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Flavor for seasoning hotpot condiment

A hot pot bottom material and spice technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problem of bad taste of the hot pot bottom material, and achieve the effect of unique flavor, delicious taste and simple preparation method

Active Publication Date: 2013-10-02
秦建烽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, in order to overcome the defective taste of hot pot bottom material in the prior art, the object of the present invention is to provide a kind of spices used for hot pot bottom material seasoning

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A spice used for hot pot seasoning, which is composed of the following raw materials: 30g medlar, 10g honeysuckle, 5g licorice, 2g kudzu root, 2g Scutellaria baicalensis, 2g rhubarb, 2g cassia twig, 2g bupleurum, 2g forsythia, 2g mirabilite , Fangfeng 2g, Gardenia 2g.

[0015] The preparation method of the above spices is as follows: weighing the raw materials, mixing, washing, drying, sterilizing, crushing into granules under aseptic environment, mixing evenly and packing into bags to obtain the finished product.

[0016] The use method of the spice of the present invention is as follows: adding water to the common hot pot bottom material to obtain a hot pot bottom soup, adding 5 g of spices to every 1 liter of the hot pot bottom soup.

[0017] Promote the spice prepared in Example 1 to hot pot restaurants, and randomly select 100 diners to evaluate and score the aroma, umami taste and mouthfeel of the hot pot base material added with the spice. The scoring standards a...

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Abstract

The invention discloses flavor for seasoning a hotpot condiment. The flavor consists of the following raw materials in part by weight: 30 parts of medlar, 10 parts of lonicera japonica, 5 parts of licorice, 2 parts of radix puerariae, 2 parts of scutellaria baicalensis, 2 parts of rhubarb, 2 parts of cassia twig, 2 parts of Chinese thorowax root, 2 parts of forsythia suspensa, 2 parts of mirabilite, 2 parts of Chinese parsnip root and 2 parts of gardenia. According to the flavor, the fresh and fragrant taste of the hotpot condiment can be improved, and the hotpot condiment can be mellow in fragrance, unique in flavor and spicy but not dry. The flavor for seasoning the hotpot condiment can be added into any hotpot condiment, is suitable for the old and the young, tastes fresh and fragrant, has a healthcare effect on intestines and the stomach, and is free of side effects on a human body if being taken for a long time. In addition, a preparation method for the flavor for seasoning the hotpot condiment is simple, and the raw materials are low in cost and readily available, so that the flavor is low in cost and suitable for popularization on the market, and has greater economic benefits.

Description

technical field [0001] The invention relates to the field of food, in particular to a spice used for seasoning hot pot base. Background technique [0002] Hot pot is an original Chinese delicacy with a long history. As a folk delicacy, it is popular all over the country. Hot pot can be made into various tastes according to different groups of people and different climates. Due to the vast territory of our country and the differences in climate, customs and other aspects in various places, the hot pot in our country is colorful and delicious. [0003] Hot pot ingredients mainly refer to hot pot main ingredients, base ingredients, and dipping ingredients. Among them, the hot pot bottom material is an important part of determining the taste of hot pot. The base material is a combination of various seasonings, through heating, the various characteristics of various seasonings can be fully brought out, and hot pot soup with different flavors can be prepared. Along with the ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/226A23L1/29A23L27/10A23L27/20A23L33/00
Inventor 朱玉芳
Owner 秦建烽
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