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Preparation method for clear soup hotpot condiment

A technology for hot pot base and clear soup, applied in the field of food condiments, can solve problems such as easy to get angry, weak taste, etc., and achieve the effects of reducing damage, rich soup, and improving health care function.

Inactive Publication Date: 2019-05-28
杨友志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at proposing a preparation method of clear soup hot pot bottom material, which solves the problems in the prior art that the clear soup hot pot bottom material is tasteless and easy to get angry after eating. It has high nutritional value and good taste, and will not cause mouth and stomach discomfort problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for clear soup hot pot bottom material is characterized in that: comprising the following process steps:

[0028] A. Pork Rib Soup

[0029] Water and pork ribs are added into the pot according to the mass ratio of 4:1 for boiling, and the boiling time is 2 hours;

[0030] B base soup making

[0031] Weigh 80 parts of pork rib soup prepared in step A, and add 4 parts of Codonopsis pilosula, 2 parts of Chinese wolfberry, 5 parts of shiitake mushrooms, 3 parts of green lotus leaves, 3 parts of bamboo shoots, 3 parts of dried yam slices and 3 parts of Imperata rhizome into the pot for boiling Prepare for 1.5 hours, then when the temperature is lowered to 60°C, add 6 parts of chrysanthemum concentrate and stir evenly;

[0032] C. Stir fry with spices

[0033] Add the vegetable oil weighed by weight into the wok, burn it at 200°C, add spices and sesame and stir-fry for 5 minutes;

[0034] D. Hot pot cooking

[0035] Add the base soup prepared in ste...

Embodiment 2

[0037] A preparation method for clear soup hot pot bottom material is characterized in that: comprising the following process steps:

[0038] A. Pork Rib Soup

[0039] Water and pork ribs are added into the pot according to the mass ratio of 2:1 for boiling, and the boiling time is 1.5h;

[0040] B base soup making

[0041] Weigh 50 parts of pork rib soup prepared in step A, and add 1 part of Codonopsis pilosula, 0.5 part of wolfberry, 3 parts of shiitake mushrooms, 1 part of green lotus leaf, 1 part of bamboo shoot, 1 part of dried yam slices and 1 part of Imperata rhizome into the pot for boiling Prepare for 1 hour, then when the temperature is lowered to 45°C, add 4 parts of chrysanthemum concentrate and stir evenly;

[0042] C. Stir fry with spices

[0043] Add the vegetable oil weighed by weight into the wok, burn it at 160°C, add spices and sesame seeds and stir-fry for 3 minutes;

[0044] D. Hot pot cooking

[0045] Add the bottom soup prepared in step B to the st...

Embodiment 3

[0047] A preparation method for clear soup hot pot bottom material is characterized in that: comprising the following process steps:

[0048] A. Pork Rib Soup

[0049] Water and pork ribs are added into the pot according to the mass ratio of 3:1 and boiled for 2 hours;

[0050] B base soup making

[0051] Weigh 60 parts of pork rib soup prepared in step A, and add 3 parts of Codonopsis pilosula, 1.5 parts of Chinese wolfberry, 4 parts of shiitake mushrooms, 2 parts of green lotus leaves, 2 parts of bamboo shoots, 2 parts of dried yam slices and 2 parts of Imperata corydalis into the pot for boiling Prepare for 1 hour, then when the temperature is lowered to 50°C, add 5 parts of chrysanthemum concentrate, and stir evenly;

[0052] C. Stir fry with spices

[0053] Add the vegetable oil weighed by weight into the wok, burn it at 185°C, add spices and sesame seeds and stir-fry for 4 minutes;

[0054] D. Hot pot cooking

[0055] Add the bottom soup prepared in step B to the s...

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Abstract

The invention discloses a preparation method for a clear soup hotpot condiment and belongs to the technical field of food seasonings. The preparation method comprises the following steps: making a ribsoup; making a primary soup; stir-frying spices; cooking hotpot. Due to specific raw materials and raw material ratio, the clear soup hotpot condiment prepared according to the method provided by theinvention has the advantages of strong fragrance, tasty soup and unlikeliness of causing internal heat.

Description

technical field [0001] The invention relates to a hot pot base material, in particular to a preparation method of a clear soup hot pot base material, and belongs to the technical field of food condiments. Background technique [0002] Hot pot has a long history in China and is one of the most popular diets. However, it is more irritating to the human body. Some people often have gastrointestinal discomfort or even diarrhea after eating it. [0003] The clear soup hot pot pays more attention to health maintenance, avoiding adding a lot of heavy ingredients, and is generally suitable for middle-aged and elderly people, children and most young people. However, the taste of many clear soup hot pot bases on the market is too light and the fragrance is not strong, which cannot satisfy people's pursuit of taste. [0004] On January 12, 2011, the State Intellectual Property Office published an invention patent with a publication number of CN101940288A titled a clear soup hot pot ba...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L27/10A23L27/14A23L33/105A23L33/115A23L33/10
Inventor 杨友志
Owner 杨友志
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