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A ginger juice chafing dish dip sauce

A technology for hot pot and dipping sauce, applied in the field of ginger sauce hot pot dipping sauce, can solve the problem of not much sauce, and achieve the effects of simple production, simple steps and good taste

Inactive Publication Date: 2016-08-31
毛建成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot is a kind of diet that people especially love in winter. It also has a long history in our country. Now, various hot pots that specialize in eating fish have also become popular, but there are not many sauces for dipping fish in hot pot on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The ratio of raw materials for a ginger hot pot dipping sauce is as follows: 20 parts of ginger, 8 parts of pepper, 4-6 parts of mashed garlic, 4 parts of sesame, 2 parts of lemon juice, 4 parts of sweet noodle sauce, 2 parts of coriander, 2 parts of chopped green onion, 2 parts of light soy sauce, 6 parts of rapeseed oil, 2 parts of sesame oil, 1 part of chili oil, 1 part of salt, 1 part of chicken essence, and 1 part of sugar. Put the oil into the pot and heat it up, put the minced chili into the pot and stir-fry, add minced ginger, minced garlic, sesame seeds, minced coriander, chopped green onion, light soy sauce, and stir-fry continuously; Step 2: Add sweet bean sauce and lemon juice in step 1 , sesame oil, chili oil, salt, chicken essence, sugar, cook on low heat for 10 minutes, and keep stirring; Step 3: After step 2 cools down, fill.

[0014] The invention has simple preparation, convenient steps, good taste, and the effect of dispelling cold and fishy smell.

Embodiment 2

[0016] The ratio of raw materials for a ginger hot pot dipping sauce is as follows: 30 parts of ginger, 10 parts of pepper, 6 parts of mashed garlic, 6 parts of sesame seeds, 4 parts of lemon juice, 6 parts of sweet noodle sauce, 4 parts of coriander, 4 parts of chopped green onion, 4 parts of Light soy sauce, 8 parts of rapeseed oil, 4 parts of sesame oil, 2 parts of chili oil, 2 parts of salt, 2 parts of chicken essence, and 2 parts of sugar. Put it into the pot and heat it up, put the minced chili into the pot and stir-fry, add minced ginger, minced garlic, sesame seeds, minced coriander, chopped green onion, light soy sauce, and stir-fry continuously; Step 2: Add sweet bean sauce, lemon juice, sesame oil in step 1 , chili oil, salt, chicken essence, sugar, cook on low heat for 16 minutes, and keep stirring; Step 3: After step 2 cools down, fill.

[0017] The invention has simple preparation, convenient steps, good taste, and the effect of dispelling cold and fishy smell. ...

Embodiment 3

[0019] The ratio of raw materials for a ginger hot pot dipping sauce is as follows: 25 parts of ginger, 9 parts of pepper, 5 parts of mashed garlic, 5 parts of sesame, 3 parts of lemon juice, 5 parts of sweet noodle sauce, 3 parts of coriander, 3 parts of chopped green onion, 3 parts of Soy sauce, 7 parts of rapeseed oil, 3 parts of sesame oil, 1.5 parts of spicy oil, 1.5 parts of salt, 1.5 parts of chicken essence, 1.5 parts of sugar. The production method is as follows: Step 1: Mince the raw materials ginger, pepper and coriander, put the rapeseed oil in Put it into the pot and heat it up, put the minced chili into the pot and stir-fry, add minced ginger, minced garlic, sesame seeds, minced coriander, chopped green onion, light soy sauce, and stir-fry continuously; Step 2: Add sweet bean sauce, lemon juice, sesame oil in step 1 , chili oil, salt, chicken essence, sugar, cook on low heat for 13 minutes, and keep stirring; Step 3: After step 2 cools down, fill.

[0020] The in...

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PUM

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Abstract

A ginger juice chafing dish dip sauce is disclosed. The dip sauce per serving comprises 20-30 parts of fresh ginger, 8-10 parts of hot pepper, 4-6 parts of minced garlic, 4-6 parts of sesame, 2-4 parts of lemon juice, 4-6 parts of a sweet sauce made of fermented flour, 2-4 parts of coriandrum sativum, 2-4 parts of chopped welsh onion, 2-4 parts of light soy sauce, 6-8 parts of rapeseed oil, 2-4 parts of sesame oil, 1-2 parts of chili oil, 1-2 parts of salt, 1-2 parts of chicken essence and 1-2 parts of sugar. A preparing method includes 1) a step of mincing the fresh ginger, the hot pepper and the coriandrum sativum, adding the rapeseed oil into a pot, heating, adding the minced hot pepper into the pot, stir-frying, adding the minced fresh ginger, the minced garlic, the minced sesame, the minced coriandrum sativum, the chopped welsh onion and the light soy sauce, and stir-frying continuously, 2) a step of adding the sweet sauce made of fermented flour, the lemon juice, the sesame oil, the chili oil, the salt, the chicken essence and the sugar into a product of the step 1), and stewing with soft fire for 10-16 min under continuous stirring, and 3) a step of filling after a product of the step 2) is cooled. The dip sauce is simple to prepare, steps are simple and convenient, and the dip sauce is good in taste and has functions of expelling cold and removing fishy smell.

Description

technical field [0001] The invention relates to a dipping sauce for ginger sauce hot pot. Background technique [0002] Hot pot is a kind of diet that people especially love in winter. It also has a long history in our country. Now, various hot pots that specialize in eating fish have also become popular, but there are not many sauces for dipping fish in hot pot on the market. Contents of the invention [0003] In order to solve the above problems, the object of the present invention is to provide a kind of dipping sauce for ginger sauce hot pot. [0004] The technical scheme adopted in the present invention is: [0005] A kind of dipping sauce for ginger sauce hot pot, the ratio of raw materials for each dose of ginger sauce hot pot dipping sauce is: 20-30 parts of ginger, 8-10 parts of pepper, 4-6 parts of mashed garlic, 4-6 parts of sesame, 2 -4 parts of lemon juice, 4-6 parts of sweet bean sauce, 2-4 parts of coriander, 2-4 parts of chopped green onion, 2-4 parts of ...

Claims

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Application Information

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IPC IPC(8): A23L27/00
Inventor 毛建成
Owner 毛建成
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