Chafing dish seasoning not easily causing excessive internal heat

A hot pot seasoning, a technology that is not easy to apply to the functions of food ingredients, food ingredients as odor improvers, food ingredients as taste improvers, etc., can solve problems such as easy to get angry

Pending Publication Date: 2020-04-28
戴连根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, no matter what the flavor of the traditional hot pot seasoning is, it is inevitable that people...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A hot pot seasoning that is not easy to get angry, which is composed of the following ingredients in parts by weight: 22 parts of potato cubes, 8 parts of onion cubes, 22 parts of red peppers, 45 parts of peanut oil, 12 parts of bean paste, 8 parts of chrysanthemums, 6 parts of garlic, coriander 3 parts of the end, 7 parts of sugar, 3 parts of cooking wine, 6 parts of light soy sauce, 12 parts of table salt, 3 parts of star anise, 6 parts of Chinese pepper, 3 parts of cinnamon, 1.5 parts of white pepper, 0.8 parts of tangerine peel, 2.5 parts of ginger powder, bald sore flower 4.5 parts, 280 parts of water.

[0025] Described chrysanthemum is Hangbai chrysanthemum.

[0026] The potato cubes are steamed potato cubes cut into small pieces with a diameter of 0.5-1 cm.

[0027] The onion pieces are sliced ​​dry onion pieces with a diameter less than 1cm.

[0028] The bald sore flower is the flake obtained from the root of the plant bald sore flower after washing, drying a...

Embodiment 2

[0034] A hot pot seasoning that is not easy to get angry, which is composed of the following ingredients in parts by weight: 25 parts of potato cubes, 6 parts of onion cubes, 18 parts of red pepper, 40 parts of peanut oil, 16 parts of bean paste, 5 parts of chrysanthemum, 8 parts of garlic, coriander 2 parts of the end, 10 parts of sugar, 2 parts of cooking wine, 8 parts of light soy sauce, 10 parts of table salt, 5 parts of star anise, 4 parts of peppercorns, 5 parts of cinnamon, 1 part of white pepper, 1.2 parts of tangerine peel, 2 parts of ginger powder, bald sore flower 5 parts, 200 parts of water.

[0035] Described chrysanthemum is Hangbai chrysanthemum.

[0036] The potato cubes are steamed potato cubes cut into small pieces with a diameter of 0.5-1 cm.

[0037] The onion pieces are sliced ​​dry onion pieces with a diameter less than 1cm.

[0038] The bald sore flower is the flake obtained from the root of the plant bald sore flower after washing, drying and slicing....

Embodiment 3

[0044] A hot pot seasoning that is not easy to get angry, which is composed of the following ingredients in parts by weight: 15 parts of potato cubes, 10 parts of onion cubes, 25 parts of red pepper, 55 parts of peanut oil, 8 parts of bean paste, 10 parts of chrysanthemum, 5 parts of garlic, coriander 5 parts of the end, 6 parts of sugar, 4 parts of cooking wine, 5 parts of light soy sauce, 15 parts of table salt, 2 parts of star anise, 10 parts of peppercorns, 2 parts of cinnamon, 2 parts of white pepper, 0.5 parts of tangerine peel, 4 parts of ginger powder, bald sore flower 3 parts, 300 parts of water.

[0045] Described chrysanthemum is Hangbai chrysanthemum.

[0046] The potato cubes are steamed potato cubes cut into small pieces with a diameter of 0.5-1 cm.

[0047] The onion pieces are sliced ​​dry onion pieces with a diameter less than 1cm.

[0048] The bald sore flower is the flake obtained from the root of the plant bald sore flower after washing, drying and slicin...

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Abstract

The invention discloses a chafing dish seasoning not easily causing excessive internal heat. The chafing dish seasoning comprises the following components: potato pieces, onion pieces, red chilli, peanut oil, broad bean paste, chrysanthemum flowers, garlic, chopped coriander, white sugar, cooking wine, light soy sauce, table salt, aniseeds, Sichuan peppers, cinnamon, white peppers, dried orange peel, ginger powder, dicranostigma leptopodum and water. According to the invention, through addition of the onion pieces, pungency of the chafing dish seasoning can be kept and the adding amount of hotpeppers can be reduced, so that the degree of excessive internal heat is effectively reduced; through addition of the chrysanthemum flowers with effects of dispelling wind and heat and clearing awayheat and toxic materials, the effect of increasing fragrance is achieved while the effect of reducing excessive internal heat is achieved; the dicranostigma leptopodum is added for being mixed with the chrysanthemum flowers for use, and the effect of clearing away heat and toxic materials is better; roots of the dicranostigma leptopodum can also be used as spice, and the effect of increasing fragrance is achieved; and the potato pieces are added, and coarse fibers in the potato pieces can exert an effect of relaxing bowel, so that the degree of excessive internal heat is reduced.

Description

technical field [0001] The invention relates to the technical field of hot pot seasoning, in particular to a hot pot seasoning that is not easy to catch fire and a preparation method thereof. Background technique [0002] Hot pot generally refers to a cooking method that uses a pot as a utensil, boils a pot with a heat source, and boils water or soup to boil various foods. It can also refer to the pots used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. There are similar dishes all over the world, but they are especially prevalent mainly in East Asia. Hot pot is eaten now and hot, spicy and salty, oily but not greasy, relieving stagnation and dehumidification, suitable for the climate of mountains and rivers, and now it has developed into a mandarin duck pot, spicy and light, each takes what it needs, and different soup...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L33/10
CPCA23L27/00A23L27/10A23L27/105A23L33/10A23V2002/00A23V2200/15A23V2200/16A23V2200/30
Inventor 戴连根
Owner 戴连根
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