CN114081156A - Donkey meat hotpot condiment formula and preparation method thereof - Google Patents
Donkey meat hotpot condiment formula and preparation method thereof Download PDFInfo
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- CN114081156A CN114081156A CN202111402407.3A CN202111402407A CN114081156A CN 114081156 A CN114081156 A CN 114081156A CN 202111402407 A CN202111402407 A CN 202111402407A CN 114081156 A CN114081156 A CN 114081156A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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Abstract
The invention discloses a donkey meat hotpot condiment formula and a preparation method thereof, wherein the donkey meat hotpot condiment formula comprises the following components in parts by mass: 15-25 jin of donkey large bone, 220 jin of water, 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 red dates, 1-3 garlic cloves, 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar; the method comprises the following steps: the method comprises the following steps: 1, taking 20 jin to 25 jin of donkey big bone, putting the donkey big bone into a pot with cold water, heating cooking wine, boiling with strong fire, then removing floating foam, and then soaking in cold water; 2: adding 200 jin of purified water into a pot for stewing, adding the soaked big bone, and stewing for 8 hours by small fire to obtain stock soup; step two: 1: firstly, preparing a soup base small material; 2: and (4) putting the small soup bottom materials into a pot, and adding the raw soup decocted in the first step. According to the invention, the donkey bone is taken as the main material, and then various auxiliary materials are added, so that the hotpot condiment has fresh, fragrant and light taste, and the optional range of consumers is widened.
Description
Technical Field
The invention relates to the technical field of hotpot condiment preparation, in particular to a donkey meat hotpot condiment formula and a preparation method thereof.
Background
The hot pot is one of common diet ways, when the food materials are boiled in the hot pot, hot pot bottom materials are required to be prepared in advance, different hot pot bottom materials have different tastes and flavors, and people often select the hot pot bottom materials according to own preferences. Most of the existing hotpot condiment is spicy hotpot condiment, when the hotpot condiment is used, soup stock is added into a pot at first, then the hotpot condiment is directly put into soup stock water to be boiled, and the food materials can be boiled after the soup stock water is boiled. The hotpot condiment can be fried in oil in advance according to the preference of a user, and then added with the stock soup to be boiled, or can be directly added into the stock soup to be boiled. The soup stock is a soup stock frequently used in the cooking process, is basically prepared by decocting bone and meat food materials such as stick bones, pork and the like, and is rich in animal fat, protein, trace elements and the like.
However, the existing hotpot condiment is generally beef tallow hotpot condiment, the taste is single, and donkey meat hotpot condiment is lacked in the market, so that the optional range of consumers is influenced.
Disclosure of Invention
1. Technical problem to be solved
The invention aims to solve the problem that hotpot condiment in the prior art is generally beef tallow hotpot condiment and has single taste, and provides a formula and a preparation method of donkey meat hotpot condiment.
2. Technical scheme
In order to achieve the purpose, the invention adopts the following technical scheme:
the donkey meat hotpot condiment formula comprises the following components in parts by mass: 15-25 jin of donkey large bone, 220 jin of water, 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 pieces of red date, 1-3 pieces of garlic, 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
Preferably, the composition comprises the following components in parts by mass: 15 jin of donkey big bone, 220 jin of water, 8 g of shallot, 9 g of red onion, 8 g of green radish, 3 g of tricholoma matsutake, 8 g of apple, 8 g of ginger, 1 g of cordyceps flower, 4 red dates, 1 clove of garlic, 12 g of salt, 3 g of chicken powder, 17 g of chicken juice and 6 g of apple vinegar.
Preferably, the composition comprises the following components in parts by mass: 25 jin of donkey big bone, 180 jin of water, 12 g of shallot, 4 g of red onion, 12 g of green radish, 1 g of tricholoma matsutake, 12 g of apple, 4 g of ginger, 3 g of cordyceps flower, 2 red dates, 3 garlic cloves, 8 g of salt, 7 g of chicken powder, 12 g of chicken juice and 10 g of apple vinegar.
Preferably, the composition comprises the following components in parts by mass: 20 jin of donkey big bone, 200 jin of water, 10 g of shallot, 6 g of red onion, 10 g of green radish, 2 g of tricholoma matsutake, 10 g of apple, 6 g of ginger, 2 g of cordyceps flower, 2 red dates, 2 garlic cloves, 10 g of salt, 5 g of chicken powder, 15 g of chicken juice and 8 g of apple vinegar.
The invention also provides a preparation method of the donkey meat hotpot condiment formula, which comprises the following steps:
the method comprises the following steps:
1, taking 20 jin to 25 jin of donkey big bone, putting the donkey big bone into a pot with cold water, heating cooking wine, boiling with strong fire, then removing floating foam, and then soaking in cold water;
2: adding 200 jin of purified water into a pot for stewing, adding the soaked big bone, adding 2 g of pepper granules, 2 jin of white radish and 0.5 jin of ginger, boiling with big fire, turning to small fire, stewing for 8 hours, and preparing the stock soup;
step two:
1: firstly, preparing a soup base small material;
2: and (4) putting the small soup bottom materials into a pot, adding the raw soup decocted in the first step, and adding seasonings.
Preferably, the soup base small material comprises the following raw materials in parts by weight: 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 red dates and 1-3 garlic cloves.
Preferably, the seasoning comprises the following raw materials in parts by weight: 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
according to the invention, the donkey bone is taken as the main material, and then a plurality of auxiliary materials are added, so that the hotpot condiment has fresh, fragrant and light taste, and the optional range of consumers is widened.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example 1:
the donkey meat hotpot condiment formula comprises the following components in parts by mass: 15-25 jin of donkey large bone, 220 jin of water, 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 pieces of red date, 1-3 pieces of garlic, 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
The invention discloses a preparation method of a donkey meat hotpot condiment formula, which comprises the following steps:
the method comprises the following steps:
1, taking 20 jin to 25 jin of the large bone of donkey, putting the large bone of donkey into a pot with cold water, heating cooking wine, boiling with strong fire, then beating off floating foam, and then soaking in cold water;
2: adding 200 jin of purified water into a pot for stewing, adding the soaked big bone, adding 2 g of pepper granules, 2 jin of white radish and 0.5 jin of ginger, boiling with big fire, turning to small fire, stewing for 8 hours, and preparing the stock soup;
step two:
1: firstly, preparing a soup base small material, wherein the soup base small material comprises the following raw materials in parts by weight: 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 red dates and 1-3 garlic petals;
2: putting the soup bottom small material into a pot, adding the raw soup decocted in the first step, and adding seasonings, wherein the seasonings comprise the following raw materials in parts by weight: 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
Example 2:
the donkey meat hotpot condiment formula comprises the following components in parts by mass: 15 jin of donkey big bone, 220 jin of water, 8 g of shallot, 9 g of red onion, 8 g of green radish, 3 g of tricholoma matsutake, 8 g of apple, 8 g of ginger, 1 g of cordyceps flower, 4 red dates, 1 clove of garlic, 12 g of salt, 3 g of chicken powder, 17 g of chicken juice and 6 g of apple vinegar.
The invention discloses a preparation method of a donkey meat hotpot condiment formula, which comprises the following steps:
the method comprises the following steps:
1, taking 20 jin to 25 jin of donkey big bone, putting the donkey big bone into a pot with cold water, heating cooking wine, boiling with strong fire, then removing floating foam, and then soaking in cold water;
2: adding 200 jin of purified water into a pot for stewing, adding the soaked big bone, adding 2 g of pepper granules, 2 jin of white radish and 0.5 jin of ginger, boiling with big fire, turning to small fire, stewing for 8 hours, and preparing the stock soup;
step two:
1: firstly, preparing a soup base small material, wherein the soup base small material comprises the following raw materials in parts by weight: 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 red dates and 1-3 garlic cloves;
2: putting the soup bottom small material into a pot, adding the raw soup decocted in the first step, and adding seasonings, wherein the seasonings comprise the following raw materials in parts by weight: 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
Example 3:
the donkey meat hotpot condiment formula comprises the following components in parts by mass: 25 jin of donkey big bone, 180 jin of water, 12 g of shallot, 4 g of red onion, 12 g of green radish, 1 g of tricholoma matsutake, 12 g of apple, 4 g of ginger, 3 g of cordyceps flower, 2 red dates, 3 garlic cloves, 8 g of salt, 7 g of chicken powder, 12 g of chicken juice and 10 g of apple vinegar.
The invention discloses a preparation method of a donkey meat hotpot condiment formula, which comprises the following steps:
the method comprises the following steps:
1, taking 20 jin to 25 jin of donkey big bone, putting the donkey big bone into a pot with cold water, heating cooking wine, boiling with strong fire, then removing floating foam, and then soaking in cold water;
2: adding 200 jin of purified water into a pot for stewing, adding the soaked big bone, adding 2 g of pepper granules, 2 jin of white radish and 0.5 jin of ginger, boiling with big fire, turning to small fire, stewing for 8 hours, and preparing the stock soup;
step two:
1: firstly, preparing a soup base small material, wherein the soup base small material comprises the following raw materials in parts by weight: 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 red dates and 1-3 garlic petals;
2: putting the soup bottom small material into a pot, adding the raw soup decocted in the first step, and adding seasonings, wherein the seasonings comprise the following raw materials in parts by weight: 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
Example 4:
the donkey meat hotpot condiment formula comprises the following components in parts by mass: 20 jin of donkey big bone, 200 jin of water, 10 g of shallot, 6 g of red onion, 10 g of green radish, 2 g of tricholoma matsutake, 10 g of apple, 6 g of ginger, 2 g of cordyceps flower, 2 red dates, 2 garlic cloves, 10 g of salt, 5 g of chicken powder, 15 g of chicken juice and 8 g of apple vinegar.
The invention discloses a preparation method of a donkey meat hotpot condiment formula, which comprises the following steps:
the method comprises the following steps:
1, taking 20 jin to 25 jin of donkey big bone, putting the donkey big bone into a pot with cold water, heating cooking wine, boiling with strong fire, then removing floating foam, and then soaking in cold water;
2: adding 200 jin of purified water into a pot for stewing, adding the soaked big bone, adding 2 g of pepper granules, 2 jin of white radish and 0.5 jin of ginger, boiling with big fire, turning to small fire, stewing for 8 hours, and preparing the stock soup;
step two:
1: firstly, preparing a soup base small material, wherein the soup base small material comprises the following raw materials in parts by weight: 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 red dates and 1-3 garlic petals;
2: putting the soup-bottom small materials into a pot, adding the raw soup decocted in the first step, and adding seasonings, wherein the seasonings comprise the following raw materials in parts by weight: 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (7)
1. The formula of the donkey meat hotpot condiment is characterized by comprising the following components in parts by mass: 15-25 jin of donkey large bone, 220 jin of water, 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 pieces of red date, 1-3 pieces of garlic, 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
2. The donkey meat hotpot seasoning formula according to claim 1 is characterized by comprising the following components in parts by mass: 15 jin of donkey big bone, 220 jin of water, 8 g of shallot, 9 g of red onion, 8 g of green radish, 3 g of tricholoma matsutake, 8 g of apple, 8 g of ginger, 1 g of cordyceps flower, 4 red dates, 1 clove of garlic, 12 g of salt, 3 g of chicken powder, 17 g of chicken juice and 6 g of apple vinegar.
3. The donkey meat hotpot seasoning formula according to claim 1, characterized by comprising the following components in parts by mass: 25 jin of donkey big bone, 180 jin of water, 12 g of shallot, 4 g of red onion, 12 g of green radish, 1 g of tricholoma matsutake, 12 g of apple, 4 g of ginger, 3 g of cordyceps flower, 2 red dates, 3 garlic cloves, 8 g of salt, 7 g of chicken powder, 12 g of chicken juice and 10 g of apple vinegar.
4. The donkey meat hotpot seasoning formula according to claim 1 is characterized by comprising the following components in parts by mass: 20 jin of donkey big bone, 200 jin of water, 10 g of shallot, 6 g of red onion, 10 g of green radish, 2 g of tricholoma matsutake, 10 g of apple, 6 g of ginger, 2 g of cordyceps flower, 2 red dates, 2 garlic cloves, 10 g of salt, 5 g of chicken powder, 15 g of chicken juice and 8 g of apple vinegar.
5. The preparation method of the donkey meat hotpot seasoning formula according to any one of claims 1-4, characterized by comprising the following steps:
the method comprises the following steps:
1, taking 20 jin to 25 jin of donkey big bone, putting the donkey big bone into a pot with cold water, heating cooking wine, boiling with strong fire, then removing floating foam, and then soaking in cold water;
2: adding 200 jin of purified water into a pot for marinating, adding the soaked big bones, adding 2 g of pepper granules, 2 jin of white radishes and 0.5 jin of ginger, boiling with big fire, turning to small fire, decocting for 8 hours, and preparing the stock;
step two:
1: firstly, preparing a soup base small material;
2: and (4) putting the small soup bottom materials into a pot, adding the raw soup decocted in the first step, and adding seasonings.
6. The preparation method of the donkey meat hotpot seasoning formula according to claim 5, wherein the soup base small ingredients comprise the following raw materials in parts by weight: 8-12 g of shallot, 4-9 g of red onion, 8-12 g of green radish, 1-3 g of tricholoma matsutake, 8-12 g of apple, 4-8 g of ginger, 1-3 g of cordyceps flower, 2-4 red dates and 1-3 garlic cloves.
7. The preparation method of the donkey meat hotpot seasoning formula according to claim 5, characterized in that the seasoning comprises the following raw materials in parts by weight: 8-12 g of salt, 3-7 g of chicken powder, 12-17 g of chicken juice and 6-10 g of apple vinegar.
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| CN202111402407.3A CN114081156A (en) | 2021-11-19 | 2021-11-19 | Donkey meat hotpot condiment formula and preparation method thereof |
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| CN202111402407.3A CN114081156A (en) | 2021-11-19 | 2021-11-19 | Donkey meat hotpot condiment formula and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582737A (en) * | 2004-06-01 | 2005-02-23 | 吴庆水 | Seasonings for ass meat chafing dish |
| CN101073421A (en) * | 2006-05-15 | 2007-11-21 | 周海 | Convenient fast pepper-sauce nutrient hot pot and its production |
| CN104256465A (en) * | 2014-07-30 | 2015-01-07 | 桂林市粮铭餐饮管理有限公司 | Hot pot soup base |
| CN113142529A (en) * | 2021-04-01 | 2021-07-23 | 曹喜堂 | Donkey meat hot pot and preparation process and eating method thereof |
-
2021
- 2021-11-19 CN CN202111402407.3A patent/CN114081156A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1582737A (en) * | 2004-06-01 | 2005-02-23 | 吴庆水 | Seasonings for ass meat chafing dish |
| CN101073421A (en) * | 2006-05-15 | 2007-11-21 | 周海 | Convenient fast pepper-sauce nutrient hot pot and its production |
| CN104256465A (en) * | 2014-07-30 | 2015-01-07 | 桂林市粮铭餐饮管理有限公司 | Hot pot soup base |
| CN113142529A (en) * | 2021-04-01 | 2021-07-23 | 曹喜堂 | Donkey meat hot pot and preparation process and eating method thereof |
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