一种基于陈皮酒的陈皮风味金汤火锅制备方法及汤体饮品
By using a whole-process technology based on tangerine peel wine, the problem of soup quality deterioration during hot pot cooking has been solved, achieving a rich and textured soup with a sweet and non-greasy taste, which is suitable for large-scale production and standardized preparation of hot pot.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-05-11
- Publication Date
- 2026-07-17
AI Technical Summary
In existing hot pot products, the quality of the soup base deteriorates irreversibly during the cooking process. The ingredients dissolve into the soup base, resulting in turbidity and layering, a thick layer of oil on the surface, and a greasy and fishy taste. This makes it impossible to achieve a complete experience of "eating ingredients + appreciating soup". Furthermore, the flavor contradictions are difficult to resolve, the quality is unstable, and it is difficult to standardize and replicate.
The entire process based on tangerine peel wine is adopted, including ingredient pretreatment, preparation of tangerine peel tea soup, preparation of basic soup base, batch cooking with the juice and flavor enhancement. The ethanol and active ingredients in tangerine peel wine are used to remove fishy smell and lock in freshness, dynamically emulsify and regulate flavor, forming a stable water-in-oil emulsion to ensure the dynamic stability of the soup and the continuous flavor during the hot pot cooking process.
It achieves a harmonious balance between the rich, textured broth after cooking and the refreshing, non-greasy taste. The broth is drinkable directly, its flavor stability is significantly improved, it is suitable for large-scale production, and it meets food safety standards.
Smart Images
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