Tomato hotpot seasoning having heat-clearing and detoxifying effects, and preparation process thereof

A heat-clearing and detoxifying, hot pot bottom material technology, applied in the direction of food ingredients as anti-microbial preservation, application, function of food ingredients, etc., to avoid loss of flavor and increase boil resistance

Pending Publication Date: 2020-09-11
江苏美鑫食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned problems, the present invention proposes a tomato hot pot bottom material with heat-clearing and detoxifying effects and its preparation process, the purpose of which is to solve the problem of human body getting angry caused by eating hot pot, and improve the nutrition and health care of hot pot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A hot pot base material with heat-clearing and detoxifying effects, which, in parts by weight, comprises: 150 parts of tomato, 5 parts of olive oil, 5 parts of Jerusalem artichoke, 12 parts of green onions, 3 parts of mint, 8 parts of jujube nucleus, 2 parts of salt, 15 parts bitter gourd boiling liquid, 8 parts celery juice, 3 parts lemon squeeze liquid, appropriate amount of rock sugar, appropriate amount of water;

[0032] The preparation method of the bitter gourd boiled liquid includes: selecting fresh bitter gourd, cleaning it, adding salt for pickling, the mass ratio of the bitter gourd to the salt is 3:1, and the pickling time is 3 hours. The prepared bitter gourd is cleaned and dried until the water content of the bitter gourd is less than 15% of its own weight. Then, the dried bitter gourd and water are boiled at a weight ratio of 30:1 for 1.5 hours, then add rock sugar and continue to boil for 15 minutes. The mass ratio of the rock sugar to the fresh bitter gour...

Embodiment 2

[0043] A hot pot bottom material with heat-clearing and detoxifying effects, by weight fraction, it includes the following ingredients:

[0044] In terms of parts by weight, it includes: 170 parts of tomato, 8 parts of soybean oil, 7 parts of Jerusalem artichoke, 13 parts of green onions, 4 parts of mint, 9 parts of jujube nucleus, 4 parts of salt, 18 parts of bitter melon extract, and 9 parts of celery juice , 4 parts of lemon squeeze liquid, appropriate amount of rock sugar, appropriate amount of water;

[0045] The preparation method of the bitter gourd boiled liquid includes: selecting fresh bitter gourd, cleaning it, adding salt for pickling, the mass ratio of the bitter gourd to the salt is 3:1, and the pickling time is 4 hours. The prepared bitter gourd is cleaned and dried until the water content of the bitter gourd is less than 15% of its own weight. Then, the dried bitter gourd and water are boiled at a weight ratio of 30:1 for 1.7 hours, then add rock sugar and continue ...

Embodiment 3

[0056] A hot pot base material with heat-clearing and detoxifying effects, which in parts by weight includes: 180 parts of tomato, 10 parts of peanut oil, 8 parts of Jerusalem artichoke, 15 parts of green onions, 5 parts of peppermint, 10 parts of jujube nucleus, 5 parts of salt, and bitter gourd 20 parts of boiling liquid, 10 parts of celery juice, 5 parts of lemon squeeze liquid, right amount of rock sugar, right amount of water;

[0057] The preparation method of the bitter gourd boiled liquid includes: selecting fresh bitter gourd, cleaning it, adding salt for pickling, the mass ratio of the bitter gourd to the salt is 3:1, and the pickling time is 5 hours. The prepared bitter gourd is cleaned and dried until the water content of the bitter gourd is less than 15% of its own weight, and then the dried bitter gourd and water are boiled at a weight ratio of 30:1 for 1.8 hours, and then rock sugar is added and boiled for 15 minutes. The mass ratio of rock sugar to fresh bitter go...

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PUM

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Abstract

The invention discloses a tomato hotpot seasoning having heat-clearing and detoxifying effects. The tomato hotpot seasoning comprises the following components in parts by weight: 150-180 parts of tomato, 5-10 parts of vegetable oil, 5-8 parts of jerusalem artichoke, 12-15 parts of green Chinese onion, 3-5 parts of mint, 8-10 parts of spina date seeds, 2-5 parts of salt, 15-20 parts of bitter gourdboiling liquid, 8-10 parts of celery juice, 3-5 parts of lemon extrusion liquid, proper rock candy and proper water. The tomato hotpot seasoning in the invention is good in mouth feel and abundant innutrition, and has the good effects of clearing heat and detoxifying.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a tomato hot pot bottom material with heat-clearing and detoxifying effects and a preparation process thereof. Background technique [0002] Hot pot generally refers to a cooking method in which a pot is used as an appliance, a heat source is used to cook the pot, and water or soup is used to boil the food. It can also refer to the pots used in this cooking method. Its characteristic is eating while cooking, or the pot itself has a heat preservation effect. When eating, the food is still hot and the soup is one. Hot pot bottom material is the soul that affects the quality of hot pot, and its taste depends entirely on the quality of hot pot bottom material. [0003] More condiments such as dried ginger, pepper, pepper, and cumin are added to the hot pot bottom. All of them belong to the warming medicine. The so-called warming medicine is the main function of warming the cold, wh...

Claims

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Application Information

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IPC IPC(8): A23L27/10A23L27/12A23L33/10A23L33/105A23L5/20A23L3/3472
CPCA23L27/10A23L27/13A23L33/10A23L33/105A23L5/27A23L3/3472A23V2002/00A23V2200/30A23V2200/10A23V2200/16A23V2250/21A23V2250/18
Inventor 舒德昌
Owner 江苏美鑫食品科技有限公司
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