Spicy hot pot base material and decocting method thereof

A hot pot bottom material, spicy technology, applied in the direction of food science, etc., can solve the problems that cannot be used as food materials, large; preservatives such as sodium benzoate and potassium sorbate are controlled within the dose allowed by the country, so as to enhance immunity Powerful, nutritious, promote digestion and absorption

Inactive Publication Date: 2019-01-15
北京阳坊胜利饮食文化发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them: comfrey, angelica, and Codonopsis pilosula are designated by the Food and Drug Administration as non-"medicine and food homology" raw materials, that is to say, they can only be used as Chinese herbal medicines, but not as ingredients; long-term consumption of paraffin wax is extremely harmful to the human body; sodium benzoate Although preservatives such as potassium sorbate and potassium sorbate are controlled within the dose allowed by the country, if you eat a variety of foods containing small doses of preservatives in a day's food, the accumulation will also exceed the standard.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A cooking method of spicy hot pot bottom material:

[0022] (1) Material selection: select fresh, silt-free, and non-rotten green onions, garlic, and ginger and wash them;

[0023] (2) Cutting and matching raw materials: chop the washed green onions, garlic, and ginger, including 2 kg of green onions, 2 kg of garlic, 2 kg of ginger, cut into sections of dried red pepper, star anise, cumin, licorice, cloves, pepper, Pepper, amomum, ginger, cinnamon, grass fruit, bay leaves, lemongrass, tangerine peel and bean paste are ground for later use, including 14 kg of dry red pepper, 0.6 kg of star anise, 0.9 kg of cumin, 0.14 kg of licorice, and 0.3 kg of cloves 1 kg, 2 kg pepper, 2 kg pepper, 0.2 kg amomum, 0.5 kg ginger, 0.9 kg cinnamon, 0.4 kg grass fruit, 1.0 kg fragrant leaves, 0.3 kg lemongrass, 0.3 kg tangerine peel, 8 kg bean paste;

[0024] (3) Burning: heat 60 kg of butter to 180°C, put in the above-mentioned chopped green onions, fry until burnt yellow, remove and di...

Embodiment 2

[0028] A cooking method of spicy hot pot bottom material:

[0029] (1) Material selection: select fresh, silt-free, and non-rotten green onions, garlic, and ginger and wash them;

[0030] (2) Cutting and matching raw materials: chop the washed green onions, garlic, and ginger, including 3 kg of green onions, 3 kg of garlic, 3 kg of ginger, cut into sections of dried red pepper, star anise, cumin, licorice, cloves, pepper, Pepper, amomum, ginger, cinnamon, grass fruit, fragrant leaves, lemongrass, tangerine peel and bean paste are ground for later use, including 15 kg of dry red pepper, 0.7 kg of star anise, 1 kg of cumin, 0.15 kg of licorice, and 0.4 kg of cloves 1 kg, 3 kg pepper, 3 kg pepper, 0.3 kg amomum, 0.6 kg ginger, 1 kg cinnamon, 0.5 kg grass fruit, 1.1 kg fragrant leaves, 0.4 kg lemongrass, 0.4 kg tangerine peel, 9 kg bean paste;

[0031] (3) Burning: Heat 65 kg of butter at 180°C, put in the above-mentioned chopped green onions, fry until burnt yellow, remove and d...

Embodiment 3

[0035] A cooking method of spicy hot pot bottom material:

[0036] (1) Material selection: select fresh, silt-free, and non-rotten green onions, garlic, and ginger and wash them;

[0037] (2) Cutting and matching raw materials: chop the washed green onions, garlic, and ginger, including 3 kg of green onions, 3 kg of garlic, 3 kg of ginger, cut into sections of dried red pepper, star anise, cumin, licorice, cloves, pepper, Pepper, amomum, ginger, cinnamon, grass fruit, bay leaves, lemongrass, tangerine peel and bean paste are ground for later use, including 16 kg of dry red pepper, 0.7 kg of star anise, 1.1 kg of cumin, 0.16 kg of licorice, and 0.4 kg of cloves 1 kg, 4 kg pepper, 4 kg pepper, 0.4 kg amomum, 0.7 kg ginger, 1.1 kg cinnamon, 0.6 kg grass fruit, 1.2 kg fragrant leaves, 0.4 kg lemongrass, 0.4 kg tangerine peel, 10 kg bean paste;

[0038] (3) Burning: Heat 70kg of butter at 180°C, put in the chopped green onions and fry until burnt yellow, remove and discard;

[00...

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PUM

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Abstract

The invention relates to a spicy hot pot base material and a decocting method thereof. The hot pot base material is prepared by decocting dried red chilies, beef tallow, thick broad bean sauce, tsaokoamomum fruits, Chinese prickly ash, sichuanese pepper, star anise, cassia bark, myrcia, villous amomum fruits, lemongrass herb, lesser galangal rhizomes and dried tangerine peel as main materials, raw ginger, welsh onion, garlic, fermented soybeans and fermented glutinous rice as auxiliary materials, and chicken essence, monosodium glutamate, crystal sugar and refined salt as seasonings. The decocting method comprises the following steps: (1) material selection; (2) raw material cutting and preparation; (3) fire lighting; (4) decocting; and (5) storing. The base material has the characteristics of strong fragrance and rich nutrients.

Description

technical field [0001] The invention relates to hot pot, in particular to a spicy hot pot bottom material and a cooking method thereof. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition. It 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. [0003] The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. With the improvement of people's living standards, people have higher and higher requirements for hot pot bottom materials, so new hot pot bottom materials are constantly appearing. [0004] The newly emerging spicy hot pot bases on the market usually contain ...

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 李晶蕾满开元叶露
Owner 北京阳坊胜利饮食文化发展有限公司
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