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Acanthopanax root hotpot condiment and preparation method thereof

A technology of hot pot base material and Acanthopanax senticosus, which is applied in the food field, can solve the problem of lack of comprehensive nutritional ingredients, and achieve the effects of strengthening physical strength, normalizing glucose and lipid metabolism, and increasing alertness and learning ability.

Inactive Publication Date: 2013-11-06
GUANGZHOU INST OF RAILWAY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are not many comprehensive combinations of nutritional ingredients, which is a pity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] (1) Cut 1.4 kg of fresh Acanthopanax tender stems from Northeast China into thin slices to obtain Acanthopanax slices;

[0045] (2) Cut 0.3 kg of fresh ginseng artificially cultivated in the Changbai Mountain area into thin slices to obtain ginseng slices;

[0046] (3) Add 12 kg of commercially available chicken oil to the frying pan, and when the refined oil is bright, during this process, the heating temperature is 160°C and the heating time is 7 minutes;

[0047] (4) Add 11 kg of Liaodong dried red hot pepper, 1.2 kg of ginger, 0.6 kg of garlic, and 1.8 kg of bean paste from Benxi County to the hot oil in sequence, and stir fry evenly until there are no lumps, scattered seeds, and the oil layer is clear, and you get For the first product, during this process, the stir-frying temperature is 120°C, and the stir-frying time is 40 minutes;

[0048] (5) Add 0.5 kg of beef extract to the first product, and boil to obtain the second product. During this process, the boilin...

Embodiment 2

[0052] (1) Cut 1.2 kilograms of fresh Acanthopanax tender stems from the Changbai Mountain area into thin slices to obtain Acanthopanax slices;

[0053] (2) Cut 0.4 kg of fresh ginseng artificially cultivated in the Changbai Mountain area into thin slices to obtain ginseng slices;

[0054] (3) Add 12 kg of commercially available chicken oil to the frying pan, and when the refined oil is bright, during this process, the heating temperature is 160°C and the heating time is 7 minutes;

[0055] (4) Add 10 kg of Liaodong dry red hot pepper, 1.3 kg of ginger, 0.5 kg of garlic, and 1.6 kg of bean paste from Benxi County to the hot oil in sequence, and stir fry evenly until there are no lumps, scattered seeds, and the oil layer is clear, and the obtained For the first product, during this process, the stir-frying temperature is 120°C, and the stir-frying time is 35 minutes;

[0056] (5) Add 0.6 kg of beef extract to the first product, and boil to obtain the second product. During thi...

Embodiment 3

[0060] (1) Cut 1 kilogram of fresh Acanthopanax tender stems from the Changbai Mountain area into thin slices to obtain Acanthopanax slices;

[0061] (2) Cut 0.2 kg of fresh ginseng artificially cultivated in the entire Changbai Mountain area into thin slices to obtain ginseng slices;

[0062] (3) Add 10 kg of commercially available chicken oil to the frying pan. When the refined oil is bright, during this process, the heating temperature is 150°C and the heating time is 8 minutes;

[0063] (4) Add 13 kg of Liaodong dry red hot pepper, 0.8 kg of ginger, 0.4 kg of garlic, and 0.6 kg of bean paste from Benxi County to the hot oil in sequence, and stir fry evenly until there are no agglomerates, loose seeds, and the oil layer is clear. The first product, during this process, the stir-fry temperature is 120°C, and the stir-fry time is 45min;

[0064] (5) Add 0.4 kg of beef extract to the first product, and boil to obtain the second product. During this process, the boiling temper...

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Abstract

The invention discloses an acanthopanax root hotpot condiment and a preparation method thereof. The acanthopanax root hotpot condiment uses acanthopanax roots as a main raw material, contains ginsengs, chicken oil, dry red hot peppers, refined beef cream, gingers, garlic, bean halves, salt, white sugar, spice and aginomoto, is delicious and fragrant in taste and has functions of strengthening physique and beautifying the face. Compared with existing hotpot condiments, the acanthopanax root hotpot condiment keeps delicious and fragrant taste of common hotpot condiments and meanwhile has the advantage of being nutritious. The acanthopanax root hotpot condiment prepared by means of the preparation method is peppery, delicious, mellow, tasty, refreshing and comprehensive in nutrition, strengthens the physique, prevents senility, beautifies the face and is suitable for people with different dietary habits in various regions.

Description

technical field [0001] The invention relates to the field of food technology, in particular to an Acanthopanax chafing dish bottom material and a preparation method thereof. Background technique [0002] Chinese hot pot has a long history and is popular all over the country as a folk delicacy. Hot pot can be made into various tastes according to different groups of people and different climates. Our country has a vast territory, and there are differences in climate and living habits in different places, so there are many kinds of hot pot. [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 the combination of various seasonings. By heating, the various characteristics of various seasonings can be fully brought out, and different flavors of hot pot soup can be prepared. Along with the raising of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 李宏
Owner GUANGZHOU INST OF RAILWAY TECH
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