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Chicken essence seasoning special for hotpot condiment

A technology of chicken essence seasoning and hot pot bottom material, which is applied in the fields of application, food ingredients as taste improvers, and functions of food ingredients, can solve the problems of single taste and function of chicken essence seasoning, and achieve good taste, rich nutrition, The taste-enhancing effect

Pending Publication Date: 2019-03-26
重庆市食友食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problems existing in the prior art, the present invention provides a chicken bouillon seasoning special for hot pot base, which solves the shortcomings of the single taste and function of the chicken bouillon seasoning in the prior art

Method used

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  • Chicken essence seasoning special for hotpot condiment
  • Chicken essence seasoning special for hotpot condiment

Examples

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Effect test

Embodiment 1

[0032] A chicken essence seasoning special for hot pot base, comprising the following raw materials in parts by weight: 20 parts of sunflower seedlings, 30 parts of shiitake mushrooms, 10 parts of seaweed, 12 parts of Chinese toon, 45 parts of shrimp skin, 3 parts of garlic, 20 parts of watermelon juice, lemon 3 parts of juice, 3 parts of green tea, 10 parts of red dates, 5 parts of edible salt, 1 part of spices, 13 parts of chicken.

[0033] Wherein, the shiitake mushrooms are fresh shiitake mushrooms.

[0034] Wherein, the spices include pepper powder, pepper powder and star anise powder.

[0035] A preparation method of special chicken essence seasoning for hot pot base, comprising the following steps:

[0036] 1) After cleaning the sunflower seedlings, put them in a pulverizer and pour water into them for pulverization, then filter the filtrate to obtain solution A;

[0037] 2) Mince the shiitake mushrooms, chop the Chinese toon and mince the garlic, put them into a mixe...

Embodiment 2

[0044] A chicken essence seasoning special for hot pot base, comprising the following raw materials in parts by weight: 30 parts of sunflower seedlings, 35 parts of shiitake mushrooms, 15 parts of seaweed, 15 parts of Chinese toon, 65 parts of shrimp skin, 5 parts of garlic, 25 parts of watermelon juice, lemon 4 parts of juice, 5 parts of green tea, 12 parts of red dates, 8 parts of edible salt, 1.5 parts of spices, and 25 parts of chicken.

[0045] Wherein, the shiitake mushrooms are fresh shiitake mushrooms.

[0046] Wherein, the spices include pepper powder, pepper powder and star anise powder.

[0047] A preparation method of special chicken essence seasoning for hot pot base, comprising the following steps:

[0048] 1) After cleaning the sunflower seedlings, put them in a pulverizer and pour water into them for pulverization, then filter the filtrate to obtain solution A;

[0049] 2) Mince the shiitake mushrooms, chop the Chinese toon and mince the garlic, put them into...

Embodiment 3

[0056]A chicken essence seasoning special for hot pot base, comprising the following raw materials in parts by weight: 25 parts of sunflower seedlings, 35 parts of shiitake mushrooms, 13 parts of seaweed, 13 parts of Chinese toon, 55 parts of shrimp skin, 4 parts of garlic, 24 parts of watermelon juice, lemon 3 parts of juice, 4 parts of green tea, 12 parts of red dates, 6 parts of edible salt, 1 part of spices, 22 parts of chicken.

[0057] Wherein, the shiitake mushrooms are fresh shiitake mushrooms.

[0058] Wherein, the spices include pepper powder, pepper powder and star anise powder.

[0059] A preparation method of special chicken essence seasoning for hot pot base, comprising the following steps:

[0060] 1) After cleaning the sunflower seedlings, put them in a pulverizer and pour water into them for pulverization, then filter the filtrate to obtain solution A;

[0061] 2) Mince the shiitake mushrooms, chop the Chinese toon and mince the garlic, put them into a mixer...

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Abstract

The invention discloses a chicken essence seasoning special for a hotpot condiment. The chicken essence seasoning is prepared from the following raw materials in parts by weight: 20-30 parts of sunflower seedlings, 30-35 parts of mushrooms, 10-15 parts of sea sedge, 12-15 parts of Chinese toon, 45-65 parts of dried small shrimps, 3-5 parts of garlic, 20-25 parts of watermelon juice, 3-4 parts of lemon juice, 3-5 parts of green tea, 10-12 parts of fructus jujubae, 5-8 parts of edible salt, 1-1.5 parts of spices, and 13-25 parts of chicken. The chicken essence seasoning special for the hotpot condiment and made by adopting the sunflower seedlings, the mushrooms, the sea sedge, the Chinese toon and the dried small shrimps as the main raw materials to substitute sodium glutamate in a traditional chicken essence seasoning to promote the taste of dishes, and being matched with the chicken has rich nutrients, tastes good, and can sufficiently meet needs of customers.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a special chicken essence seasoning for hot pot base. Background technique [0002] Hot pot bases currently appear in hot pot restaurants, including bone soup bases, fish soup bases, and chicken soup bases. [0003] The bone thick soup hot pot base is rich in aroma and high in nutrients; the fish soup base is fish, which has the effect of improving eyesight, and the fish soup has a nourishing effect; the chicken soup base is clear, fragrant, and not easy to get angry. There are also some hot pot base materials specially aimed at women, such as pigeon soup base, which has the effect of nourishing yin. [0004] No matter what kind of hot pot bottom material, the requisite seasoning component just has chicken essence seasoning in its batching. [0005] Chicken essence is not extracted from chicken, it is made by adding chemical seasoning on the basis of monosodium glutamate. Because...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L27/26A23L33/10
CPCA23V2002/00A23L27/10A23L27/26A23L33/10A23V2200/30A23V2200/14
Inventor 林时武
Owner 重庆市食友食品开发有限公司
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