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White hotpot seasoning and preparation method thereof

A technology of hot pot bottom material and white pot, which is applied in the field of food seasoning, can solve the problems of heavy spicy taste, inadaptation, stomach discomfort and taste, etc., and achieve the effect of moderate taste, rich nutrition and delicious taste

Active Publication Date: 2011-08-17
四川龙滋味食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, a large amount of chili and other raw materials are needed in the common hot pot base, which makes the common hot pot base spicy. Discomfort to the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0056] The present invention also provides a preparation method of the above-mentioned white pot hot pot bottom material, comprising:

[0057] Put the duck rack and tube bones into the water, heat, and boil for 30-40 minutes to get the broth;

[0058]Add ginger and scallions to the high soup, boil for 45-80 minutes, then add chicken powder and salt to obtain the base material for the white pot hot pot.

[0059] In the present invention, preferably, the duck frame and the tube bone are cleaned to remove blood and water. In the step of obtaining the broth, it also preferably includes adding chicken racks.

[0060] The present invention also preferably includes soaking the hickory chicks in water to obtain hickory chick water, and soaking the black bovine liver, yellow bovine liver and milk bovine liver in water; Put the duck rack and the tube bone of the fish into the water, put the yellow beef liver and dairy cow liver into the water, and heat and boil.

[0061] According to...

Embodiment 1

[0066] Step a) Put 1,500 grams of duck racks and 2,000 grams of tube bones into water after removing the blood, heat, and boil for 30 minutes to obtain broth;

[0067] Step b) After 1,800 grams of native chickens were feathered to remove blood, they were added to the broth, then 80 grams of ginger and 40 grams of green onions were added, and boiled for 60 minutes;

[0068] Step c) adding 30 grams of Codonopsis pilosula and 25 grams of Radix Radix to the product obtained in step b), and boiling for 3 to 5 minutes;

[0069] Step d) Add 15 grams of chicken powder and 10 grams of salt to the product obtained in the step c), and boil for 1 to 2 minutes to obtain a white pot hot pot base.

Embodiment 2

[0071] Step a) put 40 grams of morel mushrooms into water and soak for 20 minutes to obtain morel mushroom water, put 150 grams of black bovine liver, 100 grams of yellow bovine liver and 70 grams of milk bovine liver into water and soak for 40 minutes;

[0072] Step b) putting 1500 grams of duck racks, 2000 grams of tube bones, 1500 grams of chicken racks, the morel water obtained in step a) and the soaked black beef liver, yellow beef liver and dairy cow liver obtained in step a) into the water, Heat and boil for 40 minutes to obtain broth;

[0073] Step c) adding 80 grams of ginger and 40 grams of green onions to the broth, and boiled for 50 minutes;

[0074] Step d) adding 20 grams of fresh shiitake mushrooms, 25 grams of fresh oyster mushrooms and 30 grams of fresh mushrooms to the product obtained in step c), and boiling for 3 to 5 minutes;

[0075] Step e) Add 15 grams of chicken powder, 10 grams of salt and 20 grams of chicken oil to the product obtained in the step d...

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Abstract

The embodiment of the invention discloses a white hotpot seasoning and a preparation method, and the hotpot seasoning takes duck bones, leg bones, ginger, green Chinese onion, chicken powder and common salt as raw materials. The duck bones and the leg bones are rich in sclerotin nutrition. The white hotpot seasoning has the characteristics of abundant nutrition, delicious taste and moderate mouthfeel. Simultaneously, as the hotpot seasoning does not use chili as the raw material, the hotpot seasoning is not spicy and suitable for people with various eating habits for consumption and can prevent gastrointestinal discomfort and maladaptation of the mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a white pot hot pot base and a preparation method thereof. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. Therefore, it is a popular eating method and has a long history in China. [0003] The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom material, so the appearance of new chafing dish bottom material is constantly arranged. For example, the Chinese patent do...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 王成张强
Owner 四川龙滋味食品科技有限公司
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