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A technology for hot pot base material and tea fragrance, which is applied in the field of food, can solve the problem that seasoning cannot meet people's requirements, etc., and achieves the effects of good taste, increased fragrance, and promotion of digestion and absorption.
Inactive Publication Date: 2017-01-25
杨波
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Problems solved by technology
[0003] As we all know, the quality of hot pot is mainly determined by the seasoning of hot pot. With the development of social economy and culture, people's food concept is also improved. Mod
Method used
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Embodiment 1
[0012] A tea-flavored hot pot base material, which consists of the following seasoning ingredients in parts by weight: 40 parts of red wine, 10 parts of green onions, 10 parts of ginger, 10 parts of garlic, 10 parts of Chinese prickly ash, 13 parts of Chinese yam, 5 parts of Gastrodia elata, 10 parts of honeysuckle, 3 parts of rock sugar, 10 parts of curry powder, 7 parts of green pepper, 10 parts of mulberry leaves, 30 parts of bay leaves, 1 part of nutmeg, 3 parts of aniseed ingredients, 15 parts of fermented glutinous rice, 4 parts of fennel, 10 parts of tempeh, tomatoes 7 parts, 10 parts of fresh tea leaves.
Embodiment 2
[0014] A tea-flavored hot pot bottom material, which consists of the following seasoning ingredients in parts by weight: 45 parts of red wine, 13 parts of green onions, 12 parts of ginger, 13 parts of garlic, 12 parts of Chinese prickly ash, 14 parts of Chinese yam, 7 parts of Gastrodia elata, 12 parts of honeysuckle, 5 parts of rock sugar, 12 parts of curry powder, 9 parts of green pepper, 11 parts of mulberry leaves, 34 parts of fragrant leaves, 7 parts of nutmeg, 5 parts of aniseed ingredients, 20 parts of glutinous rice, 6 parts of fennel, 15 parts of tempeh, tomatoes 8 parts, 12 parts of fresh tea leaves.
Embodiment 3
[0016] A tea-flavored hot pot bottom material, which consists of the following seasoning ingredients in parts by weight: 50 parts of red wine, 15 parts of green onions, 15 parts of ginger, 15 parts of garlic, 15 parts of Chinese prickly ash, 15 parts of Chinese yam, 8 parts of Gastrodia elata, 15 parts of honeysuckle, 7 parts of rock sugar, 15 parts of curry powder, 10 parts of green pepper, 15 parts of mulberry leaves, 40 parts of nutmeg, 7 parts of aniseed, 28 parts of glutinous rice, 9 parts of fennel, 30 parts of tempeh, 10 parts of tomato , 15 parts of fresh tea leaves.
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Abstract
The invention discloses a tea-aroma hotpot condiment. The tea-aroma hotpot condiment comprises, by weight, 40-50 parts of red wine, 10-15 parts of Allium Fistulosum, 10-15 parts of Rhizoma Zingiberis Recens, 10-15 parts of Bulbus Allii, 10-15 parts of Pericarpium Zanthoxyli, 13-15 parts of Rhizoma Dioscoreae, 5-8 parts of Rhizoma Gastrodiae, 10-15 parts of Flos Lonicerae, 3-7 parts of rock candy, 10-15 parts of curry powder, 7-10 parts of green pepper, 10-15 parts of Folium Mori, 30-40 parts of myrcia, 1-5 parts of netmeg, 3-7 parts of aniseed, 15-28 parts of fermented glutinous rice, 4-9 parts of Fructus Foeniculi, 10-30 parts of fermented soya beans, 7-10 parts of tomatoes and 10-15 parts of fresh tea leaves. The tea-aroma hotpot condiment has the advantages that the red wine and the fermented glutinous rice added into a hotpot condiment are capable of increasing aroma, promoting digestive absorption and making hotpot stock richer in nutrition; the Folium Mori is capable of supplementing multiple kinds of substances necessary for a human body and has the efficacy of preserving health and reducing lipid; the tea-aroma hotpot condiment tastes good, is healthy and makes people reek of little hotpot smell.
Description
technical field [0001] The invention belongs to the field of food, in particular to a tea-flavored hot pot bottom material. Background technique [0002] Because of its convenience and rich nutrition, hot pot can be prepared into various tastes according to different groups of people and different climates, so it has always been a favorite form of food and drink for Chinese people. As we all know, the quality and taste of hot pot depends on the quality and taste of hot pot bottom material, that is to say, the formula of seasoning in the bottom material. my country has a vast territory, and there are differences in the favorite tastes of people from all over the country, so hot pots with different flavors have appeared on the market. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are also getting higher and higher. While pursuing taste, they also pay more attention to the requirements for health and nutrition. Peo...
Claims
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Application Information
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