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Body-cultivating clear-soup pot-bottom seasoning

A clear soup and seasoning technology, which is applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as inconsistent flavors of seasonings, different tastes at the bottom of clear soup pots, and inconsistent shapes of seasonings, etc., to achieve Saving cooking time, obvious umami taste and stable quality

Inactive Publication Date: 2016-09-21
重庆飞亚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this clear soup hot pot base are: ① All seasonings (pepper, nutmeg, mulberry leaves, fennel, chicken powder, lily, ginger powder, salt, etc.) need to be mixed and prepared according to experience when cooking, and then boiled. Chengqing Soup Bottom ②In the process of boiling the broth, the level of the cook varies, and the taste of the seasoning is inconsistent, resulting in different tastes of the final clear soup pot bottom, which is difficult to unify; ③The shapes of the seasonings are inconsistent, pepper, pepper, Anise, etc. are granular, cinnamon, orange peel, etc. are lumpy, and it takes more time to boil out the aroma when boiling the broth; ④There are too many spices, such as ginger, nutmeg, and cinnamon, which contain safrole. American food Drug Administration (FDA) studies have shown that safrole is a liver carcinogen in rats and mice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A clear soup pot bottom seasoning for health maintenance, the quality of each component is as follows: 60g of chicken essence powder; 30g of monosodium glutamate; 6g of white pepper powder; 3g of powdered lard; 2g of chicken powder; 5g of edible salt; 5g of angelica powder or 0.2g of angelica essential oil ; non-dairy creamer 20g; white sugar 5g.

Embodiment 2

[0014] A soup base seasoning for nourishing health, the quality of each component is as follows: 40g of chicken essence powder; 10g of monosodium glutamate; 3g of white pepper powder; 1g of powdered lard; 1g of chicken powder; 3g of edible salt; 3g of angelica powder or 0.15g of angelica essential oil ; non-dairy creamer 10g; white sugar 3g.

Embodiment 3

[0016] A soup base seasoning for nourishing health, the quality of each component is as follows: 50g of chicken essence powder; 20g of monosodium glutamate; 5g of white pepper powder; 2g of powdered lard; 1g of chicken powder; 4g of edible salt; 4g of angelica powder or 0.17g of angelica essential oil ; non-dairy creamer 15g; white sugar 4g.

[0017] In the above examples: white pepper powder can enhance the aroma and taste, making the bottom of the clear soup more intense; pork fat can enhance the taste and aroma of the soup, which is reflected in the flavor of bone stew, choose powdery pork fat It is convenient for process mixing and the product does not agglomerate. Chicken powder is made of pure chicken, which can enhance the sensuality of the product soup, which is closer to the taste of stewed chicken; angelica powder can enhance the aroma and taste of the product, making it have a unique flavor, and in order to enhance the aroma of angelica, you can use concentrated ang...

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PUM

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Abstract

The invention belongs to the technical field of food seasonings, and discloses a body-cultivating clear-soup pot-bottom seasoning. The body-cultivating clear-soup pot-bottom seasoning comprises, by mass, 40-60 parts of chicken essence powder, 10-30 parts of monosodium glutamate, 3-6 parts of white pepper powder, 1-3 parts of powdered lard, 1-2 parts of chicken powder, 3-5 parts of edible salt, 3-5 parts of angelica sinensis powder or 0.15-0.2 part of angelica-sinensis essential oil, 10-20 parts of non-dairy creamer and 3-5 parts of white granulated sugar. The body-cultivating clear-soup pot-bottom seasoning is healthy, nontoxic, uniform in taste and convenient to use.

Description

technical field [0001] The invention belongs to the technical field of food seasoning. Background technique [0002] Hot pot is a folk delicacy with a long history and loved by the Chinese people. At present, the kind of chafing dish has a lot, and the quality and the formula of the chafing dish seasoning of relative decision chafing dish quality and taste also have various. At present, the hot pot seasoning products sold on the market mostly use spicy materials, such as chili, pepper, pepper, aniseed, fennel and other spicy materials to prepare hot pot bases. If such bases are eaten for a long time, they will cause heat accumulation, etc. Problems are not conducive to human health and health preservation. [0003] Therefore, there is a clear soup hot pot on the market. The base ingredients of this hot pot include pepper, nutmeg, mulberry leaves, fennel, chicken powder, lily, ginger powder, salt, cinnamon, wild chrysanthemum, orange peel, Radix Ophiopogon, white sugar , T...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/21A23L33/10
CPCA23V2002/00A23V2200/16A23V2200/30
Inventor 魏兵马林桂刘燕
Owner 重庆飞亚实业有限公司