Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Formula of sour soup hotpot condiment and making method of sour soup hotpot condiment

A technology for hot pot base and sour soup, which is applied in the field of hot pot base and its preparation, can solve the problems of insufficient sour taste and single flavor, and achieve the effects of smooth entrance of spicy taste, improvement of natural mellow and sour taste, and easy preservation.

Inactive Publication Date: 2014-08-27
KAILI UNIV
View PDF8 Cites 16 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a sour soup hot pot bottom material formula and its preparation method to overcome the deficiencies of the prior art in order to solve the problems of the existing sour soup hot pot with single flavor and insufficient sour taste.

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 1

[0027] The recipe of the sour soup hot pot base in this example includes: 10 parts of wild tomatoes produced in Kaili, Guizhou, 0.5 parts of salt, 0.5 parts of wine, 4 parts of ginger, 4 parts of bamboo shoots, and 3 parts of fresh red pepper.

[0028] The hot pot bottom material tastes rather spicy, and its preparation method is as follows:

[0029] (1) Wash the selected raw materials such as wild tomatoes, ginger, bamboo shoots and fresh red peppers and drain;

[0030] (2) Cut the drained wild tomatoes into 2-3cm long and wide pieces, fry them quickly with salt and put them in a clean porcelain basin for later use; smash the drained ginger with a knife and cut into pieces Finally, put it in a clean porcelain basin for later use; smash the drained bamboo shoots with a knife, tear them into thin strips by hand and put them in a clean porcelain basin for later use; use a grinder to make chili sauce from the drained fresh red peppers and put them in a clean porcelain basin basi...

Embodiment 2

[0035] The formula of the sour soup hot pot base in this example includes: 12 parts of wild tomatoes produced in Kaili, Guizhou, 0.5 parts of salt, 0.5 parts of wine, 5 parts of ginger, 5 parts of bamboo shoots, and 1 part of fresh red pepper.

[0036] The chafing dish bottom material tastes slightly sour, and its preparation method is the same as that of Example 1.

Embodiment 3

[0038] The recipe of the sour soup hot pot base in this example includes: 10 parts of wild tomatoes produced in Kaili, Guizhou, 0.5 parts of salt, 0.5 parts of wine, 4 parts of ginger, 4 parts of bamboo shoots, and 2 parts of fresh red pepper.

[0039] The chafing dish bottom material tastes slightly sour, and its preparation method is the same as that of Example 1.

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 formula of a sour soup hotpot condiment and a making method of the sour soup hotpot condiment. According to the formula, the sour soup hotpot condiment comprises, by weight, 10 parts of wild tomatoes grown in Kaili, Guizhou Province, 0.5 part of salt, 0.5 part of spirit, 3-5 parts of fresh ginger, 3-5 parts of bamboo shoots, and 1-2 parts fresh red pepper. The making method of the sour soup hotpot condiment comprises the steps that all kinds of treated raw materials and auxiliaries are evenly mixed in a large porcelain basin which is sterilized through high-purity spirit; the evenly mixed raw materials and auxiliaries are placed in a pickle jar to be sealed and fermented, and the jar edge is filled with water; fermentation is conducted for 15 days at the temperature ranging from 22 DEG C and 28 DEG C, and then the finished sour soup hotpot condiment is formed. According to the formula of the sour soup hotpot condiment and the making method of the sour soup hotpot condiment, the used materials are all wild plants grown in the sour soup origin area, the sour of the sour soup is more resistant to boiling and pure, piquant taste is smooth and makes other food more delicious, the fishy smell of fish and meat which are added to a hotpot can be removed, and the sour soup hotpot condiment has the functions of clearing damp, promoting appetite and nourishing the stomach.

Description

technical field [0001] The invention relates to a hot pot bottom material and a preparation method thereof, in particular to a sour soup hot pot bottom material formula with Guizhou Miaojia flavor and a preparation method thereof. Background technique [0002] Hot pot is a favorite delicacy of the public, especially the hot pot in Chongqing, Guizhou, Sichuan, which is the most famous. According to different flavors, there are mainly spicy hot pot, clear soup hot pot, sour soup hot pot, mandarin duck hot pot, etc. There are various forms of hot pot in Guizhou. Compared with Sichuan-style hot pot, it has its own system. Its representative varieties include "Huajiang dog meat hot pot", "Ding pot chicken hot pot", "Kaili sour soup fish hot pot", "sauer cabbage knuckle hot pot" and so on. Among them, the sour soup hot pot has been widely spread, and its characteristics are bright red soup, mellow fragrance, refreshing and refreshing food, and has the effect of appetizing and invi...

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): A23L1/221A23L1/212A23L27/10A23L19/00
CPCA23L33/10A23L19/00A23L27/10
Inventor 石敏袁玮徐明亮严红光
Owner KAILI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com