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Household convenient chafing dish material and method for preparing the same

A technology that is convenient for hot pot and home. It is applied in the field of food processing, which can solve the problems of inconvenient use and cooking at home, loss of nutrition, poor taste, etc., and achieve the effect of satisfying fast-paced life, no loss of nutrition, and delicate taste.

Inactive Publication Date: 2009-01-28
高庆胜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the purchased hot pot base and seasonings do not contain main ingredients such as meat, and need to be purchased separately; therefore, friends who want to eat hot pot at home must purchase them separately, which is very inconvenient for family use and cooking
[0003] On the other hand, most of the existing hot pot products are made of animal fats, such as butter, and the main ingredients are cooked at high temperature and then stewed with water.
The disadvantage is that a large amount of animal fat is used in the cooking process, which is likely to cause cardiovascular diseases; and meat products that are stewed in water for a long time are likely to cause their nutrition loss, and the meat quality will become bad when eaten, and the taste will not be good.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The main ingredients are mutton, 50kg; salt 1000g, cooking wine 500g, vinegar 200g, ginger 500g, green onion 750g, Pixian County watercress chili sauce 1000g; spice composition is as follows: Angelica dahurica 70g, pepper 80g, star anise 50g, cloves 20g, ginger 75g, cinnamon 80g, white cardamom 60g, grass fruit 40g, cumin 50g, amomum 25g, bay leaves 30g, tangerine peel 50g, fennel 75g, monk fruit 40g.

[0016] Preparation: Cut the mutton into pieces, add salt and cooking wine to marinate, then boil in boiling water for 10 minutes, remove and drain the water for later use; add peanut oil in the pot, heat to 160°C, then add watercress chili sauce and stir-fry for 1 minute, then turn Add scallions, ginger, main ingredients, vinegar, and fry for 10 minutes, add spices in the bag, control the oil temperature at 100°C and stew for 10 minutes; take out the bag, let the main ingredients cool naturally, sterilize and vacuum pack to get the described Convenient hot pot ingredient...

Embodiment 2

[0018] The main ingredient is beef, 40kg; 800g salt, 300g cooking wine, 100g vinegar, 400g ginger, 700g green onion, 800g Pixian bean chili sauce; the composition of spices is as follows: Angelica dahurica 60g, pepper 70g, star anise 40g, clove 10g, ginger 60g, cinnamon 70g, white cardamom 50g, grass fruit 30g, cumin 40g, amomum 20g, bay leaves 20g, tangerine peel 40g, cumin 60g, monk fruit 30g.

[0019] Preparation: Cut the mutton into pieces, add salt and cooking wine to marinate, then boil in boiling water for 5 minutes, remove and drain the water for later use; add peanut oil in the pot, heat to 170°C, then add watercress chili sauce and stir fry for 2 minutes, then turn Add scallions, ginger, main ingredients, and vinegar, and fry for 8 minutes, add spices in the package, control the oil temperature at 105°C and stew for 5 minutes; take out the package, cool the main ingredients naturally, sterilize and vacuum pack to get the described Convenient hot pot ingredients for f...

Embodiment 3

[0021] The main ingredients are duck meat, 60kg; 1200g salt, 700g cooking wine, 300g vinegar, 600g ginger, 800g green onion, 1200g Pixian bean chili sauce; the composition of spices is as follows: Angelica dahurica 80g, pepper 90g, star anise 60g, cloves 30g, ginger 80g, 90g cinnamon bark, 70g white cardamom, 50g grass fruit, 60g cumin, 30g amomum, 40g bay leaves, 60g tangerine peel, 80g cumin, 50g Luo Han Guo.

[0022] Preparation: Cut the mutton into pieces, add salt and cooking wine to marinate, then boil in boiling water for 15 minutes, remove and drain the water for later use; add peanut oil in the pot, heat to 180°C, then add watercress chili sauce and stir-fry for 0.5 minutes, then Add scallions, ginger, main ingredients, and vinegar in turn, and fry for 12 minutes, then add the spice bag, control the oil temperature at 95°C and simmer for 20 minutes; take out the bag, let the main ingredients cool naturally, and then sterilize and vacuum pack the product. Describe the ...

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PUM

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Abstract

The invention belongs to the field of food processing, which more particularly relates to a household instant hot-pot seasoning and a preparation method thereof. The household instant hot-pot seasoning is made from the following raw materials: major materials, salt, cooking wine, vinegar, ginger, scallion, chilli broadbean paste and spices. The hot-pot seasoning of the invention is stewed at low temperature, has high nutrition and low fat and is delicious and convenient in use. Therefore, the seasoning is a good product for the families who like to eat hot pot.

Description

(1) Technical field [0001] The invention belongs to the field of food processing, and in particular relates to a convenient household hot pot ingredient and a preparation method thereof. (2) Background technology [0002] At present, hot pot products are very mature and can be divided into several categories, dishes, hot pot base materials and hot pot seasonings. After the dishes are added to the hot pot bottom pot and cooked, add seasonings of various tastes. However, the purchased hot pot base and seasonings do not contain main ingredients such as meat, and all need to be purchased separately; therefore, for friends who want to eat hot pot at home, they must be purchased separately, which is very inconvenient for family use and cooking. [0003] On the other hand, most of the existing chafing dish products are made of animal fat, such as butter, and the main ingredient is cooked at high temperature and then stewed with water. The disadvantage is that a large amount of an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/29A23L1/22A23L23/10A23L27/00A23L33/00
Inventor 高庆胜
Owner 高庆胜
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