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Method for preparing clean soup hotpot condiment

A technology for hot pot base and clear soup, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of bland taste, easy to get angry, etc., to achieve rich soup, better and fuller taste , rich aroma effect

Inactive Publication Date: 2016-01-27
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at proposing a preparation method for clear soup hot pot bottom material, which solves the problems in the prior art that the clear soup hot pot bottom material is tasteless and easy to get angry after eating. It has high nutritional value and good taste, and will not cause oral and gastrointestinal discomfort. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The preparation method of clear soup hot pot bottom material is characterized in that it comprises the following process steps:

[0028] A. Pork Rib Soup

[0029] Water and pork ribs are added into the pot according to the mass ratio of 4:1 for boiling, and the boiling time is 2 hours;

[0030] B base soup making

[0031] Weigh 80 parts of pork rib soup prepared in step A, and add 4 parts of Codonopsis pilosula, 2 parts of Chinese wolfberry, 5 parts of shiitake mushrooms, 3 parts of lotus leaves, 3 parts of bamboo fungus, 3 parts of dried yam slices and 3 parts of Imperata rhizome into the pot for boiling Prepare for 1.5 hours, then when the temperature is lowered to 60°C, add 6 parts of chrysanthemum concentrate and stir evenly;

[0032] C. Stir fry with spices

[0033] Add the vegetable oil weighed by weight into the wok, burn it at 200°C, add spices and sesame and stir-fry for 5 minutes;

[0034] D. Cooking hot pot ingredients

[0035] Add the base soup prepare...

Embodiment 2

[0037] The preparation method of clear soup hot pot bottom material is characterized in that it comprises the following process steps:

[0038] A. Pork Rib Soup

[0039] Water and pork ribs are added into the pot according to the mass ratio of 2:1 for boiling, and the boiling time is 1.5h;

[0040] B base soup making

[0041] Weigh 50 parts of pork rib soup prepared in step A, and add 1 part of Codonopsis pilosula, 0.5 part of wolfberry, 3 parts of shiitake mushrooms, 1 part of lotus leaf, 1 part of bamboo fungus, 1 part of dried yam slices and 1 part of Imperata rhizome into the pot for boiling Prepare for 1 hour, then when the temperature is lowered to 45°C, add 4 parts of chrysanthemum concentrate and stir evenly;

[0042] C. Stir fry with spices

[0043] Add the vegetable oil weighed by weight into the wok, burn it at 160°C, add spices and sesame seeds and stir-fry for 3 minutes;

[0044] D. Cooking hot pot ingredients

[0045] Add the bottom soup prepared in step B ...

Embodiment 3

[0047] The preparation method of clear soup hot pot bottom material is characterized in that it comprises the following process steps:

[0048] A. Pork Rib Soup

[0049] Water and pork ribs are added into the pot according to the mass ratio of 3:1 and boiled for 2 hours;

[0050] B base soup making

[0051] Weigh 60 parts of pork rib soup prepared in step A, and add 3 parts of Codonopsis pilosula, 1.5 parts of Chinese wolfberry, 4 parts of shiitake mushrooms, 2 parts of lotus leaves, 2 parts of bamboo fungus, 2 parts of dried yam slices and 2 parts of Imperata rhizome into the pot for boiling Prepare for 1 hour, then when the temperature is lowered to 50°C, add 5 parts of chrysanthemum concentrate, and stir evenly;

[0052] C. Stir fry with spices

[0053] Add the vegetable oil weighed by weight into the wok, burn it at 185°C, add spices and sesame seeds and stir-fry for 4 minutes;

[0054] D. Cooking hot pot ingredients

[0055] Add the bottom soup prepared in step B to...

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Abstract

The invention discloses a method for preparing a clean soup hotpot condiment and belongs to the technical field of food seasonings. The preparation method includes the steps of boiling pork chop soup, making primary soup, frying spices and boiling the hotpot condiment. Through specific raw materials and the specific ratio of the raw materials, the hotpot condiment prepared through the method has the advantages that the flavor is aromatic, the soup is tasty and excessive internal heat is not likely to occur.

Description

technical field [0001] The invention relates to a hot pot base material, in particular to a preparation method of a clear soup hot pot base material, and belongs to the technical field of food condiments. Background technique [0002] Hot pot has a long history in China and is one of the most popular diets. Spicy hot pot uses a lot of pepper, sea pepper, and oil to make it taste heavy and fragrant, but it is more irritating to the human body, and some people eat it Afterwards, there are often gastrointestinal discomfort and even diarrhea. [0003] The clear soup hot pot pays more attention to health maintenance, avoiding adding a lot of heavy ingredients, and is generally suitable for middle-aged and elderly people, children and most young people. However, the taste of many clear soup hot pot bases on the market is too light and the fragrance is not strong, which cannot satisfy people's pursuit of taste. [0004] On January 12, 2011, the State Intellectual Property Office ...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/20A23L27/10A23L33/105
CPCA23V2002/00A23V2200/04A23V2200/30A23V2250/21
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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