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Hotpot condiment with capsicum frutescens and preparation method thereof

A hot pot base material and millet spicy technology, applied in the food field, can solve the problems of spicy hot pot and single flavor type, and achieve the effects of solving solubility, improving quality and solving floating objects.

Inactive Publication Date: 2017-05-10
YUNNAN ZHUOYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot is a kind of delicacy popular all over the country. It integrates the dietary essence of people of all ethnic groups in my country. Its convenient and popular features are accepted and loved by more and more consumers. Among them, spicy hot pot, Zhongchuan hot pot and Chongqing hot pot are more popular. Popular, but spicy hot pot follows the trend seriously and has a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The invention provides a millet spicy hot pot bottom material and a preparation method thereof, which is characterized in that it comprises the following raw materials in weight fraction:

[0018] 120 portions of millet spicy, 200 portions of butter, 20 portions of chicken fat, 80 portions of soaked millet, 200 portions of bean paste, 30 portions of turmeric, 20 portions of garlic, 40 portions of onions, 25 portions of tempeh, 40 portions of salt, and porcini mushrooms 35 parts, 35 parts of black tiger palm fungus, 3 parts of star anise, 2 parts of grass fruit, 3 parts of licorice, 6 parts of fennel seeds, 3 parts of coriander seeds, 12 parts of green pepper, 8 parts of red pepper, 1 part of clove, 1 part of cinnamon Servings, 10 peanuts, 3 white peppers, 5 sesame seeds, 30 scalp bone marrow extract, 15 chicken extracts, 2 bay leaves, 1 vitamin E.

[0019] A preparation method of millet spicy hot pot bottom material includes the following steps:

[0020] A. Raw material proce...

Embodiment 2

[0026] The invention provides a millet spicy hot pot bottom material and a preparation method thereof, which is characterized in that it comprises the following raw materials in weight fraction:

[0027] 150 portions of millet spicy, 230 portions of butter, 30 portions of chicken fat, 100 portions of soaked millet, 220 portions of bean paste, 50 portions of turmeric, 40 portions of garlic, 50 portions of onions, 35 portions of tempeh, 50 portions of salt, and porcini mushrooms 45 parts, black tiger palm fungus 50 parts, star anise 5 parts, grass fruit 4 parts, licorice 4 parts, cumin seeds 8 parts, coriander seeds 5 parts, green pepper 15 parts, red pepper 10 parts, cloves 1 part, cinnamon 3 parts Servings, 15 peanuts, 8 white pepper, 8 sesame seeds, 40 scalp bone marrow extract, 20 chicken extract, 5 bay leaves, 2 vitamin E.

[0028] A preparation method of millet spicy hot pot bottom material includes the following steps:

[0029] A. Raw material processing: Refining the butter an...

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Abstract

The invention provides a hotpot condiment with capsicum frutescens and a preparation method thereof. The hotpot condiment with the capsicum frutescens comprises the following raw materials in parts by weight: 120-150 parts of capsicum frutescens, 200-230 parts of beef tallow, 20-30 parts of chicken fat, 80-100 parts of pickled capsicum frutescens, 200-220 parts of thick broad-bean sauce, 30-50 parts of globba racemosa smith, 20-40 parts of garlic, 40-50 parts of onion,25-35 parts of fermented blank beans, 40-50 parts of salt, 35-45 parts of boletes, 35-50 parts of sarcodon aspratus, 3-5 parts of anise, 2-4 parts of amomum tsao-ko, 3-4 parts of liquorice, 6-8 parts of cumin seeds, 3-5 parts of coriandrum seeds, 12-15 parts of green prickleyash, 8 parts of red Chinese prickly ashes, 1 part of clove, 1 part of cinnamon, 10 parts of peanut, 3 parts of white pepper, 5 parts of sesame, 30 parts of cattle marrow paste, 15 parts of chicken paste, 2 parts of bay leaves and 1 part of vitamin E. The hotpot condiment with the capsicum frutescens is refined through fine raw material pretreatment and a more reasonable fabrication process.

Description

Technical field [0001] The invention relates to the field of food, in particular to a millet spicy hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot is a kind of delicacy popular all over the country. It integrates the essence of the diet of the people of all ethnic groups in our country. Its convenient and popular features are accepted and loved by more and more consumers. Among them, the spicy hot pot Zhongchuan style hot pot is compared with Chongqing hot pot. Popular, but spicy hot pot follows the trend seriously and has a single taste. Summary of the invention [0003] The invention adopts high-quality Yunnan millet spicy hot pot base material to absorb the essence of Sichuan style hot pot base material, and completely selects Yunnan millet spicy hot pot base material to increase the spiciness. It is a hot pot base material suitable for young people who pursue hotness and excitement. It is natural and hot. It is the characteristi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L11/00A23L13/20A23L33/10A23L11/50
CPCA23V2002/00A23V2200/30
Inventor 周颖杨文捷杨俊
Owner YUNNAN ZHUOYI FOOD
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