Formula of sour-soup hot pot base seasoning and preparation method of formula

A technology for hot pot base and sour soup, which is applied in the directions of food ingredients as taste modifiers, food ingredients as taste modifiers, and functions of food ingredients, etc. and other problems, to achieve the effect of controlling the nutrition from being destroyed, enhancing the natural mellow and sour taste, and stimulating the appetite with aroma

Inactive Publication Date: 2017-12-26
长沙玺和赢日用品贸易有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current sour soup hot pot recipes are mainly traditional recipes, the flavor is relatively simple, and the sour taste in the sour soup is not mellow enough, and it is increasingly difficult to satisfy people's continuous pursuit of food in modern society
[0003] Although there are some similar sour soup hot pot bases in the prior art, there is still a lot of room for improvement in the research on sour soup hot pot bases to meet the tastes and needs of different people
Moreover, most of the traditional sour soup hot pots usually only consider the problem of taste, and do not consider the needs of health preservation, which is still not ideal.

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0020] Preferably, the preparation method steps are as follows:

[0021] a. taking the above-mentioned raw materials according to parts by weight;

[0022] b. Put the weighed raw materials into clean water for rinsing, and dry the water attached to the raw materials after rinsing;

[0023] c. After the raw materials are dry, take out the ginger, green garlic and Houttuynia cordata and put them into the grinder for crushing, then cut the tomato into slices;

[0024] d. After the ginger, green garlic and houttuynia cordata are crushed into powder, add Kaili red sour soup, rice sour soup, salt, chicken essence, wood ginger seed oil, pepper and rapeseed oil in turn and stir;

[0025] e. Finally, put the well-mixed raw materials and ingredients into the kimchi jar for sealing and fermentation, and fill the jar with water, and ferment for 10 days at a room temperature of 22-28°C to form a finished product of sour soup hot pot base. The hot and sour soup is boiled together, and the...

Embodiment 1

[0029] A sour soup hot pot base formula, comprising the following raw materials and their weight fractions: 2-10 g parts by mass of wolfberry; 100-150 ml parts by mass of Kaili red sour soup; 40 parts by mass of rice sour soup ~60ml parts by mass; 250~300g parts by mass for tomato; 20~30g parts by mass for Houttuynia cordata; 10~20g parts by mass for ginger; 100~110g parts by mass for green garlic; 10~20g parts by mass for salt; ~10g parts by mass; 5~15ml parts by mass of cayenne seed oil; 5~10g parts by mass of pepper powder; 20~40g parts by mass of rapeseed oil; 10~15g parts by mass of dried pepper; 800~1000ml of chicken stock parts by mass.

[0030] The preparation method steps are as follows:

[0031] a. taking the above-mentioned raw materials according to parts by weight;

[0032] b. Put the weighed raw materials into clean water for rinsing, and dry the water attached to the raw materials after rinsing;

[0033] c. After the raw materials are dry, take out the ginger...

Embodiment 2

[0038] A sour soup hot pot bottom material formula, comprising the following raw materials and their weight fractions: including the following raw materials and their weight fractions: Kaili red sour soup is 100ml by mass; rice sour soup is 50ml by mass; tomato is 300g by mass; 20g parts by mass of Houttuynia cordata; 15g parts by mass of ginger; 110g parts by mass of green garlic; 18g parts by mass of salt; 5g parts by mass of chicken essence; 30g parts by mass; dry chili is 15g parts by mass.

[0039] The preparation method steps are as follows:

[0040] a. taking the above-mentioned raw materials according to parts by weight;

[0041] b. Put the weighed raw materials into clean water for rinsing, and dry the water attached to the raw materials after rinsing;

[0042] c. After the raw materials are dry, take out the ginger, green garlic and Houttuynia cordata and put them into the grinder for crushing, then cut the tomato into slices;

[0043] d. After the ginger, green gar...

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PUM

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Abstract

The invention discloses a formula of sour-soup hot pot base seasoning and a preparation method of the formula. The formula includes the following ingredients in parts by weight: Kaili red sour soup 100-150ml, fermented rice water 40-60ml, tomatoes 250-300g, heartleaf houttuynia herb 20-30g, raw ginger 10-20g, garlic sprouts 100-110g, salt 10-20g, chicken essence 5-10g, litsea cubeba oil 5-15ml, pepper powder 5-10g, rapeseed oil 20-40g, dried chilies 10-15g and chicken stock 800-1000ml. The formula provided by the invention can not only keep the flavor and feature of hot pot but also effectively control the nutrients being not damaged, endows the hot pot with a palatable taste, also can remove the fishy smell of additionally added fish and meat in the hot pot, has the efficacy of dispelling dampness, stimulating appetites and nourishing the stomach, is easy to preserve, can better improve the natural and authentic sour taste of sour-soup hot pot and has an appetite-stimulating aroma.

Description

technical field [0001] The invention relates to the technical field of a sour soup hot pot bottom material formula, in particular to a sour soup hot pot bottom material formula and a preparation method thereof. Background technique [0002] Hot pot is a favorite delicacy of the public, especially the hot pot in Chongqing, Guizhou, Sichuan, which is the most famous. According to different flavors, there are mainly spicy hot pot, clear soup hot pot, sour soup hot pot, mandarin duck hot pot, etc. There are various forms of hot pot in Guizhou. Compared with Sichuan-style hot pot, it has its own system. Its representative varieties include "Huajiang dog meat hot pot", "Ding pot chicken hot pot", "Kaili sour soup fish hot pot", "sauer cabbage knuckle hot pot" and so on. Among them, the sour soup hot pot has been widely spread, and its characteristics are bright red soup, mellow fragrance, refreshing and refreshing food, and has the effect of appetizing and invigorating spleen, sob...

Claims

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Application Information

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IPC IPC(8): A23L27/24
CPCA23L27/24A23V2002/00A23V2200/14A23V2200/16A23V2200/32
Inventor 简经红
Owner 长沙玺和赢日用品贸易有限公司
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