Traditional Chinese medicine spicy hot hot-pot condiment and preparation method thereof

A technology of hot pot ingredients and traditional Chinese medicine, which is applied in food science and other fields, and can solve problems such as inability to meet consumer needs and single taste

Inactive Publication Date: 2016-05-04
YINCHUAN BIANSAIRENJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the hot pot tastes are spicy, clear soup, and spicy. In order to meet the health needs of consumers, many businesses have developed various health hot pots. Healthy hot pots are mainly nourishing and clear soups. And non-toxic Chinese medicinal materials are used to achieve the purpose of health preservation, but the taste is relatively simple, mostly light, which cannot meet the needs of consumers with different taste requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, prepare 200 parts of mixed vegetable oil for later use, the mixed vegetable oil is prepared according to the ratio of 1:1 between vegetable oil and soybean salad oil;

[0023] Prepare 350 parts of peppers and boil them in boiling water for 3 minutes, take them out and dry them, then crush them with a machine for later use;

[0024] Mix and crush 4 parts of peppercorns, 0.8 parts of star anise, 0.8 parts of cumin, 0.1 parts of fragrant sand, 0.08 parts of cloves and 0.1 parts of cinnamon bark to make spices and set aside;

[0025] Mix 0.01 part of angelica, 0.01 part of licorice, 0.01 part of codonopsis, 0.005 part of astragalus and 0.01 part of sand ginseng, and crush them with a machine to form a traditional Chinese medicine mixture, and set aside;

[0026] Pour the prepared mixed vegetable oil into the frying pan and heat it. After the oil temperature is heated to 105 degrees Celsius to 115 degrees Celsius, put 8 parts of bean paste into the pot and stir...

Embodiment 2

[0027] Embodiment 2, 300 parts of mixed vegetable oil are ready for use, and the mixed vegetable oil is prepared according to the ratio of 1:1 between vegetable oil and soybean salad oil;

[0028] Prepare 450 parts of peppers and boil them in boiling water for 5 minutes, take them out and dry them, then crush them with a machine for later use;

[0029] Mix and crush 6 parts of peppercorns, 1.2 parts of star anise, 1.2 parts of cumin, 0.3 parts of fragrant sand, 0.12 parts of cloves and 0.3 parts of cinnamon bark to make spices and set aside;

[0030] Mix 0.03 part of angelica, 0.03 part of licorice, 0.03 part of codonopsis, 0.015 part of astragalus and 0.03 part of sand ginseng, and crush them with a machine to form a traditional Chinese medicine mixture, and set aside;

[0031] Pour the mixed vegetable oil into the frying pan and heat it. After the oil temperature is heated to 105-115 degrees Celsius, put 12 parts of bean paste into the pot and stir, fry for 21 minutes, and t...

Embodiment 3

[0032] Embodiment 3, prepare 250 parts of mixed vegetable oil for later use, the mixed vegetable oil is prepared according to the ratio of 1:1 between vegetable oil and soybean salad oil;

[0033] Prepare 400 parts of peppers and cook them in boiling water for 4 minutes, take them out and dry them, then smash them with a machine for later use;

[0034] Mix and crush 5 parts of Chinese prickly ash, 1 part of star anise, 1 part of cumin, 0.2 part of fragrant sand, 0.1 part of clove and 0.2 part of cinnamon bark to make spices and set aside;

[0035] Mix 0.02 part of angelica, 0.02 part of licorice, 0.02 part of codonopsis, 0.01 part of astragalus and 0.02 part of sand ginseng, and crush them with a machine to form a Chinese medicine mixture, and set aside;

[0036]Pour the mixed vegetable oil into the frying pan and heat it. After the oil temperature is heated to 105-115 degrees Celsius, put 10 parts of bean paste into the pot and stir, fry for 20 minutes, and the oil temperatur...

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PUM

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Abstract

The invention relates to a traditional Chinese medicine spicy hot hot-pot condiment. The traditional Chinese medicine spicy hot hot-pot condiment is prepared from the following raw materials in parts by weight: 0.01 to 0.03 part of Chinese angelica, 0.01 to 0.03 part of liquorice root, 0.01 to 0.03 part of radix codonopsis, 0.005 to 0.015 part of Radix Astragali seu Hedysari, 0.01 to 0.03 part of radix Adenophorae, 200 to 300 parts of mixed plant oil, 350 to 450 parts of chili, 8 to 12 parts of bean paste, 8 to 12 parts of fermented soya beans, 18 to 22 parts of edible salt, 3 to 5 parts of monosidum glutamate, 4 to 6 parts of pepper, 0.8 to 1.2 parts of anise, 0.8 to 1.2 parts of fennel, 0.1 to 0.3 part of Amomum villosum Lour, 0.08 to 0.12 part of Flos Caryophylli and 0.1 to 0.3 part of cassia bark. The invention further provides a preparation method of the traditional Chinese medicine spicy hot hot-pot condiment. The traditional Chinese medicine spicy hot hot-pot condiment has spicy and delicious tastes and not easy to get inflamed. According to the preparation method disclosed by the invention, the fragrance and nutritional ingredients of chili are developed well, such that not only the taste is greatly promoted, and the nutrition is also greatly promoted.

Description

Technical field: [0001] The invention relates to the technical field of hot pot and hot pot processing, in particular to a spicy traditional Chinese medicine hot pot ingredient and a preparation method thereof. Background technique: [0002] Hot pot has a long history in China, and it is a convenient way of eating that is popular with many consumers. Most of the hot pot tastes are spicy, clear soup, and spicy. In order to meet the health needs of consumers, many businesses have developed various health hot pots. Healthy hot pots are mainly nourishing and clear soups. And non-toxic Chinese medicinal materials are used to achieve the purpose of health preservation, but the taste is relatively simple, mostly light, which cannot meet the needs of consumers with different taste requirements. Invention content: [0003] In view of this, it is necessary to provide a kind of traditional Chinese medicine spicy hot pot material. [0004] It is also necessary to provide a preparati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10
Inventor 李文李祥宇万敏王永江李军万州
Owner YINCHUAN BIANSAIRENJIA FOOD CO LTD
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