Disposable health-care nutrient hotpot condiment and production method thereof

Abstract

The invention relates to a disposable health-care nutrient hotpot condiment. The disposable health-care nutrient hotpot condiment comprises the following components in parts by weight: 150-300 parts of edible animal and vegetable oil, 50-100 parts of thick broad-bean sauce, 100-250 parts of compound spice, 20-50 parts of compound heat clearing condiment, 20-50 parts of pig bone powder, 10-30 parts of salt, 20-50 parts of aginomoto, 1-10 parts of nucleotide disodium, 1-5 parts of fermented blank beans, and 10-30 parts rock sugar. The hotpot condiment has an aromatic flavor, an excellent taste and balance nutrition, has no preservative, is safe to eat, does not cause inner heat, has functions of improving human body functions, enhancing human body immunity, nourishing blood and soothing nerves, and meets the diet requirements of modern people on balance nutrition, health and safety.

Description

technical field

[0001] The invention belongs to the technical field of food condiments, and in particular relates to a disposable health-care and nutritious chafing dish bottom material and a production method thereof. Background technique

[0002] Hot pot is a traditional way of eating in China. It originated from the folks and has a long history. It has integrated the dietary essence of people of all nationalities in our country. Hot pot has always been popular and favored by people for its unique characteristics such as "casual form, warm atmosphere, rich raw materials, and diverse tastes", and has now become a popular delicacy all over the country. There are many kinds of modern hot pot in my country, the famous ones are "Chongqing Maodu Hot Pot", "Sichuan Spicy Hot Pot", "Guizhou Dog Meat Hot Pot", etc. The tastes are very different, and there are thousands of flavors in every pot. Although my country's hot pot industry has developed rapidly, and the varieties of hot p...

Examples

Embodiment 1

[0026] Firstly, the pork bones are steamed in a pressure cooker for 60 minutes at a pressure of 0.12 MPa, and then pulverized into pork bone meal for later use.

[0027] Dried chili, ginger, licorice, star anise, cumin, nutmeg, angelica, white pepper, red peppercorns, orange peel, kaempferen, spices, thyme, grass fruit, Piper, clove, cumin, maple grass, Fenugreek, fragrant leaves, wolfberry, honeysuckle, chrysanthemum, mint, and red dates are crushed into powder for later use.

[0028] To prepare tea extract, take 50 grams of tea leaves, add 500 grams of water, keep warm in a water bath at 80°C for 30 minutes, filter, add 500 grams of water to the filter residue, keep warm in a water bath at 80°C for 10 minutes, combine the filtrates, and concentrate the filtrates until the solid content reaches 10% (weight content) is the above-mentioned tea extract.

[0029] To prepare purslane extract, take 50 grams of dried purslane, add 500 grams of water, incubate in a water bath at 85°...

Embodiment 2

[0039] Firstly, the pig bones are steamed in a pressure cooker for 45 minutes under a pressure of 0.15 MPa, and then crushed into pig bone meal for later use.

[0040] Dried chili, ginger, licorice, star anise, cumin, nutmeg, angelica, white pepper, red peppercorns, orange peel, kaempferen, spices, thyme, grass fruit, Piper, clove, cumin, maple grass, Fenugreek, fragrant leaves, wolfberry, honeysuckle, chrysanthemum, mint, and red dates are crushed into powder for later use.

[0041] To prepare tea extract, take 50 grams of tea leaves, add 500 grams of water, keep warm in a water bath at 85°C for 30 minutes, filter, add 500 grams of water to the filter residue, keep warm in a water bath at 85°C for 10 minutes, combine the filtrates, and concentrate the filtrates until the solid content reaches 10% (weight content) is the above-mentioned tea extract.

[0042] To prepare purslane extract, take 50 grams of dried purslane, add 500 grams of water, incubate in a water bath at 90°C fo...

Embodiment 3

[0050] Firstly, the pork bones are steamed in a pressure cooker for 40 minutes under a pressure of 0.16 MPa, and then pulverized into pork bone meal for later use.

[0051] Dried chili, ginger, licorice, star anise, cumin, nutmeg, angelica, white pepper, red peppercorns, orange peel, kaempferen, spices, thyme, grass fruit, Piper, clove, cumin, maple grass, Fenugreek, fragrant leaves, wolfberry, honeysuckle, chrysanthemum, mint, and red dates are crushed into powder for later use.

[0052] To prepare tea extract, take 50 grams of tea leaves, add 500 grams of water, keep warm in a water bath at 90°C for 30 minutes, filter, add 500 grams of water to the filter residue, keep warm in a water bath at 90°C for 10 minutes, combine the filtrates, and concentrate the filtrates until the solid content reaches 10% (weight content) is the above-mentioned tea extract.

[0053] To prepare purslane extract, take 50 grams of dried purslane, add 500 grams of water, incubate in a water bath at ...

technical field

[0001] The invention belongs to the technical field of food condiments, and in particular relates to a disposable health-care and nutritious chafing dish bottom material and a production method thereof. Background technique

[0002] Hot pot is a traditional way of eating in China. It originated from the folks and has a long history. It has integrated the dietary essence of people of all nationalities in our country. Hot pot has always been popular and favored by people for its unique characteristics such as "casual form, warm atmosphere, rich raw materials, and diverse tastes", and has now become a popular delicacy all over the country. There are many kinds of modern hot pot in my country, the famous ones are "Chongqing Maodu Hot Pot", "Sichuan Spicy Hot Pot", "Guizhou Dog Meat Hot Pot", etc. The tastes are very different, and there are thousands of flavors in every pot. Although my country's hot pot industry has developed rapidly, and the varieties of hot p...

Examples

Embodiment 1

[0026] Firstly, the pork bones are steamed in a pressure cooker for 60 minutes at a pressure of 0.12 MPa, and then pulverized into pork bone meal for later use.

[0027] Dried chili, ginger, licorice, star anise, cumin, nutmeg, angelica, white pepper, red peppercorns, orange peel, kaempferen, spices, thyme, grass fruit, Piper, clove, cumin, maple grass, Fenugreek, fragrant leaves, wolfberry, honeysuckle, chrysanthemum, mint, and red dates are crushed into powder for later use.

[0028] To prepare tea extract, take 50 grams of tea leaves, add 500 grams of water, keep warm in a water bath at 80°C for 30 minutes, filter, add 500 grams of water to the filter residue, keep warm in a water bath at 80°C for 10 minutes, combine the filtrates, and concentrate the filtrates until the solid content reaches 10% (weight content) is the above-mentioned tea extract.

[0029] To prepare purslane extract, take 50 grams of dried purslane, add 500 grams of water, incubate in a water bath at 85°...

Embodiment 2

[0039] Firstly, the pig bones are steamed in a pressure cooker for 45 minutes under a pressure of 0.15 MPa, and then crushed into pig bone meal for later use.

[0040] Dried chili, ginger, licorice, star anise, cumin, nutmeg, angelica, white pepper, red peppercorns, orange peel, kaempferen, spices, thyme, grass fruit, Piper, clove, cumin, maple grass, Fenugreek, fragrant leaves, wolfberry, honeysuckle, chrysanthemum, mint, and red dates are crushed into powder for later use.

[0041] To prepare tea extract, take 50 grams of tea leaves, add 500 grams of water, keep warm in a water bath at 85°C for 30 minutes, filter, add 500 grams of water to the filter residue, keep warm in a water bath at 85°C for 10 minutes, combine the filtrates, and concentrate the filtrates until the solid content reaches 10% (weight content) is the above-mentioned tea extract.

[0042] To prepare purslane extract, take 50 grams of dried purslane, add 500 grams of water, incubate in a water bath at 90°C fo...

Embodiment 3

[0050] Firstly, the pork bones are steamed in a pressure cooker for 40 minutes under a pressure of 0.16 MPa, and then pulverized into pork bone meal for later use.

[0051] Dried chili, ginger, licorice, star anise, cumin, nutmeg, angelica, white pepper, red peppercorns, orange peel, kaempferen, spices, thyme, grass fruit, Piper, clove, cumin, maple grass, Fenugreek, fragrant leaves, wolfberry, honeysuckle, chrysanthemum, mint, and red dates are crushed into powder for later use.

[0052] To prepare tea extract, take 50 grams of tea leaves, add 500 grams of water, keep warm in a water bath at 90°C for 30 minutes, filter, add 500 grams of water to the filter residue, keep warm in a water bath at 90°C for 10 minutes, combine the filtrates, and concentrate the filtrates until the solid content reaches 10% (weight content) is the above-mentioned tea extract.

[0053] To prepare purslane extract, take 50 grams of dried purslane, add 500 grams of water, incubate in a water bath at ...