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A seasoning and hot pot technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of economic loss, poor business of hot pot restaurants, loss of hot pot flavor of spicy hot pot, etc., so as to improve the fresh flavor and keep the soup taste consistent Effect
Inactive Publication Date: 2013-02-13
何忠海
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Abstract
Description
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Problems solved by technology
At present, the country attaches great importance to food safety, and ordered to ban the use of "old oil", which makes the current spicy hot pot lose the hot pot flavor that people have long been accustomed to, and also makes many hot pot restaurants suffer from bleak business and suffered huge economic losses.
Method used
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[0023] In addition to the above embodiments, the present invention can be used alternatively in different occasions according to consumer preferences.
[0024] The frying method of the present invention: first add vegetable oil to heat, then add butter, and add other ingredients when the oil temperature reaches about 150°C. The frying method can refer to the frying method of hot pot bottom material.
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Abstract
The invention discloses a hot pot seasoning. The hot pot seasoning comprises, by weight, 0.5-1.5 parts of anise, 0.5-1.5 parts of fennel, 0.5-1.5 parts of liquorice, 0.5-1.5 parts of dahurian angelica roots, 0.5-1.5 parts of nutmeg, 1-3 parts of cinnamon, 0.5-1.5 parts of fructus amomi, 1-3 parts of orange peel, 3-5 parts of pricklyash peel, 2-4 parts of pepper fruit, 4-6 parts of dried ginger, 8-12 parts of bean halves, 3-5 parts of fermented blank beans, 5-9 parts of pepper, 3-6 parts of essence of chicken, 3-5 parts of monosodium glutamate, 5-9 parts of beef tallow and 18-24 parts of rapeseed oil. A hot pot added with the seasoning is more fresh and delicious, old oil used for aroma raising in the hot pot can be replaced, food hygiene demands can be satisfied; not only the hot pot made through the seasoning is provided with spicy, fresh and aromatic features, but also boiled vegetables are not easy to be stuck with soup, flavor is not changed after long-time boiling, taste of the soup base is consistent, and internal heat does not caused; and the hot pot is specific in flavor, can be eaten for a long time without tire, and is suitable for tastes of most people.
Description
technical field [0001] The invention belongs to the field of food, and in particular relates to a seasoning for hot pot base. Background technique [0002] Spicy hot pot is famous all over the world for its spicy and mellow flavor. It is a special delicacy in Sichuan and Chongqing. Sichuan people found that adding boiled hot pot ingredients to new hot pot seasonings can enhance the flavor of hot pot, commonly known as adding "hot pot old oil". At present, the country attaches great importance to food safety, and orders to prohibit the use of "old oil", which makes the current spicy hot pot lose the hot pot flavor that people have long been accustomed to, and also makes many hot pot restaurants suffer from bleak business and suffered huge economic losses. [0003] How to maintain the original "hemp, spicy, fresh and fragrant" without using "old oil" is a big problem that the hot pot industry needs to solve urgently. [0004] In response to this phenomenon, the applicant has...
Claims
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Application Information
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