Fish hotpot seasoning and preparation method thereof

A technology of fish hot pot and bottom material, which is applied in the cooking industry and can solve problems such as easy to catch fire, strange smell, and not easy to disperse

Inactive Publication Date: 2016-11-16
杨阳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there are also some defects in the existing fish hot pot bottom materials. For example, if low-priced butter is used, the taste of the fried hot pot bottom materials will be very different. Also prone to foaming 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.
In addition, these hot pots are easy to get angry after eating, causing physical discomfort

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The fish hot pot bottom material of this embodiment includes the following raw materials: 2kg of chicken oil, 4kg of lard, 9kg of salad oil, 2kg of pickled ginger, 4kg of Sichuan Pixian bean paste, 2kg of Lameizi chili sauce, 1kg of chopped pepper sauce, and yellow lantern pepper Sauce 0.8kg, star anise 80g, white buckle 40g, cinnamon bark 40g, grass fruit 60g, back fragrance 150g, coriander seed 50g, angelica dahurica 35g, licorice 35g, hemp seed 180g, angelica 25g, tangerine peel 20g, dried red pepper 500g, dried Green pepper 180g, sweet wine 450g, rock sugar 280g, white sugar 180g, white wine 400g.

[0021] The sweet wine water is the water obtained by filtering the sweet wine and removing the glutinous rice.

[0022] The temperature in the following production process was measured by an infrared thermometer.

[0023] The preparation method of the fish hot pot bottom material of the present embodiment comprises the following steps:

[0024] Take a pot, add 2kg of c...

Embodiment 2

[0032] The fish hot pot bottom material of this embodiment includes the following raw materials: 3kg of chicken oil, 6kg of lard, 11kg of salad oil, 3kg of pickled ginger, 5kg of Sichuan Pixian bean paste, 3kg of hot pepper sauce, 1.5kg of chopped pepper sauce, and yellow lantern Chili sauce 1kg, star anise 120g, white buckle 60g, cinnamon 60g, grass fruit 100g, back fragrance 200g, coriander seed 70g, angelica dahurica 45g, licorice 45g, hemp seed 220g, angelica 35g, tangerine peel 25g, dried red pepper 700g, dried 220g green pepper, 500g sweet wine, 320g rock sugar, 220g white sugar, 600g white wine.

[0033] The sweet wine water is the water obtained by filtering the sweet wine and removing the glutinous rice.

[0034] The temperature in the following production process was measured by an infrared thermometer.

[0035] The preparation method of the fish hot pot bottom material of the present embodiment comprises the following steps:

[0036] Take a pot, add 3kg of chicken...

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PUM

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Abstract

The invention relates to a fish hotpot seasoning and a preparation method thereof. The fish hotpot seasoning provided by the invention comprises the following raw materials: chicken oil, lard oil, salad oil, pickled ginger, thick broad-bean sauce, chili sauce, chopped chili sauce, yellow lantern chili sauce, anise, cardamom, cinnamon, amomum tsao-ko, fennel powder, coriander seeds, radix angelica dahurica, liquorice, fructus cannabis, angelica sinensis, pericarpium citri reticulatae, dried red peppers, dried green peppers, sweet wine, crystal sugar, white sugar and Baijiu. The invention further provides the preparation method of the fish hotpot seasoning. The fish hotpot seasoning provided by the invention difficultly causes the internal heat due to the addition of radix angelica dahurica, liquorice, fructus cannabis, angelica sinensis and ericarpium citri reticulatae, has a healthcare effect and is delicious in fish taste.

Description

technical field [0001] The invention relates to cooking industry technology, in particular to a fish hot pot bottom material and a preparation method thereof. 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 light, 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 methods of hot pot bottom material, and the production methods are similar. But there are also some defects in the existing fish hot pot bottom material. For example, if the low-priced butter is used...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L23/00
CPCA23V2002/00A23V2200/30
Inventor 杨阳
Owner 杨阳
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