Soup for mandarin duck chafing dish and method for making the soup

A technology for hot pot and mandarin duck, which is applied in the field of hot pot soup and its production, can solve the problems of insufficient nutrition and not suitable for the taste of northern consumers, and achieves the effects of rich nutrition, pure and strong aroma and bright color.

Inactive Publication Date: 2004-03-17
苏玉科
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Hot pot, as a popular form of dining, has a long history in our country. Due to the differences in customs, climate, and products, various hot pots with different flavors have appeared, among which Sichuan hot pot is the most famous, especially Sichuan hot pot. Its mandarin duck hot pot has strong adaptability because it has red and white hot pot soups. Therefore, it is widely spread in most parts of my country, but its nutrition is not comprehensive enough. The white soup is greasy, and the red soup is too spicy, so it is not suitable for consumption in the north. the taste of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Yuanyang hot pot soup, including white soup and red soup, add 4-6 grams of codonopsis, 1-3 grams of astragalus, 1-3 grams of American ginseng, 1-3 grams of wolfberry, 1-3 grams of lotus seeds, and 4 scallops into 2000 grams of broth -6 grams, 2-4 grams of sea rice, 1-3 grams of Chinese yam, 1-3 grams of Ophiopogon japonicus, 2-4 grams of lily, 2-4 grams of angelica, 2-4 grams of longan, 1-3 grams of jujube, 2-4 grams of barley, 8-12 grams of green onions, 8-12 grams of ginger, 8-12 grams of garlic, and 40-60 grams of glutinous rice; the red soup is made by adding 150 grams of base material to 1500 grams of broth And 2-4 grams of cumin, 1-3 grams of ginkgo, 4-6 grams of scallops, 2-4 grams of longan, 2-4 grams of sesame, 1-3 grams of natural beef powder, 8-12 grams of green onions, 8- 12 grams, 18-22 grams of garlic, and 40-60 grams of fermented glutinous rice.

[0016] Described broth is boiled by the ratio of 1700 grams of old fat duck, 1500 grams of old hen, 1000 gra...

Embodiment 2

[0019] Yuanyang hot pot soup, including white soup and red soup, the best ratio of the white soup is to add 5 grams of Codonopsis, 2 grams of Astragalus, 2 grams of American ginseng, 2 grams of wolfberry, 2 grams of lotus seeds, 5 grams of dried scallops, and sea rice into 2000 grams of broth. 3 grams, 2 grams of Chinese yam, 2 grams of Radix Ophiopogon, 3 grams of Lily, 3 grams of Angelica, 3 grams of Longan, 2 grams of Jujube, 3 grams of barley, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 50 grams of glutinous rice It is boiled; the best ratio of its red soup is to add 150 grams of base material to 1500 grams of broth, 3 grams of cumin, 2 grams of ginkgo, 5 grams of dried scallops, 3 grams of longan, 3 grams of sesame, and 2 grams of natural beef powder. 10 grams of scallions, 10 grams of ginger, 20 grams of garlic, and 50 grams of glutinous rice.

[0020] Described broth is boiled by the ratio of 1700 grams of old fat duck, 1500 grams of old hen, 1000 g...

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PUM

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Abstract

The present invention discloses one kind of paired chafing dish soup and its production process. The paired chafing dish soup include white soup and red soup, the white soup is stewed with broth, Dangshen, astragalus root, American ginseng, wolfberry fruit, lotus seed, etc. in certain proportion, and the red soup is stewed with broth, bed material,pure cumin, gingko nut, dried scallop, longan, sesame, etc. The broth is produced through stewing old fatty duck, old hen, chop, etc, and the bed material consists of Sichuan chili, ginger, crystal sugar, broad bean, etc. in certain proportion. The production process of the paired chafing dish soup is also disclosed. The present invention has the functions of invigorating heart, spleen and kidney, nourishing Yin, nourishing brain, etc.

Description

Technical field [0001] The invention relates to the technical field of hot pot soup and a preparation method thereof. Background technique [0002] Hot pot, as a popular form of dining, has a long history in our country. Due to differences in customs, climate, and products, various hot pots with different flavors have emerged, among which Sichuan hot pot is the most famous, especially Sichuan hot pot. Its mandarin duck hot pot has strong adaptability because it has red and white hot pot soups. Therefore, it is widely spread in most parts of our country, but its nutrition is not comprehensive enough. The white soup is greasy, and the red soup is too spicy, so it is not suitable for consumption in the north. the taste of the reader. Contents of the invention [0003] In order to overcome the above disadvantages, the invention provides a mandarin duck hot pot soup with comprehensive nutrition, fragrant but not greasy white soup, and spicy and delicious red soup, which is mor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L27/00
Inventor 苏玉科
Owner 苏玉科
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