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Additive-free butter hotpot seasoning and preparation method thereof

A hot pot bottom material and additive-free technology, which is applied in food science and other fields, can solve the problems of not pure enough taste, natural taste, long-lasting blandness, hidden dangers, etc., and achieve a good taste effect

Inactive Publication Date: 2019-10-22
刘凯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the hot pot bottom material generally contains a large amount of food additives. Although food additives can enhance the taste, the taste is not pure and natural. It will become weaker and weaker after a long time of rinsing, and it will still affect the health of the human body after eating more, and there are health risks.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] This implementation is made by frying the following spice raw materials and stir-fried ingredients in parts by weight. The spice raw materials are: 450 parts of white kao, 150 parts of star anise, 100 parts of cinnamon bark, 280 parts of tangerine peel, 90 parts of licorice, and 100 parts of papaya , 5 parts of Luo Han Guo, 200 parts of Trichosanthes, 200 parts of Vanilla, 100 parts of Grass, 100 parts of Angelica, 100 parts of Dried Ginger, 100 parts of Algal Ginger, 100 parts of Fragrant Sand, 50 parts of Piper Piper, 100 parts of Clove, 100 parts of Kaempferen, 150 parts of grass fruit, 100 parts of amomum, 100 parts of fragrant leaves, 900 parts of cumin, 150 parts of lemongrass, 100 parts of fragrant fruit, 50 parts of red kao, the ingredients for the stir-fry are: 180 parts of butter, rapeseed oil 38 parts, 25 parts of bean paste, 8 parts of spicy sauce, 6 parts of tempeh, 1.5 parts of pickled pepper, 1.5 parts of pickled ginger, 1.5 parts of wild pepper, 1.5 parts...

Embodiment 2

[0015] This implementation is made by frying the following spice raw materials and stir-fried ingredients in parts by weight. The spice raw materials are: 500 parts of white kao, 200 parts of star anise, 150 parts of cinnamon bark, 300 parts of tangerine peel, 100 parts of licorice, and 150 parts of papaya , 8 parts of Mangosteen, 250 parts of Thyme, 250 parts of Vanilla, 150 parts of Grass, 1150 parts of Angelica, 150 parts of Dried Ginger, 150 parts of Algal Ginger, 150 parts of Fragrant Sand, 100 parts of Piper Piper, 150 parts of Clove, 150 parts of Kaempferen, 200 parts of grass fruit, 150 parts of amomum, 150 parts of fragrant leaves, 1000 parts of fennel, 200 parts of lemongrass, 150 parts of fragrant fruit, 100 parts of red kui, the ingredients of the stir-fry are: 190 parts of butter, rapeseed oil 40 parts, 28 parts of bean paste, 10 parts of spicy sauce, 8 parts of tempeh, 2 parts of pickled pepper, 2 parts of pickled ginger, 2 parts of wild pepper, 2 parts of glutino...

Embodiment 3

[0017] This implementation is made by frying the following spice raw materials and stir-fried ingredients in parts by weight. The spice raw materials are: 480 parts of white kao, 170 parts of star anise, 130 parts of cinnamon bark, 290 parts of tangerine peel, 95 parts of licorice, and 125 parts of papaya , 7 parts of Luo Han Guo, 240 parts of Trichosanthes, 240 parts of Vanilla, 130 parts of Grass, 120 parts of Angelica, 140 parts of Dried Ginger, 140 parts of Algal Ginger, 140 parts of Fragrant Sand, 90 parts of Piper Piper, 140 parts of Clove, 140 parts of Kaempferen, 180 parts of grass fruit, 140 parts of amomum, 140 parts of fragrant leaves, 950 parts of cumin, 140 parts of lemongrass, 140 parts of fragrant fruit, 80 parts of red koi, the ingredients of the stir-fry are: 185 parts of butter, rapeseed oil 39 parts, 27 parts of bean paste, 9 parts of spicy sauce, 7 parts of tempeh, 1.8 parts of pickled pepper, 1.8 parts of pickled ginger, 1.8 parts of wild pepper, 1.8 parts ...

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PUM

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Abstract

The invention discloses an additive-free butter hotpot seasoning, which is prepared by stir-frying the following splice raw materials and fried food materials: the splice raw materials include AmomumCardamomnm L, anise, cassia, dried orange peel, licorice, Lysimachia sikokiana, grosvenor momordica fruit, Murraya paniculata, vanilla, Alpinia hainanensis K. Schum., dahurian angelica root, dry ginger, alpinia officinarum hance, Zingiberaceae fruits or seeds, Piper longum Linn., clove, kaempferia galamga, tsaoko fruit, villous amomum fruit, myrcia, common fennel fruit, lemongrass, Lingdera thomsonii Allen and fructus galangae; and the fried food materials include butter, rapeseed oil, thick broad-bean sauce, spicy sauce, fermented soya bean, pickled chilli, pickled ginger, rod chilli, fermented glutinous rice, welsh onion, singer and the like. No food additives are used in the invention. The butter hotpot seasoning prepared through a good formula and the process has good mouthfeel, is safe and reliable, and can be eaten at ease.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an additive-free butter hot pot base and a preparation method thereof. Background technique [0002] The hot pot base is recognized by consumers due to its unique fragrance, and major restaurants generally provide gourmet services with brushed hot pot. At present, the hot pot base generally contains a large amount of food additives. Although food additives can enhance the taste, the taste is not pure and natural. Contents of the invention [0003] The purpose of the present invention is to overcome the above technical problems and provide a kind of additive-free butter hot pot bottom material. [0004] To achieve the above object, the technical solution of the present invention is achieved in the following manner: [0005] An additive butter hot pot bottom material, which is prepared by frying the following spice raw materials and stir-fry ingredients in parts by wei...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/00
CPCA23L27/10A23L27/00
Inventor 刘凯
Owner 刘凯
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