Mutton hotpot soup base

A technology for mutton soup and mutton, applied in the food field, can solve problems such as monotony of ingredients, and achieve the effect of good nutritional value

Inactive Publication Date: 2016-03-16
CHISHUI DANXIA PRODIVITY PROMOTION CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] As a popular form of hot pot, mutton hot pot is deeply loved by people for its rich nutrition and delicate taste. Especially in Guizhou, it is one of the most popular hot pot forms in autumn and winter. The existing mutton hot po

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Mix cooked mutton and mutton bone soup at a weight ratio of 1:2 to obtain the main ingredients. In parts by weight, 20 parts of Dendrobium nobile; 10 parts of angelica; 5 parts of pepper; 5 parts of medlar; 5 parts of mustard; wood ginger 1 part of seed oil; 5 parts of Zanthoxylum bungeanum; 5 parts of coriander seed powder are mixed to obtain auxiliary materials. bottle, capped, and sterilized to obtain the finished product.

Embodiment 2

[0021] Mix cooked mutton, mutton bone soup and mutton soup according to the weight ratio of 1:2:3 to obtain the main ingredients, and then select 40 parts of Dendrobium nobile; 30 parts of angelica; 15 parts of pepper; 15 parts of medlar; 15 parts of mustard ; 5 parts of wood ginger seed oil; 10 parts of Chinese prickly ash; 15 parts of coriander seed powder as auxiliary material, after mixing the auxiliary material and main material according to the ratio of 1:100 by weight, after boiling, switch to low heat and cook for 45 minutes, after cooling , bottled, capped and sterilized to obtain the finished product.

Embodiment 3

[0023] Mix mutton bone soup and mutton soup according to the weight ratio of 1:1 to obtain the main ingredients, and then select 30 parts of Dendrobium nobile; 20 parts of angelica; 10 parts of pepper; 10 parts of medlar; 10 parts of mustard; 3 parts; 7 parts of Zanthoxylum bungeanum; 10 parts of coriander seed powder; 3 parts of star anise and 4 parts of kaempferia as auxiliary materials, mix the auxiliary materials and main ingredients according to the ratio of 1:75 by weight, boil and cook for 40 minutes on low heat , after cooling, bottle, cap, and sterilize to obtain the finished product.

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PUM

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Abstract

The invention discloses a mutton hotpot soup base. The mutton hotpot soup base comprises a main material and auxiliary materials, wherein the main material is cooked mutton or mutton soup or sheep bone soup or a mixture of two or three of the cooked mutton, the sheep bone soup and the mutton soup; and the auxiliary materials comprise the following components in parts by weight: 20-40 parts of dendrobium stems, 10-30 parts of Chinese angelica, 5-15 parts of ground pepper, 5-15 parts of wolfberry fruits, 5-15 parts of mustards, 1-5 parts of pungent litse fruit oil, 5-10 parts of Chinese prickly ash and 5-15 parts of caraway seed powder; and the weight ratio of the auxiliary materials to the main material is 1 to (50-100). The hotpot soup base is prepared according to a medicine and food homology theory, and can sufficiently express the properties of the dendrobium stems, the Chinese angelica and mutton; the mutton hotpot soup base has a good nutritional value, is delicious and palatable when being eaten, has a long flavor, is nutritional and nutritious and has the effects of invigorating stomach and intestines, helping to digest, stopping pains, dispelling cold, warming the middle warmer and regulating qi, dissolving phlegm and dispelling cold and the like.

Description

technical field [0001] The invention relates to the field of food, in particular to a mutton 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. [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 effect. When eating, the food is still steaming, and the soup is combined into one. There are similar dishe...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 杨锋
Owner CHISHUI DANXIA PRODIVITY PROMOTION CENT
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