Light soup hotpot condiment and preparation method thereof

A technology of hot pot bottom material and clear soup, which is applied in the field of food seasoning and can solve the problem of greasy and fishy smell of hot pot bottom material

Inactive Publication Date: 2014-12-24
唐海玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The hot pot bottom material reported above requires a large amount of raw materials such as butter and chili, which makes the common hot pot bottom material greasy and has a strong fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0079] Correspondingly, the present invention also provides a preparation method of clear soup hot pot bottom material, comprising the following steps: heating 100-300 parts by weight of soybean oil to 120°C, adding 15-50 parts by weight of chicken racks, 10-30 parts by weight of Bovine bone marrow powder, 1-10 parts by weight of lotus seeds, 1-3 parts by weight of gorgon, 1-5 parts by weight of barley, 1-5 parts by weight of honey, 5-10 parts by weight of jasmine tea, 3-10 parts by weight of The sesame seeds and 5-50 parts by weight of spices are fried, then 300-500 parts by weight of apple juice is added, and the clear soup hot pot bottom material is obtained after boiling.

[0080] During the preparation process, in order to ensure the taste of the hot pot without destroying the nutrients therein, the time of frying and boiling is controlled. The frying time is preferably 1-10 minutes, more preferably 3-8 minutes; the boiling time is preferably 10-60 minutes, more preferabl...

Embodiment 1

[0084] Heat 1200g of soybean oil to 120°C, then add 30g of beef steak, 30g of chicken rack, 20g of beef bone marrow powder, 1g of lotus seeds, 1g of gorgon, 1g of barley, 2g of honey, 5g of jasmine tea, and 3g of sesame seeds , 1g ginger, 1g garlic, 1g green onion, 1g onion, 1g fennel, fry for 3 minutes, then add 500g of apple juice, boil for 10 minutes to get clear soup hot pot base.

Embodiment 2

[0086] Heat 200g of soybean oil to 120°C, then add 100g of beef steak, 15g of chicken rack, 20g of beef bone marrow powder, 1g of lotus seeds, 2g of gorgon, 3g of barley, 2g of honey, 5g of jasmine tea, and 3g of sesame seeds , 1g ginger, 1g garlic, 1g green onion, 1g onion, 1g fennel, fry for 3 minutes, then add 500g of apple juice, boil for 10 minutes to get clear soup hot pot base.

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PUM

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Abstract

The invention provides a light soup hotpot condiment which is prepared from the following raw materials in parts by weight: 30-100 parts of beefsteak, 15-50 parts of chicken bone, 10-30 parts of bovine bone marrow, 1-10 parts of lotus seeds, 1-3 parts of gorgon fruit, 1-5 parts of coix seeds, 1-5 parts of honey, 300-500 parts of apple juice, 100-300 parts of soybean oil, 5-10 parts of jasmine tea, 3-10 parts of sesame and 5-50 parts of spice. Compared with the prior art, the light soup hotpot condiment has the characteristics that by adding the raw materials such as the beefsteak, chicken bone, bovine bone marrow, lotus seeds, gorgon fruit, coix seeds, honey, apple juice and the like, and mixing the raw materials with other raw materials, the hotpot condiment is delicious in taste, moderate in mouth feel, rich in nutrition and capable of building bodies.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a clear soup hot pot base and a preparation method thereof. Background technique [0002] Hot pot has a long history in my country and is deeply loved by people all over the country. It has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. [0003] The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom material, so the appearance of new chafing dish bottom material is constantly arranged. [0004] The prior a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23L33/10A23L27/00A23L33/105A23V2002/00A23V2250/21A23V2200/30
Inventor 唐海玲
Owner 唐海玲
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