Slag-free chafing dish bottom flavoring and method for making it

A hot pot base material and base material technology, which is applied in the field of dregs-free hot pot base material and its preparation, can solve problems affecting people's taste and sensory perception, and inconvenient dining for diners, and achieve the effects of enhancing appetite, mellow taste, and helping digestion

Inactive Publication Date: 2007-02-28
杨光
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The old hot pot just puts the bottom material in clear water, but people have made many improvements in the bottom material in order to make the hot pot taste more delicious, but after the hot pot bottom material in the prior art is added, the slag of the bottom material either floats on the surface Visible to the naked eye, or it must be taken out with a spoon if it sinks in the bottom of the pot. It is especially inconvenient for diners to eat. Sometimes it is full of scum, which affects people's taste and senses.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The slag-free hot pot bottom material is processed and prepared from the following raw materials:

[0052] 500g salad oil, 50g butter, 120g chili, 50g bean paste, 50g glutinous rice, 40g white wine

[0053] 20g pepper, 50g ginger, 50g garlic, 50g green onion, 2g salt, 50.7g spice

[0054] The spices include the following raw materials:

[0055] Gansong 0.2g Grass Fruit 0.1g White Cardamom 0.2g Luo Han Guo 40g Bibu 0.1g Clove 0.1g

[0056] Fragrant leaves 0.1g Aniseed 0.2g Fragrant fruit 0.5g Nutmeg 8g Cinnamon 0.1g Licorice 0.1g

[0057] Galangal 0.1g Red cardamom 0.1g Angelica dahurica 0.1g Sanye 0.1g Old cardamom 0.1g Woody fragrance 0.1g

[0058] Fennel 0.2g Comfrey 0.1g Cardamom 0.1g

[0059] Its preparation method is:

[0060] Use chili as raw material, wash the chili, soak in water for 1 hour; after the chili is soft, mash the chili into a slurry, and set aside;

[0061]Pour 17g of butter and 170g of salad oil into a pot and heat at 150°C, add the crushed pe...

Embodiment 2

[0066] The raw materials used and the preparation process are basically the same as in Example 1, except that the raw materials are processed and prepared from the following contents:

[0067] Salad oil 30000g lard 3000g pepper 7200g bean paste 3000g fermented glutinous rice 3000g

[0068] Liquor 2400g Chinese prickly ash 1200g Ginger 3000g Garlic 3000g Green onions 3000g

[0069] Salt 200g Spice 102.2g

[0070] The spices include the following raw materials:

[0071] Gansong 0.7g Grass Fruit 0.5g White Cardamom 0.6g Luo Han Guo 80g Bibu 0.5g Clove 0.3g

[0072] Fragrant leaves 0.3g Aniseed 0.6g Fragrant fruit 0.8g Nutmeg 14g Cinnamon 0.5g Licorice 0.3g

[0073] Galangal 0.5g Red cardamom 0.2g Angelica dahurica 0.3g Sanye 0.3g Old cardamom 0.3g Woody fragrance 0.3g

[0074] Fennel 0.6g Comfrey 0.3g Cardamom 0.3g

[0075] Its preparation method is:

[0076] Use pepper as raw material, wash the pepper, immerse in water and soak for 2 hours; after the pepper is soft, mash t...

Embodiment 3

[0082] The raw materials used and the preparation process are basically the same as in Example 1, except that the raw materials are processed and prepared from the following contents:

[0083] 25000g salad oil, 2500g butter, 6000g chili, 2500g bean paste, 2500g glutinous rice

[0084] Liquor 2000g Chinese prickly ash 1000g Ginger 2500g Garlic 2500g Green onions 2500g

[0085] Salt 100g Spice 75.15g

[0086] The spices include the following raw materials:

[0087] Gansong 0.5g Grass Fruit 0.3g White Cardamom 0.4g Luo Han Guo 60g Bibu 0.3g Clove 0.1g

[0088] Fragrant leaves 0.2g Aniseed 0.4g Fragrant fruit 0.7g Nutmeg 10g Cinnamon 0.3g Licorice 0.1g

[0089] Galangal 0.3g Red cardamom 0.15g Angelica dahurica 0.2g Sanye 0.2g Old cardamom 0.2g Woody fragrance 0.1g

[0090] Fennel 0.4g Comfrey 0.2g Cardamom 0.1g

[0091] Its preparation method is:

[0092] Use peppers as raw materials, wash the peppers, immerse in water and soak for 1.5 hours; after the peppers are soft, mas...

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PUM

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Abstract

The invention discloses a chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.

Description

technical field [0001] The invention relates to a hot pot bottom material, in particular to a slag-free hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot is a form of catering that is deeply loved by the Chinese because it is convenient to eat, rich in nutrition, and can be prepared into various flavors according to different groups of people and different climates. The old hot pot just puts the bottom material in clear water, but people have made many improvements in the bottom material in order to make the hot pot taste more delicious, but after the hot pot bottom material in the prior art is added, the slag of the bottom material either floats on the surface Visible to the naked eye, either sinking to the bottom of the pot must be taken out with a spoon, which is particularly inconvenient for diners to eat, and sometimes it is full of scum, which affects people's taste and senses. ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 杨光
Owner 杨光
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