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Probiotic-containing hot pot seasoning and preparation method thereof

A technology of hot pot bottom material and probiotics, which is applied in the direction of fat-containing food ingredients, food ingredients containing natural extracts, bacteria used in food preparation, etc., can solve the problem of not meeting people's pursuit of natural health and losing the natural taste of hot pot bottom material and other problems, to achieve the effect of unique flavor, mellow fragrance and broad market prospect

Inactive Publication Date: 2018-03-02
宁夏红山河食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many of the existing hot pot bases rely on food flavors to increase the aroma of the hot pot base. Although they do not exceed the standard, they lose the natural taste of the hot pot base and do not meet people's pursuit of natural health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A hot pot bottom material containing probiotics, made of the following raw materials in parts by weight: 25 parts of ginger, 23 parts of garlic, 36 parts of onion, 10 parts of star anise, 13 parts of longan meat, 7 parts of nutmeg, and 12 parts of hawthorn , 5 parts of dandelion, 6 parts of licorice, 8 parts of pepper, 14 parts of lotus, 16 parts of black pepper, 10 parts of perilla seed, 10 parts of salt, 90 parts of yam, 70 parts of kudzu root, 60 parts of pepper, 130 parts of edible vegetable oil, beef 180 parts of oil, 3 parts of probiotics. Wherein, the probiotic bacterial agent is composed of Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus and Enterococcus faecalis, and in the probiotic bacterial agent, Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus and fecal The weight ratio of Enterococci was 3:5:2:3.

[0028] In the present embodiment, the preparation method of the hot pot bottom material containing prob...

Embodiment 2

[0037] A hot pot bottom material containing probiotics, made of the following raw materials in parts by weight: 26 parts of ginger, 24 parts of garlic, 37 parts of onion, 11 parts of star anise, 14 parts of longan meat, 10 parts of nutmeg, and 15 parts of hawthorn , 8 parts of dandelion, 9 parts of licorice, 11 parts of pepper, 15 parts of lotus, 17 parts of black pepper, 11 parts of perilla seed, 13 parts of salt, 98 parts of yam, 74 parts of kudzu root, 67 parts of pepper, 145 parts of edible vegetable oil, beef 185 parts of oil, 6 parts of probiotics. Wherein, the probiotic bacterial agent is composed of Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus and Enterococcus faecalis, and in the probiotic bacterial agent, Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus and fecal The weight ratio of Enterococci was 3:5:2:3.

[0038] In the present embodiment, the preparation method of the hot pot bottom material containing pr...

Embodiment 3

[0047] A hot pot bottom material containing probiotics, made of the following raw materials in parts by weight: 27 parts of ginger, 25 parts of garlic, 38 parts of onion, 13 parts of star anise, 15 parts of longan meat, 9 parts of nutmeg, and 14 parts of hawthorn , 7 parts of dandelion, 8 parts of licorice, 10 parts of pepper, 16 parts of lotus, 18 parts of black pepper, 13 parts of perilla seed, 15 parts of salt, 95 parts of yam, 73 parts of kudzu root, 65 parts of pepper, 140 parts of edible vegetable oil, beef 190 parts of oil, 5 parts of probiotics. Wherein, the probiotic bacterial agent is composed of Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus and Enterococcus faecalis, and in the probiotic bacterial agent, Lactobacillus bulgaricus, Bifidobacterium longum, Lactobacillus acidophilus and fecal The weight ratio of Enterococci was 3:5:2:3.

[0048] In the present embodiment, the preparation method of the hot pot bottom material containing pro...

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PUM

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Abstract

The invention discloses a probiotic-containing hot pot seasoning prepared from the following raw materials: raw ginger, garlic, onion, illicium verum, longan aril, nutmeg, hawthorn, dandelion, liquorice, Sichuan pepper, lotus, black pepper, perila seeds, table salt, Chinese yam, radix puerariae, chili pepper, edible vegetable oil, beef tallow, and a probiotic agent. The invention also discloses apreparation method of the probiotic-containing hot pot seasoning. The prepared hot pot seasoning has the advantages of delicious taste, mellow fragrance, unique flavor and balanced nutrition, containsno edible essence, ensures the natural taste of the hot pot seasoning, meets people's pursuit on natural health, and has broad market prospects.

Description

technical field [0001] The invention relates to the technical field of food seasonings, in particular to a probiotic-containing chafing dish base and a preparation method thereof. Background technique [0002] Generally speaking, hot pot is a cooking method that uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to boil food. It can also refer to the pots used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. There are similar dishes all over the world, but they are especially prevalent mainly in East Asia. Hot pot is eaten now and hot, spicy and salty, oily but not greasy, sweating profusely, extremely hearty, detoxifying and dehumidifying, suitable for the climate of mountains and rivers. It is suitable for salty, and it is a good product in winter. [0003] Hot pot is convenient to eat,...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/24A23L33/105A23L33/135
CPCA23L27/00A23L27/10A23L27/24A23L33/105A23L33/135A23V2002/00A23V2400/123A23V2400/113A23V2400/533A23V2200/30A23V2200/32A23V2250/21A23V2250/18A23V2300/14
Inventor 王占河杨正苍张瑞华马学云刘立方袁鹏周世平
Owner 宁夏红山河食品股份有限公司
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