Spicy and hot health-preserving hotpot condiment and preparation method thereof

A technology of hot pot base material and production method, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., to achieve the effect of increasing pleasure, obvious umami taste, and delicious taste

Pending Publication Date: 2021-12-10
四川省火娃食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the existing problem of monosodium glutamate used in the freshness of the existing hot pot base, and the invention provides a spicy and health-preserving hot pot base and its preparation method

Method used

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  • Spicy and hot health-preserving hotpot condiment and preparation method thereof
  • Spicy and hot health-preserving hotpot condiment and preparation method thereof
  • Spicy and hot health-preserving hotpot condiment and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation of spicy and healthy hot pot bottom material includes the following steps:

[0031] S1. Weigh 400kg butter, 13kg green onion, 15kg old ginger, 8kg wakame, 3kg seaweed, 3kg seaweed, 1kg sea cabbage, 10kg bean paste, 5kg black tempeh, 5kg rock sugar, 8kg pepper, 60kg dried chili, 10kg chicken , beef 10kg, edible salt 20kg, star anise 1kg, cinnamon 1kg, grass fruit 0.5kg, kaempferia 0.8kg, bay leaf 1kg, cumin 1kg, cardamom 0.1kg, spice fruit 0.4kg, licorice 0.1kg and clove 0.3kg;

[0032] S2. Raw material pretreatment: cut green onions into small pieces with a length of 3-5cm; cut ginger into 8mm particles; wash wakame and sea cabbage separately and grind them with an 8mm sieve of a meat grinder for later use; seaweed and hair Soak the vegetables in warm water at 30°C for 2 hours, then grind them finely with a 6mm sieve of a meat grinder; cut the dried peppers into 2-3cm sections, remove the excess pepper seeds, then pour them into a boiling water pot and c...

Embodiment 2

[0039] The preparation of spicy and healthy hot pot bottom material includes the following steps:

[0040] S1. Weigh 440kg butter, 15kg green onion, 22kg old ginger, 10kg wakame, 10kg seaweed, 14kg sea cabbage, 22kg bean paste, 10kg black tempeh, 8kg rock sugar, 15kg pepper, 80kg dried chili, 20kg chicken , beef 20kg, edible salt 30kg, star anise 3kg, cinnamon 4kg, grass fruit 1.5kg, kaempferia 2.0kg, bay leaves 1.8kg, cumin 3.1kg, cardamom 0.8kg, fragrant fruit 0.7kg, licorice 0.8kg and cloves 0.9kg;

[0041]S2. Pretreatment of raw materials: cut green onions into small pieces with a length of 3-5cm; cut ginger into 8mm particles; wash wakame and sea cabbage separately and grind them with a 6mm sieve of a meat grinder for later use; seaweed and hair Soak the vegetables in warm water at 35°C for 3 hours, then use a meat grinder with a 4mm sieve to finely grind them for later use; cut the dried chilies into 2-3cm sections, remove excess chili seeds, then pour them into a boilin...

Embodiment 3

[0048] The preparation of spicy and healthy hot pot bottom material includes the following steps:

[0049] S1. Weigh 600kg butter, 17kg green onion, 32kg old ginger, 20kg wakame, 10kg seaweed, 10kg seaweed, 20kg sea cabbage, 35kg bean paste, 15kg black tempeh, 10kg rock sugar, 20kg pepper, 150kg dried chili, 30kg chicken , 30kg of beef, 50kg of edible salt, 5kg of star anise, 6kg of cinnamon, 3kg of grass fruit, 3kg of kaempferia, 3kg of fragrant leaves, 5kg of cumin, 1.1kg of cardamom, 1.3kg of fragrant fruit, 1.5kg of licorice and 1.3kg of cloves;

[0050] S2. Pretreatment of raw materials: cut green onions into small pieces with a length of 3-5cm; cut ginger into 8mm particles; wash wakame and sea cabbage separately and grind them with a 6mm sieve of a meat grinder for later use; seaweed and hair Soak the vegetables in warm water at 40°C for 4 hours, then use a meat grinder with a 4mm sieve to finely grind them for later use; cut the dried chili into 2-3cm sections, remove ...

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Abstract

The invention discloses a spicy and hot health-preserving hotpot condiment and a preparation method thereof. The spicy and hot health-preserving hotpot condiment is mainly prepared from the following raw materials in parts by weight: 400 to 600 parts of beef tallow, 13 to 17 parts of green Chinese onion, 15 to 32 parts of old ginger roots, 8 to 20 parts of undaria pinnatifida, 3 to 10 parts of hair-like seaweeds, 3 to 10 parts of porphyra tenera, 1 to 20 parts of sea lettuce, 10 to 35 parts of broad bean paste, 5 to 15 parts of black curded beans, 5 to 10 parts of rock candy, 8 to 20 parts of Chinese prickly ash, 60 to 150 parts of dry red peppers, 10-30 parts of chicken, 10-30 parts of beef, 20-50 parts of edible salt, 1-5 parts of star anises, 1-6 parts of cassia bark, 0.5-3 parts of fructus tsaoko, 0.8-3 parts of rhizoma kaempferiae, 1-3 parts of bay leaves, 1-5 parts of fructus foeniculi, 0.1-1.1 parts of fructus amomi rotundus, 0.4-1.3 parts of rhizoma chuanxiong, 0.1-1.5 parts of liquorice roots and 0.3-1.3 parts of flos caryophyllata. The spicy and hot health-preserving hotpot condiment is red and bright in color, lasting in fragrance, generates small discomfort to stomach, is healthy, and is suitable for tastes of people of different ages and suitable for being popularized.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a spicy and health-preserving chafing dish base and a preparation method thereof. Background technique [0002] Hot pot originated in Chongqing, China, and is popular in most parts of the country because of its convenient eating, delicious taste, and unique flavor; and hot pot is a civilian and popular diet. With the improvement of people's living standards, consumers The requirements for the taste of hot pot are getting higher and higher. However, the recipe of hot pot determines the taste and quality. Different recipes will have great differences in taste. [0003] However, in order to make the existing hot pot bottom material have a good taste, monosodium glutamate has become an indispensable condiment in the hot pot bottom material. The main component of monosodium glutamate is sodium glutamate, which binds to the sensory cells on the tongue coating So as to increas...

Claims

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Application Information

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IPC IPC(8): A23L27/00A23L13/50A23L13/00A23L17/60A23L27/10A23L11/50A23L27/30A23L33/10
CPCA23L27/00A23L13/50A23L13/00A23L17/60A23L27/10A23L11/50A23L27/33A23L33/10A23V2002/00A23V2200/14A23V2200/30
Inventor 郑有明
Owner 四川省火娃食品有限公司
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