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Aqueous black health-preservation chafing dish bottom material, soup base and preparation method of aqueous black health-preservation bottom material

A hot pot bottom material, black technology, applied in food ingredients containing fat, protein food ingredients, food ingredients containing natural extracts, etc., to achieve the effect of excellent flavor

Pending Publication Date: 2016-09-28
成都清水荷花生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Most importantly, how to make the resulting hot pot have a typical hot pot flavor when preparing a hot pot bottom with a special color and health care function has not yet been found.

Method used

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  • Aqueous black health-preservation chafing dish bottom material, soup base and preparation method of aqueous black health-preservation bottom material
  • Aqueous black health-preservation chafing dish bottom material, soup base and preparation method of aqueous black health-preservation bottom material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Prepare the following materials in parts by weight:

[0032] 5 parts of vegetable oil, 0.5 parts of spices, 0.5 parts of salt, 0.1 parts of yeast extract, 0.1 parts of vegetable hydrolyzed protein, 0.1 parts of mushroom essence, 0.1 parts of sealwort, 0.1 parts of Gorgon fruit, 0.1 part of Yizhi kernel, 0.1 part of Chinese yam, 0.1 part of poria cocos 0.1 part of black sesame, 0.1 part of mulberry, 0.1 part of sword bean, 0.1 part of black bean, and 0.1 part of black rice.

[0033] Prepare the hot pot base as follows:

[0034] (1) Add 300 parts of water to chopped sealwort, Gorgon seed, Yizhiren, yam, Poria cocos, black sesame, mulberry, sword bean, black bean, and black rice, and boil until the water becomes 100 parts of health-preserving juice;

[0035] (2) Spices are powdered and then added with water to obtain spice mud after soaking;

[0036] (3) Heat the oil to 100 degrees, fry the spice puree on medium heat for 1 hour, add the health juice and cook for half an ...

Embodiment 2

[0039] The raw material formula is: 100 parts of vegetable oil, 5 parts of spices, 5 parts of salt, 7 parts of yeast extract, 7 parts of vegetable hydrolyzed protein, 7 parts of mushroom essence, 5 parts of sealwort, 10 parts of Gorgon fruit, 10 parts of Yizhi kernel, 10 parts of yam 8 servings of poria cocos, 20 servings of black sesame, 5 servings of mulberries, 6 servings of sword beans, 10 servings of black beans, and 10 servings of black rice.

[0040] Prepare the hot pot base as follows:

[0041] (1) Add 300 parts of water to chopped sealwort, Gorgon seed, Yizhiren, yam, Poria cocos, black sesame, mulberry, sword bean, black bean, and black rice, and boil until the water becomes 100 parts of health-preserving juice;

[0042] (2) Spices are powdered and then added with water to obtain spice mud after soaking;

[0043] (4) Heat the oil to 100 degrees, fry the spice puree on medium heat for 1 hour, add the health juice and cook for half an hour, then add salt, yeast extrac...

Embodiment 3

[0046] The raw material formula is: 50 parts of vegetable oil, 3 parts of spices, 3 parts of salt, 5 parts of yeast extract, 5 parts of vegetable hydrolyzed protein, 5 parts of mushroom essence, 3 parts of sealwort, 5 parts of Gorgon fruit, 5 parts of Yizhi kernel, 5 parts of yam 4 servings of poria cocos, 10 servings of black sesame, 3 servings of mulberry, 3 servings of sword bean, 5 servings of black bean, and 5 servings of black rice.

[0047] Prepare the hot pot base as follows:

[0048] (1) Add 300 parts of water to chopped sealwort, Gorgon seed, Yizhiren, yam, Poria cocos, black sesame, mulberry, sword bean, black bean, and black rice, and boil until the water becomes 100 parts of health-preserving juice;

[0049] (2) Spices are powdered and then added with water to obtain spice mud after soaking;

[0050] (5) Heat the oil to 100 degrees, fry the spice puree on medium heat for 1 hour, add the health juice and cook for half an hour, then add salt, yeast extract, vegetab...

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Abstract

The invention provides an aqueous black health-preservation chafing dish bottom material. The chafing dish bottom material is made from the following raw materials in parts by weight: 5-100 parts of vegetable oil, 0.5-5 parts of spice, 0.5-5 parts of salt, 0.1-7 parts of a yeast extract, 0.1-7 parts of plant hydrolyzed protein, 0.1-7 parts of mushroom essence, 0.1-5 parts of rhizoma polygonati, 0.1-10 parts of gordon euryale seeds, 0.1-10 parts of fructus alpiniae oxyphyllae, 0.1-10 parts of Chinese yam, 0.1-8 parts of poria cocos, 0.1-20 parts of black sesame seeds, 0.1-5 parts of mulberries, 0.1-6 parts of semen canavaliae, 0.1-10 parts of black beans and 0.1-10 parts of black rice. The invention further provides a method for preparing the chafing dish bottom material and a soup base prepared from the bottom material. The chafing dish made from the chafing dish bottom material and the soup base disclosed by the invention can present bright pleasant black, has the function of nourishing the kidney, and is excellent in flavor; the oil content in the chafing dish can be 5% or below, and the salt content can be controlled at 0.1-1%, so that the chafing dish conforms to healthy food and drink requirements.

Description

technical field [0001] The invention belongs to the field of catering, and relates to a water-based black health-preserving hot pot base, a soup base and a preparation method thereof, in particular to a hot pot base and a soup base that make the resulting hot pot appear bright and pleasant black, have a good taste, and have the function of nourishing the kidneys and its preparation method. Background technique [0002] Hot pot originated in Sichuan. It is mainly red oil hot pot with chili and watercress as the main raw materials. Later, clear soup hot pot made from chicken, fish and bones and mushroom soup hot pot made from fungi were added to satisfy people who do not eat chili. The needs of users are very similar to the mutton hot pot in Northeast China. [0003] When eating red soup hot pot, people feel that it tastes good, but they will get angry after eating it twice; moreover, there is a lot of oil in the pot, and it is very wasteful to throw it away. In order to redu...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/044A23V2200/30A23V2250/21A23V2250/218A23V2250/55A23V2250/18A23V2250/154
Inventor 黄俊
Owner 成都清水荷花生物科技有限公司
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