Hotpot seasoning containing sauteed fishes in chili sauce and preparation method of hotpot seasoning
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of hot pot bottom material and gluttonous fish, which is applied in food preparation, food science, application, etc., can solve problems such as not easy to spread, affect the taste of hot pot, and taste unsavory
Inactive Publication Date: 2015-01-14
王怀喜
View PDF0 Cites 1 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.
If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct
If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.
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
[0029] The raw materials and weight proportions of the gluttonous fish hot pot bottom material are respectively: 150 grams of Pixian bean paste, 6 grams of star anise, 2 grams of cloves, 7 grams of cinnamon, 4 grams of grass fruit, 3 grams of kale, 170 grams of bright red millet pepper, 40 grams of fresh pepper, 25 grams of green onion, 20 grams of ginger slices, 30 grams of pickled peppers, 20 grams of paozi ginger slices, 100 grams of garlic cloves, 10 grams of tempeh, 15 grams of rock sugar, 250 grams of pork oil, and 150 grams of cooked vegetable oil;
[0030] Seasoning ingredients: 5 grams of salt, 50 grams of cooking wine, 3 grams of pepper, 20 grams of rice wine juice, 5 grams of monosodium glutamate, 100 grams of dry fine starch;
[0031] Preparation:
[0032] Step 1), 6 grams of star anise, 2 grams of cloves, 7 grams of cassia bark, 4 grams of grass fruit, and 3 grams of kale are made into powder respectively to obtain hot pot base powder;
[0033] Step 2), add 250 g...
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
Login to view more
Abstract
The invention discloses a hotpot seasoning containing sauteed fishes in chili sauce and a preparation method of the hotpot seasoning. The hotpot seasoning containing sauteed fishes in chili sauce comprises the following raw materials by weight: 150g of Pixian pea sauce, 6g of lllicium verum, 2g of cloves, 7g of cassia barks, 4g of amomum tsaoko, 3g of rhizoma kaempferiae, 170g of bright red hot pepper soaked in vinegar, 40g of fresh pepper, 25g of chopped shallots, 20g of ginger slices, 30g of pickled pepper, 20g of pickled ginger slices, 100g of garlic cloves, 10g of fermented soybeans, 15g of rock candy, 250g of lard and 150g of cooked vegetable oil, and also comprises the following seasoning raw materials by weight: 5g of salt, 50g of cooking wine, 3g of ground pepper, 20g of rice wine, 5g of monosodium glutamate and 100g of dry and fine starch. All the raw materials selected in a hotpot soup have different nutritive effects so that the hotpot seasoning containing sauteed fishes in chili sauce has the effects of nourishing and bodybuilding, dispelling cold and removing dampness as well as appetizing. The hotpot seasoning containing sauteed fishes in chili sauce has the characteristics of red bright color and luster, strong spicy and hot tastes, tender and fresh fish meat and beckoning fragrance, and has the positive effects of enhancing aroma, pungency, color and saltness, removing fishy odor, relieving grease, flavoring and appetizing.
Description
technical field [0001] The invention relates to the field of hot pot bottom material, in particular to gluttonous fish hot pot bottom material and a preparation method thereof. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the ...
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
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more