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Japanese style chafing dish dipping condiment

A technology for dipping and shabu-shabu, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of losing freshness, not suitable for excessive consumption, and greasy taste, so as to satisfy freshness, help digestion and absorption, and taste delicious Effect

Inactive Publication Date: 2007-08-08
大连市中山区万和创酒家
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many kinds of dipping sauces used in shabu-shabu, but the Japanese (Japanese)-style shabu-shabu seasoning only has two kinds of vinegar seasoning and sesame sauce seasoning. Sour, only suitable for the taste of a few people; sesame paste seasoning is a mixture of sesame paste, salad dressing, sweet and sour sauce, monosodium glutamate, salt, etc. It tastes fragrant and greasy, so it is not suitable to eat too much
In addition, due to the lack of varieties of the existing Japanese-style shabu-shabu dipping sauce, "eating" for a long time will make people feel tired of losing its freshness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Boil kelp with water to make broth. The kelp can be fresh kelp or dried kelp. The amount of water to be added and the cooking time are determined according to the concentration of the broth. Generally, it needs to be boiled for 2 to 5 hours. Mix seafood broth and yuzu sauce, the weight ratio of seafood broth to yuzu sauce is 100:0.5-20, and the yuzu sauce can be purchased from Japanese Kagoshima.

Embodiment 2

[0017] Bonito is boiled in water to make a dashi stock. Bonito can be made from fresh bonito or bonito products (dried meat, meat floss, etc.) made from bonito. Hour. Mix seafood broth and yuzu sauce, the weight ratio of seafood broth to yuzu sauce is 100:0.5-20, and the yuzu sauce can be purchased from Japanese Kagoshima.

Embodiment 3

[0019] Mix kelp and bonito with water to make a broth. The weight ratio of kelp and bonito is preferably 2:3-4, and the taste is more delicious. The kelp can be fresh kelp or dried kelp, and the bonito can be fresh bonito or bonito products made from bonito (dried meat, meat floss, etc.). 30 kg, the cooking time can be determined according to the concentration requirements of the broth, generally it needs to be boiled for 2 to 5 hours. Mix seafood broth and yuzu sauce, the weight ratio of seafood broth to yuzu sauce is 100:0.5-20, and the yuzu sauce can be purchased from Japanese Kagoshima.

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PUM

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Abstract

The invention relates to a Japanese-type instant-boil dip condiment, which comprises 100 deals of seafood juice and 0.5-20 deals of pomelo pulp. The invention has abundant nourishments (mineral, vitamins C, E or the like. The invention can improve the meat adsorption of human body.

Description

Technical field: [0001] The invention relates to a shabu-shabu dipping sauce, in particular to a Japanese-style shabu-shabu dipping sauce that is delicious, light and refreshing, slightly spicy and suitable for use in restaurants, families, and the like. Background technique: [0002] Shabu-shabu, also known as hot pot, uses a heat source (charcoal, oil, electricity, etc.) to boil the water in the pot, then cooks mutton, beef, pork, chicken slices and vegetables in water, and finally dips them in seasonings and eats them. Therefore, the taste of shabu-shabu dipping sauce (seasoning) is very important. At present, there are many kinds of dipping sauces used in shabu-shabu, but the Japanese (Japanese)-style shabu-shabu seasoning only has two kinds of vinegar seasoning and sesame sauce seasoning. Sour, only suitable for the taste of a few people; sesame paste seasoning is made of sesame paste, salad dressing, sweet and sour sauce, monosodium glutamate, salt, etc. It tastes fra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/337A23L1/39A23L1/325A23L1/212A23L1/48A23L27/10A23L17/00A23L17/60A23L19/00A23L23/00A23L35/00
Inventor 李素静
Owner 大连市中山区万和创酒家