Red sour soup base for hot pot and making method thereof

A production method and technology of red sour soup, which is applied in the field of hot pot soup, can solve the problems of greasy and difficult to digest, greasy smell of hot pot, stomach discomfort, etc., and achieve the effect of bright color, strong fragrance and small stomach irritation

Active Publication Date: 2014-05-07
内蒙古草原红太阳食品股份有限公司
View PDF4 Cites 21 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the traditional Mongolian hot pot soup uses a lot of butter, which makes the hot pot greasy and has a strong fishy smell, which is not easy to digest and is not suitable for people with special diets such as "three highs". , Zantho

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] Wash 40-45Kg of freshly planted tomatoes, put them into a clean kimchi jar, then add 25-30Kg of red pepper, 9-11Kg of glutinous rice flour, 3-4Kg of wood ginger, 5-6Kg of garlic, 3-4Kg of refined salt and artificial Lactic acid bacteria starter 0.03-0.06%, add water to fill the altar, cover it and place it for fifteen days before taking it.

[0013] Chop the fermented sour peppers in the above altar or twist them into a puree with a blender, then add glutinous rice cakes and red peppers to fry until fragrant, add water to boil, remove residue, and prepare red sour soup. The amount of glutinous rice cake red pepper added to the prepared red sour initial soup can be adjusted appropriately according to consumers' acceptance of spiciness.

[0014] Put 12-15Kg of salad oil into the frying pan, heat the oil to 60%, add 5-7Kg of fresh ginger, 2-3Kg of green onions, 2-3Kg of spices and 8-10Kg of bamboo shoots in turn after heating, stir fry the aroma, add Red sour initial soup...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a red sour soup base for a hot pot and a making method thereof, relating to a hot pot condiment, and solving the problem that traditional soup base for the hot pot is greasy and too spicy and hot generally. The red sour soup base comprises the following raw materials: Tuo county red pepper and tomato specialties from the Inner Mongolia autonomous region, fresh ginger, bamboo shoots, pungent litse fruit, green onion, garlic, glutinous rice flour, table salt, a flavor enhancer, medlar, spices, a yeast extract, an artificial lactic acid preparation and salad oil. The making method comprises the following steps: adding the salad oil into a pot, heating the oil up to sixty percent hot, sequentially putting the fresh ginger, the green onion and the spices into the pot, fry until fragrance is sent, then adding a portion of prepared primary red sour soup, then sequentially adding the medlar, the table salt, the yeast extract and the flavor enhancer after the materials are boiled, and uniformly stirring to obtain the red sour soup base. After the red sour soup base is eaten frequently, a beneficial change happens to the formation of intestinal flora, the intestinal flora of a human body is improved to form an antibacterial biological barrier, the breeding of putrefying bacteria is restrained, the toxins generated by the putrefying bacteria are dispelled, the intestinal wastes are cleared up and the cholesterol absorption can be effectively restrained.

Description

technical field [0001] The invention relates to the field of food, in particular to a hot pot soup stock. Background technique [0002] With the improvement of people's living standards, hot pot has become a popular way of eating, especially grassland (Mongolian) shabu-shabu hot pot as a Chinese characteristic food variety, it is not only a delicious food, but also a unique cooking seasoning method, and the hot pot soup is an important factor in determining the taste of the food after being rinsed in the pot. [0003] At present, hot pot soups in the market and hot pot chains are roughly divided into grassland (Mongolian) hot pot soups and Sichuan, Hunan and other places (Sichuan) hot pot soups. Among them, the traditional Mongolian hot pot soup uses a lot of butter, which makes the hot pot greasy and has a strong fishy smell, which is not easy to digest and is not suitable for people with special diets such as "three highs". Zanthoxylum bungeanum and Zanthoxylum bungeanum...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/39A23L1/221A23L23/00A23L27/10
CPCA23L27/00A23L27/24A23V2002/00A23V2200/32A23V2250/218
Inventor 朱明达魏俊桃郝静云李彦杰卢元俊马霞
Owner 内蒙古草原红太阳食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap