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Disposable health-care three-fresh-ingredient hotpot condiment and production method thereof

A technology for a hot pot base and a production method, which is applied in the field of seasonings, can solve problems such as unhealthy, nutritious diet, unbalanced nutrition, unsatisfactory taste, etc., so as to reduce free radical peroxidative damage, delay aging, and fight free radicals. The effect of peroxidation

Active Publication Date: 2014-03-19
JIANGXI BAICAOYUAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, modern hot pots are mostly spicy, which does not meet the tastes of consumers who do not have the habit of eating spicy food.
In addition, modern hot pot is mostly seasoned with spicy raw materials such as chili, ginger, garlic, star anise, and cinnamon. It is easy to get angry after eating, and it is relatively greasy. The nutrition is not balanced, and it does not meet the requirements of modern people for a healthy and nutritious diet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Step 1: Prepare ginger extract, chicken extract, shiitake mushroom extract, pork bone powder, tea extract, bamboo leaf extract, barley tea extract, purslane extract, ginkgo leaf extract, and sour plum extract :

[0030] ① Preparation of ginger extract: Take 50 grams of fresh or dried ginger after washing, add 380 grams of water, mix ginger with water, pulverize, filter, and the filtrate is the above-mentioned ginger extract;

[0031] ②Preparation of chicken extract: Take a slaughtered and depilated whole chicken, weigh it, add water according to the weight ratio of chicken to water 2:1, cook in a pressure cooker for 30 minutes, and after cooling, crush the chicken together with the chicken broth, filter, and filtrate It is the above-mentioned chicken extract;

[0032] ③ Preparation of shiitake mushroom extract: take 50 grams of washed fresh or dried shiitake mushrooms, add 800 grams of water, mix the shiitake mushrooms with water, pulverize, filter, and the filtrate is...

Embodiment 2

[0047] Step 1: Prepare ginger extract, chicken extract, shiitake mushroom extract, pork bone powder, tea extract, bamboo leaf extract, barley tea extract, purslane extract, ginkgo leaf extract, and sour plum extract :

[0048] ① Preparation of ginger extract: Take 50 grams of fresh or dried ginger after washing, add 350 grams of water, mix ginger with water, pulverize, filter, and the filtrate is the above-mentioned ginger extract;

[0049] ②Preparation of chicken extract: Take a slaughtered and depilated whole chicken, weigh it, add water according to the weight ratio of chicken and water 3:1, cook in a pressure cooker for 40 minutes, and after cooling, crush the chicken together with the chicken broth, filter, and filtrate It is the above-mentioned chicken extract;

[0050] ③Preparation of shiitake mushroom extract: take 50 grams of washed fresh or dried shiitake mushrooms, add 750 grams of water, mix the shiitake mushrooms with water, pulverize, filter, and the filtrate is...

Embodiment 3

[0063] Step 1: Prepare ginger extract, chicken extract, shiitake mushroom extract, pork bone powder, tea extract, bamboo leaf extract, barley tea extract, purslane extract, ginkgo leaf extract, and sour plum extract :

[0064] ① Preparation of ginger extract: Take 50 grams of fresh or dried ginger after washing, add 300 grams of water, mix ginger with water, pulverize, filter, and the filtrate is the above-mentioned ginger extract;

[0065] ②Preparation of chicken extract: Take a whole chicken after slaughtering and depilation, weigh it, add water according to the weight ratio of chicken and water 4:1, cook in a pressure cooker for 50 minutes, and after cooling, crush the chicken together with the chicken broth, filter, and filtrate It is the above-mentioned chicken extract;

[0066] ③ Preparation of shiitake mushroom extract: take 50 grams of washed fresh or dried shiitake mushrooms, add 850 grams of water, mix the shiitake mushrooms with water, pulverize, filter, and the fi...

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Abstract

The invention relates to a disposable health-care three-fresh-ingredient hotpot condiment. The disposable health-care three-fresh-ingredient hotpot condiment is prepared from the following ingredients in parts by weight: 50-70 parts of edible vegetable oil, 20-40 parts of ginger extract, 40-80 parts of chicken extract, 30-40 parts of mushroom extract, 15-30 parts of beef extract, 10-30 parts of yeast extract, 10-35 parts of pig bone meal, 30-60 parts of a composite natural antiseptic thirst-quenching seasoner, 20-70 parts of radix angelicae, 5-10 parts of liquorice, 10-15 parts of medlar, 5-20 parts of red dates, 5-10 parts of perilla, 20-50 parts of table salt, 5-12 parts of disodium nucleotide, 5-12 parts of carrageenan and 5-10 parts of xanthan gum. The disposable health-care three-fresh-ingredient hotpot condiment has delicious taste, has small possibility of causing thirst and has long shelf life.

Description

technical field [0001] The invention belongs to the field of seasonings, and relates to a disposable health-care three-fresh hot pot base and a production method thereof. Background technique [0002] Hot pot is a traditional way of eating in my country. It originated from the folks and has integrated the essence of the diet of people of all nationalities in China. It has been passed down in my country for thousands of years. Hot pot has always been popular and favored by people for its unique characteristics such as "casual form, warm atmosphere, rich raw materials, and diverse tastes". Now the most famous hot pot is "Sichuan flavor hot pot" and "Chongqing hot pot". It is famous for its "numbing, spicy and hot", spicy and mellow, and famous all over the world. However, modern hot pots are mostly spicy, which does not meet the tastes of consumers who do not have the habit of eating spicy food. In addition, modern hot pot is mostly seasoned with spicy raw materials such as...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/30A23L33/10A23L33/105A23L33/14
CPCA23L27/00A23L27/10A23L33/105A23V2002/00A23V2200/30
Inventor 李金林范七根
Owner JIANGXI BAICAOYUAN IND
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