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Health nutrition chafing dish, soup pot bottom seasoning and its preparing method

A nutrition and hot pot technology, applied in dairy products, food preparation, milk preparations and other directions, can solve the problems of dysentery, diarrhea, gastrointestinal discomfort, indigestion and other problems, and achieve the effect of light taste and rich nutritional value.

Inactive Publication Date: 2006-03-22
胡明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing hot pots and soup pots are very greasy and heavy in taste, so they are not easy to digest when eating meat products. Especially the elderly and children should not eat more. Not on nutrition and health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] First make broth, wash with pork bones, lamb bones and beef bones and put them into a boiling water pot, add green onions and ginger and bring to a boil over high heat, remove the floating foam, simmer for 2 to 3 hours over low heat, then filter out the broth and wait use.

[0018] To prepare spices, take 30 grams of star anise, 10 grams of anise, 10 grams of cumin, 30 grams of cinnamon, 10 grams of galangal, 10 grams of cloves, 10 grams of nutmeg, 60 grams of fragrant fruit, 50 grams of Angelica dahurica, 80 grams of amomum, Mix 30 grams of cinnamon bark, 10 grams of tangerine peel, 20 grams of woody fragrance, 20 grams of mountain incense, 50 grams of kaempferia, 30 grams of grass fruit and 30 grams of thyme, and mix them for later use or crush them into powder for later use.

[0019] Boil the seasoning, take 100 grams of edible oil, 30 grams of salt, 25 grams of spices, 30 grams of pepper, 80 grams of ginger, 20 grams of cooking wine, 15 grams of wine, 55 grams of wo...

Embodiment 2

[0023] First make broth, wash with pork bones, lamb bones and beef bones and put them into a boiling water pot, add green onions and ginger and bring to a boil over high heat, remove the floating foam, simmer for 2 to 3 hours over low heat, then filter out the broth and wait use.

[0024] To prepare spices, take 40 grams of star anise, 8 grams of anise, 8 grams of cumin, 40 grams of cinnamon, 10 grams of galangal, 10 grams of cloves, 15 grams of nutmeg, 80 grams of fragrant fruit, 80 grams of Angelica dahurica, 80 grams of amomum, Mix 30 grams of cinnamon bark, 10 grams of tangerine peel, 20 grams of woody fragrance, 25 grams of mountain incense, 30 grams of kaempferia, 30 grams of grass fruit, and 40 grams of thyme, or crush into powder for later use.

[0025] Boil the seasoning, take 90 grams of edible oil, 25 grams of salt, 25 grams of spices, 25 grams of pepper, 80 grams of ginger, 20 grams of cooking wine, 15 grams of wine, 60 grams of wolfberry, and 150 grams of jujube i...

Embodiment 3

[0028] First make broth, wash with pork bones, lamb bones and beef bones and put them into a boiling water pot, add green onions and ginger and bring to a boil over high heat, remove the floating foam, simmer for 2 to 3 hours over low heat, then filter out the broth and wait use.

[0029] To prepare spices, take 30 grams of star anise, 10 grams of anise, 10 grams of cumin, 30 grams of cinnamon, 10 grams of galangal, 10 grams of cloves, 10 grams of nutmeg, 60 grams of fragrant fruit, 50 grams of Angelica dahurica, 80 grams of amomum, Mix 30 grams of cinnamon bark, 10 grams of tangerine peel, 20 grams of woody fragrance, 20 grams of mountain incense, 50 grams of kaempferia, 30 grams of grass fruit and 30 grams of thyme, and mix them for later use or crush them into powder for later use.

[0030] Boil the seasoning, take 100 grams of edible oil, 30 grams of salt, 25 grams of spices, 30 grams of pepper, 80 grams of ginger, 20 grams of cooking wine, 15 grams of wine, 55 grams of wo...

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PUM

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Abstract

The health nutritious chafing dish and soup pot bottom material consists of thin soup, seasoning, milk and soybean milk in certain proportion. The seasoning consists of edible oil, table salt, perfume, pepper, ginger, yellow wine, wine, wolfberry fruit and date in certain weight proportion. The making process of the health nutritious chafing dish and soup pot bottom material includes the steps of: making thin soup, decocting seasoning, adding milk and soybean milk, and boiling. The health nutritious chafing dish and soup pot bottom material has rich nutrients and health effects, is light and not greasy, causes no excessive internal heat, and is suitable for all people.

Description

technical field [0001] The invention belongs to the technical field of food condiments, and in particular relates to a chafing dish, a soup pot base and a preparation method thereof. Background technique [0002] Hot pot and soup pot have a long history in my country, especially in Chongqing and Sichuan in the south of China. They are one of the favorite dining methods of many consumers. The quality and taste of hot pots and soup pots depend on the quality and taste of the base material, that is, the combination of seasonings in the base material. Existing chafing dish, soup pot are mostly spicy flavor, more greasy, in order to adapt to the taste of consumers in northern my country and other regions, chafing pots and soup pots with different local flavors have also appeared on the market. However, with the improvement of people's living standards, the requirements for hot pot and soup pot base materials are getting higher and higher. While pursuing taste, they also pay more...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/39A23C9/00A23C11/10A23L27/10A23L23/00
Inventor 胡明
Owner 胡明
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