Chafing dish seasoning keeping people being free from excessive internal heat and preparation method of chafing dish seasoning

A hot pot seasoning and raw material technology, applied in the field of hot pot bottom material, can solve problems such as easy to get angry, oral ulcers, sore throat, etc., and achieve the effect of moderate fragrance, natural taste and simple process

Inactive Publication Date: 2016-06-01
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Studies have shown that today's hot pot ingredients generally contain hot food, which can easily get angry after eating, causing gastrointestinal discomfort, sore throat, and even oral ulcers
The health problems brought by chafing dish have seriously affected its market promotion, therefore, it is very necessary to develop a chafing dish that is both delicious and will not cause the problem of getting angry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Ingredients:

[0026] 37 parts of vegetable oil; 17 parts of watercress; 11 parts of pepper; 5 parts of ginger; 4 parts of garlic; 5 parts of edible salt; 2 parts of chicken essence; 2 parts of sodium glutamate; 0.8 parts of spices; 0.7 parts of high fresh essence; 0.4 parts of edible spices.

[0027] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-taste nucleotide: disodium succinate at a weight percentage of 93:5:2.

[0028] The spices are prepared by mixing star anise, cumin, cardamom, and cinnamon at a ratio of 32:23:20:16 (mass percentage), crushing and passing through a 10-mesh sieve.

[0029] Steps:

[0030] Heat the oil into hot oil at 120°C, add ginger to the hot oil, and stir-fry; then add garlic and stir-fry, then add chili and stir-fry, making the oil boil for 15 minutes;

[0031] 2) Turn off the heat, add watercress and spices and stir-fry for 2 minutes, add pepper and tempeh and stir-fry for 1 minute;

[0032] 3) Turn off the h...

Embodiment 2

[0035] 39 parts of vegetable oil; 19 parts of watercress; 13 parts of pepper; 7 parts of ginger; 6 parts of garlic; 7 parts of edible salt; 4 parts of chicken essence; 4 parts of sodium glutamate; 1.6 parts of spices; 0.9 parts of high fresh essence; 0.6 parts of edible spices.

[0036] The high fresh essence is formed by mixing sodium glutamate: disodium 5'-taste nucleotide: disodium succinate at a weight percentage of 93:5:2.

[0037] The spices are prepared by mixing star anise, cumin, cardamom and cinnamon at a ratio of 35:25:25:18 (mass percentage), crushing and passing through a 10-mesh sieve.

[0038] Steps:

[0039] 1) Heat the oil into hot oil at 130°C, add ginger to the hot oil, and stir-fry; then add garlic and stir-fry, then add chili and stir-fry, making the oil boil for 19 minutes;

[0040] 2) Turn off the heat, add watercress and spices and stir-fry for 3 minutes, add pepper and tempeh and stir-fry for 1 minute;

[0041] 3) Turn off the heat, add salt, chicke...

Embodiment 3

[0044] 38 parts of vegetable oil; 18 parts of watercress; 12 parts of pepper; 6 parts of ginger; 5 parts of garlic; 6 parts of edible salt; 3 parts of chicken essence; 3 parts of sodium glutamate; 1 part of spices; 0.8 parts of high fresh essence; 0.5 parts of edible spices.

[0045] High fresh essence is made by mixing sodium glutamate: disodium 5'-flavored nucleotide: disodium succinate at a weight percentage of 93:5:2.

[0046] The spices are prepared by mixing star anise, cumin, cardamom and cinnamon at a ratio of 30:20:15:15 (mass percentage), crushing and passing through a 10-mesh sieve.

[0047] Steps:

[0048] 1) Heat the oil into hot oil at 125°C, add ginger to the hot oil, and stir-fry; then add garlic and stir-fry, then add chili and stir-fry, making the oil boil for 17 minutes;

[0049] 2) Turn off the heat, add watercress and spices and stir-fry for 3 minutes, add pepper and tempeh and stir-fry for 1 minute;

[0050] 3) Turn off the heat, add salt, chicken esse...

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PUM

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Abstract

The invention provides a chafing dish seasoning keeping people being free from excessive internal heat. The chafing dish seasoning is prepared through the following steps of selecting vegetable oil, bean segments, chili peppers, old ginger, garlic, edible salt, chicken essence, sodium glutamate, fermented soya beans, white granulated sugar, Chinese prickly ash, spices, high fresh essence and flavoring essence in a specific proportion, so that the Chafing dish seasoning has the characteristics of being delicately fragrant, purely numbing and non-greasy, and people do not suffer from excessive internal heat after eating the chafing dish seasoning for a long term. The chafing dish compounded by the chafing dish seasoning disclosed by the invention is light in oil quality, moderate in fragrance and natural in taste, when eating the chafing dish, people do not feel hot in the intestines and the stomachs, the chafing dish is free from being greasy, and dental ulcers cannot be caused. When people eat the chafing dish compounded by the chafing dish seasoning disclosed by the invention, the bodies of people are free from peculiar smell, the defect that people need to change clothes after eating the chafing dish is overcome; the vegetable oil does not contain cholesterol, so that the chafing dish seasoning is oily but not greasy when being eaten; compared with conventional chafing dish seasoning containing animal oil, the chafing dish seasoning disclosed by the invention is refreshing. The chafing dish seasoning disclosed by the invention is simple in technology, and suitable for industrialization.

Description

technical field [0001] The invention relates to the technical field of hot pot seasoning, in particular to a hot pot seasoning that does not get angry and a preparation method thereof. Background technique [0002] Hot pot, which originated on the banks of the Jialing River in Chongqing, has gradually become a favorite delicacy of the people all over the country because of its convenient eating, unique flavor and rich nutrition. Due to its delicious taste, fresh color and cheap price, hot pot has gradually become a popular diet. [0003] As we all know, the recipe of hot pot determines its quality. Different recipes have great differences in taste. With the material and cultural needs of people's increasing production, new requirements have been put forward for the taste of hot pot. Moreover, today's hot pot lovers should also pursue health while pursuing delicious food. [0004] Studies have shown that today's hot pot bases generally contain hot food, which can easily ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/221A23L1/228A23L1/229A23L1/29
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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