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Halal wild mushroom and fructus lycii composite residue-free hotpot condiment and preparation method thereof

A technology of hot pot bottom material and wild mushrooms, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and the functions of food ingredients. It can solve the problems of single taste and getting angry, and improve body resistance Prevent getting angry and have a fragrant taste

Inactive Publication Date: 2017-01-18
宁夏草原阿妈食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing mushroom soup base has a single taste, and frequent consumption is prone to symptoms of physical discomfort such as getting angry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A compound slag-free hot pot bottom material of halal wild mushrooms and wolfberry, the following are parts by weight,

[0020] Including 340 parts of boletus, 170 parts of Helanshan purple mushroom, 170 parts of Northeast mushroom, 65 parts of wolfberry, 20 parts of licorice, 30 parts of spices, 40 parts of sesame oil, 20 parts of chili powder, 6 1 part of Mingdangshen, 1 part of Ginkgo biloba, 2 parts of Schisandra chinensis, 4 parts of Jiangxiang, 2 parts of Astragalus membranaceus, 5 parts of Magnolia officinalis, 1 part of gall gall, and 10 parts of amomum.

[0021] The preparation method of the above-mentioned halal wild fungus and wolfberry composite non-slag hot pot bottom material comprises the following steps:

[0022] A. Grind boletus, Helanshan purple mushroom, northeast mushroom and wolfberry, then add water to boil for 2 hours, and let it stand for use;

[0023] B. Grind licorice, Codonopsis pilosula, Ginkgo biloba, Schisandra chinensis, Jiangxiang, astra...

Embodiment 2

[0031] This embodiment is improved on the basis of Embodiment 1. Fry the ingredient powder obtained in step D. Add salad oil, heat to 170°C, add 30 parts of Sichuan Pixian bean paste and fry for 15 minutes. When the fragrance is fried, add Chongqing Yongchuan soybean paste and Haitian soybean paste in a ratio of 1:3, a total of 50 parts, and fry for 10 minutes. Add the prepared chili noodles and fry for 5 minutes, pour it out for later use, add purified water into the cooking tank, then add the powder and spices prepared in step C, pump the fried chili noodles into the cooking tank, and add, 5 parts The black medicine, boiled, add cornstarch, boil, and finally add sesame oil.

[0032] By frying, the fragrance of the bottom material can be further improved, and at the same time, the feeling of swelling after eating can be reduced.

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PUM

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Abstract

The invention discloses a halal wild mushroom and fructus lycii composite residue-free hotpot condiment. The halal wild mushroom and fructus lycii composite residue-free hotpot condiment comprises 300-400 parts of suillus granulatus, 150-200 parts of Helan Mountain agaricus rubellus, 150-200 parts of northeast stick mushrooms, 50-80 parts of fructus lycii, 20-30 parts of liquorice roots, 20-40 parts of spice, 30-50 parts of sesame oil, 15-30 parts of liquorice, 5-8 parts of radix changii 1-2 parts of ginkgo leaves, 2-5 parts of the fruit of Chinese magnoliavine, 3-4 parts of dalbergia wood, 1-3 parts of milkvetch roots, 4-6 parts of cortex magnoliae officinalis, 1-2 parts of scabrous elephantfoot herb and 5-10 parts of fructus amomi. The invention further discloses a preparation method of the halal wild mushroom and fructus lycii composite residue-free hotpot condiment. The defects in the prior art can be overcome, the taste of the mushroom soup condiment is improved, and the effects of heat clearing and nourishing are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a slag-free hot pot base compounded with halal wild mushrooms and wolfberry and a preparation method thereof. Background technique [0002] Hot pot is a kind of dining method that the people of our country like very much. Mushroom soup hot pot is loved by consumers for its delicious taste and rich nutrition. However, the existing mushroom soup base has a single taste, and frequent consumption is prone to symptoms of physical discomfort such as getting angry. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a halal wild mushroom and wolfberry composite non-slag hot pot base and its preparation method, which can solve the shortcomings of the prior art, improve the taste of the mushroom soup base, and have the effect of clearing away heat and nourishing. [0004] In order to solve the above technical problems, t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L31/00A23L33/10
CPCA23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2200/324
Inventor 刘式东
Owner 宁夏草原阿妈食品有限公司
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