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Clear soup hotpot soup base and preparation method thereof

A technology of hot pot base and clear soup, applied in the field of food condiments, can solve the problems of easy to get angry, weak taste, etc., and achieve the effects of long aftertaste, rich soup, and improved health care function.

Inactive Publication Date: 2016-02-03
CHENGDU JINHUI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to propose clear soup hot pot bottom material and its preparation method, which solves the problems in the prior art that the clear soup hot pot bottom material is tasteless and easy to get angry after eating. It has high nutritional value and good taste, and will not cause oral and gastrointestinal discomfort. question

Method used

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Examples

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Effect test

Embodiment 1

[0029] Clear soup hot pot base ingredients, including the following raw materials by weight: 75 parts of pork rib soup, 10 parts of vegetable oil, 3 parts of Codonopsis pilosula, 1 part of sesame, 6 parts of chrysanthemum concentrate, 8 parts of shiitake mushrooms, 8 parts of bamboo fungus, 4 parts of white buckle , 4 parts of Angelica dahurica, 4 parts of dried yam slices, 4 parts of coriander root, 12 parts of spices.

Embodiment 2

[0031] Clear soup hot pot base, including the following raw materials by weight: 60 parts of rib soup, 4 parts of vegetable oil, 1 part of Codonopsis pilosula, 0.2 parts of sesame, 3 parts of chrysanthemum concentrate, 4 parts of shiitake mushrooms, 4 parts of bamboo fungus, and 1 part of white buckle , 1 part of Angelica dahurica, 1 part of dried yam slices, 1 part of Imperata rhizome, 6 parts of spices.

Embodiment 3

[0033] Clear soup hot pot base, including the following raw materials by weight: 65 parts of rib soup, 5 parts of vegetable oil, 1 part of Codonopsis pilosula, 0.8 parts of sesame, 4 parts of chrysanthemum concentrate, 5 parts of shiitake mushrooms, 5 parts of bamboo fungus, and 3 parts of white buckle , 3 parts of Angelica dahurica, 3 parts of dried yam slices, 2 parts of Imperata rhizome, 8 parts of spices.

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PUM

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Abstract

The invention discloses a clear soup hotpot soup base and a preparation method thereof, and belongs to the technical field of food condiments. The soup base comprises the following raw materials in parts by weight: 60 to 75 parts of pork rib soup, 4 to 10 parts of plant oil, 1 to 3 parts of radix codonopsis, 0.2 to 1 part of sesame, 3 to 6 parts of chrysanthemum concentrated liquid, 4 to 8 parts of mushroom, 4 to 8 parts of dictyophora indusiata, 1 to 4 parts of amomum kravanh, 1 to 4 parts of dahurian angelica root, 1 to 4 parts of dried Chinese yam slice, 1 to 4 parts of imperata rhizome, and 6 to 12 parts of spice. The invention also discloses a preparation method of the soup base. The soup base comprises steps of pork rib soup decoction, soup base manufacturing, spice frying, and hotpot base soup decoction. Compared with the prior art, the provided hotpot soup base has the advantages of rich fragrance and delicious soup, and people cannot get inflamed easily.

Description

technical field [0001] The invention relates to a hot pot base material, in particular to clear soup hot pot base material and a preparation method thereof, belonging to the technical field of food condiments. Background technique [0002] Hot pot has a long history in China and is one of the most popular diets. Spicy hot pot uses a lot of pepper, sea pepper, and oil to make it taste heavy and fragrant, but it is more irritating to the human body, and some people eat it Afterwards, there are often gastrointestinal discomfort and even diarrhea. [0003] The clear soup hot pot pays more attention to health maintenance, avoiding adding a lot of heavy ingredients, and is generally suitable for middle-aged and elderly people, children and most young people. However, the taste of many clear soup hot pot bases on the market is too light and the fragrance is not strong, which cannot satisfy people's pursuit of taste. [0004] On January 12, 2011, the State Intellectual Property Of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L33/105A23L33/10
CPCA23V2002/00
Inventor 张一帆
Owner CHENGDU JINHUI TECH
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