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Chafing dish bottom flavorings and preparation method

The technology of hot pot base and base is applied in the field of food seasoning, and can solve the problems of dull color, bad taste and loss of natural taste of hot pot base.

Inactive Publication Date: 2008-07-02
重庆刘一手餐饮管理有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the frying process of the existing hot pot base material, due to improper materials, the color of the hot pot base material is dull, and the color of the dishes changes after rinsing, so that the color of the dishes cannot be effectively controlled; in addition, many hot pot base materials rely on adding food flavors to increase the color of the hot pot base Fragrance, although the amount added does not exceed the standard, but it loses the natural taste that should be in the hot pot base; Strong stimulation and bad taste

Method used

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Embodiment Construction

[0011] The raw materials used in the present invention are all commercially available products, among which the butter is preferably produced in Inner Mongolia, which is milky white, uniform, and rich in butter flavor; the pepper is preferably fresh small pepper produced in Tianying, Hebei, with a length of 6 to 7 cm. The best; Zanthoxylum bungeanum produced in Maoxian County or Wenchuan is the best. It should be purplish red, and a bunch of 4 pieces is suitable. The watercress is best to use Pixian Douban produced in Pixian County, and the color is required to be bright red. Tempeh requires uniform particles and pleasant bean fragrance.

[0012] Among them, it is necessary to boil the dried chili and mash it into block chili peppers with a size of 1cm×1cm, commonly known as "ciba chili".

[0013] Based on the calculation of 500 grams per serving, the components of the base material are configured according to the following table:

[0014] Butter

(g)

glut...

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Abstract

The invention relates to a bottom material of chafing dish and the preparation method, which is characterized in that the formula and the parts by weight of all the components of the bottom materials are: 220 to 260 parts of butter, 80 to 120 parts of glutinous rice cake hot pepper, 4 to 6 parts of wild pepper, 6 to 10 parts of bean paste, 8 to 12 parts of black bean sauce, 18 to 22 parts of mature ginger, 7 to 9 parts of garlic, 10 to 14 parts of fragrance, 0.8 to 1.5 parts of rock sugar and 2 to 4 parts of liquor. The bottom material of chafing dish which is fried by the applicant of the invention has special process. The usage of the bottom material of chafing dish of the invention can prepare the chafing dish with pure taste, maintain the characteristics of being numb, spicy, delicious, spiced and back sweet and have the advantages of being spicy but not dry and numb but not intense.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a hot pot base material and a preparation method thereof. Background technique [0002] Hot pot has a long history in China and is a popular way of eating, among which spicy hot pot is very popular all over the country because of its unique taste. [0003] In the frying process of the existing hot pot base material, due to improper materials, the color of the hot pot base material is dull, and the color of the dishes changes after rinsing, so that the color of the dishes cannot be effectively controlled; in addition, many hot pot base materials rely on adding food flavors to increase the color of the hot pot base Fragrance, although the amount added does not exceed the standard, but it loses the natural taste that should be in the hot pot base; Stimulation is big, and mouthfeel is not good. Contents of the invention [0004] The purpose of the present invention is to provide a hot pot bott...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L1/221A23L1/212A23L1/01A23D9/04A23L35/00A23L5/10A23L19/00A23L27/10
Inventor 刘松
Owner 重庆刘一手餐饮管理有限公司
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