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Sugar cane tea chafing dish bottom seasoning and its making method

The technology of hot pot base material and sugarcane tea is applied in the field of cooking industry, which can solve the problems of dysentery and diarrhea, gastrointestinal discomfort, high irritation, etc., and achieve the effect of unique flavor

Inactive Publication Date: 2009-12-09
罗世斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the special environment of the Sichuan Basin, the people of Sichuan formed a method of making spicy hot pot in order to adapt to the humid environment, but it could not adapt to most other parts of the country, because most parts of the country have arid and dry weather, especially in the north The climate in China is dry, and the large amount of butter and pepper used in the old-fashioned hot pot base is very irritating to the human stomach. The butter used is too greasy and has a strong fishy smell. Many people feel uncomfortable in the stomach after eating, and even have diarrhea Adverse consequences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The sugarcane tea hot pot bottom material of the present invention is composed of three kinds of edible oils, various seasoning condiments and brewed main ingredient liquid.

[0018] The optimal ratio of each component of the prepared main ingredient liquid is: Angelica 1, Angelica dahurica 0.3, Woody 0.2, Kaevil 0.5, Cardamom 0.2, Cardamom 0.5, Pai Cao Xiang 0.5, Licorice 0.3, Star anise 0.8, Cinnamon 0.6, grass fruit 0.5, wolfberry 2, fragrant leaves 0.2, jujube 2, longan 0.6, wild chrysanthemum 0.5, sugar cane 10, jasmine tea 5, liquor 74.3.

[0019] The optimum ratio of each component of the edible oil is: 23% of salad oil, 31% of lard suet, and 46% of chicken oil.

[0020] The optimal ratio of each component of the seasoning condiment is: ginger 2.5, green onion 2, garlic 1.7, cumin 2.5, star anise 1.7, bay leaf 0.5, grass fruit 1.4, cinnamon 0.9, bean paste 69.1, pepper 2.5 , tempeh 3.4, salt 1.7, chicken essence 5, monosodium glutamate 3.4, pepper 1.7.

[0021]...

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PUM

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Abstract

A base material for chafing dish is prepared from can and tea through immersing them in wine for 30 days, filtering to obtain liquid, heating edible oil in port, adding scallion, ginger and garlic cloves, parching, removing dregs, sequentially adding spices anjd flavourings, adding said liquid, salt, gourmet powder, etc, mixing and cooling.

Description

technical field [0001] The invention relates to the technology of the cooking industry, in particular to a sugarcane tea hot pot base and a preparation method thereof. Background technique [0002] Spicy hot pot originated in Chongqing. Because Chongqing is located in the middle of the Sichuan Basin, surrounded by four mountains, forming a special environment with humid air, Sichuan people have a special liking for spicy hot pot. In the special environment of the Sichuan Basin, the people of Sichuan formed a method of making spicy hot pot in order to adapt to the humid environment, but it could not adapt to most other parts of the country, because most parts of the country have arid and dry weather, especially in the north The climate in China is dry, and the large amount of butter and pepper used in the old-fashioned hot pot base is very irritating to the human stomach. The butter used is too greasy and has a strong fishy smell. Many people feel uncomfortable in the stomach...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23D9/00A61K36/9064A23F3/00C12G3/02A23L27/10
Inventor 罗世斌
Owner 罗世斌