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Hotpot soup base and preparation method thereof

A technology of hot pot bottom material and bottom material, which is applied in the field of food seasoning, can solve the problem that the taste of hot pot bottom material and stimulate appetite are not particularly good, and achieve the effect of simple process

Inactive Publication Date: 2018-10-19
陕西傻得冒餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology makes it possible for people who want or shouldn't buy something they already have with them to experience their own special smells when buying new things like coffee without having any negative side consequences such as being sick from lacked nutrients due to poor eatings habits.

Problems solved by technology

This patented technical problem addressed in this patents relates to finding better ways to make food or beverages like coffee without compromising their overall taste experience when served at home alone due to variations between brand names used during production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] One embodiment of the present invention provides a hot pot bottom material, which includes: 100-150 parts of butter, 4-8 parts of garlic, 7-13 parts of ginger, 0.8-1.2 parts of tempeh, 9-15 parts of bean paste 15 parts, pickled pepper 24-32 parts, pepper 18-24 parts, pepper 2-6 parts, cumin powder 0.4-0.8 parts, mixed spice residue 2-6 parts, beef paste 2-6 parts, flavor enhancer 4-6 parts 6 parts, 2 to 6 parts of yeast paste, 0.2 to 0.6 parts of meat flavor essence, 0.2 to 0.3 parts of red pepper, 0.2 to 0.4 parts of pepper essence, 0.2 to 0.4 parts of pepper essence, 0.6 to 1 part of umami agent, 16 to 16 parts of table salt 20 parts, 8-12 parts of monosodium glutamate, 2-6 parts of chicken essence, 1.8-3 parts of white sugar, 1-3 parts of glutinous rice, 1-3 parts of white wine.

[0033] Specifically, butter is a kind of oil extracted from the fat of cattle, which is rich in vitamin A, mineral selenium, butyric acid and a small amount of cholesterol; among them, vita...

Embodiment 2

[0062] On the basis of the above-mentioned embodiments, this embodiment describes in detail the ratio of various raw materials in the hot pot bottom material.

[0063] The composition of the hot pot bottom material in this embodiment is calculated in parts by weight, specifically: 1000 grams of butter, 40 grams of garlic, 70 grams of ginger, 8 grams of tempeh, 90 grams of bean paste, 240 grams of pickled peppers, and 180 grams of peppers , 20 grams of pepper, 4 grams of cumin powder, 20 grams of mixed spice residue, 20 grams of beef extract, 40 grams of flavor enhancer, 20 grams of yeast extract, 2 grams of meat flavor, 2 grams of red pepper, 2 grams of pepper essence, pepper 2 grams of essence, 6 grams of umami agent, 160 grams of table salt, 80 grams of monosodium glutamate, 20 grams of chicken essence, 18 grams of white sugar, 10 grams of fermented glutinous rice, and 10 grams of white wine.

[0064] The preparation method of described chafing dish bottom material is:

[0...

Embodiment 3

[0070] The composition of the hot pot bottom material in this embodiment is calculated in parts by weight, specifically: 1500 grams of butter, 80 grams of garlic, 130 grams of ginger, 12 grams of tempeh, 150 grams of bean paste, 320 grams of pickled peppers, and 240 grams of peppers , 60 grams of pepper, 8 grams of cumin powder, 60 grams of mixed spice residue, 60 grams of beef extract, 60 grams of flavor enhancer, 60 grams of yeast extract, 6 grams of meat flavor, 3 grams of red pepper, 4 grams of pepper essence, pepper 4 grams of essence, 10 grams of umami agent, 200 grams of table salt, 120 grams of monosodium glutamate, 60 grams of chicken essence, 30 grams of white sugar, 30 grams of fermented glutinous rice, and 30 grams of white wine.

[0071] The preparation method of described chafing dish bottom material is:

[0072] Melt butter and heat it to 180°C to form hot oil; add garlic, ginger and tempeh to the hot oil and cook for 15 minutes; add bean paste and pickled peppe...

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PUM

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Abstract

The invention relates to a hotpot soup base and a preparation method thereof. The hotpot soup base comprises, by weight, 100-150 parts of beef tallow, 4-8 parts of garlic, 7-13 parts of ginger, 0.8-1.2 parts of fermented soya beans, 9-15 parts of thick broad-bean sauce, 24-32 parts of pickled pepper, 18-24 parts of chili, 2-6 parts of Chinese prickly ash, 0.4-0.8 part of cumin powder, 2-6 parts ofmixed spice filter residues, 2-6 parts of beef extract, 4-6 parts of a flavoring agent, 2-6 parts of yeast extract, 0.2-0.6 part of a meat flavor, 0.2-0.3 part of capsanthin, 0.2-0.4 part of chili extract, 0.2-0.4 part of pepper extract, 0.6-1 part of a flavor enhancer, 16-20 parts of edible salt, 8-12 parts of monosodium glutamate, 2-6 parts of chicken essence, 1.8-3 parts of white granulated sugar, 1-3 parts of fermented glutinous rice and 1-3 parts of Chinese liquor. The hotpot soup base has the advantages of unique braising taste, unique flavor, stable mouthfeel, and durable richness.

Description

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Claims

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Application Information

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Owner 陕西傻得冒餐饮管理有限公司
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