Soup-free hot pot-hot pot taste seasonings

A technology of hot pot flavor and hot pot bottom material, which is applied in application, food preparation, food science, etc., can solve the problems of cumbersome procedures and ingredients, inadaptability, and difficulty in making

Inactive Publication Date: 2011-03-30
金君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this traditional method has certain advantages, it is not so convenient to eat. If you want to eat, you have to go to the restaurant. It is difficult to make that kind of taste at home.
Because of the cumbersome process and ingredients of hot pot processing, the hot pot base p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] The specific production methods of A, B, and C:

[0067] One preparation:

[0068] 1. Spices: comfrey 10-20g, white cardamom 10-20g, grass fruit 30-50g, three Nye 20-30g, clove 2-5g, amomum 10-20g, nutmeg 5-8, hawthorn 10-20g, Fragrant fruit 180-260g, cumin 80-100g, cinnamon bark 10-20g, licorice 1-3g, spirit grass 10-20g, angelica dahurica 10-20g, branches 10-20g, papaya 10-20g, sweet cabbage 10-20g, 20-30g of tangerine peel, 10-20g of fennel, 50-80g of star anise, 20-30g of bay leaves, 80-100g of thyme, 30-50g of Cyperus cyperus, 10-20g of grass bandage, 10-20g of perilla, 1-3g of woody fragrance , Cumin 100-200g, Luo Han Guo 10-20g, Galangal 10-20g, Lemongrass 20-30g.

[0069] 2. Ingredients: 80-100g of butter, 5000-6000g of rapeseed oil, 500-600g of Pixian Douban, 20-30g of tempeh, 10-20g of cooking wine, 800-1000g of glutinous rice cake pepper, 100-200g of dried Chaotian pepper, 250- 300g, garlic 300-350g, green onion 100-200g, pepper 100-200g, pepper 20-30g, ro...

Embodiment 2

[0086] The specific production method of D:

[0087] White cardamom 10-20g, grass fruit 30-50g, three Nye 20-30g, clove 2-5g, amomum 10-20g, nutmeg 5-8, hawthorn 10-20g, fragrant fruit 180-260g, cumin 80g -100g, cassia bark 10-20g, licorice 1-3g, spirit grass 10-20g, angelica dahurica 10-20g, branches 10-20g, papaya 10-20g, cypress 10-20g, dried tangerine peel 20-30g, 10- 20g, star anise 50-80g, fragrant leaves 20-30g, thyme 80-100g, Cyperus cyperi 30-50g, grass bandage 10-20g, perilla 10-20g, woody 1-3g, cumin 100-200g, monk fruit 10 -20g, 10-20g of ginger, 20-30g of lemongrass, 50-80g of chicken essence, 30-50g of monosodium glutamate, 20-30g of salt, 1-5g of rock sugar, grind it into powder with a grinder and put it in a food bag to serve as hot pot flavor seasoning material.

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PUM

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Abstract

The invention relates to a making method and an eating method for four hot pot taste seasonings. The making method comprises the following steps of: decocting spices such as gromwell, round cardamom fruit, tsaoko amomum fruit, resurrection lily, clove, amomum fruit, nutmeg, hawthorn, allspice, cumin, cinnamon, liquorice, fenugreek lysimachia, dahurian angelica root, jasmine, lysimachia sikokiana, nard, tangerine peel, Indian long pepper, anise, myrcia, Mongolian thyme herb, cyperus rotundus, fructus amomi rotundus, purple perilla, costustoot, fennel, grosvener siraitia, galangal and lemon grass, and ingredients such as beef tallow, colleseed oil, Pixian spicy bean, fermented soya beans, cooking wine, chili like the magnetic defang, dry pod pepper, ginger, garlic, green Chinese onion, pepper, black pepper, crystal sugar, white sugar, chicken powder, aginomoto, salt, fresh soup and fermented glutinous rice according to a proportion to prepare a special hot spot material, and respectively extracting. The hot pot taste seasonings are suitable for cooking methods such as stir-frying, frying, mixing, steaming, simmering, dipping, stewing, and stewing in soy sauce. The eating method is the same as that of soup-free hot spot dishes; and the hot pot taste seasonings are convenient to use, namely a proper amount of seasoning is added when dishes are cooked, and a mode of scalding in soup in the traditional hot spot is not needed.

Description

technical field [0001] The present invention relates to a class of four kinds of edible seasonings, and in particular, the present invention relates to a production method and eating method of a class of four kinds of hot pot flavored seasonings, which have achieved a leapfrog innovation in the traditional way of eating hot pot and can eat hot pot without soup --Hot pot seasoning. Background technique [0002] So far, the traditional way of eating hot pot is to add fresh soup, ginger, garlic, Pixian watercress, pepper, pepper, spices, etc. into the pot to make the bottom soup, and then put the prepared food Put in a pot and cook. Although this traditional method has certain advantages, it is not so convenient to eat. If you want to eat it, you have to go to the restaurant. It is difficult to make that kind of taste at home. Because of the cumbersome process and ingredients of hot pot processing, most of the hot pot base products on the market are solid, and its fragrance c...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L1/221A23L27/00A23L27/10A23L33/00
Inventor 金君
Owner 金君
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