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A kind of green Huoxiang hot pot bottom material and its preparation process
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The technology of hot pot base material and Huoxiang is applied in the field of green Huoxiang hot pot base material and preparation thereof, and achieves the effects of improving disease and discomfort, good taste and good anti-oxidation.
Active Publication Date: 2020-07-14
尹媛媛
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Abstract
Description
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Problems solved by technology
[0004] Based on this, in view of the above problems, it is necessary to propose a green Huoxiang hot pot base material and its preparation process. The hot pot base material is green and healthy, and has a good taste. Dry mouth, sore throat and gastrointestinal discomfort and other adverse reactions, and at the same time eliminate the problem of repeated use of hot pot bottoms, without chemical flavor enhancers, which is beneficial to people's health
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Embodiment 1
[0038]A green Huoxiang hot pot base, including sauerkraut, wild pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, umami powder, malt powder, pepper, chicken essence, Huoxiang, shallot, garlic, ginger, aniseed and kaempferia ; Wherein, the weight component ratio of each composition is:
[0039] 40 parts of sauerkraut, 10 parts of wild pepper, 5 parts of animal oil, 5 parts of vegetable oil, 0.5 parts of salt, 0.5 parts of monosodium glutamate, 0.5 parts of chicken powder, 0.5 parts of umami powder, 0.5 parts of malt powder, 1 part of pepper, 1 part of chicken essence, husk 0.5 parts of fragrant, 0.5 parts of shallots, 0.5 parts of garlic, 0.5 parts of ginger, 0.5 parts of aniseed and 0.5 parts of kaempferia.
[0040] The umami powder can be any brand of umami powder on the market.
Embodiment 2
[0042] A green Huoxiang hot pot base, including sauerkraut, wild pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, umami powder, malt powder, pepper, chicken essence, Huoxiang, shallot, garlic, ginger, aniseed and kaempferia ; Wherein, the weight component ratio of each composition is:
[0043] 50 parts of sauerkraut, 20 parts of wild pepper, 12 parts of animal oil, 12 parts of vegetable oil, 1.5 parts of salt, 1.5 parts of monosodium glutamate, 1.5 parts of chicken powder, 1.5 parts of umami powder, 1.5 parts of malt powder, 3 parts of pepper, 5 parts of chicken essence, husk 2 parts of fragrant, 1.5 parts of green onion, 1.5 parts of garlic, 1.5 parts of ginger, 2 parts of aniseed and 1.5 parts of kaempferia.
Embodiment 3
[0045] A green Huoxiang hot pot base, including sauerkraut, wild pepper, animal oil, vegetable oil, salt, monosodium glutamate, chicken powder, umami powder, malt powder, pepper, chicken essence, Huoxiang, shallot, garlic, ginger, aniseed and kaempferia ; Wherein, the weight component ratio of each composition is:
[0046] 45 parts of sauerkraut, 15 parts of wild pepper, 8 parts of animal oil, 8 parts of vegetable oil, 0.8 parts of salt, 0.8 parts of monosodium glutamate, 1 part of chicken powder, 1 part of umami powder, 1.2 parts of malt powder, 2 parts of pepper, 2 parts of chicken essence, husk 1.5 parts of coriander, 1 part of onion, 1 part of garlic, 0.8 part of ginger, 1.5 parts of aniseed, 1 part of kaempferen, 0.6 part of dandelion, 0.8 part of mulberry leaf, 0.06 part of carotene, 0.06 part of lutein and 0.06 part of vitamin C.
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PUM
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Abstract
The invention discloses a green wrinkled gianthyssop herb chafing dish bottom material. The green wrinkled gianthyssop herb chafing dish bottom material consists of 40-50 parts of pickled Chinese cabbages, 10-20 parts of capsicum frutescens, 5-12 parts of animal oil, 5-12 parts of vegetable oil, 0.5-1.5 parts of salt, 0.5-1.5 parts of monosodium glutamate, 0.5-1.5 parts of chicken powder, 0.5-1.5 parts of Xianwei powder, 0.5-1.5 parts of malt flour, 1-3 parts of pepper fruits, 1-5 parts of chicken essence, 0.5-2 parts of wrinkled gianthyssop herbs, 0.5-1.5 parts of scallions, 0.5-1.5 parts of garlic, 0.5-1.5 parts of fresh ginger, 0.5-2 parts of star anise and 0.5-1.5 parts of rhizoma kaempferiae. The invention further discloses a preparation technology of the green wrinkled gianthyssop herb chafing dish bottom material. The chafing dish bottom material is green and healthy and good in taste, the preparation technology of the green wrinkled gianthyssop herb chafing dish bottom material is simple and hygienic, and the green wrinkled gianthyssop herb chafing dish bottom material is better in mouth feel and taste than conventional chaging dish, can eliminate the adverse reactions of xerostomia, throatirritation, discomfort of stomach and intestine and the like, and is favorable for health of human bodies.
Description
technical field [0001] The invention relates to the field of hot pot base material, in particular to a green Huoxiang hot pot base material and a preparation process thereof. Background technique [0002] Hot pot is widely loved by people in daily life. Most of the existing hot pot bases are spicy hot pot bases. It has the characteristics of hemp, spicy, fragrant and fresh. It can not only eliminate wind and cold, but also benefit human health. ; But sea pepper, pepper, etc. in the spicy hot pot bottom material are heat medicines in traditional Chinese medicine. It has the disadvantages of dryness, yin-injuring liquid, high fat, etc., which is not good for human health. Thereby people have adverse reactions such as dry mouth and throat, hyperemia of the pharynx and conjunctiva, and gastrointestinal discomfort in varying degrees after eating spicy hot pot dishes, so that a large number of people dare not eat or dare not eat more hot pot dishes. [0003] And the preparation ...
Claims
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Application Information
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