Sauting method for producing chafing dish fish bottom flavoring

A base material and hot pot technology, which is applied in the frying field of hot pot fish base material, can solve the problems of not being able to meet the needs of multi-taste diets, difficult industrial processing and preparation requirements, etc., and achieve the effect of rich nutrition, delicate taste and pure taste of dishes

Inactive Publication Date: 2007-02-07
刘玉祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this single-taste cooking method needs to constantly change the formula and preparation method, which cannot meet the dietary needs of complex tastes, and is difficult to form industrialized processing and preparation requirements.

Method used

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Examples

Experimental program
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Embodiment Construction

[0010] Raw material composition: 1500 grams of salad oil, 500 grams of butter, 1000 grams of Pixian watercress, 250 grams of dried chili, 100 grams of ginger, 200 grams of garlic, 300 grams of green onion, 150 grams of rock sugar, 300 grams of fermented glutinous rice, 50 grams of star anise, and 20 grams of three Nye 30 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of comfrey, 10 grams of bay leaves, 10 grams of vanilla, and 5 grams of cloves.

[0011] Preparation method: 1. Refin the salad oil first, cut the butter into small pieces, chop the Pixian watercress finely, smash the ginger, peel the garlic into petals, break the star anise, three Nye, and cinnamon into small pieces, and smash the grass fruit. 2. Put the frying pan on medium heat. After the pan is burnt, pour in the salad oil and heat it up. Add in the butter and boil until fragrant. Stir-fry slowly for about 30 minutes, until the water vapor of the watercress is fried dry, the fragrance ...

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PUM

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Abstract

The invention provides a process for making bottom flavoring of chafing fish dish, wherein the raw material includes salad oil, butter, bean cotyledon, pepper, fresh ginger, toasted garlic, onion, crystal sugar, fermented glutinous rice, star aniseed, rhizome of galange resurrectionlily, cassia bark, common fennel fruit, tsaoko cardamon, alkanna tinctoria, geranium, vanilla leaves and cloves.

Description

[0001] field of fire technology [0002] The invention relates to a method for preparing food seasoning, in particular to a method for frying hot pot fish base. Background technique [0003] Hot pot fish is becoming more and more popular due to its high nutritional value and rich taste. The finished hot pot fish ingredients and hot pot fish dishes sold in the market and restaurants at present have a wide variety of raw material formulas and preparation methods, and the final taste is expressed as spicy, fragrant, sweet, etc., which can meet the eating requirements of people with different tastes. However, this single-taste cooking method needs to constantly change the formula and preparation method, which cannot meet the dietary needs of complex tastes, and is difficult to form industrialized processing and preparation requirements. Experienced people know that the taste of hot pot fish is mainly reflected by the old soup, and the key to the old soup lies in the frying of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L27/10
Inventor 刘玉祥
Owner 刘玉祥
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