CN115777899A - Chafing dish condiment sauce and preparation method thereof - Google Patents
Chafing dish condiment sauce and preparation method thereof Download PDFInfo
- Publication number
- CN115777899A CN115777899A CN202211562067.5A CN202211562067A CN115777899A CN 115777899 A CN115777899 A CN 115777899A CN 202211562067 A CN202211562067 A CN 202211562067A CN 115777899 A CN115777899 A CN 115777899A
- Authority
- CN
- China
- Prior art keywords
- parts
- container
- oil
- onion
- sauce
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013409 condiments Nutrition 0.000 title abstract description 15
- 235000020637 scallop Nutrition 0.000 claims abstract description 64
- 241000234282 Allium Species 0.000 claims abstract description 63
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 63
- 239000003921 oil Substances 0.000 claims abstract description 54
- 235000019198 oils Nutrition 0.000 claims abstract description 54
- 240000002234 Allium sativum Species 0.000 claims abstract description 40
- 235000004611 garlic Nutrition 0.000 claims abstract description 40
- 244000295724 Allium chinense Species 0.000 claims abstract description 35
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 35
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 32
- 235000008397 ginger Nutrition 0.000 claims abstract description 32
- 240000000467 Carum carvi Species 0.000 claims abstract description 30
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 30
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 30
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 21
- 235000020232 peanut Nutrition 0.000 claims abstract description 21
- 235000020226 cashew nut Nutrition 0.000 claims abstract description 20
- 241000208223 Anacardiaceae Species 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 241000237502 Ostreidae Species 0.000 claims abstract description 6
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 6
- 240000006677 Vicia faba Species 0.000 claims abstract description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 6
- 235000020636 oyster Nutrition 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 241000237509 Patinopecten sp. Species 0.000 claims description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 58
- 235000019482 Palm oil Nutrition 0.000 claims description 54
- 239000002540 palm oil Substances 0.000 claims description 54
- 238000003756 stirring Methods 0.000 claims description 38
- 239000000843 powder Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 claims description 21
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 19
- 241000143060 Americamysis bahia Species 0.000 claims description 15
- 238000005520 cutting process Methods 0.000 claims description 15
- 240000007673 Origanum vulgare Species 0.000 claims description 14
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 14
- 239000001585 thymus vulgaris Substances 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 229940029982 garlic powder Drugs 0.000 claims description 12
- 235000011197 perejil Nutrition 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 235000013628 Lantana involucrata Nutrition 0.000 claims description 8
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000008162 cooking oil Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 235000010677 Origanum vulgare Nutrition 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 5
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 5
- 244000300264 Spinacia oleracea Species 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000003549 soybean oil Substances 0.000 claims description 5
- 235000012424 soybean oil Nutrition 0.000 claims description 5
- 244000226021 Anacardium occidentale Species 0.000 claims description 4
- 235000014571 nuts Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 244000062780 Petroselinum sativum Species 0.000 claims 3
- 240000002657 Thymus vulgaris Species 0.000 claims 3
- 244000040738 Sesamum orientale Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000002566 Capsicum Nutrition 0.000 abstract description 6
- 239000006002 Pepper Substances 0.000 abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 241000237503 Pectinidae Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 25
- 238000007598 dipping method Methods 0.000 description 23
- 241000246358 Thymus Species 0.000 description 11
- 241000208317 Petroselinum Species 0.000 description 9
- 241000207961 Sesamum Species 0.000 description 8
- 240000003889 Piper guineense Species 0.000 description 5
- 240000007087 Apium graveolens Species 0.000 description 4
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 4
- 235000010591 Appio Nutrition 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 239000005844 Thymol Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 229960000790 thymol Drugs 0.000 description 2
- 241000471262 Ardisia japonica Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241001312741 Gekko swinhonis Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Images
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a hot pot condiment sauce and a preparation method thereof. The preparation method of the hot pot condiment sauce comprises the following steps: s1, preparing raw materials: the raw materials comprise peanut kernels, cashews, scallops, gingers, onions, green Chinese onions, caraway, dried chillies, garlic, sesame paste, peanut butter, sesame oil, zanthoxylum oil, seafood paste, zhangzhen paste, barbeque sauce, oyster sauce, nanru juice, broad bean paste and the like; s2, preparing the hot pot condiment sauce. According to the invention, the ginger, the onion, the green Chinese onion, the caraway and the dry pepper are added, and the garlic and the onion are added in portions, so that the fragrance of the hot pot condiment sauce is further improved; by adding peanuts and cashews, the taste is improved, and meanwhile, the flavor is further increased.
Description
Technical Field
The invention belongs to the field of preparation of dipping sauce, and particularly relates to hot pot dipping sauce and a preparation method thereof.
Background
The chafing dish is one of the favorite foods of modern people, and the quality of chafing dish dipping sauce also determines the quality of chafing dish eating experience.
The patent with publication number CN1215790C discloses a chafing dish dipping sauce and a preparation method thereof, which comprises the following materials, by weight, 0-12 parts of celery, 0-16 parts of fresh red pepper, 8-12 parts of fresh ginger, 190-210 parts of puting soybean paste, 12-16 parts of sesame paste, 10-14 parts of peanut paste, 0-32 parts of white sugar, 70-90 parts of salad oil, 0-33 parts of shrimp, 0-3 parts of ham, 0-3 parts of dried scallop, 130-142 parts of sesame oil, 57-77 parts of sesame, 30-40 parts of Japanese ardisia herb, 10-20 parts of monosodium glutamate and 150-170 parts of water. The specific preparation method comprises heating a frying pan, adding salad oil, heating the oil to six degrees, adding fresh ginger, frying until fragrance is given out, adding Gekko Swinhonis, shrimp, ham, scallop and putnin bean paste, and parching; adding the mixed sauce of sesame paste and peanut butter into a frying pan, adding water and a proper amount of white sugar, boiling, and adding a proper amount of starch; and finally, adding sesame oil, sesame, fresh pepper, celery and monosodium glutamate and boiling. The hot pot dipping sauce has a strong Guangdong flavor, is sweet but not greasy, light but not little, and light and tasty, can be used for hot pot dipping sauce with the Guangdong flavor, but has insufficient flavor, and cannot meet the flavor requirement of people on the hot pot dipping sauce.
Disclosure of Invention
The invention provides a hot pot dipping sauce and a preparation method thereof, wherein the flavor of the hot pot dipping sauce is further improved by adding ginger, onion, green Chinese onion, caraway and dry hot pepper and adding garlic and onion in portions; by adding peanuts and cashews, the taste is improved, and meanwhile, the flavor is further increased.
A preparation method of a hot pot condiment sauce comprises the following steps:
s1: raw material preparation
S1.1: frying 10-15 parts of peanuts and 10-15 parts of cashews for 8-10min at the oil temperature of 80-150 ℃, and then cooling at room temperature;
s1.2: pulverizing the fried peanuts and cashews into powder by a stirrer, and sieving the powder by a sieve of 50-100 meshes to obtain mixed powder A;
s1.3: taking 2 parts of dried scallop, washing the dried scallop under running water for 3-5min, placing the dried scallop in a steamer, steaming the dried scallop for 80-120min at the temperature of 100-150 ℃, then cooling the dried scallop to the temperature of 60-80 ℃, placing the dried scallop into a stirrer, adding mineral water into the stirrer, starting the stirrer, and beating the dried scallop into mud to obtain dried scallop mud;
s1.4: cleaning 2-3 parts of ginger, 2-3 parts of onion, 2-3 parts of green Chinese onion, 2-3 parts of caraway and 1-2 parts of dried hot pepper, draining water, and cutting the ginger, the onion, the green Chinese onion and the caraway into segments for later use;
s1.5: cutting 5-10 parts of garlic and 5-10 parts of onion into powder for later use;
s1.6: pouring 5-10 parts of sesame paste, 5-10 parts of peanut butter, 3-8 parts of sesame oil, 1-4 parts of zanthoxylum oil, 1-4 parts of hoisin sauce, 1-2 parts of zhangzhen sauce, 1-3 parts of satay sauce, 0.5-1.5 parts of oyster sauce, 0.5-1 part of southern milk and 0.5-1.5 parts of broad bean paste into a container, and uniformly stirring to prepare a mixed sauce B;
s1.7: pouring 0.01-0.1 part of salt, 0.01-0.1 part of monosodium glutamate, 0.01-0.1 part of chicken essence and 0.01-0.1 part of chicken powder into a container, adding 5-10 parts of boiling water, and uniformly stirring to obtain a solution C, wherein the temperature of the boiling water is 60-80 ℃;
s1.8: cutting 4-8 parts of dried shrimps, soaking in warm water for 3-4 minutes, and draining off water for later use;
s2: preparation of chafing dish dip sauce
S2.1: adding 30-50 parts of soybean oil into a container, adding the ginger, the onion, the green Chinese onion, the caraway and the dry pepper processed in the step S1.4 into the container, frying the ginger, the onion, the green Chinese onion, the caraway and the dry pepper at 80-150 ℃ for 4-7min until the onion and the green Chinese onion are yellow, taking out the ginger, the onion, the green Chinese onion, the caraway and the dry pepper, and taking out 3-8 parts of oil from the container for later use;
s2.2: adding the garlic powder and the onion powder in the step S1.5 into a container, reducing the oil temperature to 60-80 ℃, continuously stirring the garlic powder and the onion powder in the container, frying for 4-8min until the garlic powder and the onion powder are golden yellow, adding the mixed powder A in the step S1.2, the dried scallop slurry in the step S1.3, the solution C in the step S1.7, the dried shrimps in the step S1.7 and the mixed sauce B in the step S1.6 into the container, and continuously stirring for 10-20min;
s2.3: introducing the oil taken out in the step S2.1 into a small container, heating, adding 1-5 parts of minced garlic, frying for 3-5min, and introducing the oil in the small container into the container;
s2.4: standing the oil in the container for 2-4 hr to obtain the chafing dish dipping sauce.
As a preferable aspect of the present invention, the present invention further comprises:
t1: cleaning 2-3 parts of parsley, 3-4 parts of thyme and 3-4 parts of origanum vulgare, and placing the cleaned materials in 10-20 parts of palm oil;
t2: heating palm oil to 20-40 deg.C, and stirring for 30-40min;
t3: taking out parsley, thyme and oregano in the palm oil, taking out, keeping the palm oil for later use, and placing into 10-20 parts of new palm oil;
t4: heating the new palm oil to 60-80 deg.C, and continuously stirring for 10-20min;
t5: taking out parsley, thyme and origanum vulgare from the interior of the new palm oil, and mixing the palm oil obtained in the step T3 with the new palm oil to obtain a material oil D;
t6: and pouring the cooking oil D into the hot pot dip sauce, and uniformly stirring.
In a preferred embodiment of the present invention, when the palm oil in step T3 is combined with the new palm oil in step T5, the palm oil in step T3 is slowly added to the new palm oil, and the new palm oil is continuously stirred in one direction.
As a preferable aspect of the present invention, the present invention further comprises:
m1: cleaning 4-5 parts of spinach and 5-6 parts of rosemary, and placing into a container containing 10-20 parts of palm oil;
m2: adding 4-10 parts of cooking wine into palm oil, heating the interior of the container to 30-40 deg.C, and stirring for 5-8min;
and M3: adding 4-10 parts of mature vinegar into the container, covering the container with a cover, heating the container to 60-80 deg.C, and maintaining for 10-20min;
m4: cooling to 30-40 deg.C, opening the container cover, taking out herba Spinaciae and herba Rosmarini officinalis, covering the container cover again, and maintaining the temperature at 30-40 deg.C for decocting for 2-5min to obtain cooking oil E;
m5: adding the oil E in the container into the hot pot condiment sauce, and uniformly stirring.
As one preferable aspect of the present invention, in step S1.1, before frying the peanut and cashew nuts, 1-2 parts of minced garlic are added to the oil, and fried for 2-5min, and the minced garlic is fished out when the minced garlic is brown.
In a preferable mode of the invention, in step S1.3, the scallop is soaked in warm water for 1-2 hours, the temperature of the warm water is 20-30 ℃, then the scallop is fished out, the scallop is washed for 3-5min under the condition of running water, and the excessive water in the scallop is squeezed out by pressing.
As a preferable aspect of the present invention, in step S1.5, before the garlic and the onion are chopped, the garlic and the onion are poured into warm water at a temperature of 20 to 30 ℃ and soaked for 10 to 15 min.
The invention also provides a hot pot condiment sauce which is prepared by the preparation method of the hot pot condiment sauce.
Compared with the prior art, the invention has the advantages and beneficial effects that:
1. according to the invention, the ginger, the onion, the green Chinese onion, the caraway and the dried chili are added, and the garlic and the onion are added in several times, so that the flavor of the hot pot dipping sauce is further improved; by adding peanuts and cashews, the taste is improved, and meanwhile, the flavor is further increased.
2. According to the invention, the celery, the thyme and the oregano are added into the hot pot dipping sauce, so that the fragrance is improved, and meanwhile, antibacterial substances such as thymol can be provided, the antibacterial capability of the hot pot dipping sauce is enhanced when the hot pot dipping sauce is stored, and the storage period of the hot pot dipping sauce is prolonged.
3. According to the invention, by adding spinach and rosemary into the hot pot dip, the hot pot dip is flavored, and meanwhile, an antioxidant substance can be provided, so that the corruption speed of oil is slowed down, and the storage period of the hot pot dip is further prolonged.
Drawings
Fig. 1 is a flow chart illustrating a method for preparing a hot pot dip employed in the embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
A preparation method of chafing dish condiment sauce is shown in figure 1, and comprises the following steps:
s1: raw material preparation
S1.1: adding 2 parts of minced garlic into the oil, frying for 3min, taking out the minced garlic when the minced garlic is brown, adding 12 parts of peanuts and 12 parts of cashews into the oil fried with the minced garlic, frying for 8-10min at the oil temperature of 120 ℃, and then cooling at room temperature;
s1.2: the fried peanuts and the fried cashews are ground into powder by a stirrer and then screened by a 100-mesh screen to obtain mixed powder A, and the peanuts and the cashews not only can increase aroma, but also can increase frosted feeling in the mouth and improve the taste; (ii) a
S1.3: taking 2 parts of dried scallop, washing the dried scallop for 5min under running water, soaking the dried scallop in the warm water for 2h, taking out the dried scallop, washing the dried scallop for 4min under the running water condition, extruding excessive water in the dried scallop by pressing, placing the dried scallop in a steamer, steaming for 80-120min under the 100 ℃ condition, cooling the dried scallop to 60 ℃, placing the dried scallop into a stirrer, adding mineral water into the stirrer, starting the stirrer, and beating the dried scallop into mud to obtain dried scallop mud;
s1.4: cleaning 2 parts of ginger, 2 parts of onion, 2 parts of green Chinese onion, 2 parts of caraway and 1 part of dried hot pepper, draining water, and cutting the ginger, the onion, the green Chinese onion and the caraway into sections for later use;
s1.5: taking another 7 parts of garlic and 7 parts of onion, pouring the garlic and the onion into warm water, soaking for 10min, wherein the temperature of the warm water is 30 ℃, and cutting into powder for later use;
s1.6: pouring 8 parts of sesame paste, 6 parts of peanut butter, 4 parts of sesame oil, 2 parts of zanthoxylum oil, 2 parts of hoisin sauce, 2 parts of zhangxiang sauce, 2 parts of satay sauce, 1 part of oyster sauce, 1 part of southern milk and 1 part of broad bean paste into a container, and uniformly stirring to prepare a mixed sauce material B;
s1.7: pouring 0.04 part of salt, 0.04 part of monosodium glutamate, 0.04 part of chicken essence and 0.04 part of chicken powder into a container, adding 7 parts of boiling water, and uniformly stirring to obtain a solution C, wherein the temperature of the boiling water is 70 ℃;
s1.8: cutting 5 parts of dried shrimps, soaking the dried shrimps in warm water for 4 minutes, and draining the dried shrimps for later use;
s2: preparation of chafing dish dip sauce
S2.1: adding 40 parts of soybean oil into a container, adding the ginger, the onion, the green Chinese onion, the caraway and the dried chili which are treated in the step S1.4 into the container, frying the ginger, the onion, the green Chinese onion, the caraway and the dried chili at 120 ℃ for 5min, fishing out the ginger, the onion, the green Chinese onion, the caraway and the dried chili after the onion and the green Chinese onion are yellow, and taking out 5 parts of oil from the container for later use;
s2.2: adding the garlic powder and the onion powder in the step S1.5 into a container, reducing the oil temperature to 60 ℃, continuously stirring the garlic powder and the onion powder in the container, frying for 6min until the garlic powder and the onion powder are golden yellow, then adding the mixed powder A in the step S1.2, the dried scallop paste in the step S1.3, the solution C in the step S1.7, the dried shrimps in the step S1.7 and the mixed sauce B in the step S1.6 into the container, and continuously stirring for 15min;
s2.3: introducing the oil taken out in the step S2.1 into a small container, heating, adding 3 parts of minced garlic, frying for 4min, and introducing the oil in the small container into the container;
s2.4: standing for 4 hr to obtain chafing dish dip sauce.
According to the invention, the ginger, the onion, the green Chinese onion, the caraway and the dry pepper are added, and the garlic and the onion are added in portions, so that the fragrance of the hot pot condiment sauce is further improved; by adding peanuts and cashews, the taste is improved, and meanwhile, the flavor is further increased.
Example 2
A preparation method of chafing dish dipping sauce is shown in figure 1, and comprises the following steps:
s1: raw material preparation
S1.1: adding 2 parts of minced garlic into oil, frying for 3min, taking out the minced garlic when the minced garlic is brown, adding 12 parts of peanut kernels and 12 parts of cashew nuts into the oil fried with the minced garlic, frying for 8-10min at the oil temperature of 120 ℃, and then cooling at room temperature;
s1.2: the fried peanuts and the fried cashews are ground into powder by a stirrer and then screened by a 100-mesh screen to obtain mixed powder A, and the peanuts and the cashews not only can increase aroma, but also can increase frosted feeling in the mouth and improve the taste;
s1.3: taking 2 parts of dried scallop, washing the dried scallop for 5min under running water, soaking the dried scallop in the warm water for 2h, taking out the dried scallop, washing the dried scallop for 4min under the running water condition, extruding excessive water in the dried scallop by pressing, placing the dried scallop in a steamer, steaming for 80-120min under the 100 ℃ condition, cooling the dried scallop to 60 ℃, placing the dried scallop into a stirrer, adding mineral water into the stirrer, starting the stirrer, and beating the dried scallop into mud to obtain dried scallop mud;
s1.4: cleaning 2 parts of ginger, 2 parts of onion, 2 parts of green Chinese onion, 2 parts of caraway and 1 part of dried chili, draining water, and cutting the ginger, the onion, the green Chinese onion and the caraway for later use;
s1.5: soaking 7 parts of Bulbus Allii and 7 parts of Bulbus Allii Cepae in warm water at 30 deg.C for 10min, and cutting into powder;
s1.6: pouring 8 parts of sesame paste, 6 parts of peanut butter, 4 parts of sesame oil, 2 parts of zanthoxylum oil, 2 parts of hoisin sauce, 2 parts of zhangzhen sauce, 2 parts of satay sauce, 1 part of oyster sauce, 1 part of southern milk and 1 part of broad bean paste into a container, and uniformly stirring to prepare a mixed sauce material B;
s1.7: pouring 0.04 part of salt, 0.04 part of monosodium glutamate, 0.04 part of chicken essence and 0.04 part of chicken powder into a container, adding 7 parts of boiling water, and uniformly stirring to obtain a solution C, wherein the temperature of the boiling water is 70 ℃;
s1.8: cutting 5 parts of dried shrimps, soaking the dried shrimps in warm water for 4 minutes, and draining the dried shrimps for later use;
s2: preparation of chafing dish dip sauce
S2.1: adding 40 parts of soybean oil into a container, adding the ginger, the onion, the green Chinese onion, the caraway and the dried chili which are treated in the step S1.4 into the container, frying the ginger, the onion, the green Chinese onion, the caraway and the dried chili for 5min at the temperature of 120 ℃, taking out the ginger, the onion, the green Chinese onion, the caraway and the dried chili after the onion and the green Chinese onion are yellow, and taking out 5 parts of oil from the container for later use;
s2.2: adding the garlic powder and the onion powder in the step S1.5 into a container, reducing the oil temperature to 60 ℃, continuously stirring the garlic powder and the onion powder in the container, frying for 6min until the garlic powder and the onion powder are golden yellow, then adding the mixed powder A in the step S1.2, the dried scallop paste in the step S1.3, the solution C in the step S1.7, the dried shrimps in the step S1.7 and the mixed sauce B in the step S1.6 into the container, and continuously stirring for 15min;
s2.3: introducing the oil taken out in the step S2.1 into a small container, heating, adding 3 parts of minced garlic, frying for 4min, and introducing the oil in the small container into the container;
s2.4: standing the oil in the container for 4h to obtain the hot pot dip;
t1: taking 3 parts of parsley, 4 parts of thyme and 4 parts of origanum vulgare, cleaning, and placing in 15 parts of palm oil;
t2: heating palm oil to 40 deg.C, and continuously stirring for 40min;
t3: taking out parsley, thyme and oregano in the palm oil, taking out, keeping the palm oil for later use, and placing into 15 parts of new palm oil;
t4: heating the new palm oil to 80 ℃, and continuously stirring the new palm oil for 20min;
t5: taking out parsley, thyme and origanum vulgare from the interior of the new palm oil, and mixing the palm oil obtained in the step T3 with the new palm oil to obtain a material oil D;
t6: and pouring the cooking oil D into the hot pot dip sauce, and uniformly stirring.
According to the invention, the celery, the thyme and the oregano are added into the hot pot dipping sauce, so that the fragrance is improved, and meanwhile, antibacterial substances such as thymol can be provided, the antibacterial capability of the hot pot dipping sauce is enhanced when the hot pot dipping sauce is stored, and the storage period of the hot pot dipping sauce is prolonged.
Example 3
A preparation method of chafing dish condiment sauce is shown in figure 1, and comprises the following steps:
s1: raw material preparation
S1.1: adding 2 parts of minced garlic into oil, frying for 3min, taking out the minced garlic when the minced garlic is brown, adding 12 parts of peanut kernels and 12 parts of cashew nuts into the oil fried with the minced garlic, frying for 8-10min at the oil temperature of 120 ℃, and then cooling at room temperature;
s1.2: the fried peanuts and the fried cashews are ground into powder by a stirrer and then screened by a 100-mesh screen to obtain mixed powder A, and the peanuts and the cashews not only can increase aroma, but also can increase frosted feeling in the mouth and improve the taste;
s1.3: taking 2 parts of dried scallop, washing the dried scallop for 5min under running water, soaking the dried scallop in warm water for 2h, taking out the dried scallop, washing the dried scallop under the running water condition for 4min, extruding out excessive water in the dried scallop by pressing, placing the dried scallop in a steamer, steaming the dried scallop at 100 ℃ for 80-120min, cooling the dried scallop to 60 ℃, placing the dried scallop into a stirrer, adding mineral water into the stirrer, starting the stirrer, and beating the dried scallop into mud to obtain dried scallop mud;
s1.4: cleaning 2 parts of ginger, 2 parts of onion, 2 parts of green Chinese onion, 2 parts of caraway and 1 part of dried chili, draining water, and cutting the ginger, the onion, the green Chinese onion and the caraway for later use;
s1.5: taking another 7 parts of garlic and 7 parts of onion, pouring the garlic and the onion into warm water, soaking for 10min, wherein the temperature of the warm water is 30 ℃, and cutting into powder for later use;
s1.6: pouring 8 parts of sesame paste, 6 parts of peanut butter, 4 parts of sesame oil, 2 parts of zanthoxylum oil, 2 parts of hoisin sauce, 2 parts of zhangxiang sauce, 2 parts of satay sauce, 1 part of oyster sauce, 1 part of southern milk and 1 part of broad bean paste into a container, and uniformly stirring to prepare a mixed sauce material B;
s1.7: pouring 0.04 part of salt, 0.04 part of monosodium glutamate, 0.04 part of chicken essence and 0.04 part of chicken powder into a container, adding 7 parts of boiling water, and uniformly stirring to obtain a solution C, wherein the temperature of the boiling water is 70 ℃;
s1.8: cutting 5 parts of dried shrimps, soaking the dried shrimps in warm water for 4 minutes, and draining the dried shrimps for later use;
s2: preparation of chafing dish dip sauce
S2.1: adding 40 parts of soybean oil into a container, adding the ginger, the onion, the green Chinese onion, the caraway and the dried chili which are treated in the step S1.4 into the container, frying the ginger, the onion, the green Chinese onion, the caraway and the dried chili for 5min at the temperature of 120 ℃, taking out the ginger, the onion, the green Chinese onion, the caraway and the dried chili after the onion and the green Chinese onion are yellow, and taking out 5 parts of oil from the container for later use;
s2.2: adding the minced garlic and the minced onion in the step S1.5 into a container, reducing the oil temperature to 60 ℃, continuously stirring the minced garlic and the minced onion in the container, frying for 6min until the minced garlic and the minced onion are golden yellow, then adding the mixed powder A in the step S1.2, the mashed dried scallop in the step S1.3, the solution C in the step S1.7, the dried shrimp in the step S1.7 and the mixed sauce B in the step S1.6 into the container, and continuously stirring the container for 15min;
s2.3: introducing the oil taken out in the step S2.1 into a small container, heating, adding 3 parts of minced garlic, frying for 4min, and introducing the oil in the small container into the container;
s2.4: standing the oil in the container for 4h to obtain chafing dish condiment sauce;
t1: taking 3 parts of parsley, 4 parts of thyme and 4 parts of origanum vulgare, cleaning, and placing in 15 parts of palm oil;
t2: heating palm oil to 40 deg.C, and stirring for 40min;
t3: taking out parsley, thyme and oregano in the palm oil, taking out, keeping the palm oil for later use, and placing into 15 parts of new palm oil;
t4: heating the new palm oil to 80 ℃, and continuously stirring the new palm oil for 20min;
t5: taking out parsley, thyme and oregano in the new palm oil, fishing out, and combining the palm oil obtained in the step T3 with the new palm oil to obtain a material oil D;
t6: pouring the cooking oil D into the hot pot dip sauce, and uniformly stirring;
m1: taking 4 parts of spinach and 5 parts of rosemary, cleaning, and placing into a container filled with 15 parts of palm oil;
and M2: adding 8 parts of cooking wine into palm oil, heating the interior of the container to 30-40 deg.C, and stirring for 5-8min; (ii) a
M3: adding 8 parts of mature vinegar into the container, covering the container with a cover, and heating the inside of the container to 80 ℃ for 20min;
m4: lowering the temperature in the container to 40 deg.C, opening the container cover, taking out herba Spinaciae and herba Rosmarini officinalis, covering the container cover again, and maintaining the temperature at 40 deg.C for further decocting for 3min to obtain cooking oil E;
m5: adding the oil E in the container into the hot pot condiment sauce, and uniformly stirring.
According to the invention, spinach and rosemary are added into the hot pot dipping sauce, so that an antioxidant substance can be provided while the hot pot dipping sauce is flavored, the oil corruption speed is slowed down, and the storage period of the hot pot dipping sauce is further prolonged.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which may be made by those skilled in the art without departing from the spirit and scope of the present invention as defined in the appended claims.
Claims (8)
1. The preparation method of the hot pot dip is characterized by comprising the following steps:
s1: raw material preparation
S1.1: frying 10-15 parts of peanuts and 10-15 parts of cashews for 8-10min at the oil temperature of 80-150 ℃, and then cooling at room temperature;
s1.2: pulverizing the fried peanuts and cashews into powder by a stirrer, and sieving the powder by a sieve of 50-100 meshes to obtain mixed powder A;
s1.3: washing 2 parts of dried scallop under running water for 3-5min, placing the dried scallop in a steamer, steaming at 100-150 ℃ for 80-120min, cooling the dried scallop to 60-80 ℃, placing the cooled dried scallop in a stirrer, adding mineral water into the stirrer, starting the stirrer, and beating the dried scallop into mud to obtain dried scallop mud;
s1.4: cleaning 2-3 parts of ginger, 2-3 parts of onion, 2-3 parts of green Chinese onion, 2-3 parts of caraway and 1-2 parts of dried hot pepper, draining water, and cutting the ginger, the onion, the green Chinese onion and the caraway into segments for later use;
s1.5: cutting 5-10 parts of garlic and 5-10 parts of onion into powder for later use;
s1.6: pouring 5-10 parts of sesame paste, 5-10 parts of peanut butter, 3-8 parts of sesame oil, 1-4 parts of zanthoxylum oil, 1-4 parts of hoisin sauce, 1-2 parts of zhangzhen sauce, 1-3 parts of satay sauce, 0.5-1.5 parts of oyster sauce, 0.5-1 part of southern milk and 0.5-1.5 parts of broad bean paste into a container, and uniformly stirring to prepare a mixed sauce B;
s1.7: pouring 0.01-0.1 part of salt, 0.01-0.1 part of monosodium glutamate, 0.01-0.1 part of chicken essence and 0.01-0.1 part of chicken powder into a container, adding 5-10 parts of boiling water, and uniformly stirring to obtain a solution C, wherein the temperature of the boiling water is 60-80 ℃;
s1.8: cutting 4-8 parts of dried shrimps, soaking in warm water for 3-4 minutes, and draining off water for later use;
s2: preparation of chafing dish dip sauce
S2.1: adding 30-50 parts of soybean oil into a container, adding the ginger, the onion, the green Chinese onion, the caraway and the dried chili which are treated in the step S1.4 into the container, frying the ginger, the onion, the green Chinese onion, the caraway and the dried chili at 80-150 ℃ for 4-7min, fishing out the ginger, the onion, the green Chinese onion, the caraway and the dried chili after the onion and the green Chinese onion are yellow, and taking out 3-8 parts of oil from the container for later use;
s2.2: adding the garlic powder and the onion powder in the step S1.5 into a container, reducing the oil temperature to 60-80 ℃, continuously stirring the garlic powder and the onion powder in the container, frying for 4-8min until the garlic powder and the onion powder are golden yellow, adding the mixed powder A in the step S1.2, the dried scallop slurry in the step S1.3, the solution C in the step S1.7, the dried shrimps in the step S1.7 and the mixed sauce B in the step S1.6 into the container, and continuously stirring for 10-20min;
s2.3: introducing the oil taken out in the step S2.1 into a small container, heating, adding 1-5 parts of minced garlic, frying for 3-5min, and introducing the oil in the small container into the container;
s2.4: standing for 2-4h to obtain the chafing dish dip.
2. The method for preparing a chafing dish dip sauce according to claim 1, further comprising:
t1: cleaning 2-3 parts of parsley, 3-4 parts of thyme and 3-4 parts of origanum vulgare, and placing the cleaned materials in 10-20 parts of palm oil;
t2: heating palm oil to 20-40 deg.C, and stirring for 30-40min;
t3: taking out parsley, thyme and oregano in the palm oil, taking out, keeping the palm oil for later use, and placing into 10-20 parts of new palm oil;
t4: heating the new palm oil to 60-80 deg.C, and continuously stirring for 10-20min;
t5: taking out parsley, thyme and oregano in the new palm oil, fishing out, and combining the palm oil obtained in the step T3 with the new palm oil to obtain a material oil D;
t6: and pouring the cooking oil D into the hot pot dip sauce, and uniformly stirring.
3. The method for preparing a chafing dish dip sauce as claimed in claim 2, wherein, when the palm oil in the step T3 is combined with the new palm oil in the step T5, the palm oil in the step T3 is slowly added into the new palm oil, and the new palm oil is continuously stirred in one direction.
4. The method for preparing a hot pot dip sauce according to claim 1, further comprising:
m1: cleaning 4-5 parts of spinach and 5-6 parts of rosemary, and placing into a container containing 10-20 parts of palm oil;
and M2: adding 4-10 parts of cooking wine into palm oil, heating the interior of the container to 30-40 deg.C, and stirring for 5-8min;
m3: adding 4-10 parts of mature vinegar into the container, covering the container with a cover, heating the container to 60-80 deg.C, and maintaining for 10-20min;
m4: cooling the container to 30-40 deg.C, opening the container cover, taking out herba Spinaciae and herba Rosmarini officinalis, covering the container cover again, and maintaining the temperature of 30-40 deg.C for further decocting for 2-5min to obtain cooking oil E;
m5: adding the oil E in the container into the hot pot dip sauce, and uniformly stirring.
5. The method for preparing a chafing dish dip sauce according to claim 1, wherein in the step S1.1, before frying the peanut and cashew nuts, 1-2 parts of minced garlic are added into the oil, frying is carried out for 2-5min, and the minced garlic is fished out when the minced garlic is brown.
6. The method for preparing a hotpot dip sauce according to claim 1, wherein in the step S1.3, the dried scallop is soaked in warm water for 1-2 hours before steaming, the temperature of the warm water is 20-30 ℃, then the dried scallop is fished out, the dried scallop is washed for 3-5 minutes under the condition of running water, and then excessive water in the dried scallop is squeezed out through pressing.
7. The method of claim 1, wherein in step S1.5, the garlic and the onions are immersed in warm water at a temperature of 20-30 ℃ for 10-15min before being minced.
8. A hot pot dip, characterized in that it is prepared by a method for preparing a hot pot dip according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211562067.5A CN115777899A (en) | 2022-12-07 | 2022-12-07 | Chafing dish condiment sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211562067.5A CN115777899A (en) | 2022-12-07 | 2022-12-07 | Chafing dish condiment sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115777899A true CN115777899A (en) | 2023-03-14 |
Family
ID=85417547
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211562067.5A Pending CN115777899A (en) | 2022-12-07 | 2022-12-07 | Chafing dish condiment sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115777899A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543853A (en) * | 2003-11-20 | 2004-11-10 | 曹曾林 | Chafing dish dipping seasoning and making method thereof |
| CN104397650A (en) * | 2014-11-21 | 2015-03-11 | 青岛高哲思服饰有限公司 | Instant chaffy dish condiment sauce and preparation method thereof |
| CN104397649A (en) * | 2014-11-22 | 2015-03-11 | 青岛高哲思服饰有限公司 | Spicy chafing dish condiment sauce and preparation method thereof |
| CN104543899A (en) * | 2013-10-21 | 2015-04-29 | 大连市沙河口区中小微企业服务中心 | Northeast hotpot condiment sauce and preparation method thereof |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN107788485A (en) * | 2017-10-13 | 2018-03-13 | 孟彬 | A kind of seafood flavor hotpot condiment sauce and preparation method thereof |
-
2022
- 2022-12-07 CN CN202211562067.5A patent/CN115777899A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1543853A (en) * | 2003-11-20 | 2004-11-10 | 曹曾林 | Chafing dish dipping seasoning and making method thereof |
| CN104543899A (en) * | 2013-10-21 | 2015-04-29 | 大连市沙河口区中小微企业服务中心 | Northeast hotpot condiment sauce and preparation method thereof |
| CN104397650A (en) * | 2014-11-21 | 2015-03-11 | 青岛高哲思服饰有限公司 | Instant chaffy dish condiment sauce and preparation method thereof |
| CN104397649A (en) * | 2014-11-22 | 2015-03-11 | 青岛高哲思服饰有限公司 | Spicy chafing dish condiment sauce and preparation method thereof |
| CN107348455A (en) * | 2017-08-21 | 2017-11-17 | 重庆众品饮食文化有限公司 | The making raw material and preparation method of a kind of dip |
| CN107788485A (en) * | 2017-10-13 | 2018-03-13 | 孟彬 | A kind of seafood flavor hotpot condiment sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102168320B1 (en) | Method for Making Mara Jjamppong | |
| CN101785540A (en) | Bibimbap and preparation method thereof | |
| KR101921026B1 (en) | Patties comprising chicken meat and manufacturing method thereof | |
| CN105310046A (en) | Hot pot seasoning as well as preparation method and use method thereof | |
| KR101788627B1 (en) | Fabrication of rice fish paste using nephrops thomsoni | |
| CN104172266A (en) | Fermented bean curd-series meat product as well as processing and preparing method | |
| CN103549471A (en) | Preparation method of pot-stewed whole chicken | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN102835673B (en) | Method for making stewed duck by using Sansui duck | |
| KR101707948B1 (en) | Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same | |
| CN1075937C (en) | Multi-flavour liquor condiment | |
| KR102413055B1 (en) | Manufacturing method of Stir-fried udon | |
| CN115777899A (en) | Chafing dish condiment sauce and preparation method thereof | |
| KR102368784B1 (en) | manufacture method of woodong as the main material for pork and woodong manufactured thereby | |
| CN103535755A (en) | Method for preparing spicy and hot chicken slices | |
| CN103504345A (en) | Preparation method for flos lonicerae chicken | |
| CN113142529A (en) | Donkey meat hot pot and preparation process and eating method thereof | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| CN109998052A (en) | A kind of fragrant spicy small Dried fish and preparation method thereof | |
| KR100951536B1 (en) | Manufacturing method of broiled noodle and broiled noodle manufactured thereby | |
| KR101827327B1 (en) | Process of chicken boiled using dried radish greens and chicken boiled thereby the same that | |
| KR100884091B1 (en) | Red pepper paste mixed with dried yellow corvina and preparing method thereof | |
| CN110301621A (en) | A kind of curry paste and preparation method thereof | |
| CN103598615A (en) | Preparation method of cured tributary goose | |
| KR100458801B1 (en) | The recipe of the panbroiled food hot pepperpaste with clamshell. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |