A hot pot seasoning

A hot pot bottom material and raw material technology, applied in the field of hot pot bottom material, can solve the problem that the seasoning cannot meet people's requirements, and achieve the effect of beautifying blood circulation and promoting blood circulation

Inactive Publication Date: 2015-10-28
王旭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As we all know, the quality of hot pot is mainly determined by the seasoning of hot pot. With the development of social economy and culture, people's food concept is also improved. Modern people's demand for hot pot is not only to taste delicious, but more importantly, to eat Health and beauty, the traditional hot pot seasoning can no longer meet people's requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A hot pot base material, the required various raw materials and their weight ratios are: 2 parts green onion, 2 parts ginger, 2 parts garlic, 2 parts Chinese pepper, 5 parts salt, 5 parts cooking wine, 2 parts sugar, 3 parts chicken essence, 2 portions of star anise, 2 portions of onion, 5 portions of chili, 5 portions of chili sauce, 2 portions of ginseng, 2 portions of bay leaves, 1 portion of longan, 1 portion of wolfberry, 2 portions of red dates, 1 portion of pepper, and 100 portions of beer.

Embodiment 2

[0022] A hot pot base material, the required various raw materials and their weight ratios are: 3 parts green onion, 7 parts ginger, 3 parts garlic, 3 parts Chinese pepper, 10 parts salt, 8 parts cooking wine, 3 parts sugar, 5 parts chicken essence, 3 portions of star anise, 3 portions of onion, 15 portions of chili, 10 portions of chili sauce, 5 portions of ginseng, 3 portions of bay leaf, 3 portions of longan, 3 portions of wolfberry, 5 portions of red dates, 3 portions of pepper, and 100 portions of beer.

Embodiment 3

[0024] A kind of hot pot base material, the required various raw materials and their weight ratio are: 2.5 parts green onion, 5 parts ginger, 2.5 parts garlic, 2.5 parts Chinese pepper, 7 parts salt, 6 parts cooking wine, 2.5 parts sugar, 4 parts chicken essence, 2.5 portions of star anise, 2.5 portions of onion, 10 portions of chili, 7 portions of chili sauce, 3 portions of ginseng, 2.5 portions of bay leaves, 2 portions of longan, 2 portions of wolfberry, 4 portions of red dates, 2 portions of pepper, and 100 portions of beer.

[0025] The onions, ginger, pepper, garlic, pepper, cooking wine, sugar, chicken essence and star anise in the above ingredients are mixed and cooked before use;

[0026] Among the above ingredients, Chinese wolfberry, ginseng, red dates, and longan are all products of the same medicine and food:

[0027] Lycium barbarum contains crude protein, crude fat, carbohydrates, riboflavin, potassium, sodium, calcium, magnesium, iron, zinc and other elements. It has ...

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PUM

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Abstract

The present invention provides a hot pot seasoning, and a variety of raw materials needed to prepare the hot pot seasoning and weight ratios thereof are: shallot 2-3 parts, ginger 2-7 parts, garlic 2-3 parts, pricklyash peels 2-3 parts, salt 5-10 parts, cooking wine 5-8 parts, sugar 2-3 parts, chicken essence 3-5 parts, star anises 2-3 parts, onions 2-3 parts, hot peppers 5-15 parts, chili sauce 5-10 parts, ginsengs 2-5 parts, bay leaves 2-3 parts, longans 1-3 parts, Chinese wolfberry fruits 1-3 parts, jujubes 2-5 parts, pepper powder 1-3 parts and beer 100 parts. The hot pot seasoning has effects in nourishing and strengthening stomach and kidney, replenishing qi and blood and relieving uneasiness of mind, and contributes to sleep, health protection, diuresis, anti-oxidation, weight loss, beautifying countenance and promoting blood circulation.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a hot pot bottom material. Background technique [0002] Due to its convenient eating, rich nutrition, and can be prepared into various flavors according to different groups of people and different climates, hot pot has always been a favorite form of dining by Chinese people. As we all know, the quality and taste of hot pot depends on the quality and taste of the hot pot base, which is also determined by the seasoning recipe in the base. Our country has a vast territory, and there are also differences in the tastes that people love. Therefore, hot pots with different flavors have appeared on the market. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are getting higher and higher. While pursuing taste, they also pay more attention to the requirements for health and nutrition. People who eat hot pot often get angry, feel hot a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L27/00
CPCA23V2002/00A23V2200/32A23V2200/30A23V2200/31A23V2200/332A23V2200/318
Inventor 王旭
Owner 王旭
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