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Collocation method of specially-made hot-pot dishes

A technology for dishes and hot pot, applied in the field of matching special hot pot dishes, can solve problems such as the physical impact of eaters, and achieve the effects of unique taste, high nutritional value and simple method

Inactive Publication Date: 2018-05-29
谢汶伯
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dishes in hot pot are generally spicy, which is likely to cause physical impact on the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] In nutrition, to measure whether a dish has nutritional value, an important point of view is to have a balanced nutritional mix, which is what people often say is to choose a variety of foods and make a balanced meal with proper matching. Common foods are generally divided into two categories, one is animal food, including meat, fish, poultry, eggs, milk and their dairy products, which mainly provide protein, fat, minerals and some vitamins needed by the human body; One is plant food, including cereals, potatoes, vegetables, fruits, beans and their products, sugar and fungi and algae, which mainly provide carbohydrates, minerals, dietary fiber and some vitamins needed by the human body. In terms of nutritional matching, the nine-color saving box should be based on the theory of nutritional balance, choose a variety of foods through scientific and reasonable matching, achieve a balance of meat and vegetables, and an acid-base balance, so that the nutrients contained in it...

Embodiment 2

[0021] From the point of view of culinary science, the five flavors are harmonized with hundreds of flavors, and from the point of view of traditional Chinese medicine, the five flavors are harmonized to be healthy. In the choice of single flavor of nine-color dishes, the combination of sour, sweet, bitter, spicy, salty, numb, fragrant, and fresh should be considered. When all kinds of single flavors are used properly and harmoniously prepared, the compound flavors formed should be Diverse, non-repetitive, and well-matched. According to this design concept, the compound taste types of this nine-color box dish are determined to be sweet and sour (sweet, sour, fragrant), smoked (salty, fresh, smoky), and five-scented (fragrant). , salty, fresh), strange taste type (salty, fresh, sweet, sour, spicy, numb, fragrant), pepper flavor type (salty, hemp), ginger flavor type (salty, fresh, strong ginger flavor), Burnt spicy type (salty, fresh, spicy, numb), sweet and sour type (sweet, ...

Embodiment 3

[0023] The purpose of knife work is to facilitate cooking, facilitate eating and beautify food. The space capacity of the porcelain dish in the nine-color saving box is limited, and the ingredients should be processed into small shreds, cubes, slices, blocks, strips, rolls, flower shapes, etc.

[0024] The shapes and specifications of the dishes should be varied and as different as possible. Sweet and sour pork ribs, the ribs are large and can be cut into thick blocks; camphor tea duck slices, the duck meat is thick, the texture is tight, and the muscle fibers are long, which can be sliced ​​horizontally; Line shape, can be directly cut into long sections; spiced fish sticks, the fish meat is tender and fragile, and can be processed into thick strips; spicy green bamboo shoots, the green bamboo shoots are tender and compact, and have certain plasticity, can be cut into thick slices first, and then cooked It is in the shape of a twist, which is different from the shape of camp...

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PUM

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Abstract

The invention relates to a collocation method of specially-made hot-pot dishes. The collocation method comprises the following technical essential that 9 kinds of different dishes are combined, collocation of meat and vegetables is required to be reasonable, the composition structure of the dishes generally includes 5 meat dishes and 4 vegetable dishes, or 4 meat dishes and 5 vegetable dishes, andthe composition structure of the dishes in the collocation method disclosed by the invention is determined to include 5 meat dishes and 4 vegetable dishes; a finished dish of fresh meat saute spare ribs with thick gravy is bright in color and beautiful in modeling, has conventional flavor and conventional features of Sichuan foods, and is put in the center of a containing box to achieve the effect of attracting attention; and other 4 meat dishes and 4 vegetable dishes are put in the outer part of the containing box in the sequence of tea-smoked duck slices, ginger juice dried bean curds, five-spice smoked fish fillets, burnt hot endive sprouts, special flavored chicken slices, coral radish rolls, stewed squid rolls with pepper and chilies, and drunken winter bamboo shoots with fermented glutinous rice juice. The specially-made hot-pot dishes disclosed by the invention are simple in method, low in cost, unique in mouth feel, high in nutrient value and complete in color, fragrance and taste, and are deeply loved by eaters.

Description

technical field [0001] The invention relates to a dish processing method, in particular to a special hot pot dish collocation method. Background technique [0002] Hot pot has a long history in China and has a rich heritage in Chinese food culture. Especially in southern cities, hot pot is an indispensable habit in food culture. However, with the development of society, the requirements and atmosphere for diet have gradually increased. More advocating the pursuit of health, health, and taste buds. The dishes in the hot pot are generally spicy, which is likely to cause physical impact on the eater. Then study some dishes that are eaten with hot pot, so as to eliminate or neutralize some of the adverse effects, which will definitely promote the further promotion of hot pot food culture. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method that is simple, low in cost, unique in taste, high in nutritional val...

Claims

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Application Information

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IPC IPC(8): A23L13/10A23L13/40A23L13/50A23L13/70A23L17/10A23L17/50A23L19/00
CPCA23L13/50A23L13/10A23L13/428A23L13/70A23L17/10A23L17/50A23L19/00
Inventor 谢汶伯
Owner 谢汶伯
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