Hot pot flavoring capable of clearing fever and preparation method thereof

A hot pot base material and fire-clearing technology, which is applied in the field of food condiments, can solve the problems of unfavorable human health and health preservation, accumulated heat and get angry, and achieves the effects of enhancing appetite, fresh and fragrant taste and rich nutrition.

Inactive Publication Date: 2012-04-18
王爽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the hot pot seasoning products sold on the market mostly use spicy materials, such as chili, pepper, pepper, aniseed, fennel and other spicy mate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Example: The characteristics of the present invention and its preparation method will be described in detail below by taking 100 jin of seasoning as an example. The weight ratio of seasoning: broth is 1:8.

[0018] (1) To prepare broth, choose fresh sheep bones and beef bones, add wolfberry, jujube, angelica, and Codonopsis pilosula, add water and cook for 2-4 hours, filter out impurities, and use the original bone broth juice for later use; choose fresh chicken and Add some chicken skin and add donkey-hide gelatin, aniseed, astragalus and water to cook for half an hour, filter out impurities, and pour the chicken juice into the original bone broth for later use;

[0019] (2) Prepare the seasoning, 10 catties of peppercorns required for the seasoning; 18 catties of aniseed; 5 catties of nutmeg; 8 catties of mulberry leaves; 8 catties of fennel; 6 catties of chicken powder; 4 catties of lily; 4 catties of ginger powder; 1 catty of table salt; 3 catties of cinnamon bark; ...

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PUM

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Abstract

The invention discloses a hot pot flavoring capable of clearing fever, which comprises seasoning sauce and soup stock, wherein the soup stock comprises normal bone soup and chicken juice; the ratio of the seasoning sauce to the soup stock is 1: (8-10). The seasoning sauce is characterized by being prepared from the following components in percentage by weight: 10-15% of pepper, 15-18% of aniseed, 3-5% of netmeg, 3-8% of mulberry leaf, 5-8% of Foeniculum vulgare, 5-6% of chicken meal, 2-4% of lily, 2-4% of ginger powder, 0.5-1% of table salt, 2-3% of cinnamon, 2-4% of mother chrysanthemum, 2-4% of orange peel, 2-4% of radix ophiopogonis, 0.3-0.5% of white granulated sugar, 2-3% of sesame sauce, 2-5% of peanut butter, 2-3% of fish oil and the balance of edible essences. The hot pot flavoring has abundant nutritions and fresh and delicious taste and has the efficacies on appetizing, expelling cold and enhancing appetite after certain food materials capable of clearing the fever are added.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a nutrient-rich chafing dish base and a preparation method for the base. Background technique [0002] Hot pot is a folk delicacy with a long history and loved by the Chinese people. At present, the kind of chafing dish has a lot, and the quality and the formula of the chafing dish seasoning of relative decision chafing dish quality and taste also have various. [0003] At present, the hot pot seasoning products sold on the market mostly use spicy materials, such as chili, pepper, pepper, aniseed, fennel and other spicy materials to prepare hot pot bases. If such bases are eaten for a long time, they will cause heat accumulation, etc. Problems are not conducive to human health and health preservation. [0004] Therefore, need to prepare a kind of novel chafing dish bottom material that has concurrently heat-clearing and fire-removing health-care effects. Contents of the inventi...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/09A23L27/20
Inventor 王新宁
Owner 王爽
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