Puree hotpot seasoning containing wild mushrooms and chicken powder as well as preparation method of puree hotpot seasoning

A hot pot bottom material and wild mushroom technology, which is applied in the direction of food ingredients containing natural extracts, food ingredients as taste improvers, food ingredients as taste improvers, etc., can solve the problems of difficult storage, less selectivity, dry mouth, etc. Achieve the effects of increasing appetite, enhancing digestion and absorption, and enhancing nutrition

Inactive Publication Date: 2016-04-20
YUNNAN ZHUOYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing hot pot bottom ingredients contain a large amount of hot sauce or chili, and people will cause symptoms such as getting angry, dry mouth, and indigestion after eating them. For people who cannot

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0039] The invention provides a wild mushroom chicken powder thick soup hot pot bottom material and a preparation method thereof, comprising chicken oil, chicken powder, Pleurotus chinensis powder, bovine bacteria powder, tea tree mushroom, and is characterized in that: the raw materials comprising the following weight fractions:

[0040] 250 parts of chicken oil, 80 parts of chicken powder, 120 parts of vegetable oil, 50 parts of green head mushroom, 30 parts of boletus, 20 parts of tea tree mushroom, 50 parts of shiitake mushroom, 40 parts of green head mushroom powder, 20 parts of boletus powder, salt 110 parts, 30 parts of garlic, 40 parts of ginger, 50 parts of onion, 10 parts of white pepper powder, 6 parts of cumin seed powder, 5 parts of amomum powder, 8 parts of kaempferol powder, 30 parts of white sugar, 1 part of clove powder, cardamom 3 parts of powder, 120 parts of sodium glutamate, 5 parts of disodium 5-flavored nucleotide, 2 parts of vitamin E, and 1 part of sodi...

Embodiment 2

[0066] The invention provides a wild mushroom chicken powder thick soup hot pot bottom material and a preparation method thereof, comprising chicken oil, chicken powder, Pleurotus chinensis powder, bovine bacteria powder, tea tree mushroom, and is characterized in that: the raw materials comprising the following weight fractions:

[0067] 280 parts of chicken oil, 100 parts of chicken powder, 160 parts of vegetable oil, 70 parts of green head mushroom, 45 parts of boletus, 30 parts of tea tree mushroom, 70 parts of shiitake mushroom, 60 parts of green head mushroom powder, 30 parts of boletus powder, salt 130 parts, 40 parts of garlic, 60 parts of ginger, 65 parts of onion, 15 parts of white pepper powder, 10 parts of cumin seed powder, 8 parts of amomum powder, 12 parts of kaempferol powder, 45 parts of white sugar, 3 parts of clove powder, cardamom 5 parts of powder, 140 parts of sodium glutamate, 8 parts of disodium 5-flavored nucleotide, 2 parts of vitamin E, and 1 part of ...

Embodiment 3

[0093] The invention provides a wild mushroom chicken powder thick soup hot pot bottom material and a preparation method thereof, comprising chicken oil, chicken powder, Pleurotus chinensis powder, bovine bacteria powder, tea tree mushroom, characterized in that it comprises the following raw materials in weight fractions:

[0094] 260 parts of chicken oil, 90 parts of chicken powder, 130 parts of vegetable oil, 60 parts of green head mushroom, 35 parts of boletus, 25 parts of tea tree mushroom, 60 parts of shiitake mushroom, 45 parts of green head mushroom powder, 22 parts of boletus powder, salt 115 parts, 32 parts of garlic, 45 parts of ginger, 55 parts of onion, 12 parts of white pepper powder, 7 parts of cumin seed powder, 6 parts of amomum powder, 9 parts of kaempferen powder, 35 parts of white sugar, 1.5 parts of clove powder, cardamom 3.5 parts of powder, 125 parts of sodium glutamate, 6 parts of disodium 5-flavored nucleotide, 2 parts of vitamin E, and 1 part of sodium...

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Abstract

The invention provides a puree hotpot seasoning containing wild mushrooms and chicken powder as well as a preparation method of the puree hotpot seasoning. The puree hotpot seasoning comprises raw materials in parts by weight as follows: 250-280 parts of chicken oil, 80-100 parts of the chicken powder, 120-160 parts of vegetable oil, 50-70 parts of Russula virescens, 30-45 parts of bolete, 20-30 parts of Agrocybe cylindracea, 50-70 parts of shiitake, 40-60 parts of Russula virescens powder, 20-30 parts of bolete powder, 110-130 parts of table salt, 30-40 parts of garlic, 40-60 parts of ginger, 50-65 parts of onions, 10-15 parts of white pepper powder, 6-10 parts of fennel seed powder, 5-8 parts of villous amomum fruit powder, 8-12 parts of Kaempferia galanga powder, 30-45 parts of white granulated sugar, 1-3 parts of clove powder, 3-5 parts of amomum powder, 120-140 parts of sodium glutamate, 5-8 parts of disodium 5'-ribonucleotide, 2 parts of vitamin E and 1 part of sodium ascorbate. Problems that the hotpot seasoning causes internal heat easily and is uneven in nutrition are solved.

Description

technical field [0001] The invention relates to the field of food, in particular to a wild mushroom chicken powder thick soup hot pot base and a preparation method thereof. Background technique [0002] Hot pot is a kind of delicacy popular all over the country. Its convenient and popular features are accepted and loved by more and more consumers. As we all know, the quality and taste of hot pot mainly depend on the quality and taste of hot pot bottom materials. my country has a vast territory , the tastes that people like in different places are also very different, so there are different flavors of hot pot bottom materials on the market. With the continuous improvement of people's quality of life, the requirements for hot pot bottom materials are getting higher and higher. Pay more attention to health requirements. [0003] Existing hot pot bottom ingredients contain a large amount of hot sauce or chili, and people will cause symptoms such as getting angry, dry mouth, and i...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L27/26A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/30A23V2250/204A23V2250/208A23V2250/21A23V2300/14
Inventor 周颖杨文捷杨俊
Owner YUNNAN ZHUOYI FOOD
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