CN102823837B - Spicy hot pot fresh sweet soup blend - Google Patents

Spicy hot pot fresh sweet soup blend Download PDF

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Publication number
CN102823837B
CN102823837B CN2012103416170A CN201210341617A CN102823837B CN 102823837 B CN102823837 B CN 102823837B CN 2012103416170 A CN2012103416170 A CN 2012103416170A CN 201210341617 A CN201210341617 A CN 201210341617A CN 102823837 B CN102823837 B CN 102823837B
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portions
extract
soup
spicy hot
hot pot
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CN102823837A (en
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蒋健民
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Zhangjiagang Fenghuang Technology Development Co ltd
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ZHANGJIAGANG TAOYUAN FOOD CO Ltd
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Abstract

The invention discloses spicy hot pot fresh sweet soup blend which comprises the following ingredients by the mass portion: 30 portions to 40 portions of chilli, 20 portions to 26 portions of dry pepper, 30 portions to 40 portions of broad bean paste, 15 portions to 20 portions of soybean, 15 portions to 20 portions of old lobster sauce, 10 portions to 12 portions of sweet fermented glutinous rice, 60 portions to 80 portions of bovine bone soup or 70 portions to 75 portions of chicken soup or 70 portions to 80 portions of abalone soup, 10 portions to 20 portions of solid butter, 2 portions to 8 portions of ginger, 10 portions to 12 portions of green Chinese onion, 3 portions to 8 portions of fresh garlic sprout, 10 portions to 15 portions of salt, 10 portions to 20 portions of celery extract, 10 portions to 20 portions of caraway extract, 9 portions to 12 portions of monosodium glutamate, 20 portions to 30 portions of amino acid, 20 portions to 25 portions of fungi extract, 10 portions to 20 portions of hydrolyzed animal protein, 10 portions to 20 portions of hydrolyzed vegetable protein, 15 portions to 20 portions of chive extract, 5 portions to 10 portions of red jujube, 3 portions to 5 portions of medlar, and 5 portions to 8 portions of vinegar. According to the spicy hot pot fresh sweet soup blend, because the vegetable extract, the hydrolyzed animal protein and the fungi extract are added in, the spicy hot pot fresh sweet soup blend has long-lasting, mild and coordinated freshness. If seasoning is carried out with the freshness-increasing prescription, not only are the ideal effects of freshness and long-lasting of the spicy hot pot fresh sweet soup blend achieved, but also people are not thirsty after eating the soup blend.

Description

The bright fragrant soup stock of spicy hot chafing dish
Technical field
The invention belongs to field of food, be specifically related to the bright fragrant soup stock of spicy hot chafing dish.
Background technology
Spicy hot chafing dish is the traditional diet style in Sichuan, has sterilization, anticorrosion, seasoning, nutrition, a function such as dispel cold, and is subjected to liking of broad masses deeply.
Find that in numerous consumers' investigation the performance of most consumers dry after edible spicy hot chafing dish adds bright soup stock is comparatively serious, have and want the sensation of drinking water.Therefore, not feel thirsty again be the major issue that chafing dish restaurant solves to the deliciousness that how to allow the consumer can taste chafing dish.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of spicy hot chafing dish bright fragrant soup stock.
For solving the problems of the technologies described above, the technical solution used in the present invention is: the bright fragrant soup stock of a kind of spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Galbitang 60-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part.
The bright fragrant soup stock of a kind of chicken soup flavor spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, chicken soup 70-75 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
The bright fragrant soup stock of a kind of abalone seafood flavor spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Abalone soup 70-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
Beneficial effect of the present invention: by having added vegetable extract, HAP, mushroom extract, make the lasting soft coordination of spicy hot chafing dish soup stock delicate flavour.Increase bright prescription and carry out seasoning according to above, make the spicy hot chafing dish soup stock both reach bright and lasting, bright and long ideal effect, can guarantee does not again have thirsty phenomenon after edible.
Specific embodiment
Embodiment 1
The bright fragrant soup stock of a kind of spicy hot chafing dish, it consists of: chilli 30Kg, dried flower green pepper 23Kg, thick broad-bean sauce 40Kg, the female 15Kg of soy sauce beans, old fermented soya bean 20Kg, sweet fermented glutinour rice 12Kg, Galbitang 80Kg, solid butter 15Kg, ginger 2Kg, shallot 11Kg, fresh garlic bolt 3Kg, salt 12Kg, Herba Apii graveolentis extract 20Kg, caraway extract 15Kg, monosodium glutamate 10Kg, amino acid 28Kg, mushroom extract 20Kg, HAP 20Kg, hydrolyzed vegetable protein 12Kg, chive extract 19Kg, red date 11Kg, matrimony vine 5Kg.
Embodiment 2
The bright fragrant soup stock of a kind of chicken soup flavor spicy hot chafing dish, it consists of: chilli 40Kg, dried flower green pepper 26Kg, thick broad-bean sauce 35Kg, the female 18Kg of soy sauce beans, old fermented soya bean 20Kg, sweet fermented glutinour rice 11Kg, chicken soup 75Kg, solid butter 20Kg, ginger 3Kg, shallot 11Kg, fresh garlic bolt 3, salt 15Kg, Herba Apii graveolentis extract 18Kg, caraway extract 20Kg, monosodium glutamate 10Kg, amino acid 25Kg, mushroom extract 24Kg, HAP 18Kg, hydrolyzed vegetable protein 15Kg, chive extract 18Kg, red date 8Kg, matrimony vine 4Kg, vinegar 6Kg.
Embodiment 3
The bright fragrant soup stock of a kind of abalone seafood flavor spicy hot chafing dish, it consists of: chilli 34Kg, dried flower green pepper 22Kg part, thick broad-bean sauce 36Kg, the female 18Kg of soy sauce beans, old fermented soya bean 18Kg, sweet fermented glutinour rice 12Kg, Abalone soup 75Kg, solid butter 15Kg, ginger 8Kg, shallot 12Kg, fresh garlic bolt 5Kg, salt 12Kg, Herba Apii graveolentis extract 13Kg, caraway extract 18Kg, monosodium glutamate 10Kg, amino acid 25Kg, mushroom extract 20Kg, HAP 20Kg, hydrolyzed vegetable protein 10Kg, chive extract 18Kg, red date 8Kg, matrimony vine 5Kg, vinegar 5Kg.

Claims (3)

1. the bright fragrant soup stock of a spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Galbitang 60-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
2. the bright fragrant soup stock of a spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, chicken soup 70-75 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
3. the bright fragrant soup stock of a spicy hot chafing dish, according to mass fraction, it consists of: chilli 30-40 part, dried flower green pepper 20-26 part, thick broad-bean sauce 30-40 part, the female 15-20 part of soy sauce beans, old fermented soya bean 15-20 part, sweet fermented glutinour rice 10-12 part, Abalone soup 70-80 part, solid butter 10-20 part, ginger 2-8 part, shallot 10-12 part, fresh garlic bolt 3-8 part, salt 10-15 part, Herba Apii graveolentis extract 10-20 part, caraway extract 10-20 part, monosodium glutamate 9-12 part, amino acid 20-30 part, mushroom extract 20-25 part, HAP 10-20 part, hydrolyzed vegetable protein 10-20 part, chive extract 15-20 part, red date 5-10 part, matrimony vine 3-5 part, vinegar 5-8 part.
CN2012103416170A 2012-09-15 2012-09-15 Spicy hot pot fresh sweet soup blend Active CN102823837B (en)

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Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987328A (en) * 2012-12-30 2013-03-27 大方县陈祖先食品厂 Fermented soybean chilies and preparation method thereof
CN104323197A (en) * 2013-07-23 2015-02-04 刘志中 Nourishing healthy rinsing mutton seasoning
CN103404830B (en) * 2013-08-01 2014-12-31 宁夏红山河食品股份有限公司 Hot pot condiment and preparation method thereof
CN105475974A (en) * 2015-11-27 2016-04-13 张家港市桃源食品有限公司 Spicy chafing dish sauce and preparation method thereof
CN111513285A (en) * 2020-05-19 2020-08-11 余庆县农家人绿色食品开发有限公司 Soup noodle seasoning packet and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1162413A (en) * 1997-01-15 1997-10-22 王军 Ingredient for chafing dish and preparation thereof
CN101411447A (en) * 2008-12-12 2009-04-22 甘肃中汇农业发展有限公司 Bottom flavorings of spicy chaffy dish and processing method thereof
CN101485481A (en) * 2009-02-24 2009-07-22 曾勇 Bottom flavoring of wild mushroom chaffy dish and preparation method thereof
CN101744271A (en) * 2008-12-11 2010-06-23 魏洪侠 Hotpot seasoning for tonifying Qi and enriching blood and preparation method thereof
CN102028178A (en) * 2010-12-30 2011-04-27 成都味在龙腾投资有限责任公司 Hot pot seasoning and preparation method thereof
CN102283366A (en) * 2011-06-17 2011-12-21 龚国华 Hotpot seasoning as well as preparation method and using method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1162413A (en) * 1997-01-15 1997-10-22 王军 Ingredient for chafing dish and preparation thereof
CN101744271A (en) * 2008-12-11 2010-06-23 魏洪侠 Hotpot seasoning for tonifying Qi and enriching blood and preparation method thereof
CN101411447A (en) * 2008-12-12 2009-04-22 甘肃中汇农业发展有限公司 Bottom flavorings of spicy chaffy dish and processing method thereof
CN101485481A (en) * 2009-02-24 2009-07-22 曾勇 Bottom flavoring of wild mushroom chaffy dish and preparation method thereof
CN102028178A (en) * 2010-12-30 2011-04-27 成都味在龙腾投资有限责任公司 Hot pot seasoning and preparation method thereof
CN102283366A (en) * 2011-06-17 2011-12-21 龚国华 Hotpot seasoning as well as preparation method and using method thereof

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Address after: 215000 Shuanglong Village, Fenghuang Town, Zhangjiagang City, Suzhou City, Jiangsu Province

Patentee after: Zhangjiagang Fenghuang Technology Development Co.,Ltd.

Address before: Zhangjiagang Taoyuan Food Co., Ltd., No. 1 Changjiang Road, Fenghuang Town, Zhangjiagang City, Jiangsu Province, 215600

Patentee before: ZHANGJIAGANG TAOYUAN FOOD Co.,Ltd.