Preparation method for spicy soup hotpot seasoning

A technology of hot pot bottom material and red soup, which is applied in the field of seasoning, can solve the problems of not enough taste of dishes, too clear soup, etc., achieve better and purer flavor, less residue, and improve the effect of health care function

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

AI Technical Summary

Problems solved by technology

Although the hot pot is added with clear fire ingredients, the aroma of the hot pot is no different from that of hot pots on the market, and the hot pot cooked with this hot pot ingredient is too clear and the taste of the dishes is not good enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of red soup hot pot bottom material, comprising the following steps:

[0025] A. Soup making

[0026] Add a total of 100 parts of water and local chicken into the casserole in a mass ratio of 3:1, and add 2 parts of soaked Korean ginseng, 1 part of dried shiitake mushrooms, and 1 part of dried yam slices. After boiling for 2 hours, add honeysuckle 2 parts, 0.5 part of tea leaves, continue to boil for 0.5h, filter, and take the filtrate for later use;

[0027] B. Stir fry

[0028] Add 30 parts of vegetable oil into the pot and heat to 160°C, add 5 parts of butter, after the butter melts, add 1 part of old ginger slices, 8 parts of Chinese prickly ash, 7 parts of dried chili, 7 parts of bean paste, 4 parts of tempeh, and turn on high heat Stir fry for 3 minutes;

[0029] C. Boil hot pot soup

[0030] Add the stock boiled in step A to the stir-fried material in step B, boil it over high heat, simmer for 0.5 hours, and finally add 5 parts of spice e...

Embodiment 2

[0032] A preparation method of red soup hot pot bottom material, comprising the following steps:

[0033] A. Soup making

[0034] Add a total of 150 parts of water and local chicken into the casserole at a mass ratio of 5:1, and add 6 parts of soaked Korean ginseng, 5 parts of dried shiitake mushrooms, and 5 parts of dried yam slices. After boiling for 3 hours, add honeysuckle 5 parts, 3 parts of tea leaves, continue to boil for 1 hour, filter, and take the filtrate for later use;

[0035] B. Stir fry

[0036] Add 45 parts of vegetable oil to the pot and heat to 180°C, add 8 parts of butter, after the butter melts, add 4 parts of old ginger slices, 15 parts of Chinese prickly ash, 12 parts of dried chili, 12 parts of bean paste, 7 parts of tempeh, and turn on high heat Stir fry for 5 minutes;

[0037] C. Boil hot pot soup

[0038] Add the stock boiled in step A to the stir-fried material in step B, boil it over high heat, simmer for 1 hour, and finally add 15 parts of spic...

Embodiment 3

[0040] A preparation method of red soup hot pot bottom material, comprising the following steps:

[0041] A. Soup making

[0042] Add a total of 120 parts of water and local chicken into the casserole at a mass ratio of 4:1, and add 3 parts of soaked Korean ginseng, 3 parts of dried shiitake mushrooms, and 3 parts of dried yam slices, and boil for 2 to 7 hours. Add 3 parts of honeysuckle and 2 parts of tea leaves, continue to boil for 0.8h, filter, and take the filtrate for later use;

[0043] B. Stir fry

[0044] Add 35 parts of vegetable oil to the pot and heat to 170°C, add 6 parts of butter, after the butter melts, add 3 parts of old ginger slices, 12 parts of Chinese prickly ash, 10 parts of dried chili, 10 parts of bean paste, 6 parts of fermented soy beans, and turn on high heat Stir fry for 2 minutes;

[0045] C. Boil hot pot soup

[0046] Add the stock boiled in step A to the stir-fried material in step B, bring to a boil over high heat, simmer for 0.6 hours, and ...

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PUM

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Abstract

The invention discloses a preparation method for a spicy soup hotpot seasoning, and belongs to the technical field of seasonings. The preparation method comprises the following steps: A, decocting soup-stock: adding water and native chicken to a casserole according to a mass ratio of 3-5:1, and adding soaked ginseng, dried mushroom, and dried rhizoma dioscoreae sheets, after decocting for 2-7 h, adding flos lonicerae and tea, continuously decocting for 0.5-1 h, filtering, and taking filtrate for future use; B, frying a material: adding vegetable oil to a pot and heating to 160-180 DEG C, adding beef tallow, after the beef tallow is melted, adding old ginger slices, pericarpium zanthoxyli, dry chilies, bean sauce, and fermented soya beans, stir-frying for 3-5 min with big fire, and C, decocting hotpot primary soup: adding the soup-stock decocted in the step A to the fried material in the step B, after boiling with big fire, and decocting for 0.5-1 h with soft fire, finally adding a spice extracting solution. The spicy soup hotpot seasoning has the advantages that the flavor is strong and fragrant, nutrients are aboundant, and inflammation is unlikely to be caused.

Description

technical field [0001] The invention relates to a preparation method of red soup hot pot bottom material, which belongs to the technical field of seasoning. Background technique [0002] Hot pot has a long history in China and is one of the popular diets. Spicy hot pot has a strong taste because of the use of a large amount of pepper, sea pepper, and oil, but many red soup hot pots only taste hemp and spicy. Two flavors cannot satisfy people's pursuit of food. [0003] For example, a publicity number published by the State Intellectual Property Office on October 12, 2011 is CN102210435A, and the name is an invention patent for a red soup hot pot base and its preparation method. The hot pot base disclosed by the patent includes: vegetable oil 20-30 5-15 parts of salt; 30-45 parts of pepper; 15-30 parts of bean paste; 1-5 parts of spices; 3-10 parts of clearing fire. Although the hot pot is added with clear fire ingredients, the aroma of the hot pot is the same as that of ho...

Claims

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Application Information

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