Clear soup hotpot seasoning and preparation method thereof

A technology of hot pot bottom material and clear soup, which is applied in the field of food seasoning, can solve the problem of bad taste of clear soup hot pot bottom material, etc., and achieve the effect of health care value, unique process and simple steps

Active Publication Date: 2011-01-12
SICHUAN ZIGONG BAIWEIZHAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the defect of poor taste of clear soup hot pot base in the prior art, and pr

Method used

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  • Clear soup hotpot seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] 1. Material selection: choose Codonopsis pilosula, wolfberry, lily, sesame, red dates, grass fruit, pepper and dried radish with a water content of 10%, and require no impurities and no mildew.

[0046] 2. Blanching: In order to fully ensure the sensory quality of dried radish products, 4000g of dried radish after washing must be blanched in warm water at 100°C for 30mim.

[0047] 3. Stir-frying: Add 15000g soybean oil into the automatic cooking pot, boil the oil with high heat and cook at a temperature of 120°C to remove the smell of raw oil. After adding 600g of spices, put the segmented dried radish into the oil, continuously Stir and fry for about 15 minutes.

[0048] 4. Add Codonopsis 2000g, salt 8000g, wolfberry 1900g, lily 1400g, sesame 1400g, red dates 800g, Tsaoguo 800g, pepper 700g and 10% water After being heated to 100°C for 20 minutes, cease fire, sterilize, and pack into a pot, it becomes the hot pot bottom material of the present invention.

Embodiment 2

[0050] 1. Material selection: choose Codonopsis pilosula, wolfberry, lily, sesame, red dates, grass fruit, pepper and dried radish with a water content of 5%, and require no impurities and no mildew.

[0051] 2. Blanching: In order to fully ensure the sensory quality of dried radish products, 5000g of dried radish after washing must be blanched in warm water at 100°C for 40mim.

[0052] 3. Stir-frying: Add 25000g of vegetable oil into the automatic cooking pot, boil the oil with high heat and cook at a temperature of 120°C to remove the smell of raw oil. After adding 800g of spices, put the segmented dried radish into the oil and keep stirring , fry for 25 minutes.

[0053] 4. Add Codonopsis 2100g, salt 9000g, wolfberry 2000g, lily 1500g, sesame 1500g, red dates 910g, Tsaoguo 910g, pepper 750g, potassium sorbate 25g and total The water of 10% by weight is heated to 100 DEG C and continues for 30 minutes, and after cease-fire, it becomes the chafing dish bottom material of the...

Embodiment 3

[0055] 1. Material selection: choose Codonopsis pilosula, wolfberry, lily, sesame, red dates, grass fruit, pepper and dried radish with a water content of 11%. It is required to be free of impurities and mildew.

[0056] 2. Blanching: In order to fully ensure the sensory quality of dried radish products, 4500g of dried radish after washing must be blanched in warm water at 100°C for 35mim.

[0057] 3. Stir-frying: Add 20000g vegetable oil into the automatic cooking pot, boil the oil at high heat and cook at a temperature of 120°C to remove the smell of raw oil, add 500g of spices (scallion, ginger, garlic in total) and dry the segmented radish Add to the oil, stirring constantly, and fry for 20 minutes.

[0058] 4. Add Codonopsis 2050g, salt 8500g, wolfberry 1950g, lily 1450g, sesame 1450g, red dates 850g, Tsaoguo 900g, pepper 720g, potassium sorbate 20g and total 10% by weight of water is heated to 100 DEG C for 25 minutes, sterilized after cease-fire, and canned is the chaf...

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Abstract

The invention relates to a food seasoning, and discloses a clear soup hotpot seasoning. The raw materials of the clear soup hotpot seasoning comprise 15,000 to 25,000 parts of vegetable oil, 4,000 to 5,000 parts of dried turnip, 2,000 to 2,100 parts of codonopsis pilosula, 8,000 to 9,000 parts of salt, 1,900 to 2,000 parts of medlar, 1,400 to 1,500 parts of lily, 1,400 to 1,500 parts of sesame, 800 to 910 parts of red jujube, 800 to 910 parts of tsaoko, 700 to 750 parts of pepper and 500 to 800 parts of spice. The invention also provides a preparation method for the clear soup hotpot seasoning. The clear soup hotpot seasoning overcomes the defects that the conventional hotpot seasoning is easy to cause internal heat and upsets intestines and stomach, has light yellow color, does not change color after the vegetables are boiled, has full and mellow vegetable taste, and has health-care value.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a clear soup hot pot base and a preparation method thereof. Background technique [0002] Hotpot has a long history in China and is a popular way of eating among the people. Among them, spicy hotpot is very popular all over the country because of its unique taste. Because the spicy hot pot requires a lot of butter, chili and pepper, the spicy hot pot is greasy and has a strong fishy smell. The pepper and pepper are very irritating to people. Due to the different eating habits in different places, some people feel uncomfortable in their stomach and taste after eating. . [0003] Clear soup hot pot is a newly developed type of hot pot, which has the advantages of moderate taste and suitable fresh fragrance. The existing clear soup hot pot bottom material is generally prepared by a boiling method, that is, after a certain amount of vegetable oil is boiled, and then added to the raw material for...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/29A23L27/00A23L27/10A23L33/00
Inventor 甘丘平
Owner SICHUAN ZIGONG BAIWEIZHAI FOOD
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