Sesame oil chafing dish seasoning and making method

Abstract

The invention discloses sesame oil chafing dish seasoning and a making method. The sesame oil chafing dish seasoning comprises the following components in parts by weight: 765-845 parts of sesame oil,49.8-55 parts of Mantianxing chilis, 23.5-25.9 parts of new generation chilies, 20.4-22.5 parts of bean segments, 10.7-11.7 parts of dried zanthoxylum schinifolium, 8.1-9 parts of fresh Chinese prickly ash, 7.1-7.9 parts of fermented soya beans, 10.2-11.28 parts of old ginger, 40.8-45.1 parts of chicken essence, 14.2-15.7 parts of spice and 13-18 parts of scallions. The chafing dish seasoning disclosed by the invention is made through decoction at a low temperature in the whole course, and besides, through braised fermentation, the characteristics and the taste of the sesame oil are completely reserved, and the made chafing dish seasoning not only is fresh and fragrant in taste but also has favorable health-care effects.

Description

technical field [0001] The invention relates to the field of food, in particular to a sesame oil hot pot base material and a preparation method thereof. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. [0003] Sesame oil is extracted from sesame seeds and has a special fragrance, so it is called sesame oil. It is golden in color, clear and transparent, and has rich nutritional value. Sesame oil is rich in vitamin E and linolenic acid. Among them, vitamin E has anti-oxidation effect, can maintain the integrity and normal function of cell membrane, can promote cell division, soften blood vessels and maintain blood vessel elasticity, so it has the effect of protecting cardiovascular and cerebrovascular. benefit. The unsaturated fatty acids such as linoleic acid and palmitic acid in s...

AI Technical Summary

Problems solved by technology

[0004] In order to make the flavor of the general hot pot base rich, a large number of additives, preservatives and other substances that increase the flavor will be added, which will have adverse effects on the human body

Existing hot pots are generally clear oil hot pots or butter hot pots. Due to the low smoke point of butter and clear oils, usually there will be a large odor left on the body after eating hot pot, commonly known as "hot pot smell"; butter is animal oil, in our After eating, a layer of butter will condense on the stomach, and it takes many days for the butter to be absorbed by the body, so it increases the burden on the stomach. Long-term consumption of animal fat can easily cause symptoms such as dry throat, gastrointestinal discomfort, and hyperlipidemia At the same time, it contains high calories and high cholesterol, so the elderly, obese and patients with cardiovascular and cerebrovascular diseases are not suitable for eating

The clear oil hot pot generally uses rapeseed oil, which is rich in a long-chain fatty acid called erucic acid. If you eat edible oil rich in erucic acid for a long time, it will cause excessive accumulation of erucic acid in the body, which is easy to cause Thickening of blood vessel walls and fatty deposits in the heart muscle, which can have harmful effects on the human body