CN102366073A - Sichuan hotpot seasoning and fabrication method thereof - Google Patents
Sichuan hotpot seasoning and fabrication method thereof Download PDFInfo
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- CN102366073A CN102366073A CN2011103160511A CN201110316051A CN102366073A CN 102366073 A CN102366073 A CN 102366073A CN 2011103160511 A CN2011103160511 A CN 2011103160511A CN 201110316051 A CN201110316051 A CN 201110316051A CN 102366073 A CN102366073 A CN 102366073A
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Abstract
The invention provides Sichuan hotpot seasoning. The seasoning comprises the following components in parts by weight: 20-40 parts of sesame paste, 5-15 parts of preserved bean curd, 5-15 parts of soybean paste, 0.5-1.5 parts of flavor essence, 0.1-0.4 part of Sichuan pepper powder, 0.1-0.4 part of chilli powder, 0.1-0.4 part of cinnamon powder, 0.1-0.4 part of cloves powder, 5-15 parts of edible oil, 0.05 part of potassium sorbate and 40-60 parts of water. In the invention, as the sesame paste, the preserved bean curd, the soybean paste, the chilli powder, the Sichuan pepper powder, the cinnamon powder, the cloves powder and other ingredients are added to the seasoning, the seasoning has unique flavor and enriched hot, spicy, fresh, delicious and sweet flavor, and can prevent the phenomena such as dry throat, excessive internal heat and the like in the case of eating hotpot using the traditional Sichuan hotpot seasoning; and in addition, the sesame paste, the preserved bean curd, the soybean paste and the chilli powder in the formula can simulate secretion of gastric juice of human body so as to enhance appetite.
Description
Technical field:
The invention belongs to food technology field, particularly a kind of river flavour chafing dish material and preparation method thereof.
Background technology:
Chafing dish has very long history in China, is a kind of dark diet style popular to people, and wherein spicy hot chafing dish is well received throughout the country because of its unique taste again.And the quality of chafing dish is decided by the bed material of chafing dish.Existing river flavour chafing dish material is pursued fiber crops simply with peppery, sometimes even add the pungent that edible soda increases bed material, so very big to the stimulation of people's stomach, and mouthfeel is bad.
Summary of the invention:
The object of the invention just is to provide a kind of river flavour chafing dish material, this chafing dish material unique flavor, peppery and not dry, fiber crops and be not listed as.
Another object of the present invention provides the preparation method of above-mentioned river flavour chafing dish material.
Technical scheme of the present invention is: a kind of river flavour chafing dish material, it is characterized in that: its component and parts by weight are: sesame paste 20-40 part, fermented bean curd 5-15 part, thick broad-bean sauce 5-15 part, monosodium glutamate 0.5-1.5 part, zanthoxylum powder 0.1-0.4 part, chilli powder 0.1-0.4 part, cinnamomi cortex pulveratus 0.1-0.4 part, Ground Cloves 0.1-0.4 part, edible oil 5-15 part, 0.05 part of potassium sorbate, water 40-60 part.
Above-mentioned edible oil adopts soybean oil.
The preparation method of above-mentioned river flavour chafing dish material is successively: at first with the edible oil heating, fried system chilli powder, zanthoxylum powder, cinnamomi cortex pulveratus and Ground Cloves after waiting to explode fragrance, stop heating, and cooling become chili oil; Be heated to 90 ℃ after then sesame paste, fermented bean curd, thick broad-bean sauce, monosodium glutamate, potassium sorbate and water being mixed, add chili oil, behind the mixing, can while hot.
Advantage of the present invention is: owing to add batchings such as sesame paste, fermented bean curd, thick broad-bean sauce, chilli powder, zanthoxylum powder, cinnamomi cortex pulveratus and Ground Cloves; Therefore this condiment has local flavors such as unique fragrance and strong fiber crops, peppery, bright, fragrant, Hui Tian, and can not occur that traditional river flavour chafing dish bed material eats afterwards dry throat, phenomenon such as get angry.Sesame paste in the prescription, fermented bean curd, thick broad-bean sauce, chilli powder can stimulate the human gastric juice secretion, whet the appetite.
The specific embodiment:
Embodiment 1:
A kind of river flavour chafing dish material is got 20 kilograms in sesame paste, 5 kilograms in fermented bean curd, 5 kilograms of thick broad-bean sauce, 0.5 kilogram of monosodium glutamate, 0.1 kilogram of zanthoxylum powder, 0.1 kilogram of chilli powder, 0.1 kilogram of cinnamomi cortex pulveratus, 0.1 kilogram of Ground Cloves, 5 kilograms of soybean oils, 0.05 kilogram of potassium sorbate, 40 kilograms in water.
The preparation method of above-mentioned river flavour chafing dish material is successively: at first with the edible oil heating, fried system chilli powder, zanthoxylum powder, cinnamomi cortex pulveratus and Ground Cloves after waiting to explode fragrance, stop heating, and cooling become chili oil; Be heated to 90 ℃ after then sesame paste, fermented bean curd, thick broad-bean sauce, monosodium glutamate, potassium sorbate and water being mixed, add chili oil, behind the mixing, can while hot.
Embodiment 2: a kind of river flavour chafing dish material, get 30 kilograms in sesame paste, 10 kilograms in fermented bean curd, 10 kilograms of thick broad-bean sauce, 1 kilogram of monosodium glutamate, 0.3 kilogram of zanthoxylum powder, 0.3 kilogram of chilli powder, 0.2 kilogram of cinnamomi cortex pulveratus, 0.2 kilogram of Ground Cloves, 10 kilograms of soybean oils, 0.05 kilogram of potassium sorbate, 48 kilograms in water.
The preparation method of above-mentioned river flavour chafing dish material is successively: at first with the edible oil heating, fried system chilli powder, zanthoxylum powder, cinnamomi cortex pulveratus and Ground Cloves after waiting to explode fragrance, stop heating, and cooling become chili oil; Be heated to 90 ℃ after then sesame paste, fermented bean curd, thick broad-bean sauce, monosodium glutamate, potassium sorbate and water being mixed, add chili oil, behind the mixing, can while hot.
Claims (3)
1. river flavour chafing dish material, it is characterized in that: its component and parts by weight are: sesame paste 20-40 part, fermented bean curd 5-15 part, thick broad-bean sauce 5-15 part, monosodium glutamate 0.5-1.5 part, zanthoxylum powder 0.1-0.4 part, chilli powder 0.1-0.4 part, cinnamomi cortex pulveratus 0.1-0.4 part, Ground Cloves 0.1-0.4 part, edible oil 5-15 part, 0.05 part of potassium sorbate, water 40-60 part.
2. a kind of river according to claim 1 flavour chafing dish material is characterized in that: above-mentioned edible oil adopts soybean oil.
3. the preparation method according to the said river of claim 1 flavour chafing dish material is characterized in that being successively: at first with the edible oil heating, explode system chilli powder, zanthoxylum powder, cinnamomi cortex pulveratus and Ground Cloves, after waiting to explode fragrance, stop heating, and cooling becomes chili oil; Be heated to 90 ℃ after then sesame paste, fermented bean curd, thick broad-bean sauce, monosodium glutamate, potassium sorbate and water being mixed, add chili oil, behind the mixing, can while hot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103160511A CN102366073A (en) | 2011-10-18 | 2011-10-18 | Sichuan hotpot seasoning and fabrication method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103160511A CN102366073A (en) | 2011-10-18 | 2011-10-18 | Sichuan hotpot seasoning and fabrication method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102366073A true CN102366073A (en) | 2012-03-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN2011103160511A Pending CN102366073A (en) | 2011-10-18 | 2011-10-18 | Sichuan hotpot seasoning and fabrication method thereof |
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| CN (1) | CN102366073A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
| CN105475974A (en) * | 2015-11-27 | 2016-04-13 | 张家港市桃源食品有限公司 | Spicy chafing dish sauce and preparation method thereof |
| CN105595288A (en) * | 2015-09-06 | 2016-05-25 | 上海新川崎食品有限公司 | Spicy hot pot condiment |
| CN106307435A (en) * | 2016-11-08 | 2017-01-11 | 四川望红食品有限公司 | Convenient spicy and hot spare rib noodles seasoning and production method thereof |
| CN106889553A (en) * | 2015-12-21 | 2017-06-27 | 四川自贡百味斋食品股份有限公司 | A kind of bottom stuff of red soup of fire pot and its production technology |
| CN108185382A (en) * | 2017-12-15 | 2018-06-22 | 昆明理工大学 | A kind of preparation method at marmite thick soup chafing dish soup bottom |
| CN113040358A (en) * | 2021-04-25 | 2021-06-29 | 张建锋 | Low-fat chafing dish seasoning |
-
2011
- 2011-10-18 CN CN2011103160511A patent/CN102366073A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172109A (en) * | 2014-06-30 | 2014-12-03 | 郭玉 | Chaffy dish sauce |
| CN105595288A (en) * | 2015-09-06 | 2016-05-25 | 上海新川崎食品有限公司 | Spicy hot pot condiment |
| CN105475974A (en) * | 2015-11-27 | 2016-04-13 | 张家港市桃源食品有限公司 | Spicy chafing dish sauce and preparation method thereof |
| CN106889553A (en) * | 2015-12-21 | 2017-06-27 | 四川自贡百味斋食品股份有限公司 | A kind of bottom stuff of red soup of fire pot and its production technology |
| CN106307435A (en) * | 2016-11-08 | 2017-01-11 | 四川望红食品有限公司 | Convenient spicy and hot spare rib noodles seasoning and production method thereof |
| CN108185382A (en) * | 2017-12-15 | 2018-06-22 | 昆明理工大学 | A kind of preparation method at marmite thick soup chafing dish soup bottom |
| CN113040358A (en) * | 2021-04-25 | 2021-06-29 | 张建锋 | Low-fat chafing dish seasoning |
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Application publication date: 20120307 |