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Spicy and delicious hot pot soup base

A delicious and hot pot technology, applied in the field of hot pot soup, can solve problems such as lack of taste, and achieve the effects of not being easy to get angry, good nutritional value, and strengthening the kidney and spleen

Inactive Publication Date: 2019-01-11
TONGLING TIANPINGSHAN FLAVORING FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current hot pot soup on the market is slightly lacking in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0012] A spicy and delicious hot pot soup, which is composed of the following raw materials in parts by weight: 39 parts of bone broth, 16 parts of vegetable ingredients, 11 parts of white sugar, 9 parts of rice vinegar, 11 parts of table salt, 4 parts of soy sauce, 3 parts of rice wine, pepper 12 parts of ginger powder, 6 parts of ginger powder, 8 parts of onion powder, 15 parts of natural chicken powder, 6 parts of yam powder, 4 parts of Houttuynia cordata, 3 parts of white buckle, 3 parts of grass fruit, 4 parts of Sannai, 3 parts of clove, and sand 4 parts of kernels, 3 parts of fragrant fruit, 4 parts of cumin, 3 parts of cinnamon bark, 3 parts of licorice, 4 parts of branches, 3 parts of papaya, 3 parts of old buckle, 5 parts of sweet pine, 3 parts of tangerine peel, 4 parts of tangerine peel, 4 parts star anise, 5 parts bay leaf, 3 parts thyme, 6 parts cumin, 4 parts vanilla.

[0013] The bone broth consists of boiled chicken bones and pork bones in a weight ratio of 2:...

specific Embodiment 2

[0014] A spicy and delicious hot pot soup, which is composed of the following raw materials in parts by weight: 36 parts of bone broth, 15 parts of vegetable ingredients, 9 parts of white sugar, 8 parts of rice vinegar, 7 parts of table salt, 3 parts of soy sauce, 2 parts of rice wine, pepper 11 parts of ginger powder, 4 parts of ginger powder, 6 parts of onion powder, 13 parts of natural chicken powder, 4 parts of yam powder, 3 parts of Houttuynia cordata, 2 parts of white buckle, 2 parts of grass fruit, 3 parts of Sannai, 2 parts of clove, and sand 2 parts of kernels, 2 parts of fragrant fruit, 3 parts of cumin, 2 parts of cinnamon, 2 parts of licorice, 1 part of branches, 2 parts of papaya, 2 parts of old buckle, 3 parts of sweet pine, 2 parts of tangerine peel, 3 parts of tangerine, 3 parts star anise, 4 parts bay leaf, 2 parts thyme, 4 parts cumin, 2 parts vanilla.

[0015] The bone broth consists of boiled chicken bones and pork bones in a weight ratio of 2:1 and then co...

specific Embodiment 3

[0016] A spicy and delicious hot pot soup, which is composed of the following raw materials in parts by weight: 34 parts of bone broth, 14 parts of vegetable ingredients, 9 parts of white sugar, 6 parts of rice vinegar, 5 parts of table salt, 1 part of soy sauce, 1 part of rice wine, pepper 10 parts of ginger powder, 2 parts of ginger powder, 4 parts of onion powder, 11 parts of natural chicken powder, 2 parts of yam powder, 2 parts of Houttuynia cordata, 1 part of white buckle, 1 part of grass fruit, 1 part of three Nye, 1 part of clove, and sand 1 part of kernel, 1 part of fragrant fruit, 1 part of cumin, 1 part of cinnamon bark, 1 part of licorice, 1 part of branch, 1 part of papaya, 1 part of old buckle, 1 part of sweet pine, 1 part of tangerine peel, 1 part of tangerine, 2 parts star anise, 1 part bay leaves, 1 part thyme, 2 parts cumin, 1 part vanilla.

[0017] The bone broth consists of boiled chicken bones and pork bones in a weight ratio of 2:1 and then concentrated; ...

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Abstract

The invention discloses a spicy and delicious hot pot soup base. The soup base consists of the following raw materials in parts by weight: 34-42 parts of bone soup, 13-18 parts of vegetable ingredients, 8-12 parts of white sugar, 6-10 parts of rice vinegar, 5-13 parts of salt, 1-5 parts of soy sauce, 1-4 parts of yellow rice wine, 9-14 parts of chili powder, 2-7 parts of raw ginger powder, 4-9 parts of onion powder, 11-17 parts of natural chicken powder, 2-7 parts of Chinese yam powder, 2-5 parts of heartleaf houttuynia herb, 1-4 parts of cardamon fruits, 1-4 parts of tsaoko amomum fruits, 1-5parts of galanga resurrectionlily rhizomes, 1-4 parts of cloves, 1-5 parts of villous amomum fruits, 1-4 parts of Sichuan lovage rhizomes, 1-5 parts of cumin, 1-4 parts of cassia bark, 1-4 parts of licorice, 1-5 parts of cape jasmine, 1-4 parts of herb of hairystalk loosestrife, 1-4 parts of old nutmeg, 1-6 parts of nardostachys roots, 1-4 parts of dried tangerine peel, 1-5 parts of long pepper,2-5 parts of star anise, 1-6 parts of myrcia, 1-4 parts of leaves and twigs of common jasminorange, 2-7 parts of fennel and 1-5 parts of vanilla. The hot pot soup base of the invention is prepared according to the theory of homology of medicine and food, and the prepared hot pot soup base is spicy and delicious, and conforms to the taste of the public.

Description

technical field [0001] The invention relates to the technical field of condiments, in particular to a spicy and delicious hot pot soup stock. Background technique [0002] Sui hot pot, known as "antique soup" in ancient times, is named after the "gudong" sound when food is put into boiling water. It is an original Chinese delicacy with a long history. According to textual research, there was hot pot in the Eastern Han Dynasty. By the Song Dynasty, the way of eating hot pot was very common among the people. In the Yuan Dynasty, hot pot was spread to Mongolia and used to cook beef and mutton. By the Qing Dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" with game such as pheasants. [0003] Generally speaking, hot pot is a cooking method that uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to boil food. It can also refer to the pots used in this cooking method. Its characteristic is that it is e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/00
CPCA23L27/00A23L33/00A23V2002/00A23V2200/32A23V2200/30
Inventor 丁晓明
Owner TONGLING TIANPINGSHAN FLAVORING FACTORY
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