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No-firing sauce for spicy incense pot and preparation method thereof

A technology of spicy hot pot and seasoning sauce, which is applied in the field of spicy hot pot sauce and its preparation, can solve the problems of being unfavorable to healthy diet, easy to get hot and get angry, and achieve the effect of being conducive to healthy eating and simple production method

Inactive Publication Date: 2013-05-01
TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The key of spicy hot pot food is the seasoning sauce. The existing seasoning sauce mainly plays the role of improving the characteristics of food such as numb, spicy, fresh and fragrant. However, the selection of ingredients in the current sauce makes it easy for consumers to get hot after eating. not conducive to healthy eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of spicy hot pot sauce, made of pepper, oil, garlic sauce, yellow ginger, tahini, salt, glutinous rice, chicken essence, bay leaves, licorice tangerine peel, white kome, mint, bezoar, dragon tooth, and thistle , Small thistle, cockscomb, floating wheat, bean paste composition, according to its weight, 1.5kg pepper, 2.5kg oil, 0.1kg garlic sauce, 0.1kg yellow ginger, 0.1kg sesame paste, 0.1kg salt, 0.1kg glutinous rice, 0.1kg of chicken essence, 0.1kg of bay leaves, 0.1kg of licorice tangerine peel, 0.1kg of white kombu, 0.1kg of mint, 0.1kg of bezoar, 0.1kg of dragon tooth, 0.1kg of thistle, 0.1kg of thistle, 0.1kg of cockscomb, 0.1kg of floating wheat kg, 2kg of bean paste.

[0022] The preparation method of the above-mentioned hot spicy sauce pot includes the following steps:

[0023] (1) Weigh the ingredients by weight: 1.5kg of pepper, 2.5kg of oil, 0.1kg of garlic sauce, 0.1kg of yellow ginger, 0.1kg of sesame paste, 0.1kg of salt, 0.1kg of glutinous rice, 0.1kg...

Embodiment 2

[0028] A kind of spicy hot pot sauce, made of pepper, oil, garlic sauce, yellow ginger, tahini, salt, glutinous rice, chicken essence, bay leaves, licorice tangerine peel, white kome, mint, bezoar, dragon tooth, and thistle , Small thistle, cockscomb, floating wheat, bean paste composition, according to its weight, 2.5kg pepper, 3.5kg oil, 0.4kg garlic sauce, 0.4kg yellow ginger, 0.4kg sesame paste, 0.4kg salt, 0.4kg glutinous rice, 0.4kg of chicken essence, 0.4kg of bay leaves, 0.4kg of licorice tangerine peel, 0.4kg of white kombu, 0.4kg of mint, 0.4kg of bezoar, 0.4kg of dragon teeth, 0.4kg of thistle, 0.4kg of thistle, 0.4kg of cockscomb, 0.4kg of floating wheat kg, 3kg of bean paste.

[0029] The preparation method of the above-mentioned hot spicy sauce pot includes the following steps:

[0030] (1) Weigh the ingredients by weight: 2.5kg pepper, 3.5kg oil, 0.4kg garlic sauce, 0.4kg yellow ginger, 0.4kg sesame paste, 0.4kg salt, 0.4kg glutinous rice, 0.4kg chicken essence, 0.4...

Embodiment 3

[0035] A kind of spicy hot pot sauce, made of pepper, oil, garlic sauce, yellow ginger, tahini, salt, glutinous rice, chicken essence, bay leaves, licorice tangerine peel, white kome, mint, bezoar, dragon tooth, and thistle , Small thistle, cockscomb, floating wheat, bean paste, 2kg of pepper, 2kg of oil, 0.2kg of garlic sauce, 0.2kg of yellow ginger, 0.2kg of sesame paste, 0.2kg of salt, 0.2kg of glutinous rice, 0.2kg of chicken essence, based on its weight. kg, bay leaf 0.2kg, licorice tangerine peel 0.2kg, white koden 0.2kg, mint 0.2kg, bezoar 0.2kg, dragon tooth 0.2kg, thistle 0.2kg, small thistle 0.2kg, cockscomb 0.2kg, floating wheat 0.2kg, 2.8kg of bean paste.

[0036] The preparation method of the above-mentioned hot spicy sauce pot includes the following steps:

[0037] (1) Weigh the ingredients by weight: 2kg of pepper, 2kg of oil, 0.2kg of garlic sauce, 0.2kg of yellow ginger, 0.2kg of sesame paste, 0.2kg of salt, 0.2kg of glutinous rice, 0.2kg of chicken essence, 0.2kg...

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PUM

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Abstract

The invention relates to a no-firing sauce for a spicy incense pot and a preparation method thereof. The sauce comprises the following ingredients in part by weight: 1.5-2.5 parts of pepper, 2.5-3.5 parts of oil, 0.1-0.4 part of garlic, 0.1-0.4 part of yellow ginger, 0.1-0.4 part of sesame soy, 0.1-0.4 part of salt, 0.1-0.4 part of fermented glutinous rice, 0.1-0.4 part of chicken powder, 0.1-0.4 part of myrcia, 0.1-0.4 part of licorice and dried orange peel, 0.1-0.4 part of round cardamom, 0.1-0.4 part of mentha haplocalyx, 0.1-0.4 part of calculus bovis, 0.1-0.4 part of Dens Draconis, 0.1-0.4 part of Circium japonicum, 0.1-0.4 part of common cephalanoplos herb, 0.1-0.4 part of cockscomb, 0.1-0.4 part of blighted wheat and 2-3 parts of thick broad-bean sauce. The food material can give the hemp, pungent, fresh and spicy characteristics of the spicy incense pot into full play, and enables consumers eating the spicy incense pot not to feel hot, dry and inflamed, thereby being beneficial to healthy eating.

Description

Technical field [0001] The invention relates to the field of industrialized food production, in particular to a hot spicy sauce pot and a preparation method thereof. Background technique [0002] Spicy hot pot originated from the Tujia flavor of Jinyun Mountain in Chongqing. It is a home-cooked method of local people. It is characterized by a pot of hot, spicy, fresh and fragrant. The key to spicy hot pot food lies in the sauce. The existing sauces mainly improve the spicy, spicy, fresh and fragrant characteristics of the food. However, the selection of the ingredients in the current sauce makes it easy for consumers to get hot after eating. Not conducive to healthy eating. Summary of the invention [0003] The technical problem to be solved by the present invention is to overcome the shortcomings existing in the prior art, and provide a hot spicy sauce pot sauce and a preparation method thereof. [0004] The present invention is realized through the following technical solutions:...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L27/20A23L27/10A23L33/00
Inventor 沈利国韩学嵩
Owner TIANJIN YUETAN STUDENT NOURISHING MEAL DISTRIBUTION