Sauting method for producing chafing dish fish bottom flavoring
A base material and hot pot technology, which is applied in the frying field of hot pot fish base material, can solve the problems of not being able to meet the needs of multi-taste diets, difficult industrial processing and preparation requirements, etc., and achieve the effect of rich nutrition, delicate taste and pure taste of dishes
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0010] Raw material composition: 1500 grams of salad oil, 500 grams of butter, 1000 grams of Pixian watercress, 250 grams of dried chili, 100 grams of ginger, 200 grams of garlic, 300 grams of green onion, 150 grams of rock sugar, 300 grams of fermented glutinous rice, 50 grams of star anise, and 20 grams of three Nye 30 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of comfrey, 10 grams of bay leaves, 10 grams of vanilla, and 5 grams of cloves.
[0011] Preparation method: 1. Refin the salad oil first, cut the butter into small pieces, chop the Pixian watercress finely, smash the ginger, peel the garlic into petals, break the star anise, three Nye, and cinnamon into small pieces, and smash the grass fruit. 2. Put the frying pan on medium heat. After the pan is burnt, pour in the salad oil and heat it up. Add in the butter and boil until fragrant. Stir-fry slowly for about 30 minutes, until the water vapor of the watercress is fried dry, the fragrance ...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com