Hot pot flavoring capable of clearing fever and preparation method thereof

Abstract

The invention discloses a hot pot flavoring capable of clearing fever, which comprises seasoning sauce and soup stock, wherein the soup stock comprises normal bone soup and chicken juice; the ratio of the seasoning sauce to the soup stock is 1: (8-10). The seasoning sauce is characterized by being prepared from the following components in percentage by weight: 10-15% of pepper, 15-18% of aniseed, 3-5% of netmeg, 3-8% of mulberry leaf, 5-8% of Foeniculum vulgare, 5-6% of chicken meal, 2-4% of lily, 2-4% of ginger powder, 0.5-1% of table salt, 2-3% of cinnamon, 2-4% of mother chrysanthemum, 2-4% of orange peel, 2-4% of radix ophiopogonis, 0.3-0.5% of white granulated sugar, 2-3% of sesame sauce, 2-5% of peanut butter, 2-3% of fish oil and the balance of edible essences. The hot pot flavoring has abundant nutritions and fresh and delicious taste and has the efficacies on appetizing, expelling cold and enhancing appetite after certain food materials capable of clearing the fever are added.

Description

technical field [0001] The invention relates to the field of food condiments, in particular to a nutrient-rich chafing dish base and a preparation method for the base. Background technique [0002] Hot pot is a folk delicacy with a long history and loved by the Chinese people. At present, the kind of chafing dish has a lot, and the quality and the formula of the chafing dish seasoning of relative decision chafing dish quality and taste also have various. [0003] At present, the hot pot seasoning products sold on the market mostly use spicy materials, such as chili, pepper, pepper, aniseed, fennel and other spicy materials to prepare hot pot bases. If such bases are eaten for a long time, they will cause heat accumulation, etc. Problems are not conducive to human health and health preservation. [0004] Therefore, need to prepare a kind of novel chafing dish bottom material that has concurrently heat-clearing and fire-removing health-care effects. Contents of the inventi...

AI Technical Summary

Problems solved by technology

[0003] At present, the hot pot seasoning products sold on the market mostly use spicy materials, such as chili, pepper, pepper, aniseed, fennel and other spicy materials to prepare hot pot bases. If such bases are eaten for a long time, they will cause heat accumulation, etc. problems, not conducive to human health and health