CN106901312A - A kind of hot pot flavoring capable of clearing fever and preparation method thereof - Google Patents
A kind of hot pot flavoring capable of clearing fever and preparation method thereof Download PDFInfo
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- 206010037660 Pyrexia Diseases 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 31
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 31
- 235000004611 garlic Nutrition 0.000 claims abstract description 31
- 235000008397 ginger Nutrition 0.000 claims abstract description 31
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- 240000001058 Sterculia urens Species 0.000 claims abstract description 24
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 24
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- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims 1
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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 provides a kind of hot pot flavoring capable of clearing fever, it is characterised in that：The hot pot flavoring capable of clearing fever is including quality share：500 ~ 600 parts of oil, 4 ~ 9 parts of the head of garlic, 5 ~ 10 parts of mushroom, 0.5 ~ 1 part of Chinese prickly ash, 2 ~ 6 parts of capsicum, 3 ~ 6 parts of anise, 1 ~ 4 part of cassia bark, 1 ~ 3 part of sugar, 3 ~ 6 parts of flavoring, 3 ~ 8 parts of salt, 5 ~ 10 parts of ginger, 15 ~ 20 parts of soya sauce, 10 ~ 15 parts of the sterculia seed, 10 ~ 20 parts of Momordica grosvenori, 5 ~ 10 parts of honeysuckle, 5 ~ 10 parts of chrysanthemum, 2 ~ 6 parts of Radix Glycyrrhizae, 2 ~ 6 parts of rush.On this basis, the present invention also provides a kind of preparation method of the hot pot flavoring capable of clearing fever.
Description
Technical field
The present invention relates to food materials seasoning field, more particularly to a kind of hot pot flavoring capable of clearing fever and preparation method thereof.
Background technology
Chafing dish is a kind of with a long history, the deep cuisines among the people liked by Chinese people.At present, the species of chafing dish has a lot,
Famous to have " Chongqing hair tripe chafing dish ", " Sichuan spicy and hot chafing dish ", " Guizhou dog meat chaffy dish " etc., taste varies, hundred pot of thousand taste.
Relative decision chafing dish quality also has varied with the quality of the hotpot condiment of taste with the formula of taste.
At present, the hotpot condiment product of commercial type, more from pungent material, capsicum, Chinese prickly ash, numb green pepper, aniseed,
The pungent material such as fennel prepares chafing dish bottom flavorings, if the long-term consumption of such bed material easily stimulates gastric mucosa, causes having a stomach-ache and just
The problems such as accumulated heat such as secret is got angry, is unfavorable for the requirement of health and nutrition dietary.
In order to avoid pungent excessive internal heat, people often select the clear soup the bottom of a pan or do not put the easily initiation such as capsicum, Chinese prickly ash
The chafing dish bottom flavorings of excessive internal heat.So, although avoid excessive internal heat, but, be lost the original taste of peppery chafing dish, especially to love eat
Peppery southerner, the chafing dish that capsicum is not put be do not have it is commercioganic.
Accordingly, it would be desirable to prepare a kind of new chafing dish bottom flavorings, its chafing dish bottom flavorings for having capsicum, Chinese prickly ash etc. original incorporates again
There are other auxiliary materials of clearing heat and removing internal heat health-care efficacy.The chafing dish bottom flavorings for being configured so that out can solve the problem that existing chafing dish bottom flavorings easily draw
The problem got angry is sent out, and love can be allowed to eat peppery people and have the peppery chafing dish that they like.
The content of the invention
For drawbacks described above, present invention solves the technical problem that being, there is provided a kind of hot pot flavoring capable of clearing fever, to solve now
Chafing dish bottom flavorings existing for technology easily trigger the problem of excessive internal heat.
The invention provides a kind of hot pot flavoring capable of clearing fever, the hot pot flavoring capable of clearing fever is including quality share：
500 ~ 600 parts of oil, 4 ~ 9 parts of the head of garlic, 5 ~ 10 parts of mushroom, 0.5 ~ 1 part of Chinese prickly ash, 2 ~ 6 parts of capsicum, 3 ~ 6 parts
Anise, 1 ~ 4 part of cassia bark, 1 ~ 3 part of sugar, 3 ~ 6 parts of flavoring, 3 ~ 8 parts of salt, 5 ~ 10 parts of ginger, 15 ~ 20 parts of soya bean
Sauce, 10 ~ 15 parts of the sterculia seed, 10 ~ 20 parts of Momordica grosvenori, 5 ~ 10 parts of honeysuckle, 5 ~ 10 parts of chrysanthemum, 2 ~ 6 parts of Radix Glycyrrhizae, 2 ~
6 parts of rush.
Preferably, the oil is butter and rapeseed oil according to 3:1 mass ratio is combined.
Preferably, the capsicum is capsicum annum fasciculatum.
Preferably, the flavoring is monosodium glutamate and chickens' extract according to 1:1 mass ratio is combined.
Preferably, the capsicum, the sterculia seed, Momordica grosvenori, honeysuckle, chrysanthemum, Radix Glycyrrhizae and the equal moisture-free of rush.
The present invention also provides a kind of preparation method of hot pot flavoring capable of clearing fever：
S1,4 ~ 9 mass parts heads of garlic and 5 ~ 10 mass parts ginger are removed the peel respectively, cleaning is made garlic solvent and bruised ginger；
S2, by 5 ~ 10 mass parts mushrooms, 2 ~ 6 mass parts capsicums, 3 ~ 6 mass parts anise, 1 ~ 4 mass parts cassia bark, 10 ~ 15 mass parts
The sterculia seed and 10 ~ 20 mass parts Momordica grosvenoris are cleaned and crushed；
S3,500 ~ 600 oil are placed in pot the sugar that 1 ~ 3 mass parts are put into after big fire refining bubble-free, place into 0.5 ~ 1 mass parts
Chinese prickly ash and by step S1 treatment after bruised ginger and garlic solvent quick-fried pull bruised ginger, garlic solvent and Chinese prickly ash out within 1 ~ 2 minute；
S4, make small fire into, be put into by the anise and cassia bark after step S2 treatment, continuation is fried 2 ~ 5 minutes with small fire；
S5, the mushroom being put into after step S2 is processed, capsicum, the sterculia seed and Momordica grosvenori and the ginger by being pulled out after step S3
End, garlic solvent and Chinese prickly ash small fire are fried 1 ~ 2 minute；
S6, the salt for being put into 3 ~ 8 mass parts, the soya sauce of 15 ~ 20 mass parts, the honeysuckle of 5 ~ 10 mass parts, 5 ~ 10 mass parts
Chrysanthemum, the Radix Glycyrrhizae of 2 ~ 6 mass parts, the rush of 2 ~ 6 mass parts, the flavoring of 3 ~ 6 mass parts, fry even, Guan Huo；
S7, the environment high temperature sterilization 20 ~ 30 minutes for being put into 100 ~ 130 DEG C, pack, both.
Preferably, the preparation method of hot pot flavoring capable of clearing fever according to claim 6, it is characterised in that：The pack,
Need to be encapsulated by heat pressing process.
The sterculia seed, Momordica grosvenori, honeysuckle, chrysanthemum, Radix Glycyrrhizae and rush are contained in the hot pot flavoring capable of clearing fever that the present invention is provided
Etc. the condiment of the noise reduction that reduces internal heat, and drop of reducing internal heat can to greatest extent be played by hot pot flavoring capable of clearing fever obtained in above-mentioned preparation method
The effect made an uproar.
Specific embodiment
The technical scheme in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of embodiment of the invention, rather than whole embodiments.Based on the embodiment in the present invention, this area is common
The every other embodiment that technical staff is obtained under the premise of creative work is not made, belongs to the model of present invention protection
Enclose.
The present invention being described in detail referring to several different embodiments, being worth understanding, the following example is to show
Example property explanation, rather than to concrete restriction of the invention.
Embodiment 1
Following material is taken according to mass fraction：
375 parts of butter, 125 parts of rapeseed oil, 4 parts of the head of garlic, 5 parts of mushroom, 0.5 part of Chinese prickly ash, 2 parts of capsicum annum fasciculatum, 3 parts
Anise, 1 part of cassia bark, 1 part of sugar, 1.5 parts of chickens' extract, 1.5 parts of monosodium glutamate, 3 parts of salt, 5 parts of ginger, 15 parts of soya bean
Sauce, 10 parts of the sterculia seed, 10 parts of Momordica grosvenori, 5 parts of honeysuckle, 5 parts of chrysanthemum, 2 parts of Radix Glycyrrhizae, 2 parts of rush.
Wherein capsicum annum fasciculatum, the sterculia seed, Momordica grosvenori, honeysuckle, chrysanthemum, Radix Glycyrrhizae and the equal moisture-free of rush.
Prepared according to following steps：
S1, the 4 mass parts heads of garlic and 5 mass parts ginger are removed the peel respectively, cleaning is made garlic solvent and bruised ginger；
S2, by 5 mass parts mushrooms, 2 mass parts capsicum annum fasciculatums, 3 mass parts anise, 1 mass parts cassia bark, the 10 mass parts sterculia seed and 10
Mass parts Momordica grosvenori is cleaned and crushed；
S3,375 parts of butter and 125 parts of rapeseed oil are placed in pot the sugar that 1 mass parts are put into after big fire refining bubble-free, then
It is put into the Chinese prickly ash of 0.5 mass parts and pulls bruised ginger, garlic solvent and flower out within 1 minute by the bruised ginger after step S1 treatment and garlic solvent quick-fried
Green pepper；
S4, make small fire into, be put into by the anise and cassia bark after step S2 treatment, continuation is fried 2 minutes with small fire；
S5, it is put into by mushroom after step S2 treatment, capsicum annum fasciculatum, the sterculia seed and Momordica grosvenori and by being pulled out after step S3
Bruised ginger, garlic solvent and Chinese prickly ash small fire are fried 1 minute；
S6, the salt for being put into 3 mass parts, the soya sauce of 15 mass parts, the honeysuckle of 5 mass parts, the chrysanthemum of 5 mass parts, 2 mass parts
Radix Glycyrrhizae, the rush of 2 mass parts, the monosodium glutamate of the chickens' extract of 1.5 mass parts and 1.5 mass parts, fry even, Guan Huo；
S7, sterilized 20 minutes of environment high temperature for being put into 100 DEG C, encapsulate by heat pressing process, both.
Embodiment 2
Following material is taken according to mass fraction：
420 parts of butter, 140 parts of rapeseed oil, 7 parts of the head of garlic, 8 parts of mushroom, 0.8 part of Chinese prickly ash, 4 parts of capsicum annum fasciculatum, 4 parts
Anise, 3 parts of cassia bark, 2 parts of sugar, 2 parts of chickens' extract, 2 parts of monosodium glutamate, 6 parts of salt, 7 parts of ginger, 18 parts of soya sauce, 12
The sterculia seed, 15 parts of Momordica grosvenori, 8 parts of honeysuckle, 8 parts of chrysanthemum, 4 parts of Radix Glycyrrhizae, 4 parts of rush of part.
Wherein capsicum annum fasciculatum, the sterculia seed, Momordica grosvenori, honeysuckle, chrysanthemum, Radix Glycyrrhizae and the equal moisture-free of rush.
Prepared according to following steps：
S1, the 7 mass parts heads of garlic and 7 mass parts ginger are removed the peel respectively, cleaning is made garlic solvent and bruised ginger；
S2, by 8 mass parts mushrooms, 4 mass parts capsicum annum fasciculatums, 4 mass parts anise, 3 mass parts cassia barks, the 12 mass parts sterculia seed and 15
Mass parts Momordica grosvenori is cleaned and crushed；
S3,420 parts of butter and 140 parts of rapeseed oil are placed in pot the sugar that 2 mass parts are put into after big fire refining bubble-free, then
Be put into the Chinese prickly ash of 0.8 mass parts and by step S1 treatment after bruised ginger and garlic solvent quick-fried pull out within 1.5 minutes bruised ginger, garlic solvent and
Chinese prickly ash；
S4, make small fire into, be put into by the anise and cassia bark after step S2 treatment, continuation is fried 4 minutes with small fire；
S5, it is put into by mushroom after step S2 treatment, capsicum annum fasciculatum, the sterculia seed and Momordica grosvenori and by being pulled out after step S3
Bruised ginger, garlic solvent and Chinese prickly ash small fire are fried 1.5 minutes；
S6, the salt for being put into 6 mass parts, the soya sauce of 18 mass parts, the honeysuckle of 8 mass parts, the chrysanthemum of 8 mass parts, 4 mass parts
Radix Glycyrrhizae, the rush of 4 mass parts, the monosodium glutamate of the chickens' extract of 2 mass parts and 2 mass parts, fry even, Guan Huo；
S7, sterilized 25 minutes of environment high temperature for being put into 120 DEG C, encapsulate by heat pressing process, both.
Embodiment 3
Following material is taken according to mass fraction：
450 parts of butter, 150 parts of rapeseed oil, 9 parts of the head of garlic, 10 parts of mushroom, 1 part of Chinese prickly ash, 6 parts of capsicum annum fasciculatum, 6 parts
Anise, 4 parts of cassia bark, 3 parts of sugar, 3 parts of chickens' extract, 3 parts of monosodium glutamate, 8 parts of salt, 10 parts of ginger, 20 parts of soya sauce, 15
The sterculia seed, 20 parts of Momordica grosvenori, 10 parts of honeysuckle, 10 parts of chrysanthemum, 6 parts of Radix Glycyrrhizae, 6 parts of rush of part.
Wherein capsicum annum fasciculatum, the sterculia seed, Momordica grosvenori, honeysuckle, chrysanthemum, Radix Glycyrrhizae and the equal moisture-free of rush.
Prepared according to following steps：
S1, the 9 mass parts heads of garlic and 10 mass parts ginger are removed the peel respectively, cleaning is made garlic solvent and bruised ginger；
S2, by 10 mass parts mushrooms, 6 mass parts capsicum annum fasciculatums, 6 mass parts anise, 4 mass parts cassia barks, the 15 mass parts sterculia seed and
20 mass parts Momordica grosvenoris are cleaned and crushed；
S3,450 parts of butter and 150 parts of rapeseed oil are placed in pot the sugar that 3 mass parts are put into after big fire refining bubble-free, then
It is put into the Chinese prickly ash of 1 mass parts and pulls bruised ginger, garlic solvent and flower out within 2 minutes by the bruised ginger after step S1 treatment and garlic solvent quick-fried
Green pepper；
S4, make small fire into, be put into by the anise and cassia bark after step S2 treatment, continuation is fried 5 minutes with small fire；
S5, it is put into by mushroom after step S2 treatment, capsicum annum fasciculatum, the sterculia seed and Momordica grosvenori and by being pulled out after step S3
Bruised ginger, garlic solvent and Chinese prickly ash small fire are fried 2 minutes；
S6, the salt for being put into 8 mass parts, the soya sauce of 20 mass parts, the honeysuckle of 10 mass parts, the chrysanthemum of 10 mass parts, 6 mass
Part Radix Glycyrrhizae, the rush of 6 mass parts, the monosodium glutamate of the chickens' extract of 3 mass parts and 3 mass parts, fry even, Guan Huo；
S7, sterilized 30 minutes of environment high temperature for being put into 130 DEG C, encapsulate by heat pressing process, both.
It should be noted that the sterculia seed in chafing dish bottom flavorings has the effect of clearing heat and moistening lung, dry cough without phlegm, phlegm can be treated
Thick difficulty goes out.
The primary efficacy of Momordica grosvenori is can be relieving cough and reducing sputum.Fruits nutrition value is very high, containing abundant vitamin C.
Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times.The sweet cold air fragrance of its property, without injuring one's stomach, fragrance is thoroughly for clear heat with drugs of sweet flavour and cold nature
Up to again can eliminating evil.Honeysuckle can dispelling wind-heat, also kind removing summer-heat blood poison, for various febrile diseases, such as body heat, dermexanthesis, hair spot, heat
The diseases such as carbuncle carbuncle, abscess of throat, equal effect is significant.
Chrysanthemum has the effect of clearing away summerheat, its sweet-bitter flavor, cold nature；Wind heat-clearing can be dissipated, clear liver and improved vision and detoxicating, relieving inflammation
Deng effect.It is puckery to dry, hyperactivity of fire, mesh, or the limbs pain that is caused by wind, cold, wet, numb disease have certain curative effect.
It is optimal fall fire good medicine.
Radix Glycyrrhizae is used for the heart qi deficiency, palpitation and severe palpitation, intermittent pulse, and deficiency of spleen-QI and stomach-QI, lassitude hypodynamia etc..
Rush have go internal heat, diuresis, the effect of flat blood pressure.
Because the sterculia seed, Momordica grosvenori, honeysuckle, chrysanthemum, Radix Glycyrrhizae and rush have good curative effect to excessive internal heat.By above-mentioned
The chafing dish bottom flavorings that the proportioning of embodiment is made can solve the problem that existing chafing dish bottom flavorings easily trigger the problem of excessive internal heat, and can
Allow love to eat peppery people and have the peppery chafing dish that they like.
The foregoing description of the disclosed embodiments, enables professional and technical personnel in the field to realize or uses the present invention.
Various modifications to these embodiments will be apparent for those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, the present invention
The embodiments shown herein is not intended to be limited to, and is to fit to and principles disclosed herein and features of novelty phase one
The scope most wide for causing.
Claims (7)
1. a kind of hot pot flavoring capable of clearing fever, it is characterised in that：The hot pot flavoring capable of clearing fever is including quality share：
500 ~ 600 parts of oil, 4 ~ 9 parts of the head of garlic, 5 ~ 10 parts of mushroom, 0.5 ~ 1 part of Chinese prickly ash, 2 ~ 6 parts of capsicum, 3 ~ 6 parts
Anise, 1 ~ 4 part of cassia bark, 1 ~ 3 part of sugar, 3 ~ 6 parts of flavoring, 3 ~ 8 parts of salt, 5 ~ 10 parts of ginger, 15 ~ 20 parts of soya bean
Sauce, 10 ~ 15 parts of the sterculia seed, 10 ~ 20 parts of Momordica grosvenori, 5 ~ 10 parts of honeysuckle, 5 ~ 10 parts of chrysanthemum, 2 ~ 6 parts of Radix Glycyrrhizae, 2 ~
6 parts of rush.
2. hot pot flavoring capable of clearing fever according to claim 1, it is characterised in that：The oil is butter and rapeseed oil according to 3:1
Mass ratio combine.
3. hot pot flavoring capable of clearing fever according to claim 2, it is characterised in that：The capsicum is capsicum annum fasciculatum.
4. hot pot flavoring capable of clearing fever according to any one of claim 1 to 3, it is characterised in that：The flavoring is monosodium glutamate
With chickens' extract according to 1:1 mass ratio is combined.
5. hot pot flavoring capable of clearing fever according to claim 4, it is characterised in that：The capsicum, the sterculia seed, Momordica grosvenori, gold and silver
Flower, chrysanthemum, Radix Glycyrrhizae and the equal moisture-free of rush.
6. a kind of preparation method of hot pot flavoring capable of clearing fever, it is characterised in that：
S1,4 ~ 9 mass parts heads of garlic and 5 ~ 10 mass parts ginger are removed the peel respectively, cleaning is made garlic solvent and bruised ginger；
S2, by 5 ~ 10 mass parts mushrooms, 2 ~ 6 mass parts capsicums, 3 ~ 6 mass parts anise, 1 ~ 4 mass parts cassia bark, 10 ~ 15 mass parts
The sterculia seed and 10 ~ 20 mass parts Momordica grosvenoris are cleaned and crushed；
S3,500 ~ 600 oil are placed in pot the sugar that 1 ~ 3 mass parts are put into after big fire refining bubble-free, place into 0.5 ~ 1 mass parts
Chinese prickly ash and by step S1 treatment after bruised ginger and garlic solvent quick-fried pull bruised ginger, garlic solvent and Chinese prickly ash out within 1 ~ 2 minute；
S4, make small fire into, be put into by the anise and cassia bark after step S2 treatment, continuation is fried 2 ~ 5 minutes with small fire；
S5, the mushroom being put into after step S2 is processed, capsicum, the sterculia seed and Momordica grosvenori and the ginger by being pulled out after step S3
End, garlic solvent and Chinese prickly ash small fire are fried 1 ~ 2 minute；
S6, the salt for being put into 3 ~ 8 mass parts, the soya sauce of 15 ~ 20 mass parts, the honeysuckle of 5 ~ 10 mass parts, 5 ~ 10 mass parts
Chrysanthemum, the Radix Glycyrrhizae of 2 ~ 6 mass parts, the rush of 2 ~ 6 mass parts, the flavoring of 3 ~ 6 mass parts, fry even, Guan Huo；
S7, the environment high temperature sterilization 20 ~ 30 minutes for being put into 100 ~ 130 DEG C, pack, both.
7. the preparation method of hot pot flavoring capable of clearing fever according to claim 6, it is characterised in that：It is described pack, it is necessary to by
Heat pressing process is encapsulated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710122923.8A CN106901312A (en) | 2017-03-03 | 2017-03-03 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710122923.8A CN106901312A (en) | 2017-03-03 | 2017-03-03 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
Publications (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373578A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
| CN113951488A (en) * | 2021-10-21 | 2022-01-21 | 四川省火娃食品有限公司 | Tea hotpot condiment and preparation method thereof |
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| CN103564387A (en) * | 2013-11-21 | 2014-02-12 | 湖南裕湘食品有限公司 | Hotpot condiment and preparation method thereof |
| CN104222937A (en) * | 2014-07-16 | 2014-12-24 | 王来顺 | Hotpot condiment capable of diminishing inflammation and reducing internal heat and preparation method thereof |
| CN105581311A (en) * | 2015-12-23 | 2016-05-18 | 云南卓一食品有限公司 | Spicy hotpot condiment and preparation method thereof |
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| CN102283366A (en) * | 2011-06-17 | 2011-12-21 | 龚国华 | Hotpot seasoning as well as preparation method and using method thereof |
| CN103202449A (en) * | 2013-04-25 | 2013-07-17 | 西华大学 | Spicy hot pot seasoning and preparation method of spicy hot pot seasoning |
| CN103564387A (en) * | 2013-11-21 | 2014-02-12 | 湖南裕湘食品有限公司 | Hotpot condiment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373578A (en) * | 2017-07-28 | 2017-11-24 | 贞丰县老奶八宝食品工坊 | A kind of hot pot flavoring capable of clearing fever and preparation method thereof |
| CN108095021A (en) * | 2017-12-14 | 2018-06-01 | 广西趣创想创客空间管理有限责任公司 | A kind of beef-flavouring chafing dish bottom flavorings and preparation method thereof |
| CN113951488A (en) * | 2021-10-21 | 2022-01-21 | 四川省火娃食品有限公司 | Tea hotpot condiment and preparation method thereof |
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