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Base seasoning for chafing dish and making method of base seasoning

A base material and hot pot technology, applied in the base material of hot pot and its preparation field, to achieve the effect of removing greasy, healthy ingredients and long aftertaste

Inactive Publication Date: 2020-09-04
宁夏新东方技工学校有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, there is still a lot of room for improvement in terms of taste, taste, nutritional value preservation, and preparation and processing of hot pots currently on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0044]The present invention also provides a preparation method for the base material for hot pot. The method is as follows: firstly cut the peppers into sections, remove the seeds, put them in a soup pot and boil them with water, and after the peppers are boiled, drain the water and chop them. Finely chop the bean paste into fine powder for later use. Pour the butter, chicken oil, and salad oil into a soup pot and heat it. Take part of the hot oil for cooking chili powder and bean paste, and use the remaining oil for washing. Minced onions, scallions, ginger, coriander, garlic, celery, then add the mixture of hot chili oil, chili powder, and bean paste, stir fry on medium heat and turn to low heat, then add fermented glutinous rice and white wine Mixed peppercorns, then add fermented soy beans, stir-fry until the peppercorns, peppercorns, and peppers are fragrant, then add crushed cinnamon, grass fruit, star anise, nutmeg, kaempferia, grasshopper, cloves, Piper, xiangguo, Angel...

Embodiment 1

[0049] A base material for hot pot, the raw material of which comprises by weight:

[0050] 15000g butter, 5000g chicken oil, 5000g salad oil, 4000g chili pepper, 1000g prickly ash, 750g peppercorns, 12500g bean paste, 250g tempeh, 500g glutinous rice, 500g rock sugar, 1000g white wine, 400g cinnamon, 300g grass fruit, 400g star anise, nutmeg 300g, 300g Kaempfer, 300g grass, 300g clove, 400g Piper, 200g fragrant fruit, 400g Angelica dahurica, 250g white cardamom, 300g fragrant sand, 300g ginger, 1000g fennel, 300g licorice, 300g bay leaf, 300g cumin, yellow 300g gardenia, 400g papaya, 200g spirit grass, 300g vanilla, 500g onion, 500g green onion, 500g ginger, 500g parsley, 500g garlic, 500g celery.

Embodiment 2

[0052] A base material for hot pot, the raw material of which comprises by weight:

[0053] 14000g butter, 4000g chicken oil, 4000g salad oil, 3500g chili pepper, 800g prickly ash, 700g peppercorns, 12000g bean paste, 200g tempeh, 400g fermented glutinous rice, 400g rock sugar, 800g white wine, 300g cinnamon, 250g grass fruit, 300g star anise, nutmeg 250g, 250g Kaempfer, 250g Grass, 250g Clove, 350g Piper, 150g Fragrant Fruit, 300g Angelica, 200g Baikou, 250g Fragrant Sand, 250g Algal Ginger, 800g Cumin, 250g Licorice, 250g Geranium, 250g Cumin, 250g gardenia, 350g papaya, 150g spirit grass, 250g vanilla, 400g onion, 400g green onion, 400g ginger, 400g coriander, 400g garlic, 400g celery.

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Abstract

The invention discloses a base seasoning for chafing dish and a making method of the base seasoning. The base seasoning comprises the raw materials of beef tallow, chicken oil, salad oil, chili peppers, Chinese prickly ash, pepper fruits, a thick broad-bean sauce, fermented soya beans, fermented glutinous rice, crystal sugar, Baijiu, Chinese cinnamon, fructus tsaoko, star aniseeds, netmeg, rhizomakaempferiae, beautiful galangal fruits, cloves, Indian long peppers, rhizoma chuanxiong, radix angelicae, amomum cardamomum, a mixture of radix aucklandiae and fructus amomi, galanga, fennel fruits,licorice roots, bay leaves, cumin seeds, gardenia jasminoides, lysimachia capillipes, lysimachia foenum-graecum hance, vanilla, onions, scallions, fresh ginger, coriander, garlic and celery. The invention further provides the making method of the base seasoning. According to the base seasoning for chafing dish and the making method of the base seasoning, varied natural Chinese herbal medicines andspices are adopted, ingredients are healthy, people eat the base seasoning do not suffer from excessive internal heat easily, the base seasoning integrates nutrients and delicious taste, and has popular potential and high promotion value.

Description

technical field [0001] The invention relates to a food seasoning and a preparation method thereof, in particular to a base material for hot pot and a preparation method thereof. Background technique [0002] Hot pot is an original Chinese cuisine with a long history and is a food suitable for all ages. According to textual research, there was hot pot in the Warring States period, and people used clay pots as pots. In the Song Dynasty, the way of eating hot pot was very common among the people. introduce. [0003] Hot pot generally refers to a cooking method that uses a pot as a utensil, boils a pot with a heat source, and boils water or soup to boil various foods. 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 preva...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L11/00A23L11/50
CPCA23L27/10A23L27/105
Inventor 吴永杰
Owner 宁夏新东方技工学校有限公司
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