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
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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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