Ground pot bottom material formula capable of changing food taste and having nourishing and health preserving effects

Abstract

The invention discloses a ground pot bottom material formula capable of changing food taste and having nourishing and health preserving effects. The formula of the ground pot condiment comprises the following important components: 3g of piper longum, 30g of red pepper, 35g of liquorice, 25g of star anise, 45g of cinnamon, 6g of flos caryophylli, 25g of fennel, 7g of fructus tsaoko, 7g of netmeg, 5g of coriander seeds, 12g of radix angelicae, 5g of rhizoma kaempferiae, 18g of fructus amomi, 11g of rhizoma zingiberis, 3g of pericarpium citri reticulatae, 3g of turmeric powder, 2g of myrcia, 4g of amomum kravanh, 6g of alpinia katsumadai, 5g of white pepper and 5g of rhizoma chuanxiong. The ground pot bottom material prepared from the important components is beneficial to changing the mouth feel and taste of food, has the functions of enhancing aroma, removing fishy smell and improving the structure and consistency of the food, and has the functions of nourishing and preserving health.

Description

Technical Field

[0001] The present invention relates to the technical field of ground pot bottom materials, and specifically refers to a ground pot bottom material formula that can change the taste of food and has the effect of nourishing and preserving health. Background Art

[0002] The ground pot is a traditional snack in rural China with a long history of more than a thousand years. As early as in the Han Dynasty stone portraits, there are scenes depicting the cooking and enjoyment of this kind of food. After thousands of years of evolution and innovation, the ground pot has formed a unique flavor. Its color is bright and shiny red, its fragrance is rich and smooth, its taste is thick and pure, its shape is pure and natural, its utensils are simple and primitive, and its charm is natural. It is indeed a folk representative of Chinese cultural food.

[0003] With the development of society, people advocate health, pursue taste and texture, and the need to improve the quality of life is becoming stronger and stronger. People no longer simply focus on having enough to eat and eating well, but pay more attention to the taste, health and health care effects of food.

[0004] The way to make a ground pot is to simmer thick and juicy vegetables in an iron pot bottom, and stick fragrant pot stickers on the side of the pot. Different ground pots just have different vegetable bottoms. The existing bottom materials for making ground pots cannot meet people's needs in terms of enhancing fragrance, removing fishy smell, and improving the structure and consistency of food, and do not have the effect of nourishing and preserving health. The existing ground pot raw materials have a single taste, rough technology, and add various materials such as flavors and additives, and even food hygiene and food safety cannot be guaranteed.

[0005] Therefore, a ground pot bottom material formula that can change the taste of food and has the effect of nourishing and preserving health has become an urgent problem to be solved by people. Summary of the Invention

[0006] The technical problem to be solved by the present invention is that the existing bottom materials for making ground pots cannot meet people's needs in terms of enhancing fragrance, removing fishy smell, and improving the structure and consistency of food, and do not have the effect of nourishing and preserving health. The existing ground pot raw materials have a single taste, rough technology, and add various materials such as flavors and additives, and even food hygiene and food safety cannot be guaranteed.

[0007] To solve the above technical problems, the technical solution provided by the present invention is: a ground pot bottom material formula that can change the taste of food and has the effect of nourishing and preserving health. The important components of the ground pot bottom material formula are as follows:

[0008] 3 grams of piper longum, 30 grams of red prickly ash, 35 grams of licorice, 25 grams of star anise, 45 grams of cinnamon, 6 grams of cloves, 25 grams of fennel, 7 grams of tsaoko fruit, 7 grams of nutmeg, 5 grams of coriander seeds, 12 grams of dahurian angelica root, 5 grams of kaempferia galanga, 18 grams of fragrant amomum fruit, 11 grams of dried ginger, 3 grams of dried tangerine peel, 3 grams of turmeric powder, 2 grams of myrtle leaves, 4 grams of white cardamom, 6 grams of tsaoko fruit, 5 grams of white pepper, 5 grams of fructus carpesii.

[0009] Furthermore, the red Sichuan peppercorns include Shandong Dahongpao red Sichuan peppercorns and Shaanxi Dahongpao red Sichuan peppercorns, with Shandong Dahongpao red Sichuan peppercorns weighing 20 grams and Shaanxi Dahongpao red Sichuan peppercorns weighing 10 grams.

[0010] Furthermore, the raw materials mentioned in step 1 are purchased and then naturally air-dried before use.

[0011] Furthermore, the preparation method of the above-mentioned earthen pot base recipe is as follows:

[0012] Step 1: Prepare the raw materials;

[0013] Step 2: Grind the above raw materials;

[0014] Step 3: Thoroughly mix the ground raw materials according to the specified proportions;

[0015] Step 4: Store the thoroughly mixed raw materials in a sealed, moisture-proof storage container.

[0016] The advantages of this invention compared to existing technologies are as follows: The base sauce for earthen pots made from the above-mentioned key components helps to change the texture and flavor of food, and has the functions of enhancing aroma, removing fishy smell, improving the structure and consistency of food, and also has nourishing and health-preserving properties; it not only meets people's needs, but also makes the flavor of earthen pot ingredients more diverse and safer and more hygienic; the design of this invention is reasonable and worthy of vigorous promotion. Detailed Implementation

[0017] The following is a detailed description of the recipe for a stew base that alters the texture of food and has nourishing and health-preserving effects.

[0018] A recipe for a clay pot base that alters the texture of food and has nourishing and health-promoting effects, the key components of which are shown below:

[0019] 3g long pepper, 30g Sichuan pepper, 35g licorice root, 25g star anise, 45g cinnamon, 6g cloves, 25g fennel seeds, 7g cardamom, 7g nutmeg, 5g coriander seeds, 12g angelica root, 5g galangal, 18g amomum villosum, 11g dried ginger, 3g dried tangerine peel, 3g turmeric powder, 2g bay leaves, 4g white cardamom, 6g amomum tsao-ko, 5g white pepper, 5g amomum tsao-ko.

[0020] The red Sichuan peppercorns include Shandong Dahongpao red Sichuan peppercorns and Shaanxi Dahongpao red Sichuan peppercorns, with Shandong Dahongpao red Sichuan peppercorns weighing 20 grams and Shaanxi Dahongpao red Sichuan peppercorns weighing 10 grams.

[0021] The preparation method of the above-mentioned earthen pot base recipe is as follows:

[0022] Step 1: Prepare the raw materials;

[0023] Step 2: Grind the above raw materials;

[0024] Step 3: Thoroughly mix the ground raw materials according to the specified proportions;

[0025] Step 4: Store the thoroughly mixed raw materials in a sealed, moisture-proof storage container.

[0026] After purchasing the raw materials mentioned in step 1, let them air dry naturally before using them.

[0027] The raw materials mentioned in step 2 are ground to a fineness of 30 mesh.

[0028] The specific implementation process of the present invention, which provides a recipe for a stew base that alters the texture of food and has nourishing and health-preserving effects, is as follows:

[0029] Step 1: Prepare the ingredients as follows: 3g of long pepper, 20g of Shandong Dahongpao red peppercorns, 10g of Shaanxi Dahongpao red peppercorns, 35g of licorice root, 25g of star anise, 45g of cinnamon, 6g of cloves, 25g of fennel seeds, 7g of cardamom, 7g of nutmeg, 5g of coriander seeds, 12g of angelica root, 5g of galangal, 18g of amomum villosum, 11g of dried ginger, 3g of dried tangerine peel, 3g of turmeric powder, 2g of bay leaves, 4g of white cardamom, 6g of black cardamom, 5g of white pepper, and 5g of nutmeg.

[0030] Step 2: Grind the above raw materials to a fineness of 30 mesh.

[0031] Step 3: Thoroughly mix the ground raw materials according to the specified proportions;

[0032] Step 4: Store the thoroughly mixed raw materials in a sealed, moisture-proof storage container.

[0033] The earthen pot base made from the above-mentioned key components of this invention helps to change the texture and flavor of food, and has the functions of enhancing aroma, removing fishy smell, improving the structure and consistency of food, and also has nourishing and health-preserving properties. It not only meets people's needs, but also makes the earthen pot ingredients more diverse in flavor and safer and more hygienic. The design of this invention is reasonable and worthy of vigorous promotion.

[0034] In conclusion, if anyone skilled in the art, inspired by this invention, designs a similar structure and embodiment without departing from the spirit of the invention, such design should fall within the scope of protection of this invention.

Claims

1. A recipe for a stew base that alters the texture of food and has nourishing and health-preserving effects, characterized in that: The key components of the earthen pot base recipe are shown below: 3g long pepper, 30g Sichuan pepper, 35g licorice root, 25g star anise, 45g cinnamon, 6g cloves, 25g fennel seeds, 7g cardamom, 7g nutmeg, 5g coriander seeds, 12g angelica root, 5g galangal, 18g amomum villosum, 11g dried ginger, 3g dried tangerine peel, 3g turmeric powder, 2g bay leaves, 4g white cardamom, 6g amomum tsao-ko, 5g white pepper, 5g amomum tsao-ko.

2. The recipe for a stew base that alters the texture of food and has nourishing and health-preserving effects, as described in claim 1, is characterized in that: The red Sichuan peppercorns include Shandong Dahongpao red Sichuan peppercorns and Shaanxi Dahongpao red Sichuan peppercorns, with Shandong Dahongpao red Sichuan peppercorns weighing 20 grams and Shaanxi Dahongpao red Sichuan peppercorns weighing 10 grams.

3. The recipe for a stew base that alters the texture of food and has nourishing and health-preserving effects, as described in claim 1, is characterized in that: The preparation method of the above-mentioned earthen pot base recipe is as follows: Step 1: Prepare the raw materials; Step 2: Grind the above raw materials; Step 3: Thoroughly mix the ground raw materials according to the specified proportions; Step 4: Store the thoroughly mixed raw materials in a sealed, moisture-proof storage container.

4. The recipe for a stew base that alters the texture of food and has nourishing and health-preserving effects according to claim 3, characterized in that: After purchasing the raw materials mentioned in step 1, let them air dry naturally before using them.

5. The recipe for a stew base that alters the texture of food and has nourishing and health-preserving effects according to claim 3, characterized in that: The raw materials mentioned in step 2 are ground to a fineness of 30 mesh.