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Spicy hotpot condiment and preparation method thereof

A technology of hot pot bottom material and spicy, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, and food ingredient functions. Intense effect

Inactive Publication Date: 2017-05-31
重庆小天鹅百福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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. Modern people's demand for hot pot is not only to taste delicious, but more importantly, to eat Health and beauty, the traditional hot pot seasoning can no longer meet people's requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Spicy hot pot base, prepare the following raw materials in parts by weight: 30 parts of butter, 10 parts of pepper, 8 parts of bean paste, 2 parts of garlic, 2 parts of ginger, 2 parts of chicken essence, 2 parts of tempeh, 1 part of onion, 1 part of Chinese prickly ash 0.1 part of white wine, 0.1 part of pepper, 0.1 part of white sugar, 0.1 part of Zikou, 0.1 part of amomum, 0.1 part of nutmeg, 0.1 part of cinnamon, 0.1 part of clove, 0.1 part of star anise, 0.1 part of cumin, 0.1 part of woody fragrance 0.1 part of Angelica dahurica, 0.1 part of three Nye, 0.1 part of Algal ginger. The pepper is Shizhu red pepper.

[0030] Prepare as follows:

[0031] (1) Preparation: Boil part of the chili peppers in boiling water for 10 minutes, drain the water and twist them into glutinous rice cake chili peppers, and crush the other part of chili peppers, Chinese prickly ash, and pepper into noodles; process ginger, garlic, and onions into fine particles; Nutmeg, cinnamon, clove...

Embodiment 2

[0035] Spicy hot pot base, prepare the following raw materials in parts by weight: 60 parts of butter, 30 parts of pepper, 32 parts of bean paste, 10 parts of garlic, 10 parts of ginger, 8 parts of chicken essence, 12 parts of tempeh, 6 parts of onion, 6 parts of pepper 2 parts white wine, 2 parts pepper, 2 parts white sugar, 0.4 parts Zikou, 0.4 parts amomum, 0.4 parts nutmeg, 0.4 parts cinnamon, 0.4 parts cloves, 0.4 parts star anise, 0.4 parts cumin, 0.4 parts woody 0.4 parts of Angelica dahurica, 0.4 parts of three Nye, and 0.4 parts of Algal ginger. The pepper is Shizhu red pepper.

[0036] Prepare as follows:

[0037] (1) Preparation: Boil part of the peppers in boiling water for 15 minutes, drain the water and twist them into glutinous rice cake peppers, and grind the other part of peppers, Chinese prickly ash, and pepper into noodles; process ginger, garlic, and onions into fine particles; Nutmeg, cinnamon, cloves, star anise, cumin, woody, angelica, three Nye, ginge...

Embodiment 3

[0041] Spicy hot pot base, prepare the following raw materials in parts by weight: 45 parts of butter, 18 parts of pepper, 19 parts of bean paste, 6 parts of garlic, 6 parts of ginger, 5 parts of chicken essence, 6 parts of tempeh, 4 parts of onion, 5 parts of Chinese prickly ash 0.9 parts of white wine, 0.8 parts of pepper, 0.8 parts of white sugar, 0.3 parts of Zikou, 0.3 parts of amomum, 0.3 parts of nutmeg, 0.3 parts of cinnamon, 0.3 parts of cloves, 0.3 parts of star anise, 0.3 parts of cumin, 0.3 parts of woody fragrance 0.3 parts of Angelica dahurica, 0.3 parts of three Nye, and 0.3 parts of Algal ginger. The pepper is Shizhu red pepper.

[0042] Prepare as follows:

[0043] (1) Preparation: Boil part of the peppers in boiling water for 5 minutes, drain the water and twist them into rice cake peppers, and grind the other part of peppers, Chinese prickly ash, and pepper into noodles; process ginger, garlic, and onions into fine particles; Nutmeg, cinnamon, cloves, star...

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PUM

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Abstract

The invention discloses a spicy hotpot condiment which is prepared from the following raw materials in parts by weight: 30-60 parts of butter, 10-30 parts of chili, 8-32 parts of thick broad-bean sauce, 2-10 parts of garlic, 2-10 parts of ginger, 2-8 parts of chicken powder, 2-12 parts of fermented blank beans, 1-6 parts of onion, 1-6 parts of Chinese prickly ash, 0.1-2 parts of Chinese white spirit, 0.1-2 parts of pepper, 0.1-2 parts of white granulated sugar, 0.1-0.4 part of purple cardamom, 0.1-0.4 part of fructus amomi, 0.1-0.4 part of netmeg, 0.1-0.4 part of cinnamon, 0.1-0.4 part of cloves, 0.1-0.4 part of anise, 0.1-0.4 part of fennel, 0.1-0.4 part of costustoot, 0.1-0.4 part of radix angelicae, 0.1-0.4 part of kaempferiae and 0.1-0.4 part of falangal. The spicy hotpot condiment has the characteristics of being spicy, delicious, thick in sauce aroma and mellow in taste, and has the efficacies of preventing excessive internal heat, not injuring the intestines and stomach, invigorating the stomach and promoting digestion. The spicy hotpot condiment does not contain aginomoto, and is a more healthy hotpot condiment. The spicy hotpot condiment is mainly used for cooking hotpots in a hotpot city, is suitable for hotels and families for cooking hotpots, and can be used for cooking vegetables and noodles.

Description

technical field [0001] The invention relates to a spicy hot pot base material and a preparation method thereof, belonging to the technical field of food condiments. Background technique [0002] Hot pot originated from a way of eating fish and vegetables in soup by fishermen along the Yangtze River in Chongqing. After continuous changes, it formed its unique way of eating soup. [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. Modern people's demand for hot pot is not only to taste delicious, but more importantly, to eat To promote health and beauty, the traditional hot pot seasoning can no longer meet people's requirements. Contents of the invention [0004] In view of the existing problems, the purpose of the present invention is to provide a spicy hot pot base, and the invention also provides a preparation method of the spicy hot p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/16A23V2200/14
Inventor 陈龙
Owner 重庆小天鹅百福食品有限公司
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