Chafing dish seasoning and its making method and application

A hot pot and bottom material technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of dryness, hotness, residue, and poor soup color, etc., and achieve the effect of bright red color, long aftertaste, and strong taste

Inactive Publication Date: 2004-03-03
陈建国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This ingredient is dry and spicy, the soup color is not good (not red enough) and has a lot of residue

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment provides a hot pot ingredient, which includes 180 grams of base material, 60 grams of ginger, 15 grams of rock sugar, 450 grams of chili oil, 50 grams of garlic, 50 ml of cooking wine, 30 grams of pepper, 10 grams of glutinous rice, 10 grams of chicken essence, and 15 grams of monosodium glutamate. , tempeh 3, koji wine 30ml, salad oil 150g, lard 130g, butter 20g, fresh soup 2000ml, sugar 10g, cooked vegetable oil 150; 160 grams of watercress, 20 grams of pepper, 3 salt, 200 grams of dried red pepper, 50 grams of ginger, 30 grams of garlic, and 200 grams of cooked vegetable oil; It is made by boiling 200 grams of pork, 250 grams of chicken, 200 grams of beef and 500 grams of beef bones.

Embodiment 2

[0021] This example provides another hot pot ingredient, which includes 200 grams of base material, 80 grams of ginger, 20 grams of rock sugar, 480 grams of chili oil, 60 grams of garlic, 80 ml of cooking wine, 20 grams of Chinese prickly ash, 15 grams of glutinous rice, and 20 grams of chicken essence , 20 grams of monosodium glutamate, 5 fermented soya beans, 50 ml of koji wine, 170 grams of salad oil, 150 grams of lard, 40 grams of butter, 1600 ml of fresh soup, 15 grams of sugar, and 200 grams of cooked vegetable oil; 180 grams of Pixian watercress, 30 grams of Chinese prickly ash, 5 grams of table salt, 300 grams of dried red pepper, 60 grams of ginger, 50 grams of garlic, and 250 grams of cooked vegetable oil; Boil 800 grams of pork bones, 250 grams of pork, 200 grams of chicken, 600 grams of beef bones and 250 grams of beef.

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PUM

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Abstract

A seasoning for chafing dish contains the basic raw material prepared from 7 raw materials including salad oil, crystal sugar, Chinese prickly ash, chili, ginger etc. and other 18 raw materials including ginger, garlic cloves, gourmet powder, salad oil, sesame oil, etc. Its preparing process and application are also disclosed.

Description

[0001] Technical Field The present invention relates to a hot pot ingredient and its manufacturing method and application. Background technique [0002] Currently on the market, the main ingredients of existing Chongqing hot pot ingredients include base material, garlic, ginger, dried red pepper, pepper, cooked vegetable oil, monosodium glutamate, lard, koji wine, cooking wine, etc. This ingredient is dry and spicy, the soup color is not good (not red enough) and has a lot of residue. Contents of the invention [0003] technical problem to be solved [0004] Therefore, the technical problem to be solved by this invention is to overcome the deficiencies of the above-mentioned prior art and provide a new kind of hot pot ingredient that tastes more delicious, can beautify and lose weight, and can allow organs such as taste to feel strong stimulation. [0005] Technical solutions [0006] The above-mentioned technical problems to be solved of the present invention are solved b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L27/10
Inventor 陈建国
Owner 陈建国
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