Spicy hotpot condiment

• Main Author: GAN QIUPING
• Format: Patent
• Language: Chinese; English
• Published: 20.11.2018
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A spicy hotpot condiment comprises the following components: 55-60 parts of backbone soup, 5-8 parts of rice wine, 4-8 parts of sugar, 3-7 parts of monosodium glutamate, 13-18 parts of light soy sauce, 4-9 parts of peppers, 10-18 parts of dry red peppers, 15-25 parts of tabasco peppers, 15-20 parts of sichuan peppers, 16-25 parts of sesame oil, 15-28 parts of ginger, 16-29 parts of garlic and 28-35 parts of butter. The spicy hotpot condiment has the advantages of strong taste in spicy, hygiene, health and certain effect in health care. 种麻辣火锅底料，包括下列成分：脊骨汤55-60份，米酒5-8份，白糖4-8份，味精3-7份，生抽13-18份，花椒4-9份，干辣椒10-18份，朝天椒15-25份，二荆条15-20份，麻油16-25份，姜15-28份，蒜16-29份，牛油28-35份。其优点在于：种麻辣火锅底料，辣味浓郁，卫生健康，有定保健作用。