CN1138958A - Chafing dish seasoning and its compounding process - Google Patents
Chafing dish seasoning and its compounding process Download PDFInfo
- Publication number
- CN1138958A CN1138958A CN96106397A CN96106397A CN1138958A CN 1138958 A CN1138958 A CN 1138958A CN 96106397 A CN96106397 A CN 96106397A CN 96106397 A CN96106397 A CN 96106397A CN 1138958 A CN1138958 A CN 1138958A
- Authority
- CN
- China
- Prior art keywords
- chafing dish
- sesame paste
- bean curd
- fermented bean
- leek
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims description 9
- 238000013329 compounding Methods 0.000 title 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 23
- 235000013527 bean curd Nutrition 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000207961 Sesamum Species 0.000 claims description 22
- 240000006108 Allium ampeloprasum Species 0.000 claims description 16
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- -1 monosodium glutamate compound Chemical class 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000001270 Allium sibiricum Nutrition 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 238000013459 approach Methods 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 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 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The chafing dish seasoning is compounded with sesame paste, chives flower, fermented bean curd, salt, gourmet powder and cold boiled water. Being superior to available chafing dish seasoning and being tasty, light-tasted and fragrant, the said chafing dish seasoning can make chafing dish more delicious.
Description
The present invention relates to field of seasoning, be specially chafing dish seasoning and compound method thereof.
Chafing dish is a kind of chafing dish soup that is made into soup-stock with special chafing dish bottom flavorings or the clear water that does not add bed material, after heating is boiled, under fluidized state, add foods such as the poultry give first processing types such as (thinly slice) silks, bird, aquatic products, seafood, vegetables, promptly rinse an instant dishes, because heat time heating time is short, nutrition in the food (especially vitamin) loss is few, not only bright, tender good to eat, and it is nutritious, thereby be subjected to liking of people, but the quality of chafing dish seasoning directly has influence on the taste of chafing dish food again.Present chafing dish seasoning with the preparation of condiment such as sesame paste, fermented bean curd, leek, sesame oil, salt, all because of its raw material is impure, proportion scale and modulator approach science not, though there is certain raw meat that goes to remove the effect of having a strong smell, but exist taste dull, shortcoming such as over-salty, stale, that mouthfeel is bad, thereby still do not have the comparatively ideal chafing dish seasoning of mouthfeel.
Purpose of the present invention is selected materials in research, in the basic Chu of condiment proportioning and modulator approach, is provided a kind of proportion scale and modulator approach scientific and reasonable chafing dish seasoning, thereby make the chafing dish food taste tastier to improve its freshness and mouthfeel.
The primary raw material of chafing dish seasoning of the present invention is formed (weight portion):
Sesame paste 800 leeks 25～225 fermented bean curd 25～225
Salt 3.3～30 monosodium glutamates 3.3～30 cold boiling water 160～1500
Described sesame paste is meant that pure sesame is orange-yellow through frying into, again the pure sesame paste that processes of fine grinding.The concrete steps of its modulation are:
Leek and fermented bean curd are mixed, stir; The leek, the fermented bean curd compound that mix up are put into sesame paste, with salt, progressively add cold boiling water, kneading evenly after, add monosodium glutamate.When edible, also can add other an amount of auxiliary and condiment: as mashed garlic, caraway, bruised ginger, sesame oil, Chinese prickly ash wet goods according to each one different hobby.The best of chafing dish seasoning primary raw material of the present invention is formed (weight portion):
Sesame paste 800 leeks 75 fermented bean curd 75
Salt 10 monosodium glutamates 10 cold boiling water 500
This chafing dish seasoning can instantly promptly be allocated; Also can process condiment earlier by charge ratio, modulator approach with giving, with leek and fermented bean curd compound, sesame paste, salt and monosodium glutamate compound, be processed into respectively and seal flavor pack easily, edible preceding Kai Baojia is cold, and the boiling water modulation forms.
The chafing dish seasoning that the present invention modulates has delicate mouthfeel, light, bright fragrant characteristics, can make chafing dish food through test-meal with showing, has more aquatic foods, perfume (or spice), tender appetizing sensation, and its mouthfeel obviously is better than existing chafing dish seasoning.
Example 1
With pure sesame orange-yellow through frying into (can not stir-bake to brown), fine grinding becomes sesame paste, and it is standby in rustless steel container to take by weighing 800g; Take by weighing leek (production of Jinghai County, Tianjin China Spice Factory) 750g, fermented bean curd (Guangzhou product) 750g and be mixed, stirred 2 minutes, make it reach even with machine; Put it into then in the sesame paste, add 100g and contain salt compounded of iodine, progressively add the cold boiling water of 5000g, the limit edged stirs to be rubbed, and after kneading evenly, adds the 100g monosodium glutamate, stirs evenly and promptly is modulated into ginger color, pasty state chafing dish seasoning, i.e. edible.
Example 2
Batching and method step are with example 1.Only with every part of the leek, the fermented bean curd compound that mix by the 150g/ bag, sesame paste 800g/ bag contains salt compounded of iodine, each 10g/ bag of the monosodium glutamate vacuum-packing method with routine, is processed into flavor pack, is processed into 10 portions of seasoning matter.Edible preceding every portion of seasoning matter adds the cold boiling water of 500g and is modulated into chafing dish seasoning.
Claims (4)
1, a kind of chafing dish seasoning that contains sesame paste, leek, fermented bean curd is characterized in that the composition (weight portion) of its primary raw material is:
Sesame paste 800 leeks 25～225 fermented bean curd 25～225
Salt 3.3～30 monosodium glutamates 3.3～30 cold boiling water 160～1500
Described sesame paste is pure sesame paste.
2. the chafing dish seasoning that contains sesame paste, leek, fermented bean curd as claimed in claim 1 is characterized in that the best composition (weight portion) of primary raw material is:
Sesame paste 800 leeks 75 fermented bean curd 75
Salt 10 monosodium glutamates 10 cold boiling water 500
3. one kind prepares the described method that contains the chafing dish seasoning of sesame paste, leek, fermented bean curd of claim 1, and its modulation concrete steps are: leek is mixed with fermented bean curd, stir evenly, put into sesame paste, with salt, progressively add cold boiling water, after kneading, add monosodium glutamate.
4. the described method that contains the chafing dish seasoning of sesame paste, leek, fermented bean curd of preparation claim 1 as claimed in claim 3, it is characterized in that described modulation step, can be leek, fermented bean curd compound, sesame paste, salt and monosodium glutamate compound to be processed into flavor pack respectively, add cold boiling water modulation before eating and form by charge ratio.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106397A CN1138958A (en) | 1996-06-11 | 1996-06-11 | Chafing dish seasoning and its compounding process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96106397A CN1138958A (en) | 1996-06-11 | 1996-06-11 | Chafing dish seasoning and its compounding process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1138958A true CN1138958A (en) | 1997-01-01 |
Family
ID=5119132
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96106397A Pending CN1138958A (en) | 1996-06-11 | 1996-06-11 | Chafing dish seasoning and its compounding process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1138958A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169051A (en) * | 2013-03-15 | 2013-06-26 | 徐江 | Hotpot condiment sauce |
| CN103704660A (en) * | 2013-12-23 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Processing method for black garlic hot pot condiment sauce |
| CN109090546A (en) * | 2018-07-10 | 2018-12-28 | 李岩 | A kind of hotpot condiment sauce |
-
1996
- 1996-06-11 CN CN96106397A patent/CN1138958A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169051A (en) * | 2013-03-15 | 2013-06-26 | 徐江 | Hotpot condiment sauce |
| CN103704660A (en) * | 2013-12-23 | 2014-04-09 | 天津市傲绿农副产品集团股份有限公司 | Processing method for black garlic hot pot condiment sauce |
| CN109090546A (en) * | 2018-07-10 | 2018-12-28 | 李岩 | A kind of hotpot condiment sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101623083A (en) | Preparation method of beef chili paste | |
| CN105495541B (en) | Capsicum paste and preparation method thereof | |
| CN104172274B (en) | A kind of egg dry food and its manufacture craft | |
| CN104621546A (en) | Production method for instant pleurotus eryngii | |
| CN108782781A (en) | A kind of fresh odor type spicy flavor seasoning oil and preparation method thereof | |
| CN1138958A (en) | Chafing dish seasoning and its compounding process | |
| US5786009A (en) | Process for preparing low-viscous pasta sauce contained in container | |
| CN102210444B (en) | Strong-smelling preserved bean curd seasoning sauce | |
| CN1200888A (en) | Thick-gravy material and preparation method therefor | |
| CN1094912A (en) | Animal fresh bone paste tinned food and processing method thereof | |
| CN115039863A (en) | Mushroom-flavor marinating paste | |
| CN108029989A (en) | The production method that a kind of long shelf-life convenient instant sticks up foot beef composition | |
| CN112998234A (en) | Health-preserving hotpot condiment and preparation method thereof | |
| KR102134517B1 (en) | A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish | |
| CN107242532A (en) | A kind of black pork capsicum paste and its processing method | |
| KR20090020229A (en) | Fish cake type products based on chicken meat and manufacturing method thereof | |
| CN103815430A (en) | Preparation method for muddy yak meat | |
| CN1138959A (en) | Western chafing-dish seasoning and its compounding process | |
| CN111387473A (en) | Beef shrimp paste and preparation method thereof | |
| JPH06217734A (en) | Nutritive additive and applied food and method for producing the additive | |
| JPS644744B2 (en) | ||
| CN100376176C (en) | Fresh meat dumpling soup and its preparing method | |
| JP2003250502A (en) | Instant food powder | |
| CN107836637A (en) | A kind of preparation method of instant rice powder | |
| KR850001149B1 (en) | Preparation for soup of instant fowl meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |