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Fish head hotpot seasoning

A hot pot bottom material and fish head technology, which is applied in food science and other fields, can solve the problems of bad taste, bad fragrance, easy foaming, etc., and achieve the effect of long aftertaste, delicious taste and convenient storage

Inactive Publication Date: 2016-10-12
GUANGXI WEIZHIFANG FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, if you choose low-priced butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various strange smells, and it is easy to foam when cooking, etc.
If the ratio of spices is not good, it will affect the taste of hot pot and the aroma will not be correct
If the heat of the hot pot base is not well controlled, the aroma of the hot pot base will be bad and not easy to emit.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A fish head hot pot bottom material, prepared from the following raw materials in parts by weight: 20 parts of butter, 25 parts of Chinese pepper, 15 parts of Chinese prickly ash, 15 parts of dried chili, 4 parts of grass fruit, 3.5 parts of kangaroo, 7 parts of cinnamon, clove 2 servings, 4 servings of star anise, 4 servings of fragrant leaves, 15 servings of tempeh, 15 servings of scallion, 25 servings of ginger, 15 servings of garlic, 20 servings of sour wolfberry, and 20 servings of red dates.

Embodiment 2

[0018] A fish head hot pot bottom material, prepared from the following raw materials in parts by weight: 10 parts of butter, 20 parts of Chinese pepper, 10 parts of Chinese prickly ash, 10 parts of dried chili, 3 parts of grass fruit, 3 parts of kangaroo, 6 parts of cinnamon, clove 1 serving, 3 servings of star anise, 3 servings of fragrant leaves, 10 servings of tempeh, 10 servings of green onion, 20 servings of sliced ​​ginger, 10 servings of garlic, 10 servings of sour wolfberry, 10 servings of red dates.

Embodiment 3

[0020] A fish head hot pot bottom material, prepared from the following raw materials in parts by weight: 30 parts of butter, 30 parts of Chinese pepper, 20 parts of Chinese prickly ash, 20 parts of dried chili, 5 parts of grass fruit, 4 parts of kangaroo, 8 parts of cinnamon, clove 3 servings, 5 servings of star anise, 5 servings of fragrant leaves, 20 servings of tempeh, 20 servings of green onion, 30 servings of ginger, 20 servings of garlic, 30 servings of sour wolfberry, 30 servings of red dates.

[0021] The preparation method of above-mentioned fish head chafing dish base material, comprises the following steps:

[0022] (1) Select qualified raw materials in parts by weight for subsequent use;

[0023] (2) sending each raw material into a drying box for drying;

[0024] (3) send into pulverizer and pulverize;

[0025] (4) Disinfection, bagging and packaging.

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PUM

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Abstract

The invention discloses a fish head hotpot seasoning, which is prepared from the following raw materials in parts by weight: 10-30 parts of butter, 20-30 parts of sichuanese peppercorn, 10-20 parts of zanthoxylum bungeanum maxim, 10-20 parts of dried chilli, 3-5 parts of amomum tsao-ko, 3-4 parts of rhizoma kaempferiae, 6-8 parts of cinnamon, 1-3 parts of clove, 3-5 parts of star anise, 3-5 parts of bay leaves, 10-20 parts of fermented soybean, 10-20 parts of scallions, 20-30 parts of ginger slices, 10-20 parts of garlic cloves, 10-30 parts of fructus lycii and 10-30 parts of red jujube. The fish head hotpot seasoning provided by the invention does not contain any chemical additive, maintains the flavors and nutrient contents of the raw materials, is easy to absorb by the human body, is fresh, mellow, clean and lingering in taste, and is convenient to store.

Description

technical field [0001] The invention relates to the technical field of hot pot bottom material, in particular to a fish head hot pot bottom material. Background technique [0002] At present, there are bone soup bases, fish soup bases, chicken soup bases, etc. that appear in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people, and has high nutritional content; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. In the prior art, there are many ways of hot pot bottom material, and the production methods are similar. The key to the taste of the hot pot base lies in the selection of ingredients, the ratio of spices, and the mastery of the heat. For e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 倪铫阳
Owner GUANGXI WEIZHIFANG FOOD TECH CO LTD