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Nutritive chafing-dish soup seasoning

A technology of hot pot and soup, which is applied in food science and other fields, can solve problems such as nutritional deficiencies, and achieve the effect of long-lasting fragrance and good nutritional value

Inactive Publication Date: 2016-03-02
CHISHUI DANXIA PRODIVITY PROMOTION CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are many deficiencies in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In parts by weight, the following raw materials are included:

[0025] 20 parts of salad oil; 15 parts of bean paste; 15 parts of Dendrobium nobile; 10 parts of money grass; 15 parts of wolfberry; 7 parts of pepper; 8 parts of red dates; 4 parts of longan; 0.8 parts of white pepper; 0.8 parts of fennel; 0.15 parts of cinnamon; 0.15 parts of licorice; 0.7 parts of dried ginger;

[0026] Dendrobium nobile and Desmodium are cut into sections or crushed into large particles for later use.

Embodiment 2

[0028] In parts by weight, the following raw materials are included:

[0029] 15 parts of salad oil; 10 parts of bean paste; 10 parts of Dendrobium nobile; 8 parts of money grass; 10 parts of wolfberry; 5 parts of pepper; 5 parts of red dates; 3 parts of longan; 0.5-1 part of white pepper; 0.5 parts of fennel; 0.1 part of cinnamon; 0.1 part of licorice; 0.5 parts of dried ginger;

Embodiment 3

[0031] In parts by weight, the following raw materials are included:

[0032] 30 parts of salad oil; 20 parts of bean paste; 20 parts of Dendrobium nobile; 15 parts of money grass; 20 parts of wolfberry; 10 parts of pepper; 10 parts of red dates; 6 parts of longan; 1 part of white pepper; 1 part of fennel; 0.2 parts of cinnamon; 0.2 parts of licorice; 1 part of dried ginger;

[0033] The stir-frying method of soup material among the present invention is identical with conventional, probably comprises the following steps:

[0034] 1. Material selection: pre-select dried chili, red dates, and longan, wash and dry, and then add spices (white pepper, star anise, pepper, fennel, cinnamon, licorice, dried ginger, fragrant leaves, grass fruit, cloves) Prepare according to the ratio for use;

[0035] 2. Stir-frying: Pour the salad oil into the frying pan and heat it. After the oil temperature reaches 170-180°C, pour the bean paste into the oil pan and stir-fry. Stir-fry for 12 minut...

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PUM

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Abstract

A disclosed nutritive chafing-dish soup seasoning comprises the following raw materials in parts by weight: 15-30 parts of salad oil, 10-20 parts of thick broad-bean sauce, 10-20 parts of dendrobium nobile Lindl, 8-15 parts of lysimachia christinae Hance, 10-20 parts of lycium barbarum, 5-10 parts of capsicum, 5-10 parts of red date, 3-6 parts of longan, 0.5-1 parts of white pepper, 0.5-1 part of illicium verum, 0.5-1 part of zanthoxylum bungeanum, 0.5-1 part of fennel, 0.1-0.2 part of cortex cinnamomi, 0.1-0.2 part of radix glycyrrhizae, 0.5-1 part of dry ginger, 0.5-1 part of laurel leaf, 0.5-1 part of tsaoko fruit, 0.1-0.2 part of clove, 1-2 parts of fermented soya bean, 1-2 parts of monosodium glutamate, and 10-30 parts of chicken essence. The chafing-dish soup seasoning is prepared according to the principle of homology of medicine and food, possesses good nutritive value, is delicious and tasty, long in fragrance, nutritive and restorative when being eaten, is abundant in nutrition, and possesses nourishing, health-preserving and anti-ageing effects.

Description

technical field [0001] The invention relates to a nutritious hot pot soup stock. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history. According to textual research, there was hot pot in the Eastern Han Dynasty. By the Song Dynasty, the way of eating hot pot was very common among the people. In the Yuan Dynasty, hot pot was spread to Mongolia and used to cook beef and mutton. By the Qing Dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" with game such as pheasants. [0003] Generally speaking, hot pot is a cooking method that uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to boil food. It can also refer to the pots used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00
CPCA23V2002/00
Inventor 夏川林
Owner CHISHUI DANXIA PRODIVITY PROMOTION CENT
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