Chinese wolfberry clear-soup hotpot seasoning and preparation method thereof

A technology for hot pot base material and wolfberry, which is applied in the directions of food preparation, bacteria used in food preparation, and oil-containing food ingredients, and can solve problems such as unreported

Active Publication Date: 2014-03-26
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that fermenting vegetables can enrich their flavor and nutrients, but each vegetable has its own characteristics. There is no repo...

Method used

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  • Chinese wolfberry clear-soup hotpot seasoning and preparation method thereof
  • Chinese wolfberry clear-soup hotpot seasoning and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0050] A wolfberry clear soup hot pot base material, which is composed of an oil package, a seasoning package, a spice package, a Yangyuanzhen package, and a wolfberry package; the mass ratio of the oil package, seasoning package, spice package, Yangyuanzhen package and the wolfberry package is 10:7:1:2.2:0.8;

[0051] The oil package is composed of the following raw materials in parts by weight: 3 parts of table salt, 6 parts of garlic, 150 parts of edible vegetable oil, 6 parts of ginger, 5 parts of onion, 10 parts of white sugar, 8 parts of pepper oil, 10 parts of wolfberry concentrated juice, and red date concentrated juice 5 parts, 10 parts of edible fungus enzymatic hydrolysis solution, 10 parts of tomato and onion sauce, 10 parts of concentrated broth;

[0052] The seasoning package includes the following raw materials in parts by weight: 50 parts of salt, 15 parts of pepper, 20 parts of edible fungus powder, and 6 parts of white sugar;

[0053] The spice pack is compo...

Embodiment 2

[0118] A wolfberry clear soup hot pot base material, which is composed of an oil package, a seasoning package, a spice package, a Yangyuanzhen package, and a wolfberry package; the mass ratio of the oil package, seasoning package, spice package, Yangyuanzhen package and the wolfberry package is 5:1:3:5:0.5;

[0119] The oil package is composed of the following raw materials in parts by weight: 6 parts of salt, 10 parts of garlic, 200 parts of edible vegetable oil, 15 parts of ginger, 8 parts of onion, 15 parts of white sugar, 10 parts of pepper oil, 20 parts of wolfberry concentrated juice, and red date concentrated juice 10 parts, 5 parts of edible fungus enzymatic hydrolysis solution, 10 parts of tomato and onion sauce, 20 parts of concentrated broth;

[0120] The seasoning package includes the following raw materials in parts by weight: 60 parts of salt, 20 parts of pepper, 30 parts of edible fungus powder, and 10 parts of white sugar;

[0121] The spice pack is composed o...

Embodiment 3

[0145] A wolfberry clear soup hot pot base material, which is composed of an oil package, a seasoning package, a spice package, a Yangyuanzhen package, and a wolfberry package; the mass ratio of the oil package, seasoning package, spice package, Yangyuanzhen package and the wolfberry package for 20:15:3:5:10;

[0146] The oil package is composed of the following raw materials in parts by weight: 1 part of table salt, 4 parts of garlic, 50 parts of edible vegetable oil, 3 parts of ginger, 3 parts of onion, 15 parts of white sugar, 3 parts of pepper oil, 20 parts of wolfberry concentrated juice, and red date concentrated juice 1 part, 1 part of edible fungus enzymatic hydrolysis solution, 10 parts of tomato and onion sauce, 20 parts of concentrated broth;

[0147] The seasoning package includes the following raw materials in parts by weight: 40 parts of salt, 10 parts of pepper, 10 parts of edible fungus powder, and 3 parts of white sugar;

[0148] The spice pack is composed of...

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Abstract

The invention discloses a Chinese wolfberry clear-soup hotpot seasoning and a preparation method thereof, and belongs to the technical field of seasoning. The Chinese wolfberry plain hotpot seasoning comprises an oil packet, a seasoning packet, a spice packet, a vigour nourishing delicacy packet and a Chinese wolfberry packet according to the mass ratio of (5-20):(1-50):(0.5-3):(1-5):(0.5-10), wherein the oil packet mainly comprises raw materials as follows: 50-200 parts of edible vegetable oil, 3-8 parts of onions, 3-10 parts of zanthoxylum oil, 5-20 parts of Chinese wolfberry concentrated juice, 1-10 parts of red date concentrated juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of tomato onion sauce and 1-20 parts of concentrated soup stock. The raw materials are subjected to different pretreatment of microbial fermentation, enzymolysis, superfine grinding, boiling for concentration and the like and then subjected to stir-frying, heat preservation and soaking, so that the content of nutrient substances in the hotpot seasoning is guaranteed, various aromatic substances and flavor substances can be produced, and the hotpot seasoning is fresh, savoury and delicious, tastes mellow, is not dry and peppery and has rich nutrition.

Description

Technical field: [0001] The invention relates to a hot pot base material, in particular to a wolfberry clear soup hot pot base material, which belongs to the technical field of condiments. Background technique: [0002] Hotpot is loved by the public because of its various forms, rich ingredients, and changeable tastes. Spicy hotpots are widely spread in Sichuan, Chongqing, Hunan and other places. There are various varieties with their own characteristics. This kind of hot pot uses chili and Zanthoxylum bungeanum as the main raw materials. Although chili is rich in nutrition and has a variety of beneficial physiological functions, it is easy to get angry when eaten too much, causing a burden on the stomach. It is especially not suitable for the elderly and children. The hot pot base material without chili came into being. It is usually called clear soup hot pot, and it is also called white pot. The Chinese invention patent with the application number of 201010616822.4 "A Wh...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221A23L1/23A23L1/29A23L27/20A23L27/10A23L27/24A23L33/00
CPCA23L5/21A23L27/10A23L27/20A23L27/24A23L31/00A23L33/00A23V2002/00A23V2400/175A23V2400/169A23V2200/08A23V2200/16A23V2200/15A23V2200/30A23V2250/208A23V2250/21A23V2250/18A23V2300/14A23V2300/24
Inventor 杨正苍王占河刘登富
Owner 宁夏红山河食品股份有限公司
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