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 botto

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0050] Example 1

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

[0052] Salad oil 500g butter 50g chili 120g bean paste 50g mash 50g white wine 40g

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

[0054] The spices include the following raw materials:

[0055] Caulis pine 0.2g Grass fruit 0.1g White cardamom 0.2g Luo Han Guo 40g Bibu 0.1g Clove 0.1g

[0056] Bay leaf 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 0.1g San Nai 0.1g Old Cardamom 0.1g Woody 0.1g

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

[0059] The preparation method is:

[0060] Using chili as raw material, wash the chili, immerse it in water and soak for 1 hour; when the chili is soft, mash the chili into a paste and place it for later use;

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

Example Embodiment

[0065] Example 2

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

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

[0068] Liquor 2400g Chinese pepper 1200g ginger 3000g garlic 3000g green onion 3000g

[0069] 200g salt, 102.2g spices

[0070] The spices include the following raw materials:

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

[0072] Bay leaf 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 0.3g San Nai 0.3g Old Cardamom 0.3g Woody 0.3g

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

[0075] The preparation method is:

[0076] Using chili as raw material, wash the chili, immerse it in water and soak for 2 hours; when the chili is soft, mash the chili into a paste and...

Example Embodiment

[0081] Example 3

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

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

[0084] Liquor 2000g Chili Pepper 1000g Ginger 2500g Garlic 2500g Green Onion 2500g

[0085] Salt 100g Spices 75.15g

[0086] The spices include the following raw materials:

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

[0088] Bay leaf 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 root 0.2g San Nai 0.2g Old cardamom 0.2g Woody 0.1g

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

[0091] The preparation method is:

[0092] Using chili as raw material, wash the chili, immerse it in water and soak for 1.5 hours; when the chili is soft, mash the chili into ...

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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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