Mung bean paste clear soup hotpot condiment

The technology of hot pot base and clear soup is applied in the field of food seasoning, which can solve the problems of easy loss of effective ingredients, complicated production process, single nutrition, etc., and achieve the effects of increasing appetite, simple production method and moderate sour taste.

Inactive Publication Date: 2015-11-11
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, clear soup hot pot generally has single nutrition, complicated production process, high cost and easy loss of active ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A mung bean paste clear soup hot pot base material is characterized in that it is composed of the following raw materials in parts by weight: 200 vegetable oil, 150 mung beans, 100 sour radish, 10 grape seeds, 10 wolfberry, 10 black fungus, 8 Hericium erinaceus, 8 ginger, 8 green onions, 8 peppers, 6 star anise, 6 peppers, 8 salt, 6 rock sugar, 6 chicken essence, and 2 water.

[0021] A mung bean paste clear soup hot pot bottom material, the specific steps are:

[0022] (1) Remove the sundries, insect-eaten beans and mildewed beans in mung beans, and wash them twice with clean water;

[0023] (2) Remove the mung bean skin with a peeling machine, and soak it overnight with 2 times the amount of water;

[0024] (3) Add the swollen mung beans and the water in which the mung beans have been soaked into the pot, and cook for 20 minutes;

[0025] (4) Grind the steamed mung beans to make the ground mung bean paste fine and smooth;

[0026] (5) Grind grape seeds, wolfberry, ...

Embodiment 2

[0032] A mung bean paste clear soup hot pot base material is characterized in that it is composed of the following raw materials in parts by weight: vegetable oil 250, mung bean 180, sour radish 150, grape seed 15, wolfberry 15, black fungus 15, Hericium erinaceus 10, ginger 10, fragrant Green onion 10, pepper 10, star anise 8, pepper 8, salt 10, rock sugar 8, chicken essence 8, water 3.

[0033] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a mung bean paste clear soup hotpot condiment, which is formed by comprising the following ingredients: vegetable oil, mung bean, pickled radish, grape pip, medlar, black fungus, hericium erinaceus, ginger, chive, black pepper, anise, pepper, salt, rock candy, chicken powder and water. The grape pip is leftovers from a wine plant, and is added in the mung bean paste clear soup hotpot condiment, so that trash can be changed into treasures, natural resources are fully utilized, and rich nourishment and antioxidation can be realized. The process for preparing the mung bean paste clear soup hotpot condiment is unique, the manufacturing method is simple, the soup base color is light yellow, the taste is crisp and moderate, and the appetite can be increased; natural perfumes are adopted for seasoning, so that the mung bean paste clear soup hotpot condiment is delicious and durable, and can enable the dishes to be good in taste and to have the health care functions of dispelling wind and clearing heat, moisturizing and beautifying, delaying senescence, antitumor, antibacteria and sterilization, and antianaphylaxis, and people with sensitive intestines and stomach can eat safely.

Description

technical field [0001] The invention mainly relates to a food seasoning, in particular to a mung bean paste clear soup hot pot base. Background technique [0002] Hot pot has a long history in China and is a popular way of eating. Among them, spicy hot pot is popular all over the country because of its unique taste. Because spicy hot pot needs a lot of butter, chili and pepper, making it Spicy hot pot is greasy and has a strong fishy smell, and there are too many peppercorns, which cause great irritation to people. Due to different eating habits in different places, some people may feel uncomfortable in the stomach and taste after eating; in the process of eating hot pot, vegetables After rinsing with raw meat in the soup and eating it, people with sensitive stomachs will have diarrhea and vomiting symptoms. [0003] Clear soup hot pot is a newly developed type of hot pot, which has the advantages of moderate taste and suitable fresh fragrance. However, clear soup chafing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/20A23L1/212A23L1/30A23L11/00A23L19/00A23L27/10
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/308A23V2200/318A23V2200/32
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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