Mushroom broth hotpot seasoning and preparation method thereof
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The technology of hot pot base and shiitake mushrooms is applied in the field of food condiments, which can solve the problems of easy to get angry and weak taste, and achieve the effects of long aftertaste, rich soup and rich taste.
Inactive Publication Date: 2019-05-28
代秀莲
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Problems solved by technology
[0004] The present invention aims to provide a chafing dish base of clear soup with mushrooms and a preparation method thereof, which solves the problems in the prior art that the chafing dish base of clear soup has a weak taste and is easy to get angry after eating. gastrointestinal problems
Method used
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Embodiment 1
[0030] A chafing dish base material for mushroom clear soup, comprising the following raw materials in parts by weight: 80 parts of chicken broth, 10 parts of vegetable oil, 3 parts of high ginseng, 1 part of black sesame, 6 parts of chrysanthemum concentrate, 6 parts of dried lotus leaves, and 8 parts of shiitake mushrooms , 8 parts of bamboo fungus, 4 parts of white buckle, 4 parts of ginkgo, 4 parts of yam, 4 parts of Imperata rhizome, 12 parts of spices.
Embodiment 2
[0032] A chafing dish base material for clear soup with mushrooms, comprising the following raw materials in parts by weight: 60 parts of chicken broth, 4 parts of vegetable oil, 1 part of high ginseng, 0.2 parts of black sesame, 3 parts of chrysanthemum concentrate, 3 parts of dried lotus leaves, and 4 parts of shiitake mushrooms , 4 parts of bamboo fungus, 1 part of white buckle, 1 part of ginkgo, 1 part of yam, 1 part of Imperata rhizome, 6 parts of spices.
Embodiment 3
[0034] A chafing dish base material for mushroom clear soup, comprising the following raw materials in parts by weight: 65 parts of chicken broth, 5 parts of vegetable oil, 1 part of high ginseng, 0.8 parts of black sesame, 4 parts of chrysanthemum concentrate, 4 parts of dried lotus leaves, and 5 parts of shiitake mushrooms , 5 parts of bamboo fungus, 3 parts of white buckle, 3 parts of ginkgo, 3 parts of Chinese yam, 2 parts of Imperata rhizome, 8 parts of spices.
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Abstract
The invention discloses a mushroom broth hotpot seasoning and a preparation method thereof, and belongs to the technical field of food seasoning products. The broth hotpot seasoning is prepared from the following raw materials in parts by weight: 50 to 90 parts of chicken broth, 4 to 10 parts of vegetable oil, 1 to 3 parts of panax ginseng radix, 0.2 to 1 part of black sesame, 2 to 8 parts of chrysanthemum concentration juice, 2 to 8 parts of dried folium nelumbinis, 4 to 8 parts of mushrooms, 4 to 8 parts of bamboo fungi, 1 to 4 parts of fructus amomi rotundus, 1 to 4 parts of ginkgo seeds, 1to 4 parts of rhizoma dioscoreae, 1 to 4 parts of rhizoma imperatae and 6 to 12 parts of spices. The invention also provides the preparation method which comprises the steps of chicken broth boiling,bottom soup preparing, spice stir-frying and hotpot material boiling. Compared with the prior art, the broth hotpot seasoning has the advantages that the fragrance is intense; the soup is fresh and delicious; eaters cannot easily get excessive internal heat.
Description
technical field [0001] The invention relates to a hot pot base, in particular to a mushroom clear soup hot pot base and a preparation method thereof, belonging to the technical field of food condiments. Background technique [0002] Clear soup hot pot is a famous local dish with complete color, flavor and taste, which belongs to Sichuan cuisine. It is one of the traditional varieties of Sichuan-style hot pot. It uses clear soup as the marinade and is mixed with various seasonings. It has a rich and fresh taste, is hot and tempting, and is suitable for all seasons. It is especially loved by women, the elderly and those who are not addicted to spicy food. [0003] On January 12, 2011, the State Intellectual Property Office published an invention patent with the publication number CN101940288A titled a mushroom clear soup hot pot base and its preparation method. The raw materials disclosed in this patent include 15,000-25,000 parts of vegetable oil, dried radish 4000-5000 par...
Claims
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Application Information
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