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Spicy hot pot condiment

A kind of malatang, base material technology, applied in food science and other directions, to achieve the effect of simple and extensive materials and unique taste

Inactive Publication Date: 2018-11-20
王利杰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the existing problems of taste and safety of the above spicy soup bottom material, the present invention provides a kind of spicy soup bottom material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Take 43 grams of cinnamon, 48 grams of star anise, 46 grams of orange peel, 45 grams of grass fruit, 48 grams of ginger, 46 grams of meat, 43 grams of Chuansha, 48 grams of Baikou, 46 grams of comfrey, 20 grams of cloves, 23 grams of radish, 23 grams of Angelica dahurica, 20 grams of grass bandage, 22 grams of bay leaves, 25 grams of red bandage, 23 grams of licorice, 15 grams of amomum, 18 grams of gardenia, 18 grams of angelica, 15 grams of papaya, 15 grams of kaempferia, astragalus 18g, Codonopsis 18g, Woody Fragrance 25g, Codonopsis 5g, Cumin 100g, Luo Han Guo 50g, Vanilla 10g and White Peppercorns 25g, crushed and mixed thoroughly to form seasoning;

[0025] Take 40 kg of butter, 8 kg of Pixian watercress, 5 kg of salad oil, 0.5 kg of onion, 0.5 kg of ginger, 0.5 kg of garlic, 0.1 kg of red pepper, 0.1 kg of rock sugar and 0.2 kg of tempeh.

[0026] Its production method is:

[0027] Take 40 kg of butter and heat it up to 230-250 degrees, then add 0.5 kg each of g...

Embodiment 2

[0030] The seasoning raw materials are according to the mass ratio: 53 grams of cinnamon, 55 grams of star anise, 58 grams of orange peel, 52 grams of grass fruit, 55 grams of ginger, 58 grams of meat, 53 grams of Chuansha, 52 grams of white, 55 grams of grass, 30 grams of clove, 28 grams of Bibu, 28 grams of Angelica dahurica, 25 grams of grass bandage, 28 grams of fragrant leaves, 30 grams of red bandage, 28 grams of licorice, 20 grams of amomum, 23 grams of gardenia, 23 grams of angelica, 25 grams of grass, 25 grams of kaempferen, 25 grams of astragalus, 25 grams of thatch grass, 35 grams of woody fragrance, 15 grams of codonopsis, 150 grams of cumin, 60 grams of monk fruit, 15 grams of vanilla, and 30 grams of white peppercorns, crushed and mixed well to form seasoning material;

[0031] Its production method is:

[0032] Take 50 kg of butter and heat it up to 230-250 degrees, then add 2 kg each of ginger, garlic, and green onion and cook until the color turns yellow. Ad...

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PUM

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Abstract

The invention discloses a spicy hot pot condiment. The spicy hot pot condiment includes medicinal materials and stir-fried materials. Raw materials of flavoring materials include cassia bark, Chinesestar anise, orange peel, a fruit of caoguo, lesser galangal rhizome, nutmeg, Sichuan fructus amomi, cardamon fruits, radix arnebiae, cloves, piper longum Linn, dahurian angelica roots, alpinia hainanensis K. Schum., leaves of laurus nobilis, galanga galangal fruits, liquorice roots, villous amomum fruits, cape jasmine fruits, Chinese angelica, lysimachia sikokiana, rhizoma kaempferiae, milkvetch roots, cogongrass, common aucklandia roots, radix codonopsis, fennel, grosvenor momordica fruits, herbs, and white pepper grains. The raw materials of the stir-fried materials include beef tallow, Pixian Douban, salad oil, spring onions, ginger, garlic, red spicy pepper, rock candy, and fermented soya beans. The spicy hot pot condiment is simple and wide in materials, and is unique in taste; and aproduction process is environmentally friendly and healthy, nutrient components of food materials are not lost, resources of the food materials are fully utilized, and nutrients are balanced.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spicy soup base material. Background technique [0002] Hot pot is a special diet suitable for all ages that originated in Southwest my country. Because of its strong spicy and fresh flavor, it is difficult for many people to resist its temptation. Therefore, it is widely eaten in Southwest China and even the whole country. However, it is complicated and cumbersome to make traditional hot pot for home cooking, and ordinary families generally cannot prepare complete seasonings, so they cannot easily enjoy this authentic Sichuan-flavored hot pot. [0003] The hot pot seasoning is a new type of seasoning product that belongs to compound seasoning and is produced on an industrial scale with a certain formula after special flavor design. It has the characteristics of long-lasting fragrance, clear soup color and strong flavor. It is a special seasoning with strong pertinence. It can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23L27/00A23L27/10
Inventor 王利杰
Owner 王利杰
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