Earth-element yellow health-preservation chafing dish bottom material, soup base, and preparation method of earth-element yellow health-preservation chafing dish bottom material

Abstract

The invention provides an earth-element yellow health-preservation chafing dish bottom material. The chafing dish bottom material is made from the following raw materials in parts by weight: 5-100 parts of vegetable oil, 0.5-5 parts of spice, 0.5-5 parts of salt, 0.1-7 parts of a yeast extract, 0.1-7 parts of plant hydrolyzed protein, 0.1-7 parts of mushroom essence, 0.1-30 parts of ginseng fruits, 0.1-20 parts of peas, 0.1-20 parts of corn, 0.1-20 parts of millet, 0.1-20 parts of sorghum, 0.1-20 parts of buckwheat, 0.1-20 parts of oat, 0.1-10 parts of butter mushrooms and 0.1-5 parts of millet sprouts. The invention further provides a method for preparing the chafing dish bottom material and a soup base prepared from the bottom material. The chafing dish made from the chafing dish bottom material and the soup base disclosed by the invention can present pleasant yellow, has the functions of invigorating the spleen and nourishing the stomach, and is excellent in flavor; the oil content in the chafing dish can be as low as 5% or below, and the salt content can be controlled at 0.1-1%, so that the chafing dish conforms to healthy food and drink requirements.

Description

technical field [0001] The invention belongs to the field of catering, and relates to an earthy yellow health-preserving hot pot base, a soup base and a preparation method thereof, in particular to a hot pot base and a soup base that make the resulting hot pot appear pleasant yellow, have a good taste, and have the function of nourishing the spleen and its preparation method. Background technique [0002] Hot pot originated in Sichuan. It is mainly red oil hot pot with chili and watercress as the main raw materials. Later, clear soup hot pot made from chicken, fish and bones and mushroom soup hot pot made from fungi were added to satisfy people who do not eat chili. The needs of users are very similar to the mutton hot pot in Northeast China. [0003] When eating red soup hot pot, people feel that it tastes good, but they will get angry after eating it twice; moreover, there is a lot of oil in the pot, and it is very wasteful to throw it away. In order to reduce the fire, t...

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Problems solved by technology

[0006] Chinese patent CN 105166805 A discloses five kinds of hot pot bottom material, yet, for the yellow pot bottom, it just utilizes pumpkin and papaya to prepare the color of the pot bottom into yellow (only the ingredients have yellow color, and the bottom of the pot is not yellow). does not appear yellow), and at the same time, it does not make the bottom of the resulting pot have a health care function

[0007] Most importantly, how to make the resulting hot pot have a typical hot pot flavor when preparing a hot pot bottom with a special color and health care function has not yet been found.

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