Spicy hot pot base material

A hot pot bottom material and spicy technology, which is applied in the direction of food ingredients containing natural extracts, food ingredients as taste improvers, food ingredients as taste improvers, etc., to achieve the effect of reducing gastrointestinal burden, comprehensive nutrients, and increasing appetite

Inactive Publication Date: 2018-04-10
罗旭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern people's demand for hot pot is not only delicious, but more importantly, health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A spicy hot pot bottom material, which is composed of the following raw materials in weight percentage: 3200 parts of animal oil, 2600 parts of spicy sauce, 1000 parts of tempeh, 1000 parts of concentrated Chinese medicine, 800 parts of wild chrysanthemum, 700 parts of honeysuckle, 700 parts of pepper, and 700 parts of ginger , 500 parts of polycrystalline rock sugar, 400 parts of pepper leaves, 400 parts of table salt, 200 parts of garlic, 100 parts of sea pepper, 50 parts of spices, 40 parts of bay leaves, 10 parts of pickled peppers, and 10 parts of longan.

Embodiment 2

[0015] A spicy hot pot base material, which is composed of the following raw materials in weight percentage: 3000 parts of animal oil, 2400 parts of spicy sauce, 900 parts of tempeh, 900 parts of concentrated Chinese medicine, 700 parts of wild chrysanthemum, 600 parts of honeysuckle, 600 parts of pepper, and 600 parts of ginger , 400 parts of polycrystalline rock sugar, 300 parts of pepper leaves, 300 parts of table salt, 100 parts of garlic, 50 parts of sea pepper, 30 parts of spices, 20 parts of fragrant leaves, 5 parts of pickled peppers, and 5 parts of longan.

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PUM

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Abstract

The invention discloses a spicy hot pot bottom material, which is composed of the following raw materials in weight percentage: 3000-3200 parts of animal oil, 2400-2600 parts of spicy sauce, 900-1000 parts of tempeh, 900-1000 parts of concentrated Chinese medicine, and 700-800 parts of wild chrysanthemum 600‑700 parts of honeysuckle, 600‑700 parts of Hangzhou pepper, 600‑700 parts of ginger, 400‑500 parts of polycrystalline rock sugar, 300‑400 parts of pepper leaves, 300‑400 parts of table salt, 100‑200 parts of garlic, 50 parts of sea pepper ‑100 parts, 30‑50 parts of spices, 20‑40 parts of fragrant leaves, 5‑10 parts of pickled peppers, 5‑10 parts of longan. The spicy hot pot bottom material of the present invention has comprehensive nutrients and good eating taste, satisfies the spicy taste of the public, and has the effect of clearing fire, which can effectively reduce the burden on the gastrointestinal tract, increase appetite, and protect the stomach.

Description

technical field [0001] The invention relates to the field of food technology. More specifically, the present invention relates to a kind of spicy hot pot bottom material. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. Therefore, it is a kind of diet that is deeply loved by people and has a long history in China. Modern people's demand for hot pot is not only delicious, but more importantly, healthy and beautiful. Traditional hot pot seasoning can no longer meet people's requirements. Contents of the invention [0003] It is an object of the present invention to solve at least the above-mentioned problems and to provide at least the advantages which will be described later. [0004] Another object of the present invention is to provide a spicy hot pot base material, which has comprehensive nutrients and good taste,...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/105
CPCA23L27/00A23L27/10A23L27/20A23L27/88A23L33/105A23V2002/00A23V2200/16A23V2200/14A23V2200/30A23V2200/32A23V2250/21
Inventor 罗旭
Owner 罗旭
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