Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sichuan-style hot-pot bottom materials

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
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

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.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23V2002/00
Inventor 李丽开
Owner 李丽开
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com