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Bottom flavorings of dry pot and preparation method thereof

A technology of base material and dry pot, which is applied in the field of food seasoning, can solve the problems of troublesome production, difficult control of seasoning ratio, and inconformity with restaurant chains, etc., to achieve increased meat flavor, good taste adaptability, and bright red color Effect

Inactive Publication Date: 2012-01-18
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

At present, there is no dry pot bottom material configured as a finished product, so the dry pot bottom material is often fried by the producer according to his own preferences, and the ratio of various seasonings is not easy to control during the frying process , does not meet the requirements of restaurant chains, and there are disadvantages of troublesome production during the frying process

Method used

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  • Bottom flavorings of dry pot and preparation method thereof

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Embodiment Construction

[0015] The raw materials used in the present invention are all commercially available products, wherein the beef balm preferably adopts the product of the same name produced by Shanghai Xumei Flavor Co., Ltd.

[0016] Boil the dried chili and mash it into 1cm×1cm blocks, commonly known as "ciba chili".

[0017] The unit of parts by weight described in the present invention can be gram, jin, kilogram etc.,

[0018] The components of the base material are configured according to Table 1:

[0019] The weight of each component in every jin of spices in table 1 is:

[0020] Star anise: 0.40 catties; cinnamon: 0.10 catties; fennel: 0.10 catties; grass fruit: 0.050 catties; vanilla: 0.10 catties; clove: 0.050 catties; licorice: 0.10 catties;

[0021] Table 1 Distribution ratio of each component of dry pot base material Unit: Jin

[0022]

[0023] Get each raw material listed in Table 1, make dry pot bottom material of the present invention according to the following steps:

[...

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Abstract

The invention relates to a dry pot basic flavoring and a preparation method thereof, wherein the formula of the basic material comprises edible oil, old ginger, garlic, hot pepper, bean sauce, lobster sauce, spice, edible salt, seasonings and so on. The dry pot basic material is convenient to use, and the mixed ratio of various seasonings is easy to control so as to meet requirement of catering chain.

Description

technical field [0001] The invention relates to a food seasoning, in particular to a dry pot bottom material and a preparation method. Background technique [0002] Dry pot is a kind of food variety that has been welcomed by consumers in recent years. At present, there is no dry pot bottom material configured as a finished product, so the dry pot bottom material is often fried by the producer according to his own preferences, and the ratio of various seasonings is not easy to control during the frying process , does not meet the requirements of restaurant chains, and has the disadvantage of troublesome production during the frying process. Contents of the invention [0003] The object of the present invention is to provide a dry pot base material and its preparation method. The base material of the invention is easy to use, the ratio of various seasonings is easy to control, and meets the requirements of restaurant chains. [0004] The bottom material of the present inve...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/40A23L27/00A23L23/10
Inventor 唐富明丁连平
Owner 重庆刘一手餐饮管理有限公司
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