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Butter hotpot condiment formula

A hot pot base material and butter technology, which is applied in application, food preparation, food science and other directions, can solve the problems of light, unsatisfactory, and unsuitable hot pot, and achieve the effect of rich and heavy taste

Inactive Publication Date: 2015-11-04
苏州要德食业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hot pot made of the existing clear oil hot pot bottom material has a relatively light taste, which cannot meet the needs of diners who like heavy-flavored hot pot, and is not suitable for eating in humid and cold areas or in winter

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The invention provides a formula of butter hot pot bottom material, which includes main ingredients and spices.

[0020] The main ingredient is prepared from the following raw materials in parts by weight:

[0021] 2500 parts by weight of butter, 500 parts by weight of Pixian watercress, 50 parts by weight of white wine, 20 parts by weight of glutinous rice, 750 parts by weight of glutinous rice cake pepper, 50 parts by weight of ginger, 50 parts by weight of garlic, 75 parts by weight of Zanthoxylum bungeanum, 15 parts by weight of tempeh, 50 parts by weight of rock sugar, 100 parts by weight of pepper noodles, 50 parts by weight of green onions (cut into 3-inch sections).

[0022] The spice is prepared from the following raw materials in parts by weight:

[0023] 5 parts by weight of white cardamom, 5 parts by weight of grass fruit, 1 part by weight of cloves, 5 parts by weight of amomum, 1 part by weight of cumin, 5 parts by weight of cinnamon, 5 parts by weight of ...

Embodiment 2

[0032] 2000 parts by weight of butter, 400 parts by weight of Pixian watercress, 40 parts by weight of white wine, 15 parts by weight of fermented glutinous rice, 650 parts by weight of glutinous rice cake pepper, 40 parts by weight of ginger, 40 parts by weight of garlic, 60 parts by weight of Zanthoxylum bungeanum, 10 parts by weight of tempeh, 40 parts by weight of rock sugar, 80 parts by weight of chili noodles, and 40 parts by weight of green onions.

[0033] The spice is prepared from the following raw materials in parts by weight:

[0034] 4 parts by weight of white cardamom, 4 parts by weight of grass fruit, 1 part by weight of cloves, 4 parts by weight of amomum, 1 part by weight of cumin, 4 parts by weight of cinnamon, 4 parts by weight of licorice, 4 parts by weight of Gardenia, 5 parts by weight of Lao Kou, 5 parts by weight of Gansong, 4 parts by weight of Chenpi, 4-5 parts by weight of Lemongrass, 5 parts by weight of star anise, 5 parts by weight of fragrant lea...

Embodiment 3

[0036] The invention discloses a formula of butter hot pot base, including main ingredients and spices.

[0037] The main ingredient is prepared from the following raw materials in parts by weight:

[0038] 3000 parts by weight of butter, 600 parts by weight of Pixian watercress, 60 parts by weight of white wine, 25 parts by weight of fermented glutinous rice, 850 parts by weight of glutinous rice cake pepper, 60 parts by weight of ginger, 60 parts by weight of garlic, 85 parts by weight of Zanthoxylum bungeanum, 20 parts by weight of tempeh, 60 parts by weight of rock sugar, 120 parts by weight of chili noodles, and 60 parts by weight of green onions.

[0039] The spice is prepared from the following raw materials in parts by weight:

[0040] 6 parts of white cardamom, 6 parts of grass fruit, 1 part of clove, 6 parts of amomum, 1 part of cumin, 6 parts of cinnamon, 6 parts of licorice, 6 parts of Gardenia, 5 parts by weight of Lao Kou, 5 parts by weight of Gansong, 6 parts ...

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PUM

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Abstract

The invention discloses a butter hotpot condiment formula. Butter, Pixian County bean paste, white spirit, fermented glutinous rice, glutinous rice cake chilies, gingers, garlic, peppers, fermented black beans, rock candies, chili powder and green Chinese onions are taken as main materials, and cardamoms, amomum tsaoko, cloves, amomum fruits, cumin, cinnamons, licorice, cape jasmines, amomum tsaoko fruits, spikenards, tangerine peel, lemon grass, star anises, bay leaves, Murraya paniculata (L.) Jack., fennels and vanilla are taken as flavoring substances. A butter hotpot condiment adopting the formula tastes intense and thick, and is suitable for humid and cold regions or winter, and the requirements of diners on hotpot tastes can be met.

Description

technical field [0001] The invention relates to the technical field of food seasoning, in particular to a formula of butter hot pot bottom material. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and can be adjusted into various tastes according to different groups of people and different climates. It is a popular eating method and has a long history in China. The quality of hot pot depends on the formula of the hot pot base material, that is, the seasoning. Due to the vast territory of our country and the differences in climate, customs and other aspects of various places, there have been hot pot base materials with different flavors. [0003] There are two types of people who like hot pot. One group of people doesn’t pay much attention to taste, boil water, chicken essence, salt, add some slick oil, and cook some food, that is, they eat hot pot. Taste of hot pot. The hot pot made of the existing clear oil hot pot bo...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/29A23L27/20A23L33/00
Inventor 张晓波
Owner 苏州要德食业有限公司
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