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Stock-pot seasoning for jellied bean curd with meat

A technology of flower soup pot and seasoning, applied in the field of seasoning, can solve the problems of complicated seasoning, easy to get angry, unsuitable for home use, etc., and achieve the effect of clear color and delicious taste

Inactive Publication Date: 2016-06-01
胡昌容
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current condiment of meat bean curd is complicated and easy to get angry after eating, and the condiment is not easy to buy, so it is not suitable for daily use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: The components and parts by weight in the condiment of meat bean flower soup pot are: 3 parts of angelica, 3 parts of Codonopsis, 1.5 parts of Astragalus, 6 parts of Chinese yam, 1 part of red date, 2 parts of wolfberry, 0.6 part of ginger, and 4 parts of coriander .

[0021] The soup boiled with the seasoning ratio of this embodiment 1 is rich in nutrition and delicious in taste, because the added angelica is not a lot, so it maintains a certain greasy taste of the meat and bean curd soup pot, and is suitable for daily consumption. Moreover, the proportion of wolfberry and red dates is relatively small, which is suitable for daily health preservation.

Embodiment 2

[0022] Embodiment 2: The components and parts by weight in the meat and bean flower soup pot seasoning are: 5 parts of angelica, 2 parts of Codonopsis, 1 part of Astragalus, 8 parts of Chinese yam, 3 parts of red dates, 4 parts of wolfberry, 0.5 part of ginger, and 4 parts of coriander .

[0023] The seasoning ratio of Example 2 boils out a soup that is nutritious and slightly light in taste, because the added amount of Chinese angelica is large, which removes the fishy smell of the meat in the soup pot, and the proportion of wolfberry and red dates is large, which is suitable for weak people to eat.

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PUM

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Abstract

The invention relates to a stock-pot seasoning for jellied bean curd with meat. The seasoning is prepared from the ingredients in parts by weight: 3-5 parts of angelica sinensis, 2-4 parts of codonopsis pilosula, 1-3 parts of radix astragali, 6-8 parts of Chinese yams, 1-3 parts of red jujubes, 2-4 parts of lycium barbarum, 0.5-1 part of zingiber officinale and 4 parts of Coriandrum sativum. The stock-pot seasoning for the jellied bean curd with meat, disclosed by the invention, is prepared through selecting flavorings, i.e., the angelica sinensis, the codonopsis pilosula and the radix astragali, which can be purchased on the medicinal material market at a low price, are low in cost and are extensively used, and the Chinese yams, the lycium barbarum and the red jujubes, which are extensively sold on the market, according to proportional parts. Stock-pot soup prepared through decocting the seasoning is clear in color and is delicious in taste after the stock-pot soup is merged with juice of jellied bean curd, and sufferings from excessive internal heat are not easy after eating.

Description

technical field [0001] The invention relates to condiments, in particular to a condiment for making meaty bean curd soup pot. Background technique [0002] Nutouhua is a kind of soup pot that is widely eaten in Chongqing, China. It is nutritious, delicious and popular. However, the current condiment of meat bean curd is complex and easy to get angry after eating, and the condiment is not easy to buy, so it is not suitable for daily use. Contents of the invention [0003] Aiming at the above technical problems, the present invention provides a condiment with less types, which is suitable for household use and is not easy to get angry after eating. [0004] The technical means used in the present invention is: a seasoning for meat and bean flower soup pot, characterized in that its components and parts by weight are: 3-5 parts of Angelica sinensis, 2-4 parts of Codonopsis pilosula, 1-3 parts of Astragalus membranaceus, 6-3 parts of Chinese yam 8 parts, 1-3 parts of red da...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/29
Inventor 胡昌容
Owner 胡昌容