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Clear soup hotpot base soup and preparation method thereof

A hot pot bottom material and clear soup technology, which is applied in the field of food condiments, can solve the problems of clear soup hot pot bottom material being weak in taste and easy to get angry, and achieve the effects of rich taste, long aftertaste, 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 provide a clear soup hot pot base and its preparation method, which solves the problems of the prior art that the clear soup hot pot base has a weak taste and is easy to get angry after eating. discomfort problem

Method used

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Examples

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Effect test

Embodiment 1

[0031] A clear soup hot pot bottom material, comprising the following raw materials in parts by weight: 80 parts of chicken soup, 10 parts of vegetable oil, 3 parts of Codonopsis pilosula, 1 part of sesame, 6 parts of chrysanthemum concentrate, 6 parts of dried lotus leaves, 8 parts of shiitake mushrooms, and bamboo fungus 8 parts, 4 parts of Baikou, 4 parts of Angelica dahurica, 4 parts of yam, 4 parts of Imperata rhizome, 12 parts of spices.

Embodiment 2

[0033] A clear soup hot pot bottom material, comprising the following raw materials in parts by weight: 60 parts of chicken soup, 4 parts of vegetable oil, 1 part of Codonopsis pilosula, 0.2 parts of sesame, 3 parts of chrysanthemum concentrate, 3 parts of dried lotus leaves, 4 parts of shiitake mushrooms, and bamboo fungus 4 parts, 1 part white buckle, 1 part Angelica dahurica, 1 part Chinese yam, 1 part Imperata rhizome, 6 parts spices.

Embodiment 3

[0035] A clear soup hot pot bottom material, comprising the following raw materials in parts by weight: 65 parts of chicken soup, 5 parts of vegetable oil, 1 part of Codonopsis pilosula, 0.8 parts of sesame, 4 parts of chrysanthemum concentrate, 4 parts of dried lotus leaves, 5 parts of shiitake mushrooms, and bamboo fungus 5 parts, 3 parts of Baikou, 3 parts of Angelica dahurica, 3 parts of Chinese yam, 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 base soup and a preparation method thereof, and belongs to the technical field of food condiments. The clear soup hotpot comprises the following raw materials in parts by weight: 60 to 80 parts of chicken 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 concentrated chrysanthemum juice, 3 to 6 parts of dry lotus leaf, 4 to 8 parts of mushroom, 4 to 8 parts of bamboo fungus, 1 to 4 parts of amomum kravanh, 1 to 4 parts of dahurian angelica root, 1 to 4 parts of Chinese yam, 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 preparation method comprises steps of chicken soup decoction, base soup preparation, spice frying, and soup base decoction. Compared with the conventional soup bases, the provided soup base has the advantages of rich fragrance and delicious taste, and people will not get inflamed.

Description

technical field [0001] The invention relates to a hot pot base material, in particular to a 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 ...

Claims

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Application Information

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