Method for preparing hotpot condiment with three delicacies

A technology of hot pot base material and high freshness essence is applied in the field of food seasoning, which can solve the problem that equipment is difficult to realize home-made.

Inactive Publication Date: 2016-06-15
CHONGQING ZHOUJUNJI HOTPOT FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing hot pot base materials are mainly produced industrially in hot pot production ente

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Steps:

[0028] Heat the oil to 125°C, add ginger to the oil, stir-fry for 10 seconds, add bamboo shoots, stir-fry until the oil boils for 4 minutes, add sea cabbage, stir-fry for 9 minutes, add salt, and continue boiling for 1 minute Minutes, add fungus, and continue to boil for 1 minute, turn off the heat, add chicken essence, sodium glutamate, white sugar, high fresh essence, pepper, stir well, and start the pot. The three delicacies hot pot bottom material of the present invention that prepares.

[0029] The ingredients are:

[0030] 30 parts of vegetable oil; 28 parts of sea cabbage; 12 parts of bamboo shoots; 9 parts of fungus; 8 parts of edible salt; 5 parts of chicken essence; 4 parts of ginger; 3 parts of sodium glutamate; 1.3 parts of white Granulated sugar; high MSG 0.5 parts; pepper 0.2 parts. The high fresh essence is formed by mixing sodium glutamate: disodium 5'-flavored nucleotide: disodium succinate in a weight percentage of 94:4:2.

[0031] The thr...

Embodiment 2

[0033] Steps:

[0034] Heat the oil to 120°C, add ginger to the oil, stir-fry for 8 seconds, add bamboo shoots, stir-fry until the oil boils for 4 minutes, add sea cabbage, stir-fry for 10 minutes, add salt, and continue boiling for 1 minute Minutes, add fungus, and continue to boil for 1 minute, turn off the heat, add chicken essence, sodium glutamate, white sugar, high fresh essence, pepper, stir well, and start the pot. The three delicacies hot pot bottom material of the present invention that prepares.

[0035] The ingredients are:

[0036] 28 parts of vegetable oil; 26 parts of sea cabbage; 11 parts of bamboo shoots; 11 parts of fungus; 10 parts of edible salt; 6 parts of chicken essence; 3 parts of old ginger; Granulated sugar; high MSG 0.4 parts; pepper 0.1 parts. The high fresh essence is formed by mixing sodium glutamate: disodium 5'-flavored nucleotide: disodium succinate in a weight percentage of 94:4:2.

[0037] The three delicacies hot pot bottom material prep...

Embodiment 3

[0039] Steps:

[0040] Heat the oil to 130°C, add ginger to the oil, stir-fry for 8 seconds, add bamboo shoots, stir-fry until the oil boils for 4 minutes, add sea cabbage, stir-fry for 10 minutes, add salt, and continue boiling for 1 minute Minutes, add fungus, and continue to boil for 1 minute, turn off the heat, add chicken essence, sodium glutamate, white sugar, high fresh essence, pepper, stir well, and start the pot. The three delicacies hot pot bottom material of the present invention that prepares.

[0041] The ingredients are:

[0042] 27 parts of vegetable oil; 27 parts of sea cabbage; 10 parts of bamboo shoots; 10 parts of fungus; 9 parts of edible salt; 5 parts of chicken essence; 5 parts of old ginger; 4 parts of sodium glutamate; Sugar; 0.6 parts of high fresh essence; 0.3 parts of pepper. The high fresh essence is formed by mixing sodium glutamate: disodium 5'-flavored nucleotide: disodium succinate in a weight percentage of 94:4:2.

[0043] The three delica...

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PUM

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Abstract

The invention provides a method for preparing a hotpot condiment with three delicacies. According to the method, the hotpot condiment with three vegetable delicacies is prepared from sea lettuce, wood ear, bamboo shoot slices and other raw materials. The seafood flavor, meat flavor and fragrant vegetable flavor of traditional three delicacies can be maintained in the hotpot condiment with three delicacies prepared by adding wet materials into hot oil at a temperature of 120-130 DEG C and boiling the wet materials totally for 15-16 minutes, and the hotpot prepared from the condiment is not greasy, and is light and delicious, and can fulfill the popular taste. The process method does not need large equipment or complicated operation process, and is suitable for household hotpot condiment preparation.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a method for preparing three delicacies hot pot base. Background technique [0002] In the field of food, there are three types of delicacies: three delicacies of water, three delicacies of trees, and three delicacies of ground. The three delicacies of water are sea bream, puffer fish, shad, or shad, pomfret, and yellow croaker; the three delicacies of trees refer to loquat, apricot, cherry, or toon head, cherry, and plum; the three delicacies of ground are cucumber , broad beans, amaranth, also said to be garlic sprouts, broad beans, amaranth. Among them, Ground Sanxian is the most common dish and is widely loved. [0003] Three delicacies hot pot is a common dish in recipes. The taste of three delicacies hot pot belongs to the method of hot pot cooking, but the taste is very different due to different methods. Due to my country's vast territory and different altitude...

Claims

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Application Information

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IPC IPC(8): A23L1/228A23L1/229
Inventor 周英明
Owner CHONGQING ZHOUJUNJI HOTPOT FOOD
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