Hotpot condiment and preparation method thereof

A hot pot bottom material and raw material technology, applied in the field of food seasoning, can solve problems such as hemoptysis, cough, yellow phlegm, irritability, easy to get angry, and easy damage to health, so as to promote appetite, increase life expectancy, and increase spicy taste Effect

Inactive Publication Date: 2017-06-13
邓勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are peppers, ginger, and goji berries in the hot pot base. After eating hot pot, it is easy to get angry, and it is easy to cause stomach pain, dry stool, hemoptysis, cough, yellow phlegm, irritability and other symptoms, and your health is easily damaged.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A hot pot bottom material, characterized in that: the vermicelli comprises the following raw materials in parts by weight: 180-230 parts of salad oil, 130-180 parts of rapeseed oil, 50-80 parts of sheep oil, 8-15 parts of Zhitian pepper, 5-9 parts of bamboo leaf pepper, 20-40 parts of watercress, 10-20 parts of broken rice and jalapeno, 12-18 parts of fennel, 8-14 parts of cumin, 6-15 parts of berberine, 10-12 parts of soybean, lily 5-10 parts, 14-20 parts of salt, 10-18 parts of cooking wine, 15-20 parts of tartary buckwheat, 8-10 parts of ginger, and 5-6 parts of garlic.

[0020] By adding coptis, soybean, lily, and tartary buckwheat to the hot pot base, it has the effect of reducing fire. The capsicum tincture or capsaicin contained in the pepper can be taken orally as a stomachic agent, which can promote appetite and improve digestion. , Coptis chinensis is bitter and cold in nature and can clear the heart and fire, clear the middle scorching heat, clear heat and da...

Embodiment 2

[0022] A hot pot bottom material, characterized in that: the vermicelli comprises the following raw materials in parts by weight: 180 parts of salad oil, 130 parts of rapeseed oil, 50 parts of mutton oil, 8 parts of Zhitian pepper, 5 parts of bamboo leaf pepper, and 20 parts of watercress 10 parts of rice, 10 parts of yam, 12 parts of fennel, 8 parts of cumin, 6 parts of coptis, 10 parts of soybean, 5 parts of lily, 14-20 parts of salt, 10 parts of cooking wine, 15 parts of tartary buckwheat, 8 parts of ginger, Garlic 5 parts.

[0023] The Douban is Pixian Douban.

[0024] By adding coptis, soybean, lily, and tartary buckwheat to the hot pot base, it has the effect of reducing fire. The capsicum tincture or capsaicin contained in the pepper can be taken orally as a stomachic agent, which can promote appetite and improve digestion. , Coptis chinensis is bitter and cold in nature and can clear the heart and fire, clear the middle scorching heat, clear heat and dampness, and hav...

Embodiment 3

[0027] A hot pot bottom material, characterized in that: the vermicelli comprises the following raw materials in parts by weight: 230 parts of salad oil, 180 parts of rapeseed oil, 80 parts of sheep oil, 15 parts of chili pepper, 9 parts of bamboo leaf pepper, and 40 parts of watercress 20 servings, 20 servings of crushed rice, 18 servings of fennel, 14 servings of cumin, 15 servings of coptis, 12 servings of soybean, 10 servings of lily, 20 servings of salt, 18 servings of cooking wine, 20 servings of tartary buckwheat, 10 servings of ginger, 6 servings of garlic share.

[0028] The Douban is Pixian Douban.

[0029] A preparation method for chafing dish bottom material is characterized in that: comprising the following steps:

[0030] 1. Mix the salad oil and rapeseed oil, pour it into the pot and heat it up, and put in the lamb oil after 5-8 minutes;

[0031] 2. Put ginger, garlic, zhitian pepper, bamboo leaf pepper, and watercress into the pot and stir-fry for 10-15 minut...

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PUM

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Abstract

The invention relates to a hotpot condiment and a preparation method thereof. The hotpot condiment is characterized by being prepared from the following raw materials in parts by weight: 180-230 parts of salad oil, 130-180 parts of colza oil, 50-80 parts of mutton fat, 8-15 parts of conical redpepper fruit, 5-9 parts of zanthoxylum armatum, 20-40 parts of halves of beans, 10-20 parts of crushed sprouts, 12-18 parts of piperis longi, 8-14 parts of fennel, 6-15 parts of coptis chinensis, 10-12 parts of soybeans, 5-10 parts of lilies, 14-20 parts of salt, 10-18 parts of cooking wine, 15-20 parts of tartary buckwheat, 8-10 parts of fresh ginger and 5-6 parts of garlic. By adding coptis chinensis, soybeans, lilies and tartary buckwheat into the hotpot condiment, the hotpot condiment has a function of decreasing internal heat, people eating hotpot prepared by the hotpot condiment do not get inflamed, and the hotpot condiment is more nutritional and healthy.

Description

technical field [0001] The invention belongs to the field of food seasonings, in particular to a hot pot base and a preparation method thereof. Background technique [0002] At present, there are bone soup base, fish soup base, chicken soup base, etc. in hot pot restaurants. The bone soup hot pot base is rich and fragrant, which is helpful for calcium-deficient people. Fish has the effect of improving eyesight. Fish soup has a nourishing effect. Chicken soup base is clear and fragrant. There are also some hot pot base materials specially for women, such as pigeon soup base, which has a nourishing effect. [0003] The patent number is CN102084980A, and the application date is 2009-12-02. It discloses a hot pot bottom material, including the following raw materials in parts by weight: salad oil 300-30000, animal oil 100-3000, pepper 120-5000, liquor 50-2000, Pepper 20-2000, ginger 50-3000, garlic 50-3000, onion 50-3000, salt 2-200, spice 1-100, milk 20-200, wolfberry 2-100. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/31
Inventor 邓勇
Owner 邓勇
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