelica, illiciumverum, fennel seeds, cloves, spiceleaf, tsaoko, perfume (or spice) are sequentially added in Xiang Shangshu chilli oil
Cogongrass, cassia bark, nutmeg, Bai Kou, dried orange peel, brigand and Bi are dialled, and rock sugar is added after 10~15 minutes in stir-frying, until rock sugar all melts
Change；
Step (4): after rock sugar melts, being added oyster sauce, stir-fry 5~10 minutes, and pass fire is off the pot to obtain bottom flavorings of spicy chaffy dish；
Step (5): by bottom flavorings of spicy chaffy dish cooling and shaping obtained in step (4) and carrying out outer packing, and condiment is made
Packet.
The beneficial effects of the present invention are:
(1) present invention uses a variety of fragrance, mixes not only aromatic flavour, and have multi-efficiency to body；Wherein,
The root of Dahurain angelica has effects that apocenosis of invigorating blood circulation and myogenic pain relieving；The tsaoko not only pungent perfume (or spice) of taste, additionally it is possible to effectively eliminate abdominal fullness and distention, gastric disorder causing nausea
Vomiting, the symptoms such as dyspepsia malaria；Lemon-grass is to be grown in a kind of semi-tropical cogongrass fragrance, fragrance containing natural lemon, have and
The effect of stomach ventilation, restoring consciouness；Cassia bark acrid-sweet flavor, property heat, have effects that warming kidney and enhancing body, middle benefit gas dispelling cold and antalgic；Nutmeg
Containing volatile oil, a small amount of edible secretion and gastrointestinal peristalsis that can promote gastric juice has the function of appetizing, promotion appetite and dissipate-swelling analgesic
Effect；White bandit's pungent-warm gas is fragrant, taste is peppery and bitter, there is regulating qi-flowing for harmonizing stomach, be amusing cold dispelling the effect of, can effectively remove different in seasoning
Taste；Dried orange peel not only fragrant odour, additionally it is possible to be effectively improved the symptoms such as weakness of the spleen and the stomach, indigestion and nausea and vomiting；Brigand is not
Only has the effect of invigorating the spleen warm stomach, cold-dispelling, additionally it is possible to prevent indigestion, have effects that appetizing；Bi is dialled with warm stomach, is helped and disappear
The effect of change；Chafing dish bottom flavorings not only delicious flavour is fried made of using the scheme in the present invention, and full of nutrition, energy after eating
Effectively avoid the occurrence of the symptoms such as mouth parched and tongue scorched and digestive discomfort.
(2) present invention uses the miscella of salad oil and butter, wherein salad oil can use rapeseed oil, in rapeseed oil
Contain the lot of trace physiological activity such as a variety of unsaturated fatty acids such as linolenic acid, linoleic acid and brassicasterol, phosphatide, vitamin E
Substance, nutritive value with higher, the unsaturated fatty acid of rapeseed oil be combined into vivo with cholesterol easily transported, generation
The cholesteryl ester thank, drained is conducive to the trans-utilization of cholesterol；Further more, the vitamin E in rapeseed oil has anti-oxidant, guarantor
Protect cell effect, phosphatide also have the function of protect cell, repair cell, and to blood vessel, nerve, brain development very
It is important；
Butter are sweet in flavor, warm-natured, main rich in the minerals such as protein abundant and selenium, phosphorus, iron, iodine or Alphalin
Source, and be easy to absorb, also have the function of resisting gastrointestinal infection containing saccharification lipid sphyngomyelin in butter；
Using for miscella makes containing certain animal tallow in chafing dish bottom flavorings, and not only aromatic flavour is mellow, and normal
Solidification phenomenon will not occur under temperature, so that finished product chafing dish bottom flavorings soup body is vivid, the appetite of a person sponging on an aristocrat is significantly greatly increased.
(3) oyster sauce microelement rich in and up to 22 kinds of amino acid, wherein it is rich in glutamic acid and nucleic acid, oyster sauce
Addition can not only make chafing dish bottom flavorings delicious flavour, also have effects that enhance human immunity.
(4) not only preparation method is simple by the present invention, and is suitable for industrial production.
In conclusion not only preparation process is simple by the present invention, and fragrant taste it is mellow, it is peppery without dry, numb without strong, can
Increase enterogastric peristalsis, has effects that digestant；Importantly, the present invention did not added preservative, and with 1~2 year guarantor
The matter phase is good for your health after edible.
Specific embodiment
Technical solution of the present invention is clearly and completely described with reference to embodiments, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
The embodiment of the invention discloses a kind of bottom flavorings of spicy chaffy dish and preparation method thereof.
Embodiment one
The present embodiment health stomach invigorating chafing dish bottom flavorings are prepared by the raw material of following weight,
450 grams of rapeseed oil, 250 grams of butter, 30 grams of onion, 30 grams of garlic, 20 grams of ginger, 70 grams of capsicum, 500 grams of oyster sauce, rock sugar
It is 50 grams, 50 grams of Chinese prickly ash, 1 gram of the root of Dahurain angelica, 8 grams octagonal, 3 grams of fennel seeds, 0.5 gram of cloves, 4 grams of spiceleaf, 1 gram of tsaoko, 1 gram of lemon-grass,
10 grams of cassia bark, 1 gram of nutmeg, 10 grams of Bai Kou, 5 grams of dried orange peel, 1 gram of brigand, Bi dials 5 grams.
Above-mentioned bottom flavorings of spicy chaffy dish the preparation method is as follows:
The following steps are included:
Step (1): weighing the weight of one each component of embodiment respectively, pot heated, and salad oil and butter are successively poured into
It is heated in pot, until oil temperature is increased to 110~130 DEG C, sequentially adds onion, garlic and ginger and fry to sallow and pull out；
Step (2): after pulling stir-fry to sallow onion, garlic and ginger out, naturally cooling to 70~80 DEG C for oil, capsicum be added,
Stir-frying 10~15 minutes, obtains chilli oil；
Step (3): Chinese prickly ash, the root of Dahurain angelica, illiciumverum, fennel seeds, cloves, spiceleaf, tsaoko, perfume (or spice) are sequentially added in Xiang Shangshu chilli oil
Cogongrass, cassia bark, nutmeg, Bai Kou, dried orange peel, brigand and Bi are dialled, and rock sugar is added after 10~15 minutes in stir-frying, until rock sugar all melts
Change；
Step (4): after rock sugar melts, being added oyster sauce, stir-fry 5~10 minutes, and pass fire is off the pot to obtain bottom flavorings of spicy chaffy dish；
Step (5): by bottom flavorings of spicy chaffy dish cooling and shaping obtained in step (4) and carrying out outer packing, and condiment is made
Packet.
Embodiment two
The present embodiment health stomach invigorating chafing dish bottom flavorings are prepared by the raw material of following weight, comprising:
500 grams of rapeseed oil, 300 grams of butter, 50 grams of onion, 50 grams of garlic, 30 grams of ginger, 100 grams of capsicum, 650 grams of oyster sauce, rock sugar
It is 80 grams, 80 grams of Chinese prickly ash, 2 grams of the root of Dahurain angelica, 10 grams octagonal, 5 grams of fennel seeds, 1 gram of cloves, 5 grams of spiceleaf, 2 grams of tsaoko, 2 grams of lemon-grass, osmanthus
20 grams of skin, 3 grams of nutmeg, 20 grams of Bai Kou, 10 grams of dried orange peel, 2 grams of brigand, Bi dials 10 grams.
Embodiment three
The present embodiment health stomach invigorating chafing dish bottom flavorings are prepared by the raw material of following weight, comprising:
550 grams of soybean oil, 350 grams of butter, 70 grams of onion, 70 grams of garlic, 40 grams of ginger, 130 grams of capsicum, 800 grams of oyster sauce, rock sugar
It is 100 grams, 100 grams of Chinese prickly ash, 3 grams of the root of Dahurain angelica, 12 grams octagonal, 7 grams of fennel seeds, 2 grams of cloves, 6 grams of spiceleaf, 3 grams of tsaoko, 3 grams of lemon-grass,
30 grams of cassia bark, 2 grams of nutmeg, 10 grams of Bai Kou, 20 grams of dried orange peel, 3 grams of brigand, Bi dials 20 grams.
Example IV
The present embodiment health stomach invigorating chafing dish bottom flavorings are prepared by the raw material of following weight, comprising:
490 grams of soybean oil, 290 grams of butter, 40 grams of onion, 40 grams of garlic, 30 grams of ginger, 90 grams of capsicum, 600 grams of oyster sauce, rock sugar
It is 70 grams, 80 grams of Chinese prickly ash, 1 gram of the root of Dahurain angelica, 9 grams octagonal, 4 grams of fennel seeds, 1 gram of cloves, 4 grams of spiceleaf, 1 gram of tsaoko, 1 gram of lemon-grass, osmanthus
15 grams of skin, 5 grams of nutmeg, 10 grams of Bai Kou, 10 grams of dried orange peel, 1 gram of brigand, Bi dials 10 grams.
Embodiment five
The present embodiment health stomach invigorating chafing dish bottom flavorings are prepared by the raw material of following weight, comprising:
510 grams of peanut oil, 310 grams of butter, 50 grams of onion, 50 grams of garlic, 40 grams of ginger, 110 grams of capsicum, 650 grams of oyster sauce, rock sugar
It is 90 grams, 100 grams of Chinese prickly ash, 3 grams of the root of Dahurain angelica, 11 grams octagonal, 5 grams of fennel seeds, 1.5 grams of cloves, 5 grams of spiceleaf, 2 grams of tsaoko, lemon-grass 2
Gram, 20 grams of cassia bark, 4 grams of nutmeg, 30 grams of Bai Kou, 15 grams of dried orange peel, 3 grams of brigand, Bi dials 15 grams.
Below by way of test, the present invention is further elaborated.
Test one: sensory evaluation investigation
The chafing dish bottom flavorings for taking one~embodiment of the embodiment of the present invention five to prepare are with commercially available three kinds of bottom flavorings of spicy chaffy dish more
A city carries out market survey, and randomly selects 20 masses to four their color, smell, mouthfeel and tissue morphology indexs
It gives a mark, finally each index score is summarized, is averaged.Sensory evaluation criteria and grade are as shown in table 1, sense organ
Evaluation result is as shown in table 2.
1 subjective appreciation standard of table
2 Analyses Methods for Sensory Evaluation Results of table
| Color | Smell | Mouthfeel | Tissue morphology | Score value | |
| Embodiment one | 23.1 | 22.9 | 23.5 | 22.6 | 92.1 |
| Embodiment two | 24.1 | 24.2 | 23.8 | 23.0 | 95.1 |
| Embodiment three | 23.2 | 23.4 | 22.9 | 24.1 | 93.6 |
| Example IV | 24.3 | 23.8 | 24.2 | 24.1 | 96.4 |
| Embodiment five | 23.9 | 23.1 | 23.5 | 23.2 | 93.7 |
| Comparative example one | 20.3 | 19.8 | 20.4 | 22.3 | 82.8 |
| Comparative example two | 18.6 | 20.1 | 17.2 | 21.9 | 77.8 |
| Comparative example three | 17.9 | 20.3 | 19.2 | 18.7 | 76.1 |
As shown in Table 2, chafing dish bottom flavorings made from one~embodiment of the embodiment of the present invention five are compared with commercially available chafing dish bottom flavorings, color
Damp glow, mellow in taste be soft, aromatic flavour and soup body are uniform, very popular.
Test two: physiological reaction investigation after edible
Take one~embodiment of the embodiment of the present invention five prepare chafing dish bottom flavorings and commercially available three kinds of bottom flavorings of spicy chaffy dish according to
Eating method is brewed into chafing dish, and randomly selects 50 masses and eat, and makes an appraisal to the somatic reaction after edible.
Evaluation criterion is as follows:
Stomach reaction, excessive internal heat and long acne are evaluated:
Comfortable: stomach is warm, without have sore throat, long acne phenomenon；
General: stomach impression is general, has no adverse reaction, have slightly have sore throat, long acne phenomenon；
It is uncomfortable: to have a stomach upset, and have sore throat, long acne phenomenon.
Physiological reaction situation is as shown in table 3:
3 physiological reaction investigation result of table
| Comfortably | Generally | It is uncomfortable | Total satisfaction | |
| Embodiment one | 45 | 4 | 1 | 90% |
| Embodiment two | 43 | 7 | 0 | 86% |
| Embodiment three | 46 | 4 | 0 | 92% |
| Example IV | 47 | 3 | 0 | 94% |
| Embodiment five | 44 | 6 | 0 | 88% |
| Comparative example one | 35 | 10 | 5 | 70% |
| Comparative example two | 38 | 9 | 3 | 76% |
| Comparative example three | 37 | 8 | 5 | 74% |
According to table 3, chafing dish bottom flavorings made from one~embodiment of the embodiment of the present invention five and commercially available bottom flavorings of spicy chaffy dish
Compare, have it is peppery without dry, numb without strong, and it is edible after stomach it is comfortable, the deep welcome by a most of person sponging on an aristocrat.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all in spirit of the invention and
Within principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of bottom flavorings of spicy chaffy dish, which is characterized in that be prepared from the following raw materials in parts by weight:
45~55 parts of salad oil, 25~35 parts of butter, 3~7 parts of onion, 3~7 parts of garlic, 2~4 parts of ginger, 7~13 parts of capsicum, oyster sauce
It is 50~80 parts, 5~10 parts of rock sugar, 5~10 parts of Chinese prickly ash, 0.1~0.3 part of the root of Dahurain angelica, 0.8~1.2 part octagonal, fennel seeds 0.3~0.7
Part, 0.05~0.2 part of cloves, 0.4~0.6 part of spiceleaf, 0.1~0.3 part of tsaoko, 0.1~0.3 part of lemon-grass, 1~3 part of cassia bark,
0.1~0.5 part of nutmeg, 1~3 part of Bai Kou, 0.5~2 part of dried orange peel, 0.1~0.3 part of brigand, Bi dials 0.5~2 part.
2. a kind of bottom flavorings of spicy chaffy dish according to claim 1, which is characterized in that by the raw material system of following parts by weight
At:
49~51 parts of salad oil, 29~31 parts of butter, 4~5 parts of onion, 4~5 parts of garlic, 3~4 parts of ginger, 9~11 parts of capsicum, oil consumption
It is 60~65 parts, 7~9 parts of rock sugar, 8~10 parts of Chinese prickly ash, 0.1~0.3 part of the root of Dahurain angelica, 0.9~1.1 part octagonal, fennel seeds 0.4~0.6
Part, 0.1~0.15 part of cloves, 0.4~0.5 part of spiceleaf, 0.1~0.2 part of tsaoko, 0.1~0.2 part of lemon-grass, cassia bark 1.5~2
Part, 0.2~0.4 part of nutmeg, 1~3 part of Bai Kou, 1~1.5 part of dried orange peel, 0.1~0.3 part of brigand, Bi dials 1~1.5 part.
3. -2 described in any item a kind of bottom flavorings of spicy chaffy dish according to claim 1, which is characterized in that the salad oil is vegetable seed
Any one in oil, peanut oil or soybean oil.
4. a kind of preparation method of bottom flavorings of spicy chaffy dish, which comprises the following steps:
Step (1): weighing the raw material of the described in any item bottom flavorings of spicy chaffy dish of claim 1-2 respectively, pot heated, by salad
Oil and butter, which successively pour into pot, to be heated, until oil temperature is increased to 110~130 DEG C, is sequentially added onion, garlic and ginger and is fried to sallow
And it pulls out；
Step (2): after pulling stir-fry to sallow onion, garlic and ginger out, oil is naturally cooled to 70~80 DEG C, capsicum, stir-frying is added
10~15 minutes, obtain chilli oil；
Step (3): Chinese prickly ash, the root of Dahurain angelica, illiciumverum, fennel seeds, cloves, spiceleaf, tsaoko, lemongrass are sequentially added in Xiang Shangshu chilli oil
Grass, cassia bark, nutmeg, Bai Kou, dried orange peel, brigand and Bi are dialled, and rock sugar is added after 10~15 minutes in stir-frying, until rock sugar all melts；
Step (4): after rock sugar melts, being added oyster sauce, stir-fry 5~10 minutes, and pass fire is off the pot to obtain bottom flavorings of spicy chaffy dish；
Step (5): by bottom flavorings of spicy chaffy dish cooling and shaping obtained in step (4) and carrying out outer packing, and flavor pack is made.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353245A (en) * | 2019-07-04 | 2019-10-22 | 刘凯 | A kind of additive-free beef tallow basic flavouring for chafing dish and preparation method thereof |
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Application publication date: 20190517 |