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A technology of hot pot base and Sichuan flavor, applied in food science and other directions, can solve the problem of single taste of hot pot base, and achieve the effect of mellow taste
Inactive Publication Date: 2017-05-10
李丽开
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[0002] Hot pot has a long history in China, and it is a popular way of eating. 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. Nowadays, the hot pot bottom ingredients on the market have a single taste and generally contain food additives and preservatives
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Embodiment 1
[0012] A Sichuan-flavored hot pot base material, which is composed of the following raw materials in parts by weight: 40 parts of old soup, 4 parts of cooking wine, 1 part of monosodium glutamate, 3 parts of sesame paste, 10 parts of bean paste, 2 parts of peppercorns, 1 part of white pepper, and apple cider vinegar 8 parts, 5 parts of soy sauce, 6 parts of dark soy sauce, 3 parts of tangerine peel, 5 parts of star anise, 2 parts of ginger, and 2 parts of garlic.
Embodiment 2
[0014] A Sichuan-flavored hot pot base material, which is composed of the following raw materials in parts by weight: 60 parts of old soup, 8 parts of cooking wine, 5 parts of monosodium glutamate, 7 parts of sesame paste, 15 parts of bean paste, 5 parts of peppercorns, 3 parts of white pepper, and apple cider vinegar 13 parts, 9 parts of light soy sauce, 9 parts of dark soy sauce, 6 parts of tangerine peel, 8 parts of star anise, 5 parts of ginger, and 5 parts of garlic.
Embodiment 3
[0016] A Sichuan-flavored hot pot base material, which is composed of the following raw materials in parts by weight: 50 parts of old soup, 6 parts of cooking wine, 3 parts of monosodium glutamate, 5 parts of sesame paste, 13 parts of bean paste, 4 parts of peppercorns, 2 parts of white pepper, and apple cider vinegar 10 parts, 7 parts of soy sauce, 7 parts of dark soy sauce, 4 parts of tangerine peel, 6 parts of star anise, 3 parts of ginger, and 3 parts of garlic.
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Abstract
This invention discloses Sichuan-style hot-pot bottom materials. The Sichuan-style hot-pot bottom materials are characterized by being prepared from the following raw materials in parts by weight: 40-60 parts of old soup, 4-8 parts of cooking wine, 1-5 parts of monosodium glutamate, 3-7 parts of sesame seed paste, 10-15 parts of thick broad-bean paste, 2-5 parts of Chinese prickly ash, 1-3 parts of white pepper, 8-13 parts of cider vinegar, 5-9 parts of light soy sauce, 6-9 parts of dark soy sauce, 3-6 parts of dried orange peel, 5-8 parts of star anises, 2-5 parts of gingers, and 2-5 parts of garlic. The Sichuan-style hot-pot bottom materials provided by the invention have the characteristics of mellow and pure flavor, as well as hot, spicy and delicious taste; moreover, the Sichuan-style hot-pot bottom materials are safe and healthy.
Description
technical field [0001] The invention relates to the technical field of food, in particular to a Sichuan-flavored hot pot bottom material. Background technique [0002] Hot pot has a long history in China, and it is a popular way of eating. 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. Present commercially available chafing dish bottom material taste is single, generally contains food additive and preservative. Contents of the invention [0003] The object of the present invention is to overcome the deficiencies of the prior art, and provide a Sichuan-flavored hot pot bottom material, which has the characteristics of mellow taste, spicy and delicious, and hygienic. [0004] In order to achieve the above object, the technical solution provided by the present invention is: a Sichuan-style hot pot bottom material, which is composed of the following raw materi...
Claims
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Application Information
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