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Hot-pepper-free hot-pot seasoning and its making method

A hot pot seasoning and non-spicy technology, which is applied in the field of food seasoning, can solve the problems of troublesome, labor-intensive, and difficult to control the dosage, and achieve the effect of convenient use, portability and pleasant aroma

Inactive Publication Date: 2003-03-26
张涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In some families, the homemade non-spicy hot pot is complicated, cumbersome, labor-intensive and time-consuming from purchasing raw materials to making non-spicy hot pot. Moreover, it is difficult to control the amount and the taste is not certain. Keep the members of these families happy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: non-spicy chafing dish seasoning, it comprises following component and percentage by weight thereof: animal meat 12-16 sugar 0.3-0.5 cooking wine 0.6-0.8 beer 3.3-3.7 salt 4.1-4.3 white vinegar 0.3-0.5 monosodium glutamate (L- Sodium glutamate) 0.9-1.1 Vegetable oil 6.7-12.7 Garlic 1.9-2.1 Ginger 1.9-2.1 Sesame 0.5-0.7 Shallot 1.3-1.5 Milk powder 2.9-3.1 White pepper 1.3-1.5 Green onion 1.3-1.5 Starch 3-7 Onion 0.6-0.8 Red dates 0.6-0.8 Peanut kernels 0.5-0.7 Walnut kernels 0.5-0.7 Tomatoes 0.6-0.8 I+G 0.04-0.06 Spices 2.6-2.8 Water balance.

[0017] The spices can use the following components and their weight / number ratios: amomum 1.7, star anise 2, cinnamon 2, cloves 2, cumin 2.5, tangerine peel 1, licorice 2, bay leaf 2, fragrant fruit 1.5, grass fruit 2. Zanthoxylum bungeanum 2, Bean Kou 1.8, Passion Fruit 1.5, Angelica dahurica 1.8, Cloudwood 1, etc.

Embodiment 2

[0018] Embodiment 2: The only difference from Embodiment 1 is that the animal meat is specifically beef.

Embodiment 3

[0019] Embodiment 3: The only difference from Embodiment 1 is that the animal meat is pig large intestine.

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PUM

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Abstract

The composition of piquancy-free flavouring material for chafing dish comprises animal meat, sugar, cooking wine, beer, edible salt, white vinegar, monosodium glutamate, vegetable oil, garlic, ginger, sesame seed, spring onion, milk powder, white pepper powder, onion, starch, jujube, peanut, walnut kernel, tomato, I+G, spice and water. Said flavouring material is applicable to the people having a dislike for pepper taste, its soup is white colour, and palatable in taste, and it is easy to carry about.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a hot pot seasoning and a preparation method thereof. Background technique [0002] Currently, spicy hot pot seasonings contain chili peppers. Because chili is hot and easy to get angry, patients with chronic stomach disease, tuberculosis, high blood pressure, toothache, burning eyes, hemorrhoids, boils, etc. should not eat chili, and some healthy people do not like to eat chili, and prefer non-spicy ones. taste. In some families, the homemade non-spicy hot pot is complicated, cumbersome, labor-intensive and time-consuming from purchasing raw materials to making non-spicy hot pot. Moreover, it is difficult to control the amount and the taste is not certain. Keep the members of those families happy. Contents of the invention [0003] The object of the present invention is to provide a non-spicy hot pot seasoning and a preparation method thereof that does not contain chili, is suitable for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10
Inventor 张涛
Owner 张涛
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