Preparation method of hot pot condiment for light soup

A hot pot bottom material and clear soup technology, which is applied in the field of food condiments, can solve the problems of easy to get angry and weak taste, and achieve the effect of long aftertaste, rich soup and rich nutrition

Inactive Publication Date: 2019-05-28
杨友志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to propose a preparation method for clear soup hot pot bottom material, which solves the problems in the prior art that the clear soup hot pot bottom material is tasteless and easy to get angry after eating. It has high nutritional value and good taste, and will not cause oral cavity and gastrointestinal problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method for clear soup hot pot bottom material, comprising the following steps:

[0030] A. chicken broth

[0031] Water and local chicken are added into the pot according to the mass ratio of 3:1 to boil, and the boil time is 2.5h;

[0032] B base soup making

[0033] Weigh 50 parts of chicken broth prepared in step A, add 2 parts of Codonopsis pilosula, 5 parts of shiitake mushrooms, 4 parts of bamboo fungus, 1 part of Chinese yam and 1 part of Imperata rhizome into the pot and boil for 80 minutes, then cool down to 50°C, add 2 1 part chrysanthemum concentrate, stir evenly;

[0034] C. Stir fry with spices

[0035] Weigh 5 parts of vegetable oil and add it into a frying pan, heat it at 190°C, add 6 parts of spices and 0.5 part of sesame and stir-fry for 3 minutes to obtain fried spices;

[0036] D. Cooking hot pot ingredients

[0037] Add the bottom soup prepared in step B to the stir-fried spices prepared in step C, add sliced ​​ginger and garlic, ...

Embodiment 2

[0039] A preparation method for clear soup hot pot bottom material, comprising the following steps:

[0040] A. chicken broth

[0041] Water and local chicken are added into the pot according to the mass ratio of 5:1 and boiled, and the boiled time is 2h;

[0042] B base soup making

[0043] Weigh 70 parts of chicken soup prepared in step A, and add 4 parts of Codonopsis pilosula, 10 parts of shiitake mushrooms, 8 parts of bamboo fungus, 4 parts of Chinese yam and 4 parts of Imperata rhizome into the pot and boil for 40 minutes, then cool down to 60°C, add 2 1 part chrysanthemum concentrate, stir evenly;

[0044] C. Stir fry with spices

[0045] Weigh 10 parts of vegetable oil and add it into a frying pan, heat it at 190°C, add 10 parts of spices and 1.2 parts of sesame and stir-fry for 6 minutes to obtain fried spices;

[0046] D. Cooking hot pot ingredients

[0047] Add the base soup prepared in step B to the stir-fried spices prepared in step C, add ginger slices and ...

Embodiment 3

[0049] A preparation method for clear soup hot pot bottom material, comprising the following steps:

[0050] A. chicken broth

[0051] Water and local chicken are added into the pot according to the mass ratio of 4:1 to boil, and the boil time is 2.5h;

[0052] B base soup making

[0053] Weigh 65 parts of chicken broth prepared in step A, 3 parts of Codonopsis pilosula, 7 parts of shiitake mushrooms, 5 parts of bamboo fungus, 2 parts of Chinese yam and 2 parts of Imperata rhizome, add them to the pot and boil for 60 minutes, then cool down to 55 ° C, add 3 1 part chrysanthemum concentrate, stir evenly;

[0054] C. Stir fry with spices

[0055] Weigh 5 to 10 parts of vegetable oil and add it into a frying pan, heat it at 170°C, add 7 parts of spices and 0.8 parts of sesame and stir-fry for 4 minutes to obtain fried spices;

[0056] D. Cooking hot pot ingredients

[0057] Add the base soup prepared in step B to the stir-fried spices prepared in step C, add sliced ​​ginger...

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PUM

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Abstract

The invention discloses a preparation method of a hot pot condiment for light soup and belongs to the technical field of food seasonings. The preparation method of light soup hot pot comprises the steps of chicken soup cooking, primary soup preparation, spice frying and hot pot ingredient decocting. Compared with condiments in the prior art, the light soup hot pot condiment prepared by the invention has the advantages of strong fragrance, delicious soup and low possibility of excessive internal heat.

Description

technical field [0001] The invention relates to a hot pot base material, in particular to a preparation method for clear soup hot pot base material, and belongs to the technical field of food condiments. Background technique [0002] Hot pot has a long history in China and is one of the most popular diets. Spicy hot pot uses a lot of pepper, sea pepper, and oil to make it taste heavy and fragrant, but it is more irritating to the human body, and some people eat it Afterwards, there are often gastrointestinal discomfort and even diarrhea. [0003] The clear soup hot pot pays more attention to health maintenance, avoiding adding a lot of heavy ingredients, and is generally suitable for middle-aged and elderly people, children and most young people. However, the taste of many clear soup hot pot bases on the market is too light and the fragrance is not strong, which cannot satisfy people's pursuit of taste. [0004] On January 12, 2011, the State Intellectual Property Office p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/20A23L33/10A23L33/105
Inventor 杨友志
Owner 杨友志
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