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A chafing dish base material

A hot pot bottom material and raw material technology, which is applied in the direction of food ingredients as taste improvers, food ingredient functions, food science, etc., can solve problems such as discomfort, diarrhea, unreasonable material selection and matching, and achieve reasonable material selection and matching. delicious effect

Inactive Publication Date: 2017-07-04
王春秀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot is a kind of diet that people especially love in winter. It also has a long history in my country. Although the bone broth hot pot bases on the market have various flavors, they generally contain food additives and preservatives, and the selection and matching of materials are not reasonable. People are prone to get angry symptoms after eating hot pot, and generally suffer from diarrhea or physical discomfort

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A hot pot bottom material, calculated in parts by weight, is composed of the following raw materials: 12 parts of wolfberry fruit, 8 parts of Codonopsis pilosula, 8 parts of jujube, 10 parts of yam, 15 parts of Chuanming ginseng, 5 parts of Xianweiwang, and 10 parts of chicken essence , 8 parts of MSG, 2 parts of salt, 2 parts of pepper, 2 parts of Angelica dahurica, 8 parts of ginseng and 8 parts of barley powder.

Embodiment 2

[0026] A hot pot bottom material, calculated in parts by weight, is composed of the following raw materials: 12 parts of wolfberry fruit, 15 parts of Codonopsis pilosula, 15 parts of jujube, 20 parts of Chinese yam, 30 parts of Chuanming ginseng, 10 parts of Xianweiwang, and 20 parts of chicken essence , 15 parts of MSG, 8 parts of salt, 5 parts of pepper, 5 parts of Angelica dahurica, 10 parts of ginseng and 15 parts of barley powder.

Embodiment 3

[0028] A hot pot bottom material, calculated in parts by weight, is composed of the following raw materials: 12 parts of wolfberry fruit, 11.5 parts of Codonopsis pilosula, 11.5 parts of jujube, 15 parts of Chinese yam, 22.5 parts of Chuanming ginseng, 7.5 parts of umami king, and 15 parts of chicken essence , 11.5 parts of monosodium glutamate, 5 parts of salt, 3.5 parts of pepper, 3.5 parts of Angelica dahurica, 9 parts of ginseng and 11.5 parts of barley powder.

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PUM

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Abstract

The invention provides a chafing dish base material. Raw materials of the base material include, by weight, 12 parts of barbary wolfberry fruit, 8-15 parts of radix codonopsis, 8-15 parts of small jujubes, 10-20 parts of common yam rhizome, 15-30 parts of chuanminshen violaceum, 5-10 parts of a material named as Chinese characters 'Xianweiwang' by the inventor, 10-20 parts of chicken essence, 8-15 parts of monosodium glutamate, 2-8 parts of table salt, 2-5 parts of pepper fruit, 2-5 parts of dahurian angelica root, 8-10 parts of coastal glehnia root and 8-15 parts of coix seed flour. The chafing dish base material has advantages of no food additive or aseptic, reasonable material selection and matching, delicious taste, capability of not causing excessive internal heat, effects of nourishing yin and tonifying yang, and healthcare effects.

Description

technical field [0001] The invention belongs to the technical field of hot pot ingredients, and in particular relates to a hot pot bottom material. Background technique [0002] Hot pot is a kind of diet that people especially love in winter. It also has a long history in my country. Although the bone broth hot pot bases on the market have various flavors, they generally contain food additives and preservatives, and the selection and matching of materials are not reasonable. People are prone to get angry symptoms after eating hot pot, and generally have problems with diarrhea or physical discomfort. Contents of the invention [0003] The purpose of the present invention is to overcome the defects in the prior art, and provide a kind of hot pot bottom material that does not contain food additives and preservatives, tastes delicious, does not get angry, and has the functions of nourishing yin and tonifying yang and health care. [0004] The object of the present invention is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L23/00A23L33/10A23L19/00A23L19/10A23L7/10
CPCA23V2002/00A23V2200/30A23V2200/16
Inventor 王春秀
Owner 王春秀
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