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Lamb hotpot condiment

A technology of hot pot bottom material and lamb, which is applied in application, food preparation, food science, etc., can solve problems that affect health, affect the sales and promotion of hot pot bottom material, poor color, fragrance and nutritional content, etc.

Inactive Publication Date: 2014-04-09
苗建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hot pot bottom ingredients sold in the market are not only poor in color, fragrance and nutritional content, but also contain food additives and preservatives, which affect people's health and also affect the sales and promotion of hot pot bottom ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1 (spicy taste): its batching is as follows (by weight): Codonopsis 0.8%; Angelica 0.8%; Chicken essence 0.8%; White sugar 0.5%; Black pepper 0.5%; Amomum 0.5%; Longan 0.5%; Tsao Guo 0.5%; White buckle 0.5%; 0.5%; Ginger 0.6%; Galangal 0.4%; Angelica dahurica 0.3%; Geranium 0.28%; 7% bone; 3.5% old hen; 2.5% salt; 65% pure water, of which the old hen is selected from the old chickens that have been fed for more than 3 years.

[0015] The manufacturing method is: (according to the above ratio):

[0016] 1. Boil beef bones and old hens in a pot with pure water. Boil for 5 hours on high heat and then low heat. Remove the bones when the color is milky white, and use the thick soup for later use.

[0017] 2. (According to the above proportions) Codonopsis pilosula; Angelica; Black pepper; Cumin; Cumin; Particles up to about 50 mesh are ready for use.

[0018] 3. Add salad oil (according to the above ratio) to the pot, and when 60% of the oil is hot, pour in al...

Embodiment 2

[0022] Embodiment 2 (not spicy): its batching is as follows (by weight):

[0023] Codonopsis 0.8%; Angelica 0.8%; Chicken essence 0.8%; Sugar 0.5%; Black pepper 0.5%; Cumin 0.5%; Cumin 0.5%; Monosodium glutamate 0.5%; Buckle 0.5%; Clove 0.5%; Zanthoxylum bungeanum 0.5%; Red date 0.5%; Lycium barbarum 0.5%; Star anise 0.5%; 0.02% sesame; 2.0% bean paste; 2.5% bean drum; 2% butter; 1.5% salad oil; 7% beef bone; 3.5% old hen; 2.5% salt; 67% pure water.

[0024] The manufacturing method is the same as that of Embodiment 1, and will not be repeated here.

[0025] The product of the invention has excellent color, fragrance, rich nutrition, is easy to use, does not contain any food additives and preservatives, and uses freezing and refrigerating processes during production, transportation and sales, so that the color, fragrance, and color of the product can be preserved. Without adding any preservatives, the shelf life is greatly extended, which is beneficial to people's health. It...

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PUM

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Abstract

The invention discloses a lamb hotpot condiment. The lamb hotpot condiment comprises the following components in percentage by weight: 0.8 percent of codonopsis pilosula, 0.8 percent of angelica sinensis, 0.8 percent of chicken essence, 0.5 percent of white sugar, 0.5 percent of black pepper, 0.5 percent of cumin, 0.5 percent of foeniculum vulgare, 0.5 percent of monosodium glutamate, 0.5 percent of fructus amomi, 0.5 percent of longan, 0.5 percent of black cardamom, 0.5 percent of cardamom, 0.5 percent of clove, 0.5 percent of pepper, 0.5 percent of red dates, 0.5 percent of Sichuan pepper, 0.5 percent of lycium barbarum, 0.5 percent of illicium verum, 0.5 percent of cinnamon, 0.5 percent of green onion, 0.6 percent of ginger, 0.4 percent of alpinia officinarum hance, 0.3 percent of angelica dahurica, 0.28 percent of bay leaves, 0.02 percent of sesame, 2.0 percent of bean paste, 2.5 percent of salt black bean, 2 percent of butter, 1.5 percent of chili, 1.5 percent of salad oil, 7 percent of beef bone, 3.5 percent of hen, 2.5 percent of salt and 65 percent of pure water. The lamb hotpot condiment looks good, smells good, tastes good, is rich in nutrition and easy to use, and has a nourishing function. Through freezing and refrigerating processes, the lamb hotpot condiment is good in preservation effect, does not contain any food additives and preservatives, and is real green food.

Description

technical field [0001] The invention belongs to food, and in particular relates to a lamb hot pot base material and a manufacturing method. Background technique [0002] Hot pot is a diet method that is deeply loved by the masses of the people and has a long history in my country. The hot pot base materials sold in the market are not only poor in color, fragrance and nutritional labeling, but also contain food additives and preservatives, which affect people's health and also affect the sales and promotion of the hot pot base materials. Contents of the invention [0003] Its ingredients are as follows (by weight): Codonopsis 0.8%; Angelica 0.8%; Chicken essence 0.8%; White sugar 0.5%; Black pepper 0.5%; Tsaoguo 0.5%; White buckle 0.5%; Clove 0.5%; Zanthoxylum bungeanum 0.5%; Red dates 0.5%; Ginger 0.4%; Angelica dahurica 0.3%; Geranium leaves 0.28%; ; Salt 2.5%; Pure Water 65%. [0004] In order to adapt to the purpose of people who do not like eating chili peppers, ch...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/226A23L1/30A23L27/10A23L27/20
CPCA23L27/10A23L33/10
Inventor 苗建军
Owner 苗建军
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