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Chafing dish seasoning

A hot pot bottom material and raw material technology, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems affecting hot pot taste, peculiar smell, easy foaming, etc.

Inactive Publication Date: 2018-11-02
李新朗
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, if you choose cheap butter, the taste of the fried hot pot base will be very different. This kind of taste is not fragrant, there are various peculiar smells, and it is easy to foam when cooking, etc.
If the ratio of the spices is not good, it will affect the taste of the hot pot and the aroma will not be correct
If the heat of the hot pot bottom material is not well controlled, the aroma of the hot pot bottom material produced will not be good and it will not be easy to emit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The present invention will be described in detail below in conjunction with specific embodiments. The present invention adopts such a technical scheme: the hot pot bottom material and the weight ratio are respectively: 150 grams of dried chili, 30 grams of dried pepper, 150 grams of Pixian bean paste, 6 grams of star anise, 6 grams of cinnamon, 6 grams of white cardamom, 4 grams of Cao Guo, 4 grams of Cauliflower, 2 grams of Angelica dahurica, 2 grams of Pai grass, 3 grams of fennel, 3 grams of nutmeg, 4 grams of bay leaves, 400 grams of cooked vegetable oil; seasoning ingredients: 15 grams of onion chunks, 3 grams of salt , 4 grams of pepper, 25 grams of ginger, 15 grams of garlic cloves, 15 grams of chicken essence, 15 grams of rock sugar.

[0022] Preparation

[0023] Step 1: Combine 150 grams of dried chili, 30 grams of dried pepper, 6 grams of star anise, 6 grams of cinnamon, 6 grams of white cardamom, 4 grams of grass fruit, 2 grams of Angelica dahurica, 2 grams of gr...

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PUM

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Abstract

The invention discloses a preparation method of a chafing dish seasoning. The chafing dish seasoning comprises the following raw materials by weight of 150 grams of dry red peppers, 30 grams of driedzanthoxylum bungeanum, 150 grams of a Pixian thick broad-bean sauce, 6 grams of star aniseeds, 6 grams of Chinese cinnamon, 6 grams of amomum cardamomum, 4 grams of fructus tsaoko, 4 grams of rhizomakaempferiae, 2 grams of radix angelicae, 2 grams of lysimachia capillipes, 3 grams of fennel fruits, 3 grams of semen myristicae, 4 grams of bay leaves, and 400 grams of cooked rape oil. The chafing dish seasoning has the efficacy of nourishing and strengthening bodies, expelling cold and dampness, stimulating the appetite and promoting digestion, and has the characteristics of being bright and red in color, spicy, delicious, fragrant and low in fat, and people after eating the chafing dish seasoning do not suffer from excessive internal heat. When people eat the chafing dish seasoning, positive effects of increasing fragrance and hot, increasing color, increasing salty taste, removing fishy smell, removing greasy feeling and promoting appetite can be achieved, and the chafing dish seasoning goes well with other foods.

Description

Technical field [0001] The invention belongs to the technical field of food processing methods, and relates to a hot pot bottom material. Background technique [0002] At present, there are bone soup base, fish soup base, chicken soup base, etc. appearing in hot pot restaurants. Bone soup hot pot base material is strong and fragrant, which is helpful for people with calcium deficiency and has high nutritional content; fish soup base material, fish meat has the effect of improving eyesight, and fish soup has nourishing effect; broiler broth base material is light, fragrant and not easy to get angry. There are also some hot pot ingredients specifically for women, such as pigeon soup base, which nourishes yin. In the prior art, there are many methods of making hot pot bottom materials, and the production methods are similar. The key to the taste of hot pot bottoms lies in the selection of ingredients, the ratio of spices, and the control of heat. For example, if you choose low-pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/00
CPCA23V2002/00A23L27/00A23L27/10A23L27/20A23L33/00A23V2200/30A23V2200/32A23V2200/16
Inventor 李新朗
Owner 李新朗
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