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Spicy hot pot seasoning and preparation method thereof

A hot pot bottom material and spicy technology, which is applied in the field of food seasoning processing, can solve problems such as acne, gastrointestinal discomfort, and unfavorable health, and achieve the effects of delicious taste, appetite promotion, and prevention of indigestion

Inactive Publication Date: 2019-05-17
王华伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the existing spicy hot pot ingredients on the market, people often experience adverse reactions such as dry mouth, gastrointestinal discomfort, and acne after eating them; in order to prolong the shelf life of the hot pot ingredients, some merchants also add a large amount of preservatives , long-term consumption is not conducive to people's health

Method used

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  • Spicy hot pot seasoning and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] In this embodiment, the health-preserving and stomach-strengthening hot pot bottom material is prepared from the raw materials with the following weights,

[0032] 450 grams of rapeseed oil, 250 grams of butter, 30 grams of onion, 30 grams of garlic, 20 grams of ginger, 70 grams of pepper, 500 grams of oyster sauce, 50 grams of rock sugar, 50 grams of Chinese pepper, 1 gram of Angelica dahurica, 8 grams of star anise, 3 cumin gram, 0.5 grams of cloves, 4 grams of fragrant leaves, 1 gram of grass fruit, 1 gram of citronella, 10 grams of cinnamon, 1 gram of nutmeg, 10 grams of white cockroach, 5 grams of tangerine peel, 1 gram of grass crocodile, and 5 grams of pimento.

[0033] The preparation method of above-mentioned spicy hot pot bottom material is as follows:

[0034] Include the following steps:

[0035] Step (1): Weigh the weights of the components in Example 1, heat up the pot, pour salad oil and butter into the pot and heat until the oil temperature rises to 110...

Embodiment 2

[0041] The bottom material of health-preserving and stomach-strengthening hot pot in this embodiment is prepared from the following raw materials, including:

[0042] 500 grams of rapeseed oil, 300 grams of butter, 50 grams of onion, 50 grams of garlic, 30 grams of ginger, 100 grams of pepper, 650 grams of oyster sauce, 80 grams of rock sugar, 80 grams of Chinese pepper, 2 grams of Angelica dahurica, 10 grams of star anise, 5 fennel gram, 1 gram of cloves, 5 grams of fragrant leaves, 2 grams of grass fruit, 2 grams of citronella, 20 grams of cinnamon, 3 grams of nutmeg, 20 grams of white fruit, 10 grams of tangerine peel, 2 grams of grass fruit, and 10 grams of Piper.

Embodiment 3

[0044] The bottom material of health-preserving and stomach-strengthening hot pot in this embodiment is prepared from the following raw materials, including:

[0045] 550 grams of soybean oil, 350 grams of butter, 70 grams of onion, 70 grams of garlic, 40 grams of ginger, 130 grams of pepper, 800 grams of oyster sauce, 100 grams of rock sugar, 100 grams of Chinese pepper, 3 grams of Angelica dahurica, 12 grams of star anise, 7 grams of cumin , 2 grams of cloves, 6 grams of fragrant leaves, 3 grams of grass fruit, 3 grams of lemongrass, 30 grams of cinnamon, 2 grams of nutmeg, 10 grams of white fruit, 20 grams of tangerine peel, 3 grams of grass fruit, and 20 grams of Piper.

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Abstract

The invention discloses a spicy hot pot seasoning and a preparation method thereof, wherein the spicy hot pot seasoning is prepared from the following raw materials in parts by weight: 45-55 parts ofsalad oil, 25-35 parts of beef tallow, 3-7 parts of onion, 3-7 parts of garlic, 2-4 parts of ginger, 7-13 parts of chili pepper, 50-80 parts of oyster oil, 5-10 parts of rock candy, 5-10 parts of zanthoxylum bungeanum, 0.1-0.3 part of radix angelicae, 0.8-1.2 parts of star anise, 0.3-0.7 part of fennel, 0.05-0.2 part of clove, 0.4-0.6 part of bay leaf, 0.1-0.3 part of amomum tsao-ko, 0.1-0.3 partof lemongrass, 1-3 parts of cassia bark, 0.1-0.5 part of nutmeg, 1-3 parts of amomum cardamomnm, 0.5-2 parts of pericarpium citri reticulatae, 0.1-0.3 part of alpinia hainanensis, and 0.5-2 parts of piper longum l. The spicy hot pot seasoning not only has bright red color and luster, but also tastes delicious, mellow and soft, has high nutritional value, and does not easily cause the symptom of gastrointestinal discomfort after being eaten.

Description

technical field [0001] The invention relates to the technical field of food seasoning processing, in particular to a spicy hot pot base material and a preparation method thereof. Background technique [0002] As a traditional folk delicacy in China, hot pot is popular for its convenience and delicious taste; the quality of hot pot depends on the formula of hot pot bottom material. There are hot pot base materials with different flavors, and spicy hot pot has become the most popular hot pot because of its taste characteristics of numb, spicy, fresh and fragrant. However, with the existing spicy hot pot ingredients on the market, people often experience adverse reactions such as dry mouth, gastrointestinal discomfort, and acne after eating them; in order to prolong the shelf life of the hot pot ingredients, some merchants also add a large amount of preservatives , long-term consumption is not conducive to people's health. [0003] Therefore, how to provide a hot pot bottom m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/10A23L33/115A23L3/3472
Inventor 王华伟
Owner 王华伟
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