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Hotpot condiment and preparation method thereof

A technology of hot pot base material and raw material, applied in the food field, can solve problems such as damage to human health

Inactive Publication Date: 2014-05-14
纪昌联
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the chafing dish that this pungent chafing dish bottom material in the relevant technology is made for a long time can damage the health of human body to some extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of chafing dish bottom material is provided in the embodiment of the present invention, and its raw material component comprises according to parts by weight:

[0025] 20-25 parts of salt, 20-25 parts of water, 8-10 parts of chicken fat, 5-9 parts of yeast extract, 5-9 parts of hydrolyzed vegetable protein, 4-8 parts of spirulina powder, 4-8 parts of chicken extract , 4-8 parts of maltodextrin, 2-6 parts of edible mushrooms, 1-3 parts of sugar, 1-3 parts of lard, 0.5-1 parts of spices and 4500-6000 parts of broth.

[0026] The hot pot bottom material provided by the embodiment of the present invention is composed of salt, chicken fat, yeast extract, hydrolyzed vegetable protein, chicken extract, maltodextrin, edible fungus, sugar, lard, spices and broth in predetermined parts by weight , the bottom material of the above-mentioned predetermined composition, it has guaranteed the mouthfeel and the nutrition of hot pot bottom material; More importantly, in the compo...

Embodiment 2

[0032] According to parts by weight, the hot pot bottom material of this implementation includes: 22 parts of salt, 21 parts of water, 9 parts of chicken fat, 6 parts of yeast extract, 6 parts of hydrolyzed vegetable protein, 5 parts of spirulina powder, 5 parts of chicken extract , 5 parts of maltodextrin, 3 parts of edible fungi, 1 part of sugar, 1 part of lard, 0.5 parts of spices, 4800 parts of broth, 1 part of sodium glutamate, 0.05 parts of 5'-flavored nucleotide disodium, yellow 1 part of raw gum, 0.0001 part of potassium sorbate, 0.05 part of food flavor.

Embodiment 3

[0034] According to parts by weight, the hot pot bottom material of this implementation includes: 23 parts of salt, 23 parts of water, 8.2 parts of chicken fat, 7 parts of yeast extract, 7 parts of hydrolyzed vegetable protein, 6 parts of spirulina powder, 6 parts of chicken extract , 6 parts of maltodextrin, 4 parts of edible mushrooms, 2 parts of sugar, 2 parts of lard, 0.5 parts of spices, 5000 parts of broth, 3 parts of sodium glutamate, 0.1 parts of 5'-flavored nucleotide disodium, yellow 1 part of raw gum, 0.0001 part of potassium sorbate, 0.1 part of food flavor.

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Abstract

The invention relates to the field of foods and particularly relates to a hotpot condiment and a preparation method thereof. The hotpot condiment comprises raw material components in parts by weight: 20-25 parts of table salt, 20-25 parts of water, 8-10 parts of chicken fat, 5-9 parts of a yeast extract, 5-9 parts of hydrolyzed vegetable protein, 4-8 parts of spiral seaweed powder, 4-8 parts of chicken extractive, 4-8 parts of maltodextrin, 2-6 parts of edible fungi, 1-3 parts of granulated sugar, 1-3 parts of lard, 0.5-1 part of spices and 4500-6000 parts of soup-stock. The hotpot condiment provided by the invention not only has abundant nutrition, but also has a light taste and has the effects of maintaining beauty and keeping young, and nourishing stomach; after being eaten for long time, the hotpot condiment is good for human health. The preparation method provided by the embodiment of the invention can realize the effects of removing heat and can be used for preparing the hotpot condiment which has the effects of maintaining the beauty and keeping young.

Description

technical field [0001] The invention relates to the field of food, in particular to a hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot is a popular way of eating and drinking, and has a very long history in China; as we all know, the hot pot base determines the taste of hot pot to a large extent. For example, in the related art, in order to pursue a better taste, common hot pot bases often contain a large amount of chili. [0003] But, after people eat the chafing dish that this base material that contains a large amount of capsicums is made, often can appear various uncomfortable symptoms. Examples include dry mouth, sore throat, gastrointestinal upset, and facial acne. Therefore, long-term consumption of the chafing dish made by this pungent chafing dish bottom material in related art can damage the health of human body to some extent. Contents of the invention [0004] The object of the present invention is to provide a ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/229A23L1/231A23L1/30A23L33/10A23L33/145A23L33/18
CPCA23L33/00A23L27/00A23L29/35A23L33/145A23L33/185A23V2002/00A23V2200/318A23V2200/32A23V2250/218A23V2250/548A23V2250/204A23V2250/5114
Inventor 纪昌联
Owner 纪昌联
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