Jasmine tea fragrant pot formula

Abstract

The jasmine tea fragrant pot formula comprises the following raw materials in parts by weight: 18-22 g of dried jasmine flowers, 8-12 g of imperial chrysanthemum flowers, 8-12 g of golden silk jujubes, 3-5 g of dried Chinese wolfberry fruits, 3-5 g of dried dried shrimps, 2-4 g of lentinus edodes, 3-5 g of radix angelicae, 18-22 g of green Chinese onions, 18-22 g of fresh ginger, 18-22 g of tricholoma gambosum and 3-5 L of mineral water. The method has the beneficial effects that unique flavor experience is achieved; nutrition is balanced and rich; the health-preserving and health-care effects are realized; synergistic interaction of food materials can be realized; the method has market adaptability and innovativeness.

Description

Technical Field

[0001] The invention relates to the technical field of food cooking formulas, and in particular to a jasmine tea fragrant pot formula. Background Art

[0002] In today's era of booming catering industry, consumers' pursuit of food is becoming more diversified and refined. Traditional hot pot and various types of hot pot are diverse, but they are gradually encountering bottlenecks in the integration of taste innovation and health and wellness.

[0003] As a popular dining form, hotpot has long dominated the market with conventional flavors such as spicy, clear soup, and tomato. However, with the improvement of people's health awareness and the continuous improvement of their requirements for food experience, the high calories, high fat and single taste of traditional hotpot have been challenged to a certain extent. Although the combination of ingredients and taste of Xiangguo are different from hotpot, its flavor is mostly limited to strong flavors such as spicy and sauce. For consumers who cannot eat spicy food or pursue light and healthy diets, the choices are relatively limited.

[0004] At the same time, modern consumers' demand for food is no longer just to stimulate the taste buds, but also to pay more attention to the spiritual pleasure and health value brought by food. Jasmine, as a flower with a long cultural history and wide application value, has a fresh and elegant fragrance that can soothe emotions and relieve stress. In traditional Chinese medicine theory, jasmine has the effects of regulating qi, relieving depression, and dispelling filth and harmonizing the stomach. Royal chrysanthemum also has extremely high medicinal and edible value. Its functions of dispersing wind and heat, clearing the liver and improving eyesight make it a popular choice for health-preserving ingredients. Incorporating floral elements into fragrant pot cooking can not only create a novel and unique flavor, but also give the dishes certain health functions, which is in line with the current development trend of combining healthy diet with food innovation.

[0005] Furthermore, the rich resources of special ingredients in various places provide a broad space for the development of new fragrant pot recipes. Golden thread jujube, wolfberry, golden hook shrimp, golden money mushroom, angelica, green onion, ginger, button mushroom, etc., each of these ingredients has a unique flavor and nutritional value. If the sweetness of golden thread jujube, the nourishment of wolfberry, the deliciousness of shrimp, the mellowness of mushrooms, the fragrance of green onion and ginger, and the deodorizing and fragrance-enhancing effect of angelica can be cleverly combined and integrated with the fragrance of jasmine and royal chrysanthemum, it is expected to create a new fragrant pot product that not only meets consumers' diversified demand for food flavors, but also conforms to the concept of health and wellness, fills the market gap in the field of special fragrant pots, injects new vitality into the innovative development of the catering industry, meets the expectations and pursuit of food by different consumer groups in different scenarios, stands out in the fierce competition in the catering market, and leads a new trend of food consumption. Summary of the invention

[0006] In order to solve the above problems, especially to address the deficiencies in the prior art, the present invention provides a jasmine tea fragrant pot formula that can solve the above problems.

[0007] To achieve the above purpose, the present invention adopts the following technical means:

[0008] A jasmine tea incense pot recipe comprises the following raw materials in parts by weight: 18-22 grams of dried jasmine flowers, 8-12 grams of royal chrysanthemum flowers, 8-12 grams of golden thread jujubes, 3-5 grams of dried wolfberries, 3-5 grams of dried golden hook dried shrimps, 2-4 grams of golden oyster mushrooms, 3-5 grams of angelica dahurica, 18-22 grams of green onions, 18-22 grams of ginger, 18-22 grams of button mushrooms, and 3-5 liters of mineral water.

[0009] A further scheme of the present invention is that it comprises the following raw materials in parts by weight: 18 grams of dried jasmine flowers, 8 grams of royal chrysanthemum flowers, 8 grams of golden thread jujubes, 3 grams of dried wolfberries, 3 grams of dried golden hook dried shrimps, 2 grams of golden oyster mushrooms, 3 grams of angelica dahurica, 18 grams of green onions, 18 grams of ginger, 18 grams of button mushrooms, and 3 liters of mineral water.

[0010] A further scheme of the present invention is that it comprises the following raw materials in parts by weight: 20 grams of dried jasmine, 10 grams of royal chrysanthemum, 10 grams of golden thread jujube, 4 grams of dried wolfberry, 4 grams of dried golden hook dried shrimp, 3 grams of golden oyster mushroom, 4 grams of angelica dahurica, 20 grams of green onion, 20 grams of ginger, 20 grams of button mushroom, and 4 liters of mineral water.

[0011] A further scheme of the present invention is that it comprises the following raw materials in parts by weight: 22 grams of dried jasmine, 12 grams of royal chrysanthemum, 12 grams of golden thread jujube, 5 grams of dried wolfberry, 5 grams of dried golden hook dried shrimp, 4 grams of golden oyster mushroom, 5 grams of angelica dahurica, 22 grams of green onion, 22 grams of ginger, 22 grams of button mushroom, and 5 liters of mineral water.

[0012] A further embodiment of the present invention is that the preparation method thereof comprises the following steps:

[0013] Step 1: Weigh appropriate amounts of dried jasmine, chrysanthemum, golden thread jujube, dried wolfberry, dried golden hook dried shrimp, golden oyster mushroom, angelica dahurica, green onion, ginger, button mushroom, and mineral water;

[0014] Step 2: Soak the dried jasmine flowers and royal chrysanthemum flowers in an appropriate amount of mineral water for 30-40 minutes to obtain a mixed liquid 1;

[0015] Step 3: Remove the core of golden thread jujube, wash it, dried wolfberry and golden shiitake mushroom separately, and soak it in appropriate amount of warm mineral water for 20-30 minutes to obtain mixed liquid 2;

[0016] Step 4: Cut the scallions into sections, slice the ginger, wash and slice the button mushrooms, and wash the dried golden hook shrimps for later use;

[0017] Step 5: Take a deep pot, pour in an appropriate amount of mineral water, add green onion segments, ginger slices, and angelica root, bring to a boil over high heat, then simmer over low heat for 15-20 minutes;

[0018] Step 6: Add the mixed liquid 2 in step 3 and the dried shrimp in step 4 into the deep pot in step 5, and continue to cook for 10-15 minutes;

[0019] Step 7: Add the mixed liquid 1 in step 2 and the shiitake mushroom slices in step 4 into the deep pot in step 6 and cook for another 5-8 minutes;

[0020] Step 8. Finally, add the remaining mineral water to the deep pot in step 7, adjust the concentration of the soup to an appropriate level, and add appropriate seasonings according to personal taste. It can be used as the soup base for the hot pot.

[0021] Beneficial effects of the present invention:

[0022] 1. The present invention has a unique flavor experience. The jasmine tea fragrant pot formula creates an unprecedented unique flavor. The fresh fragrance of jasmine and the elegant chrysanthemum fragrance of royal chrysanthemum are intertwined, giving the fragrant pot a fresh and elegant floral scent. This unique floral scent fully penetrates into the ingredients and soup during the cooking process, making diners feel as if they are in a world of flowers and food when tasting. In sharp contrast to the rich and heavy taste of traditional fragrant pots, it brings consumers a new taste impact and enjoyment, meets the strong demand of modern consumers for innovation and diversification of food tastes, and greatly enriches the flavor level of the fragrant pot category.

[0023] 2. The present invention is balanced and rich in nutrition. The careful combination of a variety of high-quality ingredients ensures the richness and balance of the nutrition of the fragrant pot. Dried jasmine and royal chrysanthemum are rich in a variety of bioactive ingredients, such as flavonoids, and have potential health benefits such as anti-oxidation and anti-inflammatory. Golden thread jujube is a good source of vitamins and minerals, which can effectively supplement human energy and nutrition; dried wolfberry, with its high content of wolfberry polysaccharides, carotenoids and other nutrients, has a positive effect on liver and kidney care and immunity enhancement. Dried golden hook shrimp provides high-quality animal protein and minerals such as calcium and magnesium; golden oyster mushroom is rich in amino acids and dietary fiber, which helps promote intestinal peristalsis and digestion and absorption. Angelica dahurica, green onions and ginger not only add a unique flavor to the fragrant pot, but also have certain medicinal and health care value, such as the effects of Angelica dahurica in dispelling wind and relieving pain, reducing swelling and pus, and the effects of green onions and ginger in warming the middle and dispersing cold, appetizing and strengthening the spleen. Morel is rich in a variety of trace elements and polysaccharides, which have the effects of enhancing immunity and regulating blood lipids. These ingredients work together to make the fragrant pot a nutritionally complete and balanced delicacy, providing consumers with a new option for healthy eating.

[0024] 3. The present invention has health-care effects. Based on the medicinal properties of each ingredient, the jasmine tea pot has significant health-care effects. The combination of jasmine and royal chrysanthemum helps to soothe emotions and relieve stress, and has a certain improvement effect on the anxiety and fatigue that are common in people's modern fast-paced life, and can promote mental health. The combination of golden thread jujube and wolfberry can nourish qi and blood, nourish the liver and improve eyesight. Long-term consumption helps to improve problems such as physical weakness and decreased vision. The protein and minerals in golden hook shrimp help maintain normal physiological functions of the body and bone health. The polysaccharide components in mushroom ingredients such as golden money mushrooms and button mushrooms have immune regulation functions, can enhance human immunity, and prevent diseases. Angelica dahurica, green onions, ginger, etc. can promote blood circulation, improve digestive function, and protect human health from multiple aspects, so that consumers can obtain the added value of health care while enjoying delicious food, which is in line with the current trend of people's pursuit of healthy diet.

[0025] 4. The present invention can achieve synergistic effect of ingredients. The ingredients in the formula achieve excellent synergistic effect in taste, nutrition and cooking function. The floral fragrance of jasmine and royal chrysanthemum sets a fresh tone for the overall flavor, effectively neutralizes the greasy feeling or heavy taste that other ingredients may bring, and makes the taste of the fragrant pot more refreshing and pleasant. Scallions and ginger release a strong spicy smell through cooking in the early stage of cooking, which can not only remove the fishy smell, but also stimulate the fragrance of other ingredients, creating a good atmosphere for the subsequent fusion of ingredients. Angelica dahurica further enhances the effect of removing fishy smell and increasing fragrance. At the same time, its special fragrance echoes with the fragrance of flowers and other ingredients, enriching the aroma level of the fragrant pot. Golden thread jujube, wolfberry, golden mushroom and button mushroom release their own fresh and sweet components during the stewing process, and blend with the seafood freshness of dried shrimp to form a mellow, rich and layered composite freshness, making the taste of the fragrant pot more delicious and delicious. This synergistic effect between ingredients has greatly improved the flavor and quality of the fragrant pot, far exceeding the effect that can be achieved by a simple combination of single ingredients.

[0026] 5. The present invention has market adaptability and innovation. The jasmine tea fragrant pot formula has strong market adaptability and innovation, and can meet the diverse needs of different consumer groups and the catering market. Its unique flavor and health-care effects make it widely attractive to young consumers who pursue fashionable and healthy diets and middle-aged and elderly people who pay attention to health preservation. For catering companies, the launch of this fragrant pot has added highly competitive special dishes to their menus, which will help enhance their brand image and market competitiveness and attract more customers. In the fiercely competitive environment of the catering market, this innovative fragrant pot formula can break the limitations of traditional fragrant pot flavors, open up new market segments, inject new vitality into the innovative development of the catering industry, and promote the fragrant pot category and even the entire catering industry to develop in a more diversified, healthy and innovative direction. DETAILED DESCRIPTION

[0027] The technical solution of the present invention is described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example 1

[0029] A jasmine tea incense pot recipe comprises the following raw materials in parts by weight: 18-22 grams of dried jasmine flowers from Hengzhou, Guangxi, 8-12 grams of royal chrysanthemums from Fengxin, Jiangxi, 8-12 grams of golden thread jujubes from Cangzhou, 3-5 grams of dried wolfberries from Zhongning County, Ningxia, 3-5 grams of dried golden hook dried shrimps from Weihai, Shandong, 2-4 grams of golden oyster mushrooms from Tonghua, Changchun, 3-5 grams of angelica dahurica from Suining, Sichuan, 18-22 grams of green onions from Zhangqiu, Jinan, Shandong, 18-22 grams of ginger from Laiwu, Shandong, 18-22 grams of button mushrooms from Zhangjiakou, Hebei, and 3-5 liters of Quanyangquan mineral water from Baishan, Jilin.

[0030] Example 2

[0031] A method for preparing a jasmine tea fragrant pot recipe comprises the following steps:

[0032] Step 1, weigh an appropriate amount of dried jasmine flowers from Hengzhou, Guangxi (18g), royal chrysanthemums from Fengxin, Jiangxi (8g), golden silk dates from Cangzhou (8g), dried wolfberries from Zhongning County, Ningxia (3g), dried golden hook shrimps from Weihai, Shandong (3g), golden mushrooms from Tonghua, Changchun (2g), white angelica from Suining, Sichuan (3g), green onions from Zhangqiu, Jinan, Shandong (18g), ginger from Laiwu, Shandong (18g), mushrooms from Zhangjiakou, Hebei (18g), and 3 liters of Quanyangquan mineral water from Baishan, Jilin (3L);

[0033] Step 2: Soak the dried jasmine flowers and royal chrysanthemum flowers in an appropriate amount of mineral water for 30 minutes to obtain a mixed liquid 1;

[0034] Step 3: Remove the core of golden thread jujube, wash the dried wolfberry and golden shiitake mushroom separately, and soak them in appropriate amount of warm mineral water for 20 minutes to obtain mixed liquid 2;

[0035] Step 4: Cut the scallions into sections, slice the ginger, wash and slice the button mushrooms, and wash the dried golden hook shrimps for later use;

[0036] Step 5: Take a deep pot, pour in an appropriate amount of mineral water, add green onion segments, ginger slices, and angelica root, bring to a boil over high heat, then simmer over low heat for 15 minutes;

[0037] Step 6: Add the mixed liquid 2 in step 3 and the dried shrimp in step 4 into the deep pot in step 5, and continue to cook for 10 minutes;

[0038] Step 7: Add the mixed liquid 1 in step 2 and the shiitake mushroom slices in step 4 into the deep pot in step 6 and cook for another 5 minutes;

[0039] Step 8. Finally, add the remaining mineral water to the deep pot in step 7, adjust the concentration of the soup to an appropriate level, and add appropriate seasonings according to personal taste. It can be used as the soup base for the hot pot.

[0040] Example 3

[0041] A method for preparing a jasmine tea fragrant pot recipe comprises the following steps:

[0042] Step 1, weigh an appropriate amount of 20 grams of dried jasmine flowers from Hengzhou, Guangxi, 10 grams of royal chrysanthemums from Fengxin, Jiangxi, 10 grams of golden silk dates from Cangzhou, 4 grams of dried wolfberries from Zhongning County, Ningxia, 4 grams of dried golden hook shrimps from Weihai, Shandong, 3 grams of golden mushrooms from Tonghua, Changchun, 4 grams of angelica from Suining, Sichuan, 20 grams of green onions from Zhangqiu, Jinan, Shandong, 20 grams of ginger from Laiwu, Shandong, 20 grams of button mushrooms from Zhangjiakou, Hebei, and 4 liters of Quanyangquan mineral water from Baishan, Jilin;

[0043] Step 2: Soak the dried jasmine flowers and royal chrysanthemum flowers in an appropriate amount of mineral water for 35 minutes to obtain a mixed liquid 1;

[0044] Step 3: Remove the core of golden thread jujube, wash it, the dried wolfberry and golden shiitake mushroom separately, and soak them in appropriate amount of warm mineral water for 25 minutes to obtain mixed liquid 2;

[0045] Step 4: Cut the scallions into sections, slice the ginger, wash and slice the button mushrooms, and wash the dried golden hook shrimps for later use;

[0046] Step 5: Take a deep pot, pour in an appropriate amount of mineral water, add green onion segments, ginger slices, and angelica root, bring to a boil over high heat, then simmer over low heat for 18 minutes;

[0047] Step 6: Add the mixed liquid 2 in step 3 and the dried shrimp in step 4 into the deep pot in step 5, and continue cooking for 12 minutes;

[0048] Step 7: Add the mixed liquid 1 in step 2 and the shiitake mushroom slices in step 4 into the deep pot in step 6 and cook for another 6 minutes;

[0049] Step 8. Finally, add the remaining mineral water to the deep pot in step 7, adjust the concentration of the soup to an appropriate level, and add appropriate seasonings according to personal taste. It can be used as the soup base for the hot pot.

[0050] Example 4

[0051] A method for preparing a jasmine tea fragrant pot recipe comprises the following steps:

[0052] Step 1, weigh an appropriate amount of 22 grams of dried jasmine flowers from Hengzhou, Guangxi, 12 grams of royal chrysanthemums from Fengxin, Jiangxi, 12 grams of golden silk dates from Cangzhou, 5 grams of dried wolfberries from Zhongning County, Ningxia, 5 grams of dried golden hook shrimps from Weihai, Shandong, 4 grams of golden shiitake mushrooms from Tonghua, Changchun, 5 grams of angelica dahurica from Suining, Sichuan, 22 grams of green onions from Zhangqiu, Jinan, Shandong, 22 grams of ginger from Laiwu, Shandong, 22 grams of button mushrooms from Zhangjiakou, Hebei, and 5 liters of Quanyangquan mineral water from Baishan, Jilin;

[0053] Step 2: Soak dried jasmine flowers and royal chrysanthemum flowers in an appropriate amount of mineral water for 40 minutes to obtain a mixed liquid 1;

[0054] Step 3: Remove the core of golden thread jujube, wash the dried wolfberry and golden shiitake mushroom separately, and soak them in appropriate amount of warm mineral water for 30 minutes to obtain mixed liquid 2;

[0055] Step 4: Cut the scallions into sections, slice the ginger, wash and slice the button mushrooms, and wash the dried golden hook shrimps for later use;

[0056] Step 5: Take a deep pot, pour in an appropriate amount of mineral water, add green onion segments, ginger slices, and angelica root, bring to a boil over high heat, then simmer over low heat for 20 minutes;

[0057] Step 6: Add the mixed liquid 2 in step 3 and the dried shrimp in step 4 into the deep pot in step 5, and continue to cook for 15 minutes;

[0058] Step 7: Add the mixed liquid 1 in step 2 and the shiitake mushroom slices in step 4 into the deep pot in step 6, and cook for another 8 minutes;

[0059] Step 8. Finally, add the remaining mineral water to the deep pot in step 7, adjust the concentration of the soup to an appropriate level, and add appropriate seasonings according to personal taste. It can be used as the soup base for the hot pot.

[0060] The examples given in the present invention are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here, and the obvious changes or modifications derived therefrom are still within the protection scope of the present invention.

Claims

1. A jasmine tea incense pot recipe, characterized in that: The invention comprises the following raw materials in parts by weight: 18-22 grams of dried jasmine flowers, 8-12 grams of royal chrysanthemum flowers, 8-12 grams of golden thread jujubes, 3-5 grams of dried wolfberries, 3-5 grams of dried golden hook dried shrimps, 2-4 grams of golden oyster mushrooms, 3-5 grams of angelica dahurica, 18-22 grams of green onions, 18-22 grams of ginger, 18-22 grams of button mushrooms, and 3-5 liters of mineral water.

2. A jasmine tea incense pot recipe according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 18 grams of dried jasmine, 8 grams of royal chrysanthemum, 8 grams of golden thread jujube, 3 grams of dried wolfberry, 3 grams of dried golden hook dried shrimp, 2 grams of golden oyster mushroom, 3 grams of angelica dahurica, 18 grams of green onion, 18 grams of ginger, 18 grams of button mushroom and 3 liters of mineral water.

3. A jasmine tea incense pot recipe according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 20 grams of dried jasmine, 10 grams of royal chrysanthemum, 10 grams of golden thread jujube, 4 grams of dried wolfberry, 4 grams of dried golden hook dried shrimp, 3 grams of golden oyster mushroom, 4 grams of angelica dahurica, 20 grams of green onion, 20 grams of ginger, 20 grams of button mushroom and 4 liters of mineral water.

4. A jasmine tea incense pot recipe according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 22 grams of dried jasmine, 12 grams of royal chrysanthemum, 12 grams of golden thread jujube, 5 grams of dried wolfberry, 5 grams of dried golden hook dried shrimp, 4 grams of golden oyster mushroom, 5 grams of angelica dahurica, 22 grams of green onion, 22 grams of ginger, 22 grams of button mushroom and 5 liters of mineral water.

5. The jasmine tea incense pot recipe according to claim 1, characterized in that: The preparation method thereof comprises the following steps: Step 1: Weigh appropriate amounts of dried jasmine, chrysanthemum, golden thread jujube, dried wolfberry, dried golden hook dried shrimp, golden oyster mushroom, angelica dahurica, green onion, ginger, button mushroom, and mineral water; Step 2: Soak the dried jasmine flowers and royal chrysanthemum flowers in an appropriate amount of mineral water for 30-40 minutes to obtain a mixed liquid 1; Step 3: Remove the core of golden thread jujube, wash the dried wolfberry and golden shiitake mushroom separately, and soak them in appropriate amount of warm mineral water for 20-30 minutes to obtain mixed liquid 2; Step 4: Cut the scallions into sections, slice the ginger, wash and slice the button mushrooms, and wash the dried golden hook shrimps for later use; Step 5: Take a deep pot, pour in an appropriate amount of mineral water, add green onion segments, ginger slices, and angelica root, bring to a boil over high heat, then simmer over low heat for 15-20 minutes; Step 6: Add the mixed liquid 2 in step 3 and the dried shrimp in step 4 into the deep pot in step 5, and continue to cook for 10-15 minutes; Step 7: Add the mixed liquid 1 in step 2 and the shiitake mushroom slices in step 4 into the deep pot in step 6 and cook for another 5-8 minutes; Step 8. Finally, add the remaining mineral water to the deep pot in step 7, adjust the concentration of the soup to an appropriate level, and add appropriate seasonings according to personal taste. It can be used as the soup base for the hot pot.