Pickled pepper chicken hotpot condiment and preparation method

A technology for hot pot base material and pickled chicken, which is applied in food preparation, food science, application and other directions, and can solve problems such as affecting the taste of hot pot, poor control of the heat of hot pot base material, and strange taste.

Inactive Publication Date: 2015-03-25
黄建丽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0030] The raw materials and weight proportions of the pickled pepper chicken hot pot base are respectively: 50 grams of Pixian bean paste, 20 grams of dried chili festival, 10 grams of dried peppercorns, 5 grams of star anise, 4 grams of cinnamon, 5 grams of white cardamom, 4 grams of amomum. gram, 2 grams of cloves, 2 grams of cumin, 1 gram of Angelica dahurica, 5 grams of tempeh, 30 grams of scallion, 15 grams of ginger, 80 grams of garlic, 150 grams of pickled ginger, 300 grams of pickled pepper, 35 grams of mustard, 10 rock sugar grams, 600 grams of cooked rapeseed oil;

[0031] Seasoning ingredients: 5 grams of salt, 20 grams of rice wine juice, 30 grams of cooking wine, 2 grams of pepper, 3 grams of chicken essence, and 5 grams of parsley;

[0032] Preparation method: the preparation method is as follows: step 1), remove impurities with 5 grams of star anise, 4 grams of cinnamon bark, 5 grams of white cardamom, 4 grams of amomum, 2 grams of cloves, 2 grams of cumin, and...

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PUM

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Abstract

The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.

Description

technical field [0001] The invention relates to the field of hot pot base material, in particular to a pickled pepper chicken hot pot base 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/29A23L27/00A23L33/00
CPCA23L27/10A23L27/14A23L33/00A23L11/50
Inventor 黄建丽
Owner 黄建丽
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