Sturgeon hotpot bottom material and preparation method thereof

A technology for hot pot base material and sturgeon, which is applied in the field of sturgeon hot pot base material and preparation thereof, can solve the problems of insufficient sourness of sour soup, single flavor, etc., and achieves the improvement of age-related macular degeneration, multi-nutritive properties, and maintenance of excitability. Effect

Inactive Publication Date: 2015-01-28
仁怀市井坝流水生态鲟鱼特色养殖场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current sour soup hot pot recipes are mainly traditional recipes, the flavor is relatively simple, and the sour taste in the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] This embodiment provides a sturgeon hot pot base, which is characterized in that it is composed of sour soup base and sturgeon cartilage additives, wherein the sour soup base includes the following components: 20 kg of wild tomatoes, 5 kg of sweet wine , 3kg of ginger, 3kg of bamboo shoots, 1kg of fresh red pepper, 0.5kg of salt, and 0.5kg of wine; the additives for the sturgeon cartilage include the following components: 10kg of sturgeon cartilage, 3kg of orange peel, 0.1kg of yeast extract, and 0.1 kg of scallops kg, five-spice powder 1kg, salt 0.5kg; when in use, mix the sour soup base with the sturgeon cartilage additive, and the mixing ratio is 10:0.5.

[0024] The preparation method of this sturgeon hot pot bottom material comprises:

[0025] 1. Prepare the sour soup base, the steps of which are as follows:

[0026] 1.1. Wash the selected raw materials such as wild tomatoes, ginger, bamboo shoots, and fresh red peppers and drain;

[0027] 1.2. Cut the drained wi...

Embodiment 2

[0038] This embodiment provides a sturgeon hot pot base, which is characterized in that it is composed of sour soup base and sturgeon cartilage additives, wherein the sour soup base includes the following components: 30 kg of wild tomatoes, 10 kg of sweet wine , 5 kg of ginger, 5 kg of bamboo shoots, 2 kg of fresh red pepper, 0.5 kg of salt, and 0.5 kg of wine; the additives for the sturgeon cartilage include the following components: 15 kg of sturgeon cartilage, 5 kg of tangerine peel, 1 kg of yeast extract, 1 kg of scallops, Five-spice powder 3kg, salt 0.5kg; when in use, mix the sour soup base and sturgeon cartilage additives, and the mixing ratio is 10:3.

[0039] The preparation method of this sturgeon hot pot bottom material comprises:

[0040] 1. Prepare the sour soup base, the steps of which are as follows:

[0041] 1.1. Wash the selected raw materials such as wild tomatoes, ginger, bamboo shoots, and fresh red peppers and drain;

[0042] 1.2. Cut the drained wild to...

Embodiment 3

[0053] This embodiment provides a sturgeon hot pot base, which is characterized in that it is composed of sour soup base and sturgeon cartilage additives, wherein the sour soup base includes the following components: 25 kg of wild tomatoes, 8 kg of sweet wine , 4kg of ginger, 4kg of bamboo shoots, 1.5kg of fresh red pepper, 0.5kg of salt, and 0.5kg of wine; the described supplementary cartilage of sturgeon comprises the following components: 12kg of cartilage of sturgeon, 4kg of tangerine peel, 0.5kg of yeast extract, scallops 0.5kg, five-spice powder 2kg, salt 0.5kg; when in use, mix the sour soup base with the sturgeon cartilage additive, and the mixing ratio is 10:1.5.

[0054] The preparation method of this sturgeon hot pot bottom material comprises:

[0055] 1. Prepare the sour soup base, the steps of which are as follows:

[0056] 1.1. Wash the selected raw materials such as wild tomatoes, ginger, bamboo shoots, and fresh red peppers and drain;

[0057] 1.2. Cut the dr...

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PUM

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Abstract

The invention provides a sturgeon hotpot bottom material. The sturgeon hotpot bottom material is characterized by comprising a sour soup bottom material and a sturgeon cartilage material, wherein the sour soup bottom material comprises the following components in parts by weight: 20-30 parts of wild tomatoes, 5-10 parts of sweet wine, 3-5 parts of ginger, 3-5 parts of bamboo shoot, 1-2 parts of fresh chilli, 0.5 part of salt and 0.5 parts of wine. The sturgeon hotpot bottom material is rich in phytoene; after a fermenting process, the sturgeon hotpot bottom material can be more easily absorbed by eaters; the phytoene has the main functions of replenishing Qi and blood, strengthening the spleen and benefiting the stomach, and strengthening the heart and refreshing the mind; by a preparation method of the sturgeon cartilage material used in the sturgeon hotpot bottom material, various nutrients of sturgeon cartilage are retained to the maximum extent, so that the finally-prepared sturgeon cartilage material not only achieves a delicious flavoring effect and, but also has more nutritional properties.

Description

technical field [0001] The invention belongs to the field of preparation of food seasonings, and in particular relates to a sturgeon hot pot base and a preparation method thereof. Background technique [0002] Sturgeon meat is delicious, with soft bones and high nutritional value. The crude protein content in the fish meat is 19.60%, the amino acid composition is relatively balanced, and it is rich in highly unsaturated fatty acids (EPA, DHA). It is a high-quality protein resource. In the process of producing sturgeon caviar, the remaining fish meat accounts for a relatively large proportion, about 40% of the fish's weight, and its nutritional value is extremely high. [0003] 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 Guizho...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
CPCA23L33/00A23L27/00
Inventor 廖小义
Owner 仁怀市井坝流水生态鲟鱼特色养殖场
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