CN106616804A - Clear soup hotpot condiment - Google Patents
Clear soup hotpot condiment Download PDFInfo
- Publication number
- CN106616804A CN106616804A CN201611203200.2A CN201611203200A CN106616804A CN 106616804 A CN106616804 A CN 106616804A CN 201611203200 A CN201611203200 A CN 201611203200A CN 106616804 A CN106616804 A CN 106616804A
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- CN
- China
- Prior art keywords
- parts
- clear soup
- soup hotpot
- hotpot seasoning
- hotpot condiment
- 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.)
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- 235000014347 soups Nutrition 0.000 title claims abstract description 35
- 235000013409 condiments Nutrition 0.000 title abstract 3
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- 235000008397 ginger Nutrition 0.000 claims abstract description 8
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- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 241000287828 Gallus gallus Species 0.000 claims description 7
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- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 235000009973 maize Nutrition 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 7
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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
Abstract
The invention discloses a clear soup hotpot condiment which is prepared from the following raw materials in parts by weight: 60-70 parts of marrow bone soup, 1-2 parts of chicken powder, 1-2 parts of monosodium glutamate, 3-5 parts of salt, 3-4 parts of red dates, 2-4 parts of wolfberry, 1-2 parts of tomatoes, 2-5 parts of ginseng, 3-5 parts of shrimps, 3-7 parts of pericarpium citri reticulatae, 3-8 parts of anise and 2-4 parts of ginger slices. The clear soup hotpot condiment has fresh flavor and has the effects of reducing internal heat, nourishing the stomach and tonifying Qi.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of clear soup hotpot seasoning.
Background technology
Chafing dish has long history in China, the diet style that to be a kind of depth welcome by the people, wherein spicy hot chafing dish again because
Its unique taste is well received throughout the country.Because spicy hot chafing dish is needed with substantial amounts of butter and capsicum, Chinese prickly ash so that spicy
Chafing dish is greasy and fishy smell is heavier, and the stimulation of capsicum, Chinese prickly ash to people is big, because the eating habit of various places is different, has after some people are edible
Stomach and mouthfeel it is inadaptable.
Clear soup chafing dish is the chafing dish species of emerging exploitation, due to its have mouthfeel it is moderate, it is fresh it is fragrant suitable, do not get angry and not mouth
Dry the advantages of and promoted rapidly.Clear soup hotpot seasoning is generally made up of material soup and plurality of raw materials, such as China Patent No.
" 201410506392.9 " disclosed a kind of clear soup hotpot seasoning on January 4th, 2015, its technical scheme be include it is following into
Point：42-58 parts of chicken soup, 3-8 parts of cooking wine, 1-5 parts of white granulated sugar, 1-4 parts of monosodium glutamate, 6-12 parts of salt, 4-9 parts of cassia bark, grass
Really 2-7 parts, 3-8 parts of cloves, 3-8 parts of lemon, 2-7 parts of apple, 2-7 parts of dried orange peel is anistree 3-8 parts, 2-6 parts of ginger, garlic
1-5 parts, 15-20 parts of butter.But due to the lemon containing flavoursome special acid in the clear soup hotpot seasoning, in causing the chafing dish bottom flavorings
Tart flavour it is larger, it is not easy to received by people, further, since in bed material also include more butter, also cause the chafing dish bottom
Oleaginous taste in material is heavier.
The content of the invention
It is an object of the invention to solve the above-mentioned problems in the prior art, there is provided a kind of delicious and fragrant taste, reduce internal heat it is foster
Clear soup hotpot seasoning in stomach and tonifying Qi benefit.
For achieving the above object, the technical solution used in the present invention is as follows：
A kind of clear soup hotpot seasoning, it is characterised in that including the raw material of following weight proportion：60-70 parts of ear of maize bone soup, chickens' extract
1-2 parts, 1-2 parts of monosodium glutamate, 3-5 parts of salt, 3-4 parts of red date, 2-4 parts of matrimony vine, 1-2 parts of tomato, 2-5 parts of ginseng, dried shrimp
3-5 parts, 3-7 parts of dried orange peel is anistree 3-8 parts, 2-4 parts of ginger splices.
Described clear soup hotpot seasoning also includes 2-5 parts of lotus nut starch.
Described clear soup hotpot seasoning also includes 3-5 parts of pork particle.
The nutrition of raw material, effect and the dietary function that the present invention is adopted is as follows：
Ear of maize bone soup, the collagen in bone is a kind of very important protein of human body, is primarily present in connective tissue
In.It has very strong stretch capability, is main group of the Main Ingredients and Appearance of ligament and tendon forceps, collagen or extracellular matrix
Into composition, it makes skin keep elasticity.
Chickens' extract：The amino acid of human body is supplemented, is conducive to promoting and maintaining cerebral function；
Monosodium glutamate：Increase the delicate flavour of food, cause the appetite of people, be favorably improved digestibility of the human body to food；
Salt：The greasy taste for carrying fresh, dispelling the smelling of fish or mutton of solution, makes food keep the taste of raw material；
Red date：Foster the spirit of nobility and enrich blood, harmonizing the spleen and stomach；
Matrimony vine：Nourishing the liver stomach, tonifying liver blood, strengthen immunity, anti-anemia action；
Tomato：Sweet and sour, beautifying face and moistering lotion supplements multivitamin；
Ginseng：Promote the production of body fluid by gas, adjust face nourishing the stomach, invigorating middle warmer and replenishing QI, strengthening spleen and nourishing stomach, stimulating central nervous system system, anti-gastric-ulcer；
Dried shrimp：By kidney and enhancing body, resolving sputum of whetting the appetite；
Dried orange peel：Regulating qi-flowing for strengthening spleen is eliminating dampness and eliminating phlegm；
It is anistree：Wen Yang, cold dispelling, qi-regulating；
Ginger splices：Warm in the coke, dispersing cold, middle benefit gas dispelling cold, Back to Yang Tongmai promotes digestion secretion；
Lotus nut starch：Tonifying spleen and stopping diarrhea, the puckery essence of kidney tonifying, mental-tranquilization；
Pork particle：Qi-restoratives salubrity, nourshing Yin and drynsessmoistening prescription, muscle riching tarts up.
Using it is an advantage of the current invention that：
First, the present invention draws materials conveniently, and without preservative, gentle nourishing the stomach, delicious and fragrant taste, nourishing the stomach of reducing internal heat in tonifying Qi benefit, promotes digestion
The secretion of liquid, increases appetite, containing rich in protein and mineral matter, has functions that salubrity, strong bone, beauty and beauty treatment.
2nd, in the present invention, in edible clear soup chafing dish, generally requisite feed step is to eat soup to people, and
Lotus nut starch is dissolved in ear of maize bone soup, is then conducive to lifting uptake ratio of the people to nutrition, reached can raw material and make the best use of everything
Power.
3rd, in the present invention, pork particle is added in bed material, the fragrance of clear soup chafing dish can be lifted, further promote to disappear
Change the secretion of liquid, reaching increases the purpose of appetite.
Specific embodiment
Embodiment 1
A kind of clear soup hotpot seasoning, it is characterised in that including the raw material of following weight proportion：60 parts of ear of maize bone soup, 1 part of chickens' extract, taste
1 part of essence, 3 parts of salt, 3 parts of red date, 2 parts of matrimony vine, 1 part of tomato, 2 parts of ginseng, 3 parts of dried shrimp, 3 parts of dried orange peel is anistree 3 parts, ginger splices 2
Part, 2 parts of lotus nut starch, 3 parts of pork particle.
Embodiment 2
A kind of clear soup hotpot seasoning, it is characterised in that including the raw material of following weight proportion：70 parts of ear of maize bone soup, 2 parts of chickens' extract, taste
2 parts of essence, 5 parts of salt, 4 parts of red date, 4 parts of matrimony vine, 2 parts of tomato, 5 parts of ginseng, 5 parts of dried shrimp, 7 parts of dried orange peel is anistree 8 parts, ginger splices 4
Part, 5 parts of lotus nut starch, 5 parts of pork particle.
Embodiment 3
A kind of clear soup hotpot seasoning, it is characterised in that including the raw material of following weight proportion：65 parts of ear of maize bone soup, 1.5 parts of chickens' extract,
1.5 parts of monosodium glutamate, 4 parts of salt, 3.5 parts of red date, 3 parts of matrimony vine, 1.5 parts of tomato, 3 parts of ginseng, 4 parts of dried shrimp, 5 parts of dried orange peel, anistree 6
Part, 3 parts of ginger splices, 4 parts of lotus nut starch, 4 parts of pork particle.
The experiment proved that, using the clear soup hotpot seasoning after above-described embodiment, with delicious and fragrant taste, nourishing the stomach of reducing internal heat, tonifying Qi
In benefit, effect of salubrity strong bone and beautifying.
Claims (3)
1. a kind of clear soup hotpot seasoning, it is characterised in that including the raw material of following weight proportion：60-70 parts of ear of maize bone soup, chickens' extract
1-2 parts, 1-2 parts of monosodium glutamate, 3-5 parts of salt, 3-4 parts of red date, 2-4 parts of matrimony vine, 1-2 parts of tomato, 2-5 parts of ginseng, dried shrimp
3-5 parts, 3-7 parts of dried orange peel is anistree 3-8 parts, 2-4 parts of ginger splices.
2. a kind of clear soup hotpot seasoning as claimed in claim 1, it is characterised in that：Described clear soup hotpot seasoning also includes
2-5 parts of lotus nut starch.
3. a kind of clear soup hotpot seasoning as claimed in claim 1, it is characterised in that：Described clear soup hotpot seasoning also includes
3-5 parts of pork particle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611203200.2A CN106616804A (en) | 2016-12-23 | 2016-12-23 | Clear soup hotpot condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611203200.2A CN106616804A (en) | 2016-12-23 | 2016-12-23 | Clear soup hotpot condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616804A true CN106616804A (en) | 2017-05-10 |
Family
ID=58826699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611203200.2A Pending CN106616804A (en) | 2016-12-23 | 2016-12-23 | Clear soup hotpot condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616804A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644401A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | A method for preparing old chafing dish containing fructus Jujubae |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393057A (en) * | 2013-07-25 | 2013-11-20 | 山西毛大姐食品有限公司 | Nutrient and tonic broth seafood hotpot material |
| CN104256488A (en) * | 2014-09-26 | 2015-01-07 | 柳迪 | Seasoning formula for clear soup hot pot bottom material |
| CN104273494A (en) * | 2014-09-28 | 2015-01-14 | 曾佳 | Clear soup hotpot condiment |
| CN105266120A (en) * | 2015-11-23 | 2016-01-27 | 成都锦汇科技有限公司 | Method for preparing clean soup hotpot condiment |
| CN105285874A (en) * | 2015-06-30 | 2016-02-03 | 广西大学 | Plain hotpot seasoning |
-
2016
- 2016-12-23 CN CN201611203200.2A patent/CN106616804A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393057A (en) * | 2013-07-25 | 2013-11-20 | 山西毛大姐食品有限公司 | Nutrient and tonic broth seafood hotpot material |
| CN104256488A (en) * | 2014-09-26 | 2015-01-07 | 柳迪 | Seasoning formula for clear soup hot pot bottom material |
| CN104273494A (en) * | 2014-09-28 | 2015-01-14 | 曾佳 | Clear soup hotpot condiment |
| CN105285874A (en) * | 2015-06-30 | 2016-02-03 | 广西大学 | Plain hotpot seasoning |
| CN105266120A (en) * | 2015-11-23 | 2016-01-27 | 成都锦汇科技有限公司 | Method for preparing clean soup hotpot condiment |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644401A (en) * | 2022-11-09 | 2023-01-31 | 聚慧重庆工业设计研究院有限公司 | A method for preparing old chafing dish containing fructus Jujubae |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170510 |