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Spice for hotpot condiment flavoring

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 poor taste of the hot pot bottom material, and achieve the effects of unique flavor, increased freshness and taste, and cheap and easy-to-obtain raw materials

Inactive Publication Date: 2013-10-02
朱玉芳
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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, 5g nuxychon, 5g perrin, 5g hawthorn, 3g nutmeg, 3g peach kernel, 3g cumin, 3g longian longan, 3g toosendan , Aster 3g, Rhododendron 3g, Chive seeds 2g, Winter melon kernel 2g, Baizi kernel 2g, Drynaria rhizome 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 ad...

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PUM

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Abstract

The invention relates to a spice for hotpot condiment flavoring. The spice consists of the following raw materials in parts by weight: 30 parts of lycium barbarum, 5 parts of semen strychni, 5 parts of eupatorium fortunei, 5 parts of hawthorn, 3 parts of myristica fragrans, 3 parts of peach seeds, 3 parts of fennel, 3 parts of fructus piperis longi, 3 parts of szechwan Chinaberry fruits, 3 parts of tatarian aster roots, 3 parts of azalea, 2 parts of semen allii tuberosi, 2 parts of wax gourd seeds, 2 parts of platycladi seeds and 2 parts of rhizoma drynariae. The spice can increase a fresh taste of a hotpot condiment, is tasty and mellow, unique in flavor and spicy but not dry. The spice for hotpot condiment flavoring can be added into any hotpot condiments, is suitable for people of all ages, has a fresh taste and a care function on intestines and stomach and does not have side effects after being eaten for a long time. Moreover, the spice for hotpot condiment flavoring is simple in preparation method, adopts the easily-obtained raw materials, is low in cost and suitable for being popularized in the market and has a bigger economic benefit.

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): A23L1/226A23L1/221A23L1/29A23L27/20A23L27/10A23L33/00
Inventor 朱玉芳
Owner 朱玉芳
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