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Chafing dish bottom material and preparation method thereof

A hot pot base and spice technology, which is applied in the directions of food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve problems such as affecting people's health, diarrhea, etc. Discomfort, flexible operation effect

Active Publication Date: 2020-11-03
CHONGQING YOUJUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the spicy taste is heavier, and people feel refreshed after eating it, but some people will have stomach pain, diarrhea and other problems after eating chili, which will affect people's health

Method used

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  • Chafing dish bottom material and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] This embodiment provides a kind of chafing dish bottom material, is made through the following steps:

[0043] Take 80 parts of butter, 60 parts of pepper, 20 parts of bean paste, 2 parts of Chinese prickly ash, 15 parts of salt, 5 parts of ginger, 2 parts of garlic, 1 part of brown sugar, 2 parts of tempeh, 2 parts of monosodium glutamate, 2 to 6 parts of spirulina, spare.

[0044] Melt the butter at 130°C to form hot oil, wash, dry, and crush the chili, pepper, ginger, and garlic for later use; chop the garlic and ginger, and brew them with boiling water to make the garlic and ginger The taste is better revealed, increasing the fragrance of the hot pot base.

[0045] At 100°C, add chili, bean paste, pepper, ginger, garlic, brown sugar, salt, monosodium glutamate and fermented soybeans to the hot oil, and stir fry for 10 minutes for the first time.

[0046] Then add spirulina, stir-fry for the second time at 90° C. for 5 minutes, and then boil for 1 hour. During the...

Embodiment 2

[0048] This embodiment provides a kind of chafing dish bottom material, is made through the following steps:

[0049] Weigh 40 parts of Bletilla striata, 30 parts of Atractylodes macrocephala, 10 parts of yam, 10 parts of hawthorn, 20 parts of gallinaceae, 20 parts of astragalus, 20 parts of malt, 10 parts of gorgon, 20 parts of Huoxiang and 20 parts of tangerine peel. After washing, it is crushed to help extract the active ingredients in the raw materials.

[0050] Mix the crushed raw materials with water, soak for 20 minutes, and the cold water is generally 10°C.

[0051] After soaking, boil with strong fire, then decoct with slow fire for 25 minutes, filter to get the first filtrate; wherein, strong fire is 300-400°C, and slow fire is 130-170°C.

[0052] Add appropriate amount of water to the filtered medicinal dregs, boil with strong fire, then decoct with slow fire for 15 minutes, filter to get the second filtrate; combine the first and second filtrates, concentrate and ...

Embodiment 3

[0058] This embodiment provides a kind of chafing dish bottom material, is made through the following steps:

[0059] Weigh 45 parts of Bletilla striata, 35 parts of Atractylodes macrocephala, 15 parts of Chinese yam, 15 parts of hawthorn, 25 parts of gallinaceae, 25 parts of astragalus, 25 parts of malt, 15 parts of gorgon, 25 parts of Huoxiang and 25 parts of tangerine peel. After washing, it is crushed to help extract the active ingredients in the raw materials.

[0060] Mix the crushed raw materials with water, soak for 25 minutes, and the cold water is generally 20°C.

[0061] After soaking, boil with strong fire, then decoct with slow fire for 30 minutes, filter to get the first filtrate; wherein, strong fire is 300-400°C, and slow fire is 130-170°C.

[0062] Add appropriate amount of water to the filtered medicinal dregs, boil with strong fire, then decoct with slow fire for 20 minutes, filter to get the second filtrate; combine the first filtrate and the second filtra...

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Abstract

The invention provides a hotpot condiment and a processing method thereof, and relates to the technical field of food. The hotpot condiment comprises the following components in parts by weight: 80-120 parts of beef tallow, 60-80 parts of chili, 20-40 parts of thick broad-bean sauce, 2-8 parts of Chinese prickly ash, 15-20 parts of edible salt, 5-10 parts of fresh ginger, 2-6 parts of garlic, 1-8 parts of brown sugar, 2-6 parts of fermented black beans, 2-4 parts of monosodium glutamate, 2-6 parts of spiral seaweed and 5-10 parts of traditional Chinese medicine extracts. The hotpot condiment contains abundant nutrient substances, has effects of nourishing and protecting the stomach, and relieving irritation on the stomach, and meets demands of people. The processing method of the hotpot condiment comprises the following steps: heating the beef tallow; and adding the chili, the thick broad-bean sauce, the Chinese prickly ash, the fresh ginger, the garlic, the fermented black beans, the spiral seaweed and the traditional Chinese medicine extracts in the hot beef tallow. The method is simple in processing technology, low in cost and flexible to operate; and large-scale production can be implemented easily.

Description

technical field [0001] The invention relates to the technical field of food, and in particular to a hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot catering is deeply loved by the public for its unique characteristics such as "casual form, warm atmosphere, rich raw materials, and diverse tastes". The hot pot industry has fewer production and processing links, and the unified configuration of base materials and seasonings can ensure product stability and consistency. Compared with other forms of Chinese food, it is easier to standardize. [0003] Spicy hot pot is more and more loved by people because of its unique numbness, spicyness, freshness and fragrance. However, the spicy taste is relatively strong, and people feel refreshed after eating it. However, some people will have stomach pains, diarrhea and other problems after eating chili peppers, which will affect people's health. Contents of the invention [0004] The purp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10A23L33/105
CPCA23L27/10A23L27/105A23L33/105A23V2002/00A23V2200/32A23V2250/21
Inventor 余家友周利
Owner CHONGQING YOUJUN FOOD
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