Preparation method of tomato hotpot soup base
A technology for hot pot base material and tomato is applied in the field of preparation of hot pot base material, which can solve the problems such as lack of nutritional value and lack of attractiveness in clear soup pot, and achieve the effects of fresh and healthy taste and enhancement of human immunity.
Inactive Publication Date: 2017-01-04
侯颖
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AI Technical Summary
Problems solved by technology
The spicy pot is heavy and salty, with a variety of chemically prepared spices and essences added. The taste is too strong and often masks the taste of the ingredients themselves; diner desire, lack of appeal
In addition, with the progress of society and the improvement of people's living standards, modern people have higher and higher requirements for the health attributes of food. They hope to meet the demand for health preservation while satisfying the taste. The traditional hot pot base material does not meet the above requirements.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0012] 1) Take 400g raw tomato, 100g vegetable oil, 200g angelica, 150g red date, 100g onion, 100g wolfberry, 120g longan, 60g rock sugar, 50g green onion, 30g ginger, 50g garlic, 25g pepper oil, 15g salt, 5g vinegar, 700g purified water , the above raw materials are used for later use;
[0013] 2) Wash the raw tomatoes with water, put them in boiling water above 90°C for 10 minutes, take them out, peel them, and cut them into 1cm 3 About diced tomato, take the onion and cut into 5cm thin strips;
[0014] 3) Add vegetable oil in a frying pan and heat to 190°C, fry the onion, ginger, and garlic until fragrant, then add diced tomatoes and onion strips, and fry on high heat until half-cooked;
[0015] 4) Add pure water to the above hot pot, then add angelica, red dates, wolfberry, longan and rock sugar to the above mixture at the same time, simmer for 2 hours, add pepper oil and vinegar before the end of cooking, and get tomato Hot pot base.
[0016] The tomato-flavored hot po...
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Abstract
The invention discloses a preparation method of tomato hotpot soup base. The tomato hotpot soup base comprises raw materials in parts by weight as follows: 10-20 parts of tomatoes, 5-15 parts of vegetable oil, 5-10 parts of Chinese angelica, 5-10 parts of red dates, 3-5 parts of onion, 3-5 parts of fructus lycii, 3-5 parts of longan, 3-5 parts of rock candy, 3-5 parts of green onion, 1-2 parts of ginger, 2-5 parts of garlic, 1-3 parts of zanthoxylum oil, 1-4 parts of salt, 0.3-1 part of vinegar and 20-35 parts of purified water. A preparation process comprises the following steps: the tomatoes are washed and peeled, the tomatoes and the onion are diced, the dices are added to seasoning fried with the vegetable oil and are stir-fried to medium well, then the purified water at certain temperature is poured into a pot, the Chinese angelica, the red dates, the fructus lycii, the longan, and the rock candy are added and boiled with soft fire, the zanthoxylum oil and a small amount of vinegar are added before boiling is ended, the product is discharged out of the pot and the tomato hotpot soup base is obtained. The tomatoes are taken as the main material of the product, the tomato hotpot soup base is refreshing and lasting in flavor while being fresh and healthy, and the human immunity can be enhanced, so that the hotpot soup base has great standardization and marketing values.
Description
technical field [0001] The invention relates to a preparation method of a hot pot base material, in particular to a preparation method of a hot pot base material which takes tomato as a main material and has various nutritious ingredients. Background technique [0002] Hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history and is a food suitable for all ages. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. There are similar dishes all over the world, but they are especially prevalent mainly in East Asia. The hot pot is eaten and hot, spicy and salty, oily but not greasy, sweating profusely, and extremely hearty. At present, the hot pot bottom materials involved in hot pot restaurants in the market are mainly spicy pot and c...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L27/00A23L27/10A23L33/00
Inventor 侯颖
Owner 侯颖