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Cooked soup hotpot condiment and preparation method thereof

A technology for hot pot base and glutinous soup, which is applied in the directions of food ingredients as taste improvers, food ingredients as odor improvers, food science, etc. Effect

Pending Publication Date: 2020-07-28
CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a soup base for hot pot and its preparation method to solve the problem that the existing spicy hot pot base is not high in nutrition

Method used

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  • Cooked soup hotpot condiment and preparation method thereof
  • Cooked soup hotpot condiment and preparation method thereof
  • Cooked soup hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] In this embodiment, a base material for hot pot of bean soup includes bean soup and base material, the base material is fried from solids obtained by solid-liquid separation during the preparation of bean soup, and the mass ratio of bean soup and base material is: 2:1. The preparation method of the soup hot pot bottom material is basically as attached figure 1 As shown, it specifically includes the following steps:

[0036] S1. Preparation of scallion soup: the preparation method of scallion soup is as follows:

[0037] 1) Stir-fry soybeans and glutinous rice respectively, crush them, and mix them into soybean glutinous rice flour. In soybean glutinous rice flour, the mass ratio of soybean flour to glutinous rice flour is 1:4; wash and drain the vegetables, and dry them in the sun. Prepare pepper, salt, white wine, clear water, and Laokuang soup, and mix the raw materials according to the following weight ratios: 30 parts of green vegetables, 0.5 parts of peppercorns,...

Embodiment 2

[0047] The difference between this example and Example 1 is that in this example, the following ingredients are used in the preparation of the soup figure 2 And attached image 3 The shown fermenter comprises a tank body 1 with an opening at the top, a sieve plate 2 is arranged inside the tank body 1, a cover plate 3 for sealing the opening is threadedly connected to the top of the tank body 1, and the inner side wall of the cover plate 3 A telescopic rod capable of vertical expansion and contraction is rotatably connected through a bearing. The telescopic rod includes an outer rod 4 and an inner rod 5. The outer rod 4 is rotatably connected to the inner side wall of the cover plate 3 through a bearing. The outer rod 4 is provided with a sliding cavity 6 in the axial direction. , the inner rod 5 is vertically slidably connected in the sliding cavity 6, the sliding cavity 6 is provided with a spring 7, the top of the spring 7 is bonded to the top wall of the sliding cavity 6, ...

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Abstract

The invention relates to the field of food, and discloses a cooked soup hotpot condiment and a preparation method thereof. The cooked soup hotpot condiment comprises cooked soup and a condiment, wherein the condiment is prepared by frying solids obtained by filtering in the preparation process of the cooked soup. The preparation method of the cooked soup hotpot condiment comprises the following steps: S1, preparation of the cooked soup: sequentially laying green vegetables, Chinese prickly ash, edible salt and soybean-glutinous rice flour in a fermentation tank layer by layer in a manner of alternately laying one layer of the green vegetables one layer of the soybean-glutinous rice flour, carrying out sealed fermentation, carrying out solid-liquid separation to obtain soup, and sterilizingthe soup to obtain the cooked soup; S2, preparation of the condiment: stir-frying dry red peppers and thick broad-bean sauce, adding seasonings and spices, adding solids obtained after solid-liquid separation in the step S1, and continuing stir-frying to obtain the condiment; and S3, mixing the cooked soup with the condiment l to obtain the cooked soup hotpot condiment. The cooked soup hotpot condiment is red and bright in color and luster, rich in nutrition and capable of clearing away heat and reducing internal heat, has the flavor of the cooked soup and spicy and hot fragrance, and whets the appetite of people.

Description

technical field [0001] The invention relates to the field of food, in particular to a bean soup hot pot base and a preparation method thereof. Background technique [0002] Hot pot is a famous traditional dish in Chongqing, which belongs to Sichuan cuisine or Chongqing cuisine. In Chongqing hot pot, the heating stove is under the table. There is a big hole in the middle of the table, and a large pot is placed on it. The inside is divided into several grids, each person has a grid, and strangers can share the pot and eat together. Chongqing hot pot has a variety of dishes, delicious and spicy, rich and mellow soup, and the eater can cook it by himself. It has a unique flavor and is deeply loved by people. The reason why hot pot is so delicious is closely related to the hot pot base. [0003] At present, the tastes of hot pot bases are different, and the nutritional components are also different. The raw materials used in spicy hot pot bases are mostly peppers, peppers, ging...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/24A23L23/00
CPCA23L27/00A23L27/10A23L27/24A23L23/00A23V2002/00A23V2200/16A23V2200/15A23V2200/14
Inventor 李德建江雪雪张丽郑红唐毅吴迪赵欠陈小容黄采姣徐伟伟
Owner CHONGQING DEZHUANG AGRI PROD DEV CO LTD
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