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Bottom flavorings of spicy chaffy dish and processing method thereof

A technology of hot pot bottom material and spicy, which is applied in the fields of application, food preparation, food science, etc., and can solve the problems of inability to maintain fresh flavor, influence of nutritional structure, and low nutritional value

Inactive Publication Date: 2009-04-22
GANSU ZHONGHUI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The spicy hot pot bottom material that people generally eat at present has to add various flavoring agents and preservatives in order to make the product taste delicious and have a long shelf life, which affects the nutritional structure of the product, reduces the nutritional content of the product, and has low nutritional value. And the more you rinse, the weaker the taste, and the delicious taste cannot be maintained.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] (1) Selection of raw materials

[0014] 1. Butter

[0015] Choose the loin pit oil of slaughtered cattle in our company, remove lymph nodes and blood stains, refine and filter 700 grams of butter gained in a steam stainless steel laminated pot.

[0016] 2. Bone marrow oil

[0017] Choose the front and rear leg bones of the cattle slaughtered by our company, saw them into small pieces and boil them in water, and extract 600 grams of superficial bone marrow oil.

[0018] 3. Choose 20 grams of dry star anise, 40 grams of grass fruit, 1 gram of pepper, 20 grams of white cardamom, 100 grams of chili powder, 80 grams of rock sugar, which is single crystal rock sugar, 170 grams of bean paste, water 200 grams of fresh fermented glutinous rice with a content of 8% and no mildew, meeting the standards of fermented food.

[0019] 4. 60 grams of refined vegetable oil that meets the requirements of the national standard, 100 grams of tempeh, 1 gram of cinnamon, 20 grams of Dangsh...

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PUM

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Abstract

The invention provides a spicy hot pot basic flavoring and a processing method thereof. The basic flavoring is formed by adopting 20 raw materials such as green beef tallow, beef marrow fat and natural auxiliary materials, and a seasoning, and performing orderly cooking, frying and processing treatment. The product in the invention is a dreg-contained concentrated basic flavoring, and solves the problem that dreg free basic flavoring is lighter by continuous rinsing. The product has rich nutrition, proper spice, supple mothfeel, fresh aroma and special flavor, and has the characteristics of tonic function and long preservation period. The basic flavoring is formed by using nutritive values of the beef tallow and the beef marrow fat as well as drug effects of natural spices, and adopting scientific formulation for processing, and is a high-nutrition dreg-contained concentrated spicy hot pot basic flavoring.

Description

technical field [0001] The invention relates to daily life food seasoning technology, in particular to a spicy hot pot base material, and the invention also includes a processing method of the base material. Background technique [0002] The spicy hot pot bottom material that people generally eat at present has to add various flavoring agents and preservatives in order to make the product delicious and long in shelf life, which affects the nutritional structure of the product, reduces the nutritional content of the product, and has lower nutritional value. And the more you rinse, the weaker the taste, and the delicious taste cannot be maintained. Contents of the invention [0003] The object of the present invention is to provide a spicy hot pot bottom material with rich nutrition, moderate spicy taste, delicate taste, fresh fragrance, unique flavor, "food tonic" effect and long shelf life and a processing method thereof. [0004] The object of the present invention adopt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/22A23L1/40A23L27/00A23L23/10
Inventor 张义
Owner GANSU ZHONGHUI AGRI DEV
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