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Bottom flavoring of wild mushroom chaffy dish and preparation method thereof

A hot pot bottom material and wild fungus technology, which is applied in food preparation, application, food science, etc., can solve the problems that the hot pot bottom material is not easy to store and transport, has no health care effect, and does not involve fungus raw materials, so as to improve autoimmunity The effect of ability, delicious taste and convenient transportation

Inactive Publication Date: 2009-07-22
曾勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hot pot bottom materials disclosed in the above two patent application documents lack active ingredients that can improve the body's own immunity, do not have a high health care effect, and do not involve fungus raw materials. At the same time, the above two hot pot bottom materials are not easy to store and transport

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A wild mushroom hot pot bottom material, containing matsutake 15g, tea tree mushroom 17g, wolfberry 2g, jujube 9g, chicken powder 18g, monosodium glutamate 7g, pepper 0.7g, rock sugar 0.3g, ginger powder 0.8g, animal oil 60g (of which chicken oil 30g, lard 30g) and salt 0.7g.

[0021] The preparation method of the above-mentioned wild mushroom hot pot bottom material includes the steps of crushing and grinding, sieving, preparing ingredients and subpackaging:

[0022] (1) crushing and grinding: the matsutake and tea tree mushroom are crushed and ground;

[0023] (2) Sieving: Sieve the matsutake and tea tree mushrooms crushed and ground in step (1) to 150-200 mesh, and those with a particle size greater than 150 mesh need to be further ground and then sieved;

[0024] (3) Prepare ingredients: 15g of sieved matsutake and 17g of tea tree mushroom, 2g of medlar, 9g of jujube, 18g of chicken powder, 7g of monosodium glutamate, 0.7g of pepper, 0.3g of rock sugar, 0.8g of gin...

Embodiment 2

[0027] A wild mushroom hot pot base material, containing 23g matsutake, 24g tea tree mushroom, 7g medlar, 3g jujube, 12g chicken powder, 14g monosodium glutamate, 0.1g pepper, 0.9g rock sugar, 0.3g ginger powder, 80g animal oil (of which butter 35g, sheep oil 45g) and salt 0.3g.

[0028] The preparation method of the above-mentioned wild mushroom hot pot bottom material is basically the same as the preparation method in Example 1, wherein different steps are:

[0029] (3) Prepare ingredients: 23g of sieved matsutake and 24g of tea tree mushroom, 7g of medlar, 3g of jujube, 12g of chicken powder, 14g of monosodium glutamate, 0.1g of pepper, 0.9g of rock sugar, 0.3g of ginger powder, and 80g of animal oil (of which Butter 35g, mutton oil 45g) and salt 0.3g are mixed evenly.

Embodiment 3

[0031] A wild mushroom hot pot bottom material, containing 21g matsutake, 19g tea tree mushroom, 6g wolfberry, 4g jujube, 17g chicken powder, 8g monosodium glutamate, 0.5g pepper, 0.4g rock sugar, 0.7g ginger powder, 68g vegetable oil (of which peanut oil is 33g , soybean oil 35g) and salt 0.6g.

[0032] The preparation method of the above-mentioned wild mushroom hot pot bottom material is basically the same as the preparation method in Example 1, wherein different steps are:

[0033] (3) Prepare ingredients: 21g matsutake and 19g tea tree mushroom after sieving, 6g wolfberry, 4g jujube, 17g chicken powder, 8g monosodium glutamate, 0.5g pepper, 0.4g rock sugar, 0.7g ginger powder, 68g vegetable oil (of which Peanut oil 33g, soybean oil 35g) and salt 0.6g are mixed evenly.

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PUM

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Abstract

The invention relates to a wild fungus hot pot soup base and a method for preparing the same. The wide fungus hot pot soup base contains tricholoma matsutake, tea plant mushroom, Chinese wolfberry, jujube, chicken powder, gourmet powder, ground pepper powder, crystal sugar, ginger powder, animal oil or vegetable oil and salt. The method for preparing the wide fungus hot pot soup base comprises the steps of crushing and grinding, sieving, mixing and packing. The wild fungus hot pot soup base is an improvement on the prior hot pot soup base in the market and focus on diet and nutrition. The wild fungus hot pot soup base is fresh and delicious, has efficacy in the improvement of the immunity of the human body, human body strengthening, intestine and stomach promotion, cancer resistance and cholesterin reduction and the like, and is convenient to store and transport. The method for preparing the wild fungus hot pot soup base is simple and high effective, makes the nutritive active ingredients in the tricholoma matsutake and the tea plant mushroom dissolve in the hot pot soup base more easily by high-fineness grinding and consequently makes the hot pot base more fresh and delicious.

Description

technical field [0001] The invention relates to a hot pot bottom material and a preparation method thereof, in particular to a wild mushroom hot pot bottom material and a preparation method thereof. Background technique [0002] With the advancement of science and technology and the development of cooking skills, the varieties of hot pot are also colorful and unique. Hot pot is not only a delicacy, but also contains the connotation of food culture, which adds elegance to people's tasting. Hot pot currently on the market is characterized by hemp, spicy, fragrant, fresh, etc. Although it has a variety of tastes, it lacks the effect of nourishing food. With the improvement of people's quality of life, people pay more attention to nutrition and health while pursuing delicious food. [0003] The patent application document with the application number 01140300.4 discloses a hot pot base and its preparation method. The formula of the hot pot base is vegetable oil, rock sugar, bea...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/22A23L1/28A23L23/00
Inventor 曾妮
Owner 曾勇
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