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Nourishing hot pot base flavouring

A hot pot base and spice technology, applied in application, food preparation, food science and other directions, can solve the problems of high cholesterol, disease, inability to meet the requirements of healthy and nourishing diet, etc., and achieve the effect of mellow taste, maintaining flavor and characteristics

Inactive Publication Date: 2011-06-01
汪强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] A large amount of butter is used in the existing hot pot bottom materials. Animal fats such as butter have high cholesterol, and long-term consumption can easily lead to the occurrence of diseases
The existing hot pot base only contains butter, chili, pepper, salt and other seasonings, which cannot meet people's requirements for a healthy and nourishing diet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: A kind of nourishing hot pot bottom material, it is made of the following materials by weight ratio: 40000g of rapeseed oil, 7000g of dried chili, 3000g of watercress, 2000g of green pepper, 500g of tempeh, 600g of rock sugar, 500g of fermented glutinous rice, 50g of white wine, 500g green onions, 500g ginger slices, 200g garlic, 200g coriander, 100g Ophiopogon japonicus, 100g chrysanthemum, 30g grass fruit, 50g white buckle, 200g star anise, 200g cinnamon, 30g bay leaf, 60g lingcao, 60g papaya, 40g meat bandage, Cumin 300g, Anise 20g, Clove 40g.

Embodiment 2

[0014] Embodiment 2: a kind of nourishing hot pot bottom material, it is made of the material of following weight ratio: 60000g of rapeseed oil, 10000g of dried chili, 5000g of watercress, 2500g of green pepper, 1000g of tempeh, 800g of rock sugar, 800g of fermented glutinous rice, 100g of white wine, 1000g green onions, 1000g ginger slices, 500g garlic, 300g coriander, 300g Ophiopogon japonicus, 300g chrysanthemum, 60g grass fruit, 100g white buckle, 300g star anise, 300g cinnamon, 60g fragrant leaves, 120g lingcao, 120g papaya, 80g meat bandage, Cumin 400g, Anise 60g, Clove 80g.

Embodiment 3

[0015] Embodiment 3: a kind of nourishing chafing dish bottom material, it is made of the material of following weight ratio: rapeseed oil 50000g, dried chili 9000g, watercress 4000g, green peppercorn 2200g, tempeh 700g, rock sugar 700g, fermented glutinous rice 600g, white wine 60g, 600g green onions, 700g ginger slices, 400g garlic, 250g coriander, 200g Ophiopogon japonicus, 200g chrysanthemum, 50g grass fruit, 60g white buckle, 260g star anise, 260g cinnamon, 50g fragrant leaves, 70g lingcao, 70g papaya, 60g meat bandage, Cumin 330g, Anise 50g, Clove 60g.

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PUM

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Abstract

The invention discloses a nourishing hot pot base flavouring which comprises the following compositions in parts by weight: 40000-60000 parts of vegetable oils, 7000-10000 parts of chili, 3000-5000 parts of watercress, 2000-2500 parts of green pepper, 500-1000 parts of salt black beans, 600-800 parts of crystal sugar, 500-800 parts of fermented glutinous rice, 50-100 parts of alcohol, 500-1000 parts of onions, 500-1000 parts of ginger, 200-500 parts of garlic, 200-300 parts of parsley, 100-300 parts of radix ophiopogonis, 100-300 parts of chrysanthemum and 1030-1680 parts of spice. The nourishing hot pot base flavouring maintains the traditional hot pot flavor and characteristics while being healthy and nutritious.

Description

technical field [0001] The invention relates to the field of food, in particular to a nourishing chafing dish bottom material. Background technique [0002] Hot pot is an important item in Chinese food culture and has a long history in China. In order to improve the mouthfeel and increase the nutritional content of the cooked meat and vegetables, a base material consisting of soup, several seasonings and nutrients is generally added to the pot in advance. my country has a vast territory, and there are differences in the favorite tastes of people from all over the country, so hot pots with different flavors have appeared on the market. With the continuous improvement of people's living standards, the requirements for hot pot bottom materials are also getting higher and higher. While pursuing taste, they also pay more attention to the requirements for health and nutrition. [0003] Butter is used in large quantities in the existing chafing dish bottom material, and the anima...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/226A23L1/221A23L1/29A23L27/20A23L27/10A23L33/00
Inventor 汪强
Owner 汪强
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