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Thailand-style sour and hot hot-pot condiment and preparation method thereof

A technology of hot and sour hot pot base material, which is applied in the field of Thai hot and sour hot pot base material and its preparation, can solve problems such as differences in taste of hot pot base material, and achieve a moderate taste effect

Inactive Publication Date: 2017-05-10
方轶恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The hot pot bottom ingredients of different formulas reported above have relatively large differences in taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A Thai-style hot and sour hot pot base material, including the following raw materials in parts by weight: 20 parts of lemon leaves, 150 parts of lemongrass, 100 parts of galangal, 20 parts of fish sauce, 120 parts of Tom Yum Goong sauce, 30 parts of tree tomato, lemon juice 40 parts, 200 parts palm oil, 10 parts vinegar, 5 parts caraway seeds, 10 parts sugar.

[0022] The preparation method of Thai-style hot and sour hot pot bottom material comprises the following steps:

[0023] (1) heating palm oil to 80° C. to obtain hot oil, adding lemongrass, galangal and coriander seeds to the hot oil, frying for 10 minutes over medium heat, and then removing to obtain the first product;

[0024] (2) Add lemon leaves and white sugar to the first product, stir-fry on low heat for 5 minutes to obtain the second product;

[0025] (3) Add Tom Yum Kung Sauce and vinegar to the second product, stir-fry on low heat for 5 minutes to obtain the third product;

[0026] (4) Add tree tomat...

Embodiment 2

[0028] A Thai-style hot and sour hot pot base material, including the following raw materials in parts by weight: 12 parts of lemon leaves, 100 parts of lemongrass, 80 parts of galangal, 40 parts of fish sauce, 150 parts of Tom Yum Goong sauce, 40 parts of tree tomato, lemon juice 30 parts, palm oil 250 parts, vinegar 20 parts, coriander seeds 10 parts, sugar 5 parts.

[0029] The preparation method of Thai-style hot and sour hot pot bottom material comprises the following steps:

[0030] (1) heating palm oil to 80° C. to obtain hot oil, adding lemongrass, galangal and coriander seeds to the hot oil, frying for 10 minutes over medium heat, and then removing to obtain the first product;

[0031] (2) Add lemon leaves and white sugar to the first product, and stir-fry for 6 minutes on low heat to obtain the second product;

[0032] (3) Add Tom Yum Kung Sauce and vinegar to the second product, stir-fry on low heat for 5 minutes to obtain the third product;

[0033] (4) Add tree ...

Embodiment 3

[0035] A Thai-style hot and sour hot pot base material, including the following raw materials in parts by weight: 16 parts of lemon leaves, 120 parts of lemongrass, 65 parts of galangal, 30 parts of fish sauce, 130 parts of Tom Yum Goong sauce, 30 parts of tree tomato, lemon juice 25 parts, palm oil 220 parts, vinegar 15 parts, coriander seeds 5 parts, sugar 5 parts.

[0036] The preparation method of Thai-style hot and sour hot pot bottom material comprises the following steps:

[0037] (1) heating palm oil to 80° C. to obtain hot oil, adding lemongrass, galangal and coriander seeds to the hot oil, frying for 10 minutes over medium heat, and then removing to obtain the first product;

[0038] (2) Add lemon leaves and white sugar to the first product, and stir-fry for 6 minutes on low heat to obtain the second product;

[0039] (3) Add Tom Yum Kung Sauce and vinegar to the second product, stir-fry on low heat for 5 minutes to obtain the third product;

[0040] (4) Add tree t...

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PUM

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Abstract

The invention discloses a Thailand-style sour and hot hot-pot condiment. The Thailand-style sour and hot hot-pot condiment contains lemon leaves, lemon grass, alpinia galanga, fish gravy, Tom Yam paste, tree tomatoes, lemon juice, palm oil, table vinegar, coriander seeds and white sugar. The Tom Yam paste is added and contains fresh prawns, fresh straw mushrooms, the alpinia galanga, the lemon grass, green lemons, mint leaves, bay leaves, red peppers, the fish gravy, olive oil and the like, so that the Thailand-style sour and hot hot-pot condiment has a Thailand-style flavor and delicate lemon fragrance and is tasty in sourness and hotness; tallow oil is replaced with the palm oil, so that the hot-pot condiment is free of the fishy smell of the tallow oil and is not greasy, and the characteristic, i.e., fresh and fragrant taste of hot pot is maintained; meanwhile, the hot-pot condiment prepared by the method is hot but not dry and is moderate in taste, thereby being suitable for people with different dietary habits of various places.

Description

technical field [0001] The invention relates to the field of hot pot bottom material, in particular to a Thai-style hot and sour hot pot bottom material and a preparation method thereof. Background technique [0002] Hot pot has the characteristics of convenient eating and rich nutrition, and can be prepared into various tastes according to different groups of people and different climates. Therefore, it is a popular eating method and has a long history in China. [0003] 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. Along with the raising of people's living standard, people are also more and more higher to the requirement of chafing dish bottom material, so the appearance of new chafing dish bottom material is constantly arranged. For example...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10
Inventor 方轶恒
Owner 方轶恒
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