CN104543902A - Spicy hot pot base capable of preventing excessive internal heat - Google Patents
Spicy hot pot base capable of preventing excessive internal heat Download PDFInfo
- Publication number
- CN104543902A CN104543902A CN201510026630.0A CN201510026630A CN104543902A CN 104543902 A CN104543902 A CN 104543902A CN 201510026630 A CN201510026630 A CN 201510026630A CN 104543902 A CN104543902 A CN 104543902A
- Authority
- CN
- China
- Prior art keywords
- parts
- internal heat
- excessive internal
- hot pot
- preventing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008434 ginseng Nutrition 0.000 claims abstract description 4
- 235000008113 selfheal Nutrition 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 4
- 239000010773 plant oil Substances 0.000 abstract 2
- 239000010409 thin film Substances 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 244000302909 Piper aduncum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001662 opsonic effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of foods and in particular relates to a spicy hot pot base capable of preventing excessive internal heat. The spicy hot pot base capable of preventing the excessive internal heat comprises the following substances in parts by weight: 12 parts of selfheal, 10 parts of chrysanthemum, 30 parts of plant oil, 20 parts of anise, 20 parts of ginseng, 50 parts of sodium chloride, 1 part of wild pepper, 100 parts of red chill powder, 2 parts of aginomoto, 39 parts of garlic and 80 parts of fistular onion stalk. According the technical scheme, the spicy hot pot base capable of preventing the excessive internal heat is characterized in that the substances are coated by an edible thin film and all the substances are coated in multiple edible thin film bags; and the substances except the liquid-state plant oil are all smashed into powder. By adopting the technical scheme, compared with the prior art, the spicy hot pot base capable of preventing the excessive internal heat has the beneficial effects that taste is delicious, traditional Chinese medicine flavours are strong, a human body can be prevented from the excessive internal heat, nutritional value is high, counterfeiting is difficult, and coating of the spicy hot pot base capable of preventing the excessive internal heat can be opened as required.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of bottom flavorings of spicy chaffy dish preventing getting angry.
Background technology
Existing chafing dish kind is many, but has following shortcoming:
1. personation of poor quality after easily being refined by waste oil;
2. wayward piecemeal situation;
3. people has eaten and has easily got angry;
4. there is no opsonic action.
Summary of the invention
The object of invention: in order to provide a kind of bottom flavorings of spicy chaffy dish preventing getting angry of better effects if, specific purposes are shown in multiple substantial technological effects of concrete implementation section.
In order to reach as above object, the present invention takes following technical scheme:
A kind of bottom flavorings of spicy chaffy dish preventing getting angry, it is characterized in that, comprise the material of following parts by weight, selfheal 12 parts, chrysanthemum 10 parts, vegetable oil 30 parts, anise 20 parts, ginseng 20 parts, 50 parts, sodium chloride, 1 part, Chinese prickly ash, chilli powder 100 parts, monosodium glutamate 2 parts, 39 parts, garlic, Bulbus Allii Fistulosi 80 parts.
The further technical scheme of the present invention is, above material is coated on inside edible film, is divided into multiple edible film bag by as above material is coated.
The further technical scheme of the present invention is, above material is except the vegetable oil of liquid state, and other materials are all pulverized as Powdered.
Adopt the present invention of as above technical scheme, have following beneficial effect relative to prior art: delicious flavour, there is strong Chinese medicine fragrance, can prevent human body from getting angry, be of high nutritive value, not easily counterfeit, open coated according to demand.
Detailed description of the invention
Be described embodiments of the invention below, embodiment is not construed as limiting the invention:
Embodiment one:
A kind of bottom flavorings of spicy chaffy dish preventing getting angry, it is characterized in that, comprise the material of following parts by weight, selfheal 12 parts, chrysanthemum 10 parts, vegetable oil 30 parts, anise 20 parts, ginseng 20 parts, 50 parts, sodium chloride, 1 part, Chinese prickly ash, chilli powder 100 parts, monosodium glutamate 2 parts, 39 parts, garlic, Bulbus Allii Fistulosi 80 parts.
Adopt the present invention of as above technical scheme, there is Chinese medicine fragrance, also have the effect of lower fire concurrently.
| Whether there is Chinese medicine taste | Whether lower fiery | Mouthfeel evaluates (full marks 10) | |
| Clovershrub (bed material) | Nothing | No | 8 |
| The embodiment of the present invention one: | Have | Be | 8 |
| The embodiment of the present invention two: | Have | Be | 9 |
Embodiment two:
Based on embodiment one, above material is coated on inside edible film, is divided into multiple edible film bag by as above material is coated.
Edible film is prior art at present, but it is then thing never as the next coated chafing dish material of anti-fake effect, more has effect coated for qualified oil product, avoids substituting with waste oil inferior, can be false proof.With reference to " the application study progress of functional edible film in fresh meat and food preservation ", within 2012, can be published in " Food Science " or " status and prospectives of edible film ", be published in " processing of farm products (academic periodical) ".In addition, by the coated as above material of edible film, more than one bag can be made, open different bags according to taste demand and can realize seasoning.The preferred one-level soybean salad oil of vegetable oil.
Embodiment three:
The further technical scheme of the present invention is, above material is except the vegetable oil of liquid state, and other materials are all pulverized as Powdered.
Based on above embodiment, the technique effect of the technique effect essence under lock and key at this place is, pulverous structure makes its dispersion effect better, chafing dish bottom flavorings and chafing dish cooking material is made a distinction well.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.Those skilled in the art should understand the present invention and not be restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in claimed scope.
Claims (3)
1. the bottom flavorings of spicy chaffy dish preventing from getting angry, it is characterized in that, comprise the material of following parts by weight, selfheal 12 parts, chrysanthemum 10 parts, vegetable oil 30 parts, anise 20 parts, ginseng 20 parts, 50 parts, sodium chloride, 1 part, Chinese prickly ash, chilli powder 100 parts, monosodium glutamate 2 parts, 39 parts, garlic, Bulbus Allii Fistulosi 80 parts.
2. a kind of bottom flavorings of spicy chaffy dish preventing getting angry as claimed in claim 1, it is characterized in that, above material is coated on inside edible film, is divided into that multiple edible film bag will as above material be coated.
3. a kind of bottom flavorings of spicy chaffy dish preventing getting angry as claimed in claim 1, it is characterized in that, above material is except the vegetable oil of liquid state, and other materials are all pulverized as Powdered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510026630.0A CN104543902A (en) | 2015-01-15 | 2015-01-15 | Spicy hot pot base capable of preventing excessive internal heat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510026630.0A CN104543902A (en) | 2015-01-15 | 2015-01-15 | Spicy hot pot base capable of preventing excessive internal heat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543902A true CN104543902A (en) | 2015-04-29 |
Family
ID=53061825
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510026630.0A Pending CN104543902A (en) | 2015-01-15 | 2015-01-15 | Spicy hot pot base capable of preventing excessive internal heat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543902A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN107535990A (en) * | 2017-09-30 | 2018-01-05 | 贵州省蚕业研究所 | Dry chilli powder and preparation method thereof drops in a kind of heat-clearing |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102009006050A1 (en) * | 2008-03-06 | 2009-09-10 | Gerhard Fetzer Gmbh | fixing arrangement |
| CN103815351A (en) * | 2014-03-10 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Edible manna lichen-containing dryness-heat reducing hot pot condiment and production method thereof |
| CN103815357A (en) * | 2014-03-07 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Heat-clearing and diuresis-promoting bamboo fungus hot pot condiment and production method thereof |
| CN103815369A (en) * | 2014-03-10 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Edible manna lichen-containing fever-reducing and diuresis-inducing hot pot condiment and production method thereof |
| CN103815368A (en) * | 2014-03-10 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Edible manna lichen-containing heat-toxin clearing hot pot condiment and production method thereof |
-
2015
- 2015-01-15 CN CN201510026630.0A patent/CN104543902A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102009006050A1 (en) * | 2008-03-06 | 2009-09-10 | Gerhard Fetzer Gmbh | fixing arrangement |
| CN103815357A (en) * | 2014-03-07 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Heat-clearing and diuresis-promoting bamboo fungus hot pot condiment and production method thereof |
| CN103815351A (en) * | 2014-03-10 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Edible manna lichen-containing dryness-heat reducing hot pot condiment and production method thereof |
| CN103815369A (en) * | 2014-03-10 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Edible manna lichen-containing fever-reducing and diuresis-inducing hot pot condiment and production method thereof |
| CN103815368A (en) * | 2014-03-10 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | Edible manna lichen-containing heat-toxin clearing hot pot condiment and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595293A (en) * | 2015-09-11 | 2016-05-25 | 夏晨馨 | Herbal tea hot pot and making method thereof |
| CN107535990A (en) * | 2017-09-30 | 2018-01-05 | 贵州省蚕业研究所 | Dry chilli powder and preparation method thereof drops in a kind of heat-clearing |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |