Bean curd fish hotpot condiment and preparation method thereof
A technology of hot pot bottom material and bean curd fish, which is applied in the field of hot pot bottom material, and can solve problems such as easy foaming, bad smell, and strange smell
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0031] The raw materials and weight proportions of the bean curd fish hot pot bottom material are respectively: 60 grams of dried pepper, 40 grams of dried pepper, 150 grams of Pixian bean paste, 6 grams of star anise, 4 grams of cinnamon, 7 grams of grass fruit, 2 grams of Lingcao, 2 grams of papaya, 2 grams of kale, 5 grams of amomum, 2 grams of cloves, 4 grams of cumin, 6 grams of tempeh, 30 grams of scallions, 15 grams of ginger slices, 60 grams of garlic cloves, 60 grams of soaked peppers, and 15 grams of rock sugar , 300 grams of pig oil, 200 grams of cooked vegetable oil;
[0032] Seasoning ingredients: 5 grams of salt, 40 grams of cooking wine, 4 grams of pepper, 15 grams of rice wine juice, 5 grams of parsley, 5 grams of chicken essence, and 5 grams of monosodium glutamate;
[0033] Preparation method: the preparation method is the following steps: step 1), 40 grams of dried peppercorns, 6 grams of star anise, 4 grams of cassia bark, 7 grams of grass fruit, 2 grams of...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com