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Stomach-strengthening spleen-invigorating hot pot condiment and preparation method thereof

A technology of hot pot seasoning and potatoes, which is applied in the field of hot pot seasoning, can solve problems such as constipation or diarrhea, and achieve the effects of alleviating diarrhea, increasing appetite, and promoting digestion

Inactive Publication Date: 2020-10-30
湖州南浔温氏佳味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since some hot pot seasonings add more peppers, it is easy to cause constipation or diarrhea. Therefore, it is necessary to study a hot pot seasoning that has a good taste and has the effect of strengthening the stomach and strengthening the spleen.

Method used

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  • Stomach-strengthening spleen-invigorating hot pot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A hot pot seasoning for strengthening the stomach and invigorating the spleen, which consists of the following ingredients in parts by weight: 28 parts of potato cubes, 8 parts of betel nuts, 32 parts of red peppers, 42 parts of peanut oil, 12 parts of bean paste, 15 parts of chives, 7 parts of garlic, 3 parts of ground coriander, 8 parts of white sugar, 3 parts of cooking wine, 6 parts of light soy sauce, 12 parts of table salt, 4 parts of star anise, 6 parts of peppercorns, 3 parts of cinnamon, 1.5 parts of white pepper, 0.8 parts of tangerine peel, 3 parts of ginger powder, 6 parts of figs part, 250 parts of water.

[0023] A method for preparing hot pot seasoning for strengthening the stomach and invigorating the spleen, comprising the following steps:

[0024] A. Heat the peanut oil to 185°C, then lower the temperature to 62°C, add red pepper, bean paste, garlic, star anise, peppercorns, cinnamon and ginger powder, fry for 6 minutes, then lower the oil temperature ...

Embodiment 2

[0028] A hot pot seasoning for strengthening the stomach and invigorating the spleen, which consists of the following ingredients in parts by weight: 32 parts of potato cubes, 6 parts of betel nut, 35 parts of red pepper, 40 parts of peanut oil, 16 parts of bean paste, 12 parts of chives, 8 parts of garlic, 2 parts of ground coriander, 10 parts of white 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, 8 parts of figs part, 200 parts of water.

[0029] A method for preparing hot pot seasoning for strengthening the stomach and invigorating the spleen, comprising the following steps:

[0030] A. Heat the peanut oil to 200°C, then lower the temperature to 60°C, add red pepper, bean paste, garlic, star anise, peppercorns, cinnamon and ginger powder, fry for 8 minutes, then lower the oil temperature to r...

Embodiment 3

[0034] A hot pot seasoning for strengthening the stomach and invigorating the spleen, which consists of the following components by weight: 25 parts of potato cubes, 10 parts of betel nuts, 28 parts of red peppers, 55 parts of peanut oil, 8 parts of bean paste, 16 parts of chives, 5 parts of garlic, 5 parts of ground coriander, 6 parts of white 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, 5 parts of figs part, 300 parts of water.

[0035] A method for preparing hot pot seasoning for strengthening the stomach and invigorating the spleen, comprising the following steps:

[0036] A. Heat the peanut oil to 180°C, then lower the temperature to 65°C, add red pepper, bean paste, garlic, star anise, peppercorns, cinnamon and ginger powder, fry for 5 minutes, and lower the oil temperature to room temp...

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Abstract

The invention discloses a stomach-strengthening spleen-invigorating hot pot condiment which comprises the following components: potato blocks, betel nuts, red peppers, peanut oil, thick broad-bean sauce, leek flowers, garlic, minced coriander, white sugar, cooking wine, light soy sauce, edible salt, star aniseeds, Chinese prickly ash, cinnamon, white peppers, dried orange peel, ginger powder, figsand water. The betel nuts have the effect of removing food retention, the figs have the effects of clearing heat, promoting salivation, strengthening the spleen, appetizing, detoxifying and diminishing swelling, the leek flowers have the effects of promoting salivation, appetizing, enhancing appetite and promoting digestion, and the three components are mixed for use and have the effects of strengthening the stomach and invigorating the spleen. The potato blocks are also added, and crude fibers in potatoes can play a role in relaxing bowels; although more red chilies are added into the hotpotcondiment and the hotpot condiment is spicy in taste, the hotpot condiment has a remarkable relieving effect on constipation, diarrhea and the like of eaters due to the fact that the components capable of strengthening the stomach and invigorating the spleen are added into the hotpot condiment.

Description

technical field [0001] The invention relates to the technical field of hot pot seasoning, in particular to a hot pot seasoning for strengthening the stomach and invigorating the spleen 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 i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L33/00
CPCA23V2002/00A23L27/00A23L27/10A23L33/00A23V2200/30A23V2200/32
Inventor 凌陈井泽泉刘语嫣
Owner 湖州南浔温氏佳味食品有限公司
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