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Hot pot seasoning and method for preparing same

A hot pot base material and base material technology, which is applied in the field of food seasoning, can solve the problems of not meeting the requirements of health and nourishing diet, disease, high cholesterol, etc., and achieve the effect of rich ingredients, mellow taste and refreshing taste

Inactive Publication Date: 2011-06-08
王义可
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A large amount of butter is used in the existing hot pot bottom materials. Animal fats such as butter have high cholesterol, and long-term consumption can easily lead to the occurrence of diseases
The existing hot pot base only contains butter, chili, pepper, salt and other seasonings, which cannot meet people's requirements for a healthy and nourishing diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: a kind of chafing dish bottom material, the formula and the parts by weight of each composition of bottom material are:

[0035] 220g rapeseed oil;

[0036] Glutinous rice cake chili 80g;

[0037] Douban 6g;

[0038] 4g green peppercorns;

[0039] tempeh 8g;

[0040] Rock sugar 0.8g;

[0041] Liquor 2g;

[0042] Onion 2g;

[0043] 18g ginger slices;

[0044] Garlic 7g;

[0045] Chrysanthemum 2g;

[0046] American ginseng 2g;

[0047] Spice 10g.

[0048] The spices are soaked in cooking wine for 3 hours;

[0049] Soak green peppercorns in water for 45 minutes;

[0050] Boil the vegetable oil for 35 minutes;

[0051] Stir-fry ginger slices, garlic, glutinous rice cake chili, watercress, tempeh, green onion, and green pepper for 5 minutes;

[0052] Add the spices and fry for 3 minutes;

[0053] Add rock sugar and fry for 2 minutes;

[0054] Add white wine, chrysanthemum and American ginseng and fry for 2 minutes.

Embodiment 2

[0055] Embodiment 2: a kind of chafing dish bottom material, the formula and the parts by weight of each composition of bottom material are:

[0056] Rapeseed oil 260kg;

[0057] Glutinous rice cake chili 120kg;

[0058] Douban 8kg;

[0059] Green pepper 5kg;

[0060] tempeh 8kg;

[0061] Rock sugar 0.8kg;

[0062] Liquor 2.5kg;

[0063] Green onion 3kg;

[0064] Ginger slices 19kg;

[0065] Garlic 7.5kg;

[0066] Chrysanthemum 4kg;

[0067] American ginseng 4kg;

[0068] Spices 14kg.

[0069] The spices are soaked in cooking wine for 3 hours;

[0070] Soak green pepper in water for half an hour;

[0071] Boil the vegetable oil for 30 minutes;

[0072] Stir-fry ginger slices, garlic, glutinous rice cake chili, watercress, tempeh, green onion, and green pepper for 3 minutes;

[0073] Add the spices and fry for 2 minutes;

[0074] Add rock sugar and fry for 1 minute;

[0075] Add white wine, chrysanthemum and American ginseng and fry for 1 minute.

Embodiment 3

[0076] Embodiment 3: a kind of chafing dish bottom material, the prescription and the parts by weight of each composition of bottom material are:

[0077] 240g rapeseed oil;

[0078] Glutinous rice cake chili 86g;

[0079] Douban 7g;

[0080] 5g green peppercorns;

[0081] tempeh 9g;

[0082] Rock sugar 1g;

[0083] Liquor 3g;

[0084] Onion 3g;

[0085] 19g slices of ginger;

[0086] Garlic 8g;

[0087] Chrysanthemum 3g;

[0088] American ginseng 3g;

[0089] Spice 11g.

[0090] The spices are soaked in cooking wine for 3 hours;

[0091] Soak green peppercorns in water for 1 hour;

[0092] Boil the vegetable oil for 45 minutes;

[0093] Stir-fry ginger slices, garlic, glutinous rice cake chili, watercress, tempeh, green onion, and green pepper for 15 minutes;

[0094] Add the spices and fry for 4 minutes;

[0095] Add rock sugar and fry for 3 minutes;

[0096] Add white wine, chrysanthemum and American ginseng and fry for 3 minutes.

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PUM

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Abstract

The invention discloses a hot pot seasoning and a method for preparing the same. The seasoning is prepared by the following components in part by weight: 220 to 260 parts of vegetable oil, 80 to 120 parts of glutinous rice cake hot pepper, 6 to 10 parts of spicy bean sauce, 4 to 6 parts of green wild pepper, 8 to 12 parts of preserved black bean, 0.8 to 1.5 parts of rock sugar, 2 to 4 parts of white spirit, 2 to 4 parts of shallot, 18 to 22 parts of ginger slice, 7 to 9 parts of garlic, 2 to 4 parts of chrysanthemum, 2 to 4 parts of American ginseng and 10 to 14 parts of flavor. The hot pot seasoning containing abundant ingredients is green and nutritional and tastes good.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a hot pot base material and a preparation method thereof. Background technique [0002] Hot pot is an important item in Chinese food culture and has a long history in China. In order to improve the mouthfeel and increase the nutritional content of the cooked meat and vegetables, a base material consisting of soup, several condiments and nutrients is generally added to the pot in advance. my country has a vast territory, and there are differences in the favorite tastes of people from all over the country, so hot pots with different flavors have appeared on the market. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are also getting higher and higher. While pursuing taste, they also pay more attention to the requirements for health and nutrition. [0003] Butter is used in large quantities in the existing chafing dish bottom material,...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/30A23L27/10A23L27/20
Inventor 王义可
Owner 王义可
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